Caramelapplecakewithcarameltoppingpauladeen Recipes

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CARAMEL APPLE CAKE



Caramel Apple Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 10 to 12 servings

Number Of Ingredients 18

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 1/3 cups sugar, plus 1/4 cup for the apples
1 1/2 teaspoons ground apple or pumpkin pie spice blend
4 large Golden Delicious apples, peeled, cored, and roughly chopped (about 5 cups)
3 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
1 orange, zest finely grated and juice squeezed (about 1/3 cup)
1 tablespoon pure vanilla extract
1/2 cup sugar
1 tablespoon light corn syrup
1/2 cup heavy cream
3/4 cup pecans, toasted and roughly chopped
1/2 teaspoon pure vanilla extract
Pinch fine salt

Steps:

  • Preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan.
  • Whisk the flour, baking powder, baking soda, salt, 1 1/3 cup of the sugar and 1 teaspoon of the pie spice together in a large bowl.
  • Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside. Whisk the eggs and oil together in another bowl.
  • Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
  • Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about a third of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
  • Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert the cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
  • To make the caramel: Combine the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

KARDEA'S CARAMEL APPLE CAKE



Kardea's Caramel Apple Cake image

Provided by Kardea Brown

Categories     dessert

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 14

Nonstick cooking spray or unsalted butter, for greasing the pan
3 cups all-purpose flour, plus more for the pan
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 medium apples (I used a mix of green and Pink Lady apples)
1 1/2 cups vegetable or canola oil
2 cups granulated sugar
1/2 cup dark brown sugar
2 teaspoons vanilla extract
3 large eggs
One 11-ounce package caramels, preferably Kraft Caramels
1/4 cup whole milk

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a 9- or 10-inch Bundt pan.
  • Mix together the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. Set aside. Peel, core and dice 3 cups apples. Set aside.
  • Blend the oil, sugars and vanilla in a bowl with a handheld electric mixer or in a stand mixer until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be very thick. Fold in the apple pieces. Spoon the batter evenly into the prepared pan.
  • Bake the cake until a toothpick inserted in the center comes out with only a few moist crumbs, about 1 hour 15 minutes. Let cool for 20 to 30 minutes, then remove the cake from the pan to a cooling rack.
  • For the caramel sauce: Meanwhile, heat the caramels and milk in a saucepan on medium-high heat, stirring constantly, until the caramels are completely melted and the sauce is smooth, about 2 minutes. Let cool for 1 to 2 minutes, then drizzle over the cake just before serving.

CARAMEL APPLE CAKE



Caramel Apple Cake image

This is my favorite cake. A rich,buttery apple cake. No need for icing. I make this cake very often. It can be served warm with a dollop of whipped cream, served cold or even frozen for later use .You will be handing out copies of this recipe.Recipe came from a Robin Hood cookbook.

Provided by Dotty2

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 16

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 cups peeled apples (diced or cut into small pieces)
0.5 (225 g) package package chipits skor toffee pieces
1/3 cup flour
2 tablespoons brown sugar
1/4 cup butter
0.5 (225 g) package chipits skor toffee pieces
1/2 cup white chocolate chips

Steps:

  • Cream butter, sugar, eggs and vanilla in a large mixer bowl until light and fluffy.
  • Combine flour, baking powder,baking soda and salt.
  • Add to creamed mixture alternately with sour cream making 3 dry and 2 liquid additions. Fold in apples and skor Bits. Spread batter evenley in greased 13x9 cake pan.
  • combine all topping ingredients, mixing until crumbly.
  • Sprinkle evenly over batter.
  • Bake at 350F for 35-40 minutes, or until toothpick inserted in center comes out clean.

APPLE CAKE WITH CARAMEL TOPPING



Apple Cake with Caramel Topping image

Meet the Cook: A wonderful harvest of apples that we picked up at a local orchard one year inspired me to adjust a recipe I'd seen and come up with this moist cake. After we were married, I learned through trial and error (at times, lots of those!) to cook for my husband. Today, he and I have two grown children. -Paulette Reyenga, Brantford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-15 servings.

Number Of Ingredients 17

1/2 cup chopped walnuts
1/3 cup packed brown sugar
1 cup sweetened shredded coconut
2-1/2 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 eggs
1/2 cup evaporated milk
1/2 cup water
2 cups finely shredded peeled apples
CARAMEL TOPPING:
1/3 cup packed brown sugar
1/4 cup evaporated milk
2 tablespoons butter

Steps:

  • In a small bowl, combine the walnuts, brown sugar and coconut; set aside. In another bowl, combine the next six ingredients. , In a small bowl, whisk the eggs, milk, water and apples. Stir into dry ingredients just until moistened., Pour into a greased 13x9-in. baking dish. Sprinkle with nut mixture. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a heavy saucepan, combine the topping ingredients; cook over medium heat until sugar is dissolved and the mixture has thickened slightly, about 8 minutes, stirring constantly. , Poke holes with a fork in top of the hot cake; immediately spoon topping over cake. Cool completely on a wire rack.

Nutrition Facts : Calories 298 calories, Fat 8g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 353mg sodium, Carbohydrate 53g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.

CARAMEL CAKE



Caramel Cake image

Moist, delicious layer cake with caramel icing.

Provided by dcarrier1021

Categories     Desserts     Cakes

Time 2h22m

Yield 12

Number Of Ingredients 14

3 cups white sugar
1 ½ cups butter
5 eggs
3 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups whole milk
1 teaspoon vanilla extract
1 (16 ounce) package brown sugar
1 cup butter
¼ teaspoon salt
⅔ cup evaporated milk
1 (16 ounce) package confectioners' sugar, sifted
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
  • Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
  • Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
  • Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
  • Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
  • Spread icing onto the cooled cake layers. Stack layers; ice top and sides.

Nutrition Facts : Calories 1019.4 calories, Carbohydrate 154.5 g, Cholesterol 185.8 mg, Fat 42.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 26.1 g, Sodium 455.4 mg, Sugar 125.7 g

CARAMEL-APPLE UPSIDE-DOWN CAKE



Caramel-Apple Upside-Down Cake image

The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 8

Number Of Ingredients 15

1/4 cup butter or margarine
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 medium apples, peeled, cut into 1/2-inch wedges
1 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 teaspoon vanilla
1/4 cup milk
1 cup whipping cream
2 tablespoons granulated sugar

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.

Nutrition Facts : Calories 550, Carbohydrate 68 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 50 g, TransFat 1 g

CARAMEL APPLE LOAF CAKE



Caramel Apple Loaf Cake image

A super moist apple cake made in a loaf pan. Drizzle the homemade caramel sauce over the top and serve with a scoop of ice cream, whipped cream, or by itself.

Provided by Yoly

Categories     Apple Cake

Time 1h40m

Yield 12

Number Of Ingredients 15

¾ cup white sugar
¼ cup applesauce
1 large egg, at room temperature
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 ½ cups apples - peeled, cored, and chopped
½ cup chopped nuts
¼ cup brown sugar
2 tablespoons butter
2 tablespoons heavy cream
½ teaspoon corn syrup

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Beat sugar, applesauce, egg, oil, and vanilla with an electric mixer in a bowl until well combined.
  • Sift flour, baking soda, cinnamon, and salt together in a second bowl. Add to sugar mixture and stir to combine. Fold in apples and nuts. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted in center comes out clean, 45 to 55 minutes. Cool on a wire rack for 10 minutes. Remove from pan and cool completely.
  • Combine brown sugar, butter, heavy whipping cream, and corn syrup in a small saucepan. Bring to a boil and cook, stirring constantly, for 1 minute. Let caramel cool, then drizzle over cake.

Nutrition Facts : Calories 198.2 calories, Carbohydrate 30.5 g, Cholesterol 24 mg, Fat 7.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 211.5 mg, Sugar 20.3 g

CARAMEL PINEAPPLE CAKE



Caramel Pineapple Cake image

When guests serve this cake, no one ever guesses it's low-fat. The lemon yogurt and pineapple add moistness missing in many reduced-fat cakes. It's scrumptious topped with caramel sauce. -Amanda Denton, Barre, Vermont

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 11

1/2 cup egg substitute
2 cans (8 ounces each) crushed pineapple, undrained
2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1/2 cup nonfat lemon yogurt
2 teaspoons baking soda
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
1 to 2 tablespoons pineapple juice

Steps:

  • In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.

Nutrition Facts :

DELICIOUS CARAMEL APPLE POKE CAKE



Delicious Caramel Apple Poke Cake image

This is our favorite cake! It is a warm gooey caramel apple slice of hearty goodness! My mother-in-law introduced this recipe to me and I have to share it! It goes perfectly with vanilla ice cream!!

Provided by cheathamama

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 4h30m

Yield 12

Number Of Ingredients 11

1 ¾ cups white sugar
1 cup vegetable oil
2 eggs
3 cups chopped Winesap apples
2 ½ cups sifted self-rising flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup lightly packed brown sugar
½ cup butter
½ cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking pan.
  • Combine white sugar, oil, and eggs in a large bowl; beat with an electric mixer until smooth. Add apples, flour, 1 teaspoon vanilla extract, and cinnamon; beat until a thick batter forms. Spread batter in the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Poke holes in the hot cake with a fork.
  • Combine brown sugar, butter, heavy cream, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil; cook for 2 1/2 minutes. Pour immediately over the warm cake. Let cake sit for 3 hours to soak up the glaze.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 65.2 g, Cholesterol 61.2 mg, Fat 30.5 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 10.3 g, Sodium 403 mg, Sugar 44.3 g

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.

APPLE CAKE WITH CARAMEL TOPPING



Apple Cake with Caramel Topping image

Provided by Wendy Popp

Categories     Cake     Fruit     Dessert     Bake     Apple     Pecan     Winter     Cinnamon     Bon Appétit     Virginia     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

Nonstick vegetable oil spray
3 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 pound Golden Delicious apples, peeled, cored, cut into 1/3-inch cubes
2 cups (packed) golden brown sugar
1 1/2 cups vegetable oil
1 cup sugar
3 large eggs
4 teaspoons vanilla extract
3/4 cup pecans, coarsely chopped (about 3 1/2 ounces)
1/2 cup (1 stick) unsalted butter
1/4 cup whole milk

Steps:

  • Preheat oven to 350°F. Spray 12-cup Bundt pan with nonstick spray. Sift flour, cinnamon, baking soda, and salt into medium bowl. Transfer 3 tablespoons flour mixture to Bundt pan and tilt to coat. Set pan aside. Place apples and 2 tablespoons flour mixture in another medium bowl; toss to coat apples. Combine 1 cup brown sugar, vegetable oil, 1 cup sugar, eggs, and 3 teaspoons vanilla in large bowl. Using electric mixer, beat until mixture is thick, about 4 minutes. Gradually beat in remaining flour mixture. Fold apple mixture and pecans into batter; transfer to prepared Bundt pan.
  • Bake cake until tester inserted near center comes out clean, about 1 hour. Transfer cake in pan to rack. Let stand while making caramel.
  • Melt butter in heavy small skillet over medium heat. Whisk in remaining 1 cup brown sugar, then milk. Continue to whisk until topping is smooth and blended and comes to boil, about 5 minutes. Whisk in remaining 1 teaspoon vanilla. Spoon 1/4 cup hot caramel topping over warm cake in pan. Let stand until topping is absorbed into cake, about 15 minutes. Turn cake out onto platter. Pour remaining warm topping over cake. Let stand until cool, at least 1 hour. (Can be made 1 day ahead. Cover with cake dome. Let stand at room temperature.)

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From wondermomwannabe.com


CARAMEL APPLE CAKE RECIPE | SOUTHERN LIVING
Step 2. Whisk together flour and next 4 ingredients in a medium bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended after each addition. Spread batter in a greased (with shortening) and floured 9- x 2-inch round cake pan. Step 3.
From southernliving.com


CARAMEL APPLE CAKE - LIV FOR CAKE
2020-08-13 Apple Spice Cake: Preheat oven to 350F. Grease and flour three 6″ cake rounds, line with parchment. In a medium bowl, combine flour, baking powder, spices, and salt. Set aside. In the bowl of a stand mixer combine vegetable oil and sugars. Beat until well combined (2 mins).
From livforcake.com


THE BEST CARAMEL APPLE POKE CAKE (TIPS AND TRICKS!)
Preheat oven to 350 degrees F. Line a 9×13 pan with parchment paper and spray with nonstick cooking spray. Set aside. Mix cinnamon, ginger, cloves, and nutmeg together in a large bowl. Remove ½ teaspoon for the frosting (“Reserved Spices”). To the large bowl, mix in flour, baking powder, baking soda and salt.
From carlsbadcravings.com


CARAMEL APPLE UPSIDE DOWN CAKE - SALLY'S BAKING ADDICTION
2020-10-21 Add both sugars and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed.
From sallysbakingaddiction.com


CARAMEL APPLE COFFEE CAKE - HANDLE THE HEAT
Make the cake: In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and brown sugar. In a small bowl, stir together the oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until a few streaks of flour remain.
From handletheheat.com


CARAMEL APPLE DREAM CAKE RECIPE | THE BEST APPLE CAKE FOR FALL
2018-09-20 Preheat oven to 300°F (135°C). Grease and flour three 8-inch round cake pans, set aside. In a medium bowl, mix flour, apple pie spice, baking soda and salt, set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, sour cream and applesauce.
From thenovicechefblog.com


EASY CARAMEL APPLE CAKE - THE COUNTRY COOK
2012-05-05 Instructions. Preheat oven to 350F degrees. Spray a 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it). In a medium bowl, combine dry cake mix, pie filling, beaten eggs and ¼ cup caramel topping. If using an electric or stand mixer, mix on low speed for one to 2 minutes.
From thecountrycook.net


CARAMEL APPLE PIE | LARISSA TABORYSKI
Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand. In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture. In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and …
From convectionkitchen.com


CARAMEL APPLE CAKE / COUNTRYWIVES ONLINE MAGAZINE - ANNABEL
2013-09-10 METHOD: Preheat the oven to 150°c, gas mark 3. Place butter with 225g of caramel in a large bowl and beat with an electric whisk until well combined. Then beat in the eggs one at a time. Sift over the flour, baking powder and cinnamon. Fold together, then gently stir in the apple and milk. Lightly butter and base-line a 20cm spring-form cake tin.
From annabelandgrace.com


APPLE PECAN CAKE WITH CARAMEL GLAZE - GREAT GRUB, DELICIOUS TREATS
2014-12-02 Preheat oven to 325°. In a large mixing bowl, add sugar, eggs and oil. Mix until nice and creamy. Whisk flour, baking soda, cinnamon and salt together in a medium bowl. Add dry ingredients to wet ingredients and mix well. Add vanilla, stir and then add apples and pecans and stir until combined.
From greatgrubdelicioustreats.com


EASY APPLE CAKE WITH SALTED CARAMEL FROSTING
2021-10-12 Pour the batter into a baking pan lined with baking paper with enough overhang on two sides to lift the baked cake out of the pan easily. Then bake and let cool down completely. As soon as the cake has cooled, put all the ingredients for the frosting in a large bowl, and beat until creamy and combined.
From alsothecrumbsplease.com


CARAMEL APPLE POKE CAKE - MY BAKING ADDICTION
In a large bowl with an electric mixer, beat the cake mix, apple pie spice, water, oil, eggs and vanilla on medium speed for 2 minutes. Use a rubber spatula to fold in the apple pie filing. Pour batter into prepared pan. Bake in preheated oven for 28-33 minutes. Remove cake to a wire rack and cool for 10 minutes.
From mybakingaddiction.com


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