Caramel Apple Cake Bisquick Recipes

WARM CARAMEL APPLE CAKE

Steps:

• Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
• In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over apple mixture.
• Bake 41 to 47 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
• In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping. Store covered in refrigerator.

CARAMEL APPLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease 8- or 9-cup fluted tube cake pan with shortening; lightly flour.
• Make cake mix as directed on box, using water, oil and eggs. Stir apple and 1/2 cup of the pecans into batter. Pour into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In 2-quart saucepan, mix brown sugar, butter and milk. Heat to boiling over medium heat, stirring constantly with whisk. Boil 1 minute. Remove from heat; stir in vanilla. Gradually stir in powdered sugar until smooth. Stir gently 2 to 3 minutes or until slightly thickened. Immediately spoon glaze over top of cake, allowing some to drizzle down side. Top with remaining 1/2 cup pecans.

FRESH APPLE CAKE WITH CARAMEL SAUCE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, nutmeg and cinnamon; gradually add to creamed mixture and mix well. Stir in apples and walnuts. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, for caramel sauce, combine brown sugar and cornstarch in a saucepan. Add remaining ingredients. Bring to a boil; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.

CARAMEL-APPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
• In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
• In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
• Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

CARAMEL APPLE CAKE

Steps:

• In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.

CARAMEL APPLE DESSERT

Steps:

• Heat oven to 350°F. Mix Bisquick and granulated sugar in medium bowl. Stir in milk until blended.
• Pour into ungreased square pan, 9x9x2 inches. Top with apples; sprinkle with lemon juice. Mix brown sugar and cinnamon; sprinkle over apples. Pour boiling water over apples.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with whipped cream.

CARAMEL-APPLE CAKE

Steps:

• 1. Heat oven to 350°. Mix Bisquick and granulated sugar in medium bowl. Stir in milk until blended.2. Pour batter into ungreased square pan, 9 x 9 x 2 inches. Top with apples sprinkle with lemon juice. Mix brown sugar and cinnamon sprinkle over apples. Pour boiling water over apples.3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with ice cream.HIGH ALTITUDE (3500 to 6500 feet): Not Recommended.NUTRITION FACTS: 1 Serving: Calories 355 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 450mg Carbohydrate 75g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 10% Iron 8% DIET EXCHANGES: Not RecommendedBETTY'S TIP: For a festive presentation, sprinkle the dish with ground cinnamon or nutmeg.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MOLTEN CARAMEL-APPLE CAKES

Steps:

• Heat oven to 450°F. Spray bottoms and sides of 6 (6-oz) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
• In large bowl, beat whole eggs and egg yolks with wire whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
• Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully-cakes can overbake quickly. Remove from cookie sheet. Let stand 3 minutes.
• Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Sprinkle cakes with powdered sugar. Serve warm.

BISQUICK APPLE CRUNCH

Steps:

• Heat oven to 400°F.
• Prepare Caramel Sauce. Blend baking mix, sugar and salt in saucepan.
• Stir in vinegar and water.
• Cook, stirring constantly, over medium heat until mixture thickens and boils.
• Boil and stir 1 minute. Remove from heat.
• Stir in vanilla and butter. Cool.
• Place apples in ungreased square pan, 8 x 8 x 2 inches.
• Sprinkle with 1/2 teaspoon cinnamon and the nutmeg.
• Stir 1 1/2 cups baking mix and milk to a soft dough.
• Scatter dropped dough over apples and spread dough over apples as best you can; sprinkle with 1/8 teaspoon cinnamon.
• Pour Caramel Sauce over top.
• Bake 35 to 40 minutes or until apples are tender. 6 servings.
• Betty Crocker's Bisquick Cookbook.