Caramel Apple Loaf Cake Recipes

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MOIST CARAMEL AND APPLE LOAF



Moist Caramel and Apple Loaf image

Moist Caramel and Apple Loaf, A delicious, moist caramel and apple loaf cake. Easy to make, perfect for breakfast,snack time or dessert! Amazing fall flavors with cinnamon

Provided by Lovefoodies

Categories     Cakes

Time 1h45m

Number Of Ingredients 12

3/4 cup or 175 g softened butter
3/4 cup or 175 ml milk
2/3 cup or 225 g light brown sugar
3 eggs, lightly beaten
3 Tablespoons Dulce De Leche, caramel
1 3/4 cups or 225 g Plain / All purpose flour, sieved
1 tsp baking powder
1/2 tsp salt
1 1/2 teaspoons Ground cinnamon
1 teaspoon Ground nutmeg
2 Apples
Squeeze of lemon juice

Steps:

  • Heat oven to 170 C, Gas 3, 325 F. Grease and line your baking tin. See here for how to line.
  • Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour together with 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. Peel and core the apples and slice so they are about 1/4 inch thick, then place in a bowl and add the remaining cinnamon and nutmeg, together with a squeeze of lemon juice. Give the slices a toss so they are all coated evenly.
  • Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the dulce de leche and combine.
  • Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
  • Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
  • Transfer HALF the cake mixture to the greased and lined loaf tin then arrange half the apple slices along the pan. Add the remaining cake mixture, and finally arrange the remaining apple slices along the top. The slices will sink under the surface during baking so don't worry!
  • Place in the oven for 1 hr 20 minutes to 1 hr and 30 minutes.
  • *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little. If your cake needs a little longer, you can cover the top with some foil if you think it is getting too brown. Depending of which apples you use, they all contain varying amounts of water which can cause the bake time to be slightly different for everyone, so do check for doneness!
  • Have a cup of tea!
  • When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack. It is also nice to drizzle some of the dulce de leche over the top!
  • Allow to cool. Store in an airtight container.

Nutrition Facts : Calories 372 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 337 milligrams sodium, Sugar 31 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CARAMEL APPLE LOAF CAKE



Caramel Apple Loaf Cake image

Moist loaf cake loaded with tart apples, topped with a oat topping and drizzled with caramel.

Provided by Bianca

Categories     Breakfast     Dessert

Time 1h15m

Number Of Ingredients 21

1 cup Granulated Sugar
1/2 cup Heavy Cream
6 tablespoons Butter
1/4 cup Brown Sugar
1/4 cup Sugar
1/4 cup All Purpose Flour
1/3 cup Old Fashioned Oats
3 tablespoons Butter (Softened )
1 teaspoon Cinnamon
1/2 cup Butter (Softened )
1/2 cup Granulated Sugar
1/2 cup Dark Brown Sugar
2 Eggs
2 cup All Purpose Flour
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1/2 cup Milk
1/4 teaspoon Salt
1/2 cup Sour Cream
1 teaspoon Vanilla Extract
3/4 cup Granny Smith Apple (Peeled, Cored and Diced)

Steps:

  • 1.In a medium bowl mix, brown sugar, sugar, flour, oats, butter and cinnamon together. Set Aside.
  • 1. In a heavy bottomed sauce pot, place 1 cup of granulated sugar. Stir the sugar occasionally to make sure the sugar it is cooking evenly. 2. Once the sugar becomes a golden amber color, cut the heat off. 3. Immediately add in the softened butter and whisk quickly. Then add in the heavy cream, whisk rapidly until well combined. Don't worry about the caramel bubbling up, it will do that once the heavy cream is added. 4. Set aside and allow to cool completely before storing.
  • 1. Preheat oven to 350 degrees. Prepare a 9 inch loaf pan by spraying with no stick spray, set aside.2. In a bowl, combine the brown sugar, sugar and butter together. Cream for about 1-2 minutes, add in eggs. 3. In a separate bowl, mix together the milk, sour cream, and vanilla. Set aside. 4. Place the flour, cinnamon and baking soda in a bowl and combine. 5. Alternating between the wet and dry ingredients, slowly add to the sugar mixture. So add in dry ingredients, then wet ingredients then dry, then wet. Until all ingredients are combined. 6. Pour batter into a 9 inch loaf pan, top with oat topping. Bake for 55-60 minutes or until a toothpick comes out clean. 7. Once the loaf cake cools, remove it from the pan and drizzle with caramel.

CARAMEL APPLE LOAF CAKE



Caramel apple loaf cake image

Moist cake topped with a sticky, crunchy topping will keep your guests coming back for more

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 1h50m

Yield Cuts into 8-10 slices

Number Of Ingredients 11

175g soft butter, plus extra for greasing
175g golden caster sugar
1 tsp vanilla extract
2 eggs
225g self-raising flour
½ tsp cinnamon
4 rounded tbsp Greek yogurt
2 eating apples
50g walnuts, very roughly chopped, plus 1 tbsp extra, chopped
50g soft toffee (we used Werther's chewy toffees)
2 tbsp double cream

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.
  • Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.
  • Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.
  • To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts - they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.

Nutrition Facts : Calories 490 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium

CARAMEL APPLE CAKE AND GLAZE



Caramel Apple Cake and Glaze image

This is a luscious, moist cake with chunks of apple and a sweet glaze that will melt on your tongue. For a thicker caramel, let glaze stand for a half hour before spreading on the warm cake.

Provided by Nana Clares Kitchen

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h46m

Yield 12

Number Of Ingredients 15

2 cups white sugar
1 cup vegetable oil
3 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups thinly sliced apples
½ cup chopped pecans
½ cup butter
½ cup firmly packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube baking pan (such as a Bundt® pan).
  • Combine white sugar and vegetable oil in the bowl of a stand mixer with a paddle attachment; beat in eggs and stir in vanilla extract.
  • Combine flour, baking soda, nutmeg, cinnamon, and salt in a bowl. Stir flour mixture into egg mixture until just blended. Stir in apples and pecans by hand to form a very heavy batter. Pour into the prepared pan.
  • Bake in the preheated oven until golden brown, about 1 hour and 10 minutes. Remove from the oven and leave cake in the pan.
  • Combine butter, brown sugar, milk, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil and cook until a thickened glaze is formed, about 1 minute.
  • Pull the cake away from the sides of the pan with a fork. Pour glaze onto the cake immediately. Let cake cool in pan, about 10 minutes.

Nutrition Facts : Calories 581.6 calories, Carbohydrate 71.8 g, Cholesterol 67 mg, Fat 31.2 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 8.6 g, Sodium 278.5 mg, Sugar 46.2 g

CARAMEL APPLE CAKE



Caramel Apple Cake image

When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long! -Marilyn Paradis, Woodburn, Oregon

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 16 servings.

Number Of Ingredients 19

1-1/2 cups canola oil
1-1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3-1/2 cups diced peeled apples
1 cup chopped walnuts
2 teaspoons vanilla extract
CARAMEL ICING:
1/2 cup packed brown sugar
1/3 cup half-and-half cream
1/4 cup butter, cubed
Dash salt
1 cup confectioners' sugar
Chopped walnuts, optional

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.

Nutrition Facts : Calories 528 calories, Fat 29g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 211mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 6g protein.

CARAMEL APPLE CAKE WITH CARAMEL TOPPING ( PAULA DEEN)



Caramel Apple Cake With Caramel Topping ( Paula Deen) image

This rich cake was served at 'The Lady and Sons' restaurant's in Savannah, GA. It is a poke cake with a caramel sauce. It tastes like a caramel apple in a pan! My cake bakes for 50 minutes.

Provided by Connie K

Categories     Dessert

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 10

2 1/2 cups sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts
2 1/2 cups diced apples (canned or fresh)
3/4 cup butter
2 cups brown sugar
1/4 cup milk

Steps:

  • Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.
  • Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.
  • When cake is done, punch holes in it with a knife and pour topping over.
  • Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake.

CARAMEL-GLAZED APPLE CAKE



Caramel-Glazed Apple Cake image

MY Mother made this family favorite from scratch and it was the most requested birthday cake. We could hardly wait for apple harvest to begin, because we kids knew what would be baking in the oven. The tempting aroma brought us right into the kitchen.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 slices.

Number Of Ingredients 14

1/2 cup sugar
1/2 cup canola oil
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped peeled tart apple
1/3 cup chopped walnuts
1/4 cup sweetened shredded coconut, chopped
GLAZE:
1/3 cup packed brown sugar
3 tablespoons butter
1 tablespoon 2% milk

Steps:

  • In a large bowl, beat the sugar, oil, egg and vanilla until well blended. In a small bowl, combine the flour, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the apple, walnuts and coconut., Spread into a greased 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , In a small saucepan, combine the glaze ingredients; bring to a boil. Remove from the heat; drizzle over cake.

Nutrition Facts : Calories 486 calories, Fat 31g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 219mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

FRESH APPLE CAKE WITH CARAMEL GLAZE



Fresh Apple Cake With Caramel Glaze image

Found this in a Southern cookbook by Miss Edna Lewis and Scott Peacock, and I can't really put how good this tasted into words. I KNOW you folks will like this one.

Provided by Megohm

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup brown sugar
1 cup white sugar
1 1/2 cups vegetable oil
3 eggs
3 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
5 fresh apples, peeled and diced in 1/2-inch pieces
1 1/4 cups coarsley chopped pecans
2 1/4 teaspoons vanilla
4 tablespoons unsalted butter
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup heavy cream
1 pinch salt

Steps:

  • Preheat oven to 325.
  • Put sugars and vegetable oil in a mixing bowl, beat til very well blended.
  • Add eggs one at a time, mixing well after each egg.
  • Sift together flour, baking soda, cinnamon, nutmeg and salt, and gradually stir into sugar and eggs, mixing til just blended.
  • Stir in apples, pecans, and vanilla.
  • Pour into buttered and floured 9x13" baking pan, and bake in oven until an inserted toothpick comes out clean (about 1h 15 min.), begin checking after about 50 minutes.
  • Remove from oven and allow to cool completely.
  • While cake is cooling, make glaze, by melting butter in saucepan, add both sugars and salt.
  • Stir til blended and cook over medium heat for 3 minutes.
  • Stir in cream, cook 2 minutes, stirring constantly.
  • Use a skewer or toothpick and poke holes all over top of cake, then pour warm glaze all over surface.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 730.1, Fat 44.6, SaturatedFat 9.4, Cholesterol 70.3, Sodium 244.9, Carbohydrate 80.1, Fiber 4, Sugar 51.6, Protein 6.3

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