Caramelized Apple Cake Recipes

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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
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


  • 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 image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8-10 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, plus more for the pan
3 cups sugar
5 tablespoons light corn syrup
1 cup heavy cream
4 large Golden Delicious apples (1 3/4 to 2 pounds)
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup sour cream
1/3 cup fresh orange juice
1 tablespoon vanilla extract
1 stick unsalted butter, softened
1 1/2 cups sugar
3 large eggs


  • Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.
  • Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.
  • Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.
  • Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.
  • Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.
  • Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.
  • Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla.
  • Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
  • Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.
  • With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.
  • Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.
  • Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry.
  • Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest.


Upside-Down Caramelized Apple Cake image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
Dash nutmeg
2 1/2 cups thinly sliced apples, such as Cortland, McIntosh, or Macoun (about 3 small apples)
6 tablespoons unsalted butter, very soft
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup unbleached flour
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk


  • Preheat the oven to 350 degrees F.
  • Lightly butter the sides of a 9-inch cake pan (not a springform pan).
  • Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them.
  • To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes.
  • Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Spoon the batter over the apples and smooth the top.
  • Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let the cake cool completely before serving.


Caramelized Apple Cake image

This recipe looks very good; and nut free, so I won't kill my wife who's allergic. I saw this in Woman's Day. I think that's a stupid name for a magazine. You never see anything titled "Man's Day," although such a magazine would undoubtedly be awesome.

Provided by John J. OSullivan

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup sugar
1/4 cup apple cider or 1/4 cup apple juice
1 tablespoon lemon juice
1 tablespoon light butter (stick)
4 medium cortland apples (1.5 lb.) or 4 medium fuji apples, peeled, cored, and each cut into 8 wedges (1.5 lb.)
1/4 cup light butter, softened
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
baking soda
apple pie spice
1/4 teaspoon salt
2 large eggs
1 1/4 cups all-purpose flour
2/3 cup fat-free buttermilk


  • Heat oven to 350 degrees F. You'll need a 9 x 2 in pan coated with non stick spray.
  • Topping: Mix sugar and apple cider in a large nonstick skillet, bring to a boil over medium-high heat. Boil mixture 4 minutes or until light honey colour. Add lemon juice and butter; reduce heat to medium. When butter is melted, boil mixture 1 minute, until light golden. Add apples, flat sides down; cook 8 minutes, turning apples with a fork after 4 minutes, until lightly caramelized and crisp tender when pierced with a skewer. Remove from heat; cool in skillet 5 minutes.
  • Cake: Pour the apple mixture from skillet into prepared cake pan; use a fork to arrange in concentric circles. Beat butter, sugar, baking powder, vanilla, baking soda, apple pie spice and salt with a mixer in a medium bowl 2 minute Beat in eggs, 1 at a time, until blended. Beat in flour and buttermilk alternately, in three additions, until batter is smooth. Pour batter over apples; spread to edge of pan. Bake 40-45 minutes, until a pick inserted in center comes out clean.
  • Cool in pan on wire rack 10 minute Invert onto a serving plate. Cool until cake is just warm, then serve.

Nutrition Facts : Calories 285.8, Fat 6.5, SaturatedFat 3.5, Cholesterol 62.5, Sodium 177.5, Carbohydrate 54.1, Fiber 2.2, Sugar 36.6, Protein 4.1


Caramelised apple cake image

Simple, seasonal and can be served as either an afternoon tea cake or a dinner party pudding

Provided by richardhanney

Time 45m

Yield Serves 6

Number Of Ingredients 8

3 apples, cored and sliced
150g butter, softened
25g light brown muscovado sugar
125g golden caster sugar
2 eggs, beaten
125g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon


  • Heat the oven to 180C/fan 160C/gas 4. Put the apples in a large, non-stick frying pan with 25g butter and muscovado sugar and cook over a medium heat for 3-4 minutes, until just tender and caramelised, stirring occasionally. Remove from the heat
  • To make the cake, butter and line a 20cm round, deep cake tin. Using a slotted spoon, arrange the apples in the base, reserving the syrupy pan juices. Beat the remaining butter and sugar together until fluffy. Gradually beat in the eggs, then sift in the flour, baking powder and cinnamon. Fold in gently until combined, then spoon the mixture on top of the apples. Level the surface and bake for 30-35 minutes, or until springy to the touch.
  • Leave to cool in the tin for 5 minutes, then turn out on to a serving plate. Spoon over the reserved syrupy juices, slice and put on serving plates. Warm the custard and stir in the cointreau or brandy. Pour over the cake and serve.


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


  • 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


Caramelized-Apple Spice Cake image

Apples caramelized in butter and an array of fall spices lend a unique character to this exceptionally moist cake, which lies hidden beneath a mantle of brown-sugar buttercream. Marzipan garnishes -- tinted gold -- make a festive finish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 18

2 1/2 sticks (20 tablespoons) unsalted butter, room temperature, plus more for pans
1 vanilla bean, halved lengthwise
2 pounds Granny Smith apples, peeled, cored, and grated on the large holes of a box grater (4 cups)
1/2 cup apple cider
2 1/2 cups granulated sugar
3 3/4 cups all-purpose flour, plus more for dusting
2 1/2 teaspoons baking powder
2 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup packed dark-brown sugar
4 large eggs, room temperature
1/2 cup sour cream
1 1/4 cups pecan halves (5 ounces), toasted dark and finely ground in a food processor
Brown Sugar Swiss Meringue Buttercream
Gold Marzipan Pumpkins, Leaves, and Acorns


  • Put 1/2 stick butter into a large nonstick skillet. Using the tip of a paring knife, scrape seeds from vanilla bean into skillet, and toss in pod. Cook over medium heat until butter is lightly browned, about 2 minutes. Stir in apples, cider, and 1 cup granulated sugar. Raise heat to medium-high, and cook, stirring occasionally, for 8 minutes. Reduce heat to low, and cook until apples are golden and translucent and liquid has evaporated, about 10 minutes. Discard vanilla pod. Let cool.
  • Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, salt, and spices. Reserve 1/4 cup flour mixture.
  • Beat remaining 2 sticks butter, remaining 1 1/2 cups granulated sugar, and the brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Beat in flour mixture in 2 batches, alternating with the sour cream and scraping bowl as needed. Add remaining 1/4 cup flour mixture to apple mixture, and toss. Fold in apple mixture and pecans.
  • Divide batter between prepared pans. Bake until tops are dark golden brown and a toothpick inserted into centers comes out clean, 55 to 65 minutes. Let cool for 30 minutes on a wire rack. Run a knife around edges of cakes to loosen. Unmold cakes, and let cool, right side up, on rack.
  • Assemble cake: Trim each cake so it's 1 3/4 inches high. Place 1 cake, cut side up, on a cake stand. Spread 1 1/2 cups buttercream over top. Place remaining cake, cut side down, on top. Spread 1 cup buttercream over entire cake. Refrigerate until firm, about 45 minutes. Spread remaining frosting over cake. (Cake can be refrigerated, uncovered, overnight.)
  • Before serving, decorate with marzipan pumpkins, acorns, and leaves.


Caramelized Apple King Cake image

Though there are many versions of king cake - the pastry eaten from Twelfth Night through Mardi Gras - many New Orleanians trace their best memories back to their local bakery. Such is the case for the Creole chef and New Orleans native Dominick Lee. His recipe was inspired by childhood memories of king cakes with apple filling served in the city's Gentilly neighborhood. Mr. Lee retains that filling in his cake and takes inspiration from global influences, adding a fragrant orange blossom cream-cheese frosting. True to tradition, a plastic baby is baked inside the dough. The person who finds and eats the slice with the baby is promised luck and prosperity, and - fair warning - is also responsible for providing the next cake.

Provided by Kayla Stewart

Categories     cakes, dessert

Time 6h

Yield 12 to 16 servings

Number Of Ingredients 25

3 medium Granny Smith apples (340 grams/3/4 pound), peeled, cored and cut into 1/2-inch wedges
1/2 packed cup/110 grams brown sugar
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 (1/4-ounce) packet active dry yeast (2 teaspoons)
1/4 cup warm water
3 tablespoons plus 1 1/2 teaspoons granulated sugar
4 tablespoons/57 grams unsalted butter, plus more for greasing the bowl
1/2 teaspoon fine salt
1 cup/226 grams sour cream
1 large egg
3 cups/390 grams all-purpose flour, plus more as needed
Egg wash (1 egg mixed with 1 tablespoon water), for brushing the dough
1 plastic baby, for decorating
4 ounces/113 grams cream cheese, at room temperature
4 tablespoons/57 grams unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon orange blossom water
3 cups/330 grams confectioners' sugar
2 tablespoons whole milk or heavy cream
Purple, gold and green sparkling sugar or edible glitter sprinkles, for decorating


  • Make the filling: Place the apples, brown sugar, flour, butter, lemon juice, cinnamon, nutmeg, cloves and 1/2 cup water in a large saucepan and stir well. Bring to a simmer over high heat, then reduce the heat to medium and cook, stirring frequently, until the apples are completely softened but still retain their shape, about 25 minutes. Watch carefully near the end and stir as the mixture will begin to stick to the pan as it caramelizes. Set aside.
  • While the apples cook, prepare the dough: In a small bowl, mix yeast, warm water and 1 1/2 teaspoons sugar. Set aside to allow yeast to become active and foamy, 5 to 10 minutes.
  • In a medium saucepan, combine butter with salt and remaining 3 tablespoons sugar and melt over medium-low heat, about 4 minutes. Whisk in sour cream until incorporated. Remove from heat and let cool slightly, 5 to 7 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine butter mixture, yeast mixture, 1 egg and 1 1/2 cups/195 grams flour. Beat on medium-low speed until smooth. Gradually add remaining 1 1/2 cups/195 grams flour and continue to mix until a dough forms.
  • On a floured work surface, knead the dough by hand, adding more flour if needed, until the dough is elastic and smooth, 5 to 12 minutes. It should be sticky but not sticking to the surface. Butter a large bowl and place dough inside. Cover and let rise in a warm place until it has doubled in size, 1 to 1 1/2 hours.
  • Gently punch down the dough, transfer it to a floured work surface, and roll it out into a 24-by-12-inch rectangle. Be gentle so as to not tear the dough. Spread the apple filling on one long side of the dough to cover half of the dough, leaving a 1-inch border along the edges. Starting with the long side closest to you, fold the border over the filling and tightly roll up the dough in a spiral, enclosing the apple filling as you go. Carefully transfer the roll seam side down to a large parchment paper-covered baking sheet. Moisten ends with water, then bring both ends together to form a ring. Cover and let rise in a warm place until doubled in size, about 1 hour. While the dough rises, heat oven to 350 degrees.
  • Brush the egg wash all over the cake. Bake until golden brown, 25 to 30 minutes. Let cool for 2 hours before frosting.
  • While cake cools, make the frosting: In a mixing bowl or the bowl of an electric mixer, combine the cream cheese, butter, vanilla and orange blossom water. Mix slowly by hand or with a hand or stand mixer until well combined, then gradually add the confectioners' sugar and mix until incorporated. Continue mixing while slowly adding the milk, 1 tablespoon at a time, to thin out the frosting. The frosting should be thin enough to spread, but not too runny.
  • Carefully flip the cooled cake and cut a small X in the bottom of the ring. Insert the plastic baby and flip the cake back over. Frost the cake and decorate with alternating stripes of gold, green and purple sprinkles.


Caramel Apple Cake image

An easy dessert recipe that features Betty Crocker™ Super Moist™ spice cake mix and fresh apple - glazed with rich, buttery caramel.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1 large Braeburn apple, peeled, chopped
1 cup chopped pecans, toasted*
1/2 cup packed brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar


  • 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.

Nutrition Facts : Calories 420, Carbohydrate 57 g, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg


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
1/3 cup packed brown sugar
3 tablespoons butter
1 tablespoon 2% milk


  • 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.


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


  • 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


Amazing Caramel Apple Cake image

My husband got this recipe from a former co-worker after she brought the apple cake to a food day. I've made a few adjustments to the recipe and my husband says it's even better than the original (maybe he's just being nice?). Either way, every time we've made it our guests LOVE it and almost always have more than one piece. You can serve with whipped topping or ice cream.

Provided by run for your life

Categories     Dessert

Time 50m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 15

1 1/4 cups brown sugar
3/4 cup sugar
6 tablespoons butter (softened or melted)
2 eggs
2 cups flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 golden delicious apples
2 Granny Smith apples
4 tablespoons butter
1/2 cup brown sugar
1/2 cup whipping cream
1/2 cup sugar


  • Mix sugar, butter and eggs together.
  • Add remaining dry ingredients (will be thick, like cookie dough).
  • Peel and chop apples.
  • Add chopped apples to batter, mix well.
  • Spread into greased 9x13 pan.
  • Bake at 350 for 30 - 40 minutes.
  • Shortly before the cake is done baking add the remaining 3 Tbs butter, sugars and whipping cream to sauce pan on medium heat.
  • Sir frequently until slightly thick.
  • Pour sauce over warm cake.
  • Serve warm.

Nutrition Facts : Calories 438.8, Fat 14.4, SaturatedFat 8.7, Cholesterol 70, Sodium 368.2, Carbohydrate 76.3, Fiber 1.8, Sugar 57.9, Protein 3.7


Caramelized Apple-Pecan Cake image

A simple butter cake masquerades as a pie; it is baked in a pie plate and inverted at the end to show off its caramelized apple and nut topping.

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

1 stick (4 ounces) soft unsalted butter
3/4 cup pecan halves
2 large tart apples, like Fuji, peeled, cored and sliced
1/2 cup flour
3/4 teaspoon baking powder
1 teaspoon salt
1 3/4 cups sugar
3 large eggs
1/2 teaspoon vanilla extract
Butter-pecan ice cream, for serving


  • Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top.
  • Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside.
  • Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan.
  • With a mixer, cream remaining butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool.
  • Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with ice cream.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 267 milligrams, Sugar 40 grams, TransFat 0 grams

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2016-07-19 Directions. Wash and peel the apples. Remove the seeds and cut into slices; reserve. Preheat the oven to 180ºC (350ºF). Pour 200 grams …
Cuisine Cuisine
Category Cakes , Recipes
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Total Time 55 mins

2020-08-01 Pour the batter into the prepared sheet pan and smooth the top. Bake for 18 to 22 minutes or until a toothpick inserted into the center of the cake comes out clean. Set cake pan on a wire rack to cool. While the cake cools, make the glaze. Place a medium pot over medium heat and add the butter, brown sugar, and salt.

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.

2020-09-11 For the Cake: Preheat oven to 350F; butter and flour 2 (9-inch) round baking pans. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a large bowl, whisk together the sugar and eggs until light and fluffy, then whisk in the oil, milk, and vanilla.

2015-11-23 Stir to coat the apples in the cinnamon sugar. Fold the apples into the batter. Pour the batter into the prepared pan and bake for 33-40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting. Prepare the frosting. Melt the butter in a medium saucepan over medium heat.

2019-10-23 Whisk together and set aside. 4. Add the yogurt, eggs, melted coconut oil, vegetable oil, and vanilla into a medium bowl and whisk together. 5. Peel, core and chop enough apples to have about 2 cups. Set aside and if desired squeeze …

Pour the caramel over the apples. Step 3. Preheat the oven to 350°. In a medium bowl, mix the buttermilk with the egg yolks and vanilla. In a large bowl, combine the cake flour, sugar, all ...

Method. Preheat the oven to 180℃/160℃ fan/350℉/Gas Mark 4. Line an approximately 25cm (10in) cake tin with baking paper. Put the butter and the brown sugar in the prepared cake tin in the oven for 5 minutes to melt and combine. Remove from the oven and give the mixture a gentle stir to distribute.

2015-09-29 In a large mixing bowl, beat the brown sugar, butter, coconut oil, egg, and milk on medium high speed until light and creamy, about 2 minutes total. Fold in the apples and 1/2 cup chopped pecans, reserving the whole pecans for the topping. Add the dry ingredients to the wet, then fold again until combined.

2020-09-09 Assemble the cake. Transfer half the batter to prepared baking pan, then top with caramel and remaining batter. Sprinkle with crumbly topping. Bake the cake. Bake for 35-40 minutes, until cooked through. Cool and serve. Cool cake on wire rack, then serve topped with additional caramel sauce and/or more apple pie filling.

2022-05-22 Top the cupcakes with whipped cream and caramel for a mouthwatering finish. Go to Recipe. 6. Apple Layer Cake. This cake has three layers of moist and fluffy apple cake filled and frosted with a decadent brown butter cream cheese frosting. Let me just repeat that last bit: brown butter and cream cheese frosting.

2019-10-29 Preheat oven to 350°F. Prepare three 8" cake pans by lightly greasing the sides of the pans and then dusting with flour, then line the bottom of the pans with parchment paper. In a medium bowl, combine flour, baking powder, salt and spices. Whisk, then set aside.

2021-10-03 Preheat your oven to 325 degrees F. Spray three 8-inch cake pans (or four 6-inch pans) with nonstick spray, line the bottom with parchment paper and spray again. Set aside. In a medium sized mixing bowl, combine the flour, baking …

Bake. 2. Fold in the diced apples. Pour the batter into prepared sheet pan and smooth the top. GET RECIPE. Make the glaze. 3. In a pot over medium heat, combine the butter, brown sugar, and salt. Stir in the half-and-half, powdered sugar, and vanilla until smooth.

For the Caramelized Apple Filling. 6 apples, peeled, ¼ inch dice (about 8 cups, diced) ½ cup (80 g) light brown sugar; 1/3 cup unsalted butter; 1 teaspoon (5 ml) cinnamon; pinch of cardamom; pinch of salt; 2 tablespoons (30 ml) boiled apple cider (See recipe below) or maple syrup; For the Caramelized Apple Cake:

Toss apple slices with lemon juice, 1 tsp. vanilla extract, and 1/2 tsp. cinnamon. Step 3. Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat. Remove from heat; stir in brandy. Sprinkle with brown sugar. Step 4. Sprinkle pecans over brown sugar mixture. Arrange apples in 2 concentric circles over pecans.

2021-11-15 As the caramel cools, make the caramel buttercream. Beat 2 cups of butter on a medium speed for 30 seconds with a paddle attachment or hand mixer, until smooth. Mix in 1/3 cup of cooled caramel, 1 tsp vanilla and 1/2 tsp salt on a low speed. Slowly mix in 6 cups of powdered sugar on a low speed.

2021-09-03 Pre-heat oven to 350F (180C). Grease and flour an 8 inch cake pan. Whisk together the flour, salt, baking powder, baking soda and cinnamon. Set aside. In a large bowl beat together the sugars, egg and egg yolk until light and fluffy, about 3-4 minutes, then add the yogurt and melted butter and beat together, 1 minute.

2019-09-04 Pour the batter out into the prepared pan and smooth out the top. Add the chopped or thinly sliced apples on top of the cake batter. Sprinkle the streusel topping over the apples, making sure it's covering the top of the cake evenly. Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean ...

2018-09-06 Preheat oven to 350° and grease a 9” round cake pan with cooking spray. In a small saucepan over medium heat, melt brown sugar, butter, vanilla, cinnamon, and …

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.

2020-08-13 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).

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.

2021-09-20 Preheat oven to 375º Fahrenheit. Spray a 9×13 baking pan with cooking spray. Spread the apple pie filling evenly in the bottom of the prepared pan. Heat the caramel dip for 30 seconds in the microwave. Use a knife to mix the caramel. Heat for another 20-30 seconds or until the caramel is softened.

Directions. Serving Size: 15 servings. Preheat oven to 350°F (180°C). Grease a 9” x 13” (3 L) baking dish. Cake: Cream butter, sugar, eggs and vanilla in large mixing bowl until light in texture. Combine flour, baking powder, baking soda and salt in a separate large bowl. Add butter mixture alternately with sour cream making 3 dry and 2 ...

2020-10-25 Preheat the oven to 350°F (180°C) and butter the sides of a 9-inch (23 cm) cake pan. In a bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Set aside. In a bowl of a stand or handheld mixer, beat the butter, granulated sugar, and brown sugar for a few minutes, until light and fluffy.

2021-10-13 Melt 2 tablespoons of butter in a 10-inch skillet over high heat. Once melted, add in the sliced apples. After 2 to 3 minutes, the apples should start to get some color and soften a little bit. Reduce the heat to medium/medium-low and add in water, brown sugar, maple syrup, ground cinnamon and a pinch of fine salt.

2022-04-30 Dust with flour. Peel, core and grate the apples, then reserve until needed. In a large mixing bowl, beat the oil with the sugar and vanilla, add eggs, one at a time, beating after each addition. In a separate bowl sift or whisk the flour, salt, baking powder, baking soda and spices together and add to the wet mixture.

2016-10-20 In a large bowl, combine all the dry ingredients. Then, add the wet ingredients — beaten eggs, oil, sugar, and vanilla — to the same bowl. Lastly, toss in the diced apples, and stir until coated and just until combined. Preheat the oven to 350 degrees F, and add the cake batter into a greased and flour-dusted bundt pan.

2022-02-01 Sprinkle the apples with the remaining sugar, the cinnamon, and lemon zest. Toss the mixture gently and cook over medium heat for an additional 2 minutes until the sugar begins to caramelize and the apples are crisp-tender. Transfer the apples with a slotted spoon from the skillet to a serving bowl.

2020-09-29 Bake the apple cake in the preheated oven until it is firm and springs back when touched lightly in the center with a finger, or about 30 to 40 minutes. Meanwhile, make the caramel topping. In a heavy saucepan, combine the 1/2 cup of brown sugar, 1/4 cup of butter, and the heavy cream.

2017-10-16 Step 1. Preheat the oven to 350ºF. Generously butter and flour a 10-cup bundt pan. Step 2. 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. Step 3.

Can you freeze apple cake? | Homesteading Forum best When I bake and freeze cakes and sweet breads like the ones Highlands mentioned, I always cool them completely then wrap in two sheets of waxed paper, taping as I go. The outer layer is aluminum foil, also folded neatly and taped. I learned this from my grandmother ...

Grease a 23cm (9in) springform cake tin and line the base and sides with nonstick baking paper. Peel, halve and core the apples. (If you have a melon baller you can use it to neatly scoop out the cores.) Slice the apples into ½cm-thick slices. Sprinkle with the lemon juice and 50g (2oz) of the sugar and set aside.

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