Caramelized Apple Pecan Cake Recipes

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CARAMELIZED APPLE-PECAN CAKE



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

Steps:

  • 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

APPLE PECAN CAKE WITH CARAMEL GLAZE



Apple Pecan Cake with Caramel Glaze image

This Apple Pecan Cake is so delicious! Just one bite of this cake will have you baking it over and over again!

Provided by Terri

Categories     Cake     Dessert     Fall Desserts

Time 1h30m

Number Of Ingredients 14

1 1/2 cups cooking oil
2 cups sugar
4 Eggs
3 cups all purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1 tsp salt
2 tsps vanilla
3 1/2 cups Granny Smith apples, (approximately 3-4 apples, peeled, chopped in small pieces)
1 cup pecans, (chopped small)
3/4 cups butter (1 1/2 sticks)
1 cup light brown sugar
1/4 cup milk
1 tsp vanilla

Steps:

  • Preheat oven to 325°
  • In a large mixing bowl, add oil, sugar and eggs, mix until nice and creamy.
  • In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well.
  • Add vanilla, mix well.
  • Stir in apples and pecans.
  • Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan).
  • Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well.

CARAMEL, APPLE, PECAN CAKE



Caramel, Apple, Pecan Cake image

Some of the tastiest nuts recipes involve pecans, just like this gorgeous caramel and apple pecan cake - perfect for dessert!

Provided by Fisher Nuts

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup butter, melted
1 cup caramel ice cream topping, melted and divided
3/4 cup Fisher Chef's Naturals Pecan Chips, chopped and divided
2 (8 ounce) packages cream cheese, softened
2 tablespoons flour, divided
1/2 cup granulated sugar
3 eggs
2 large gala apples, peeled cored and diced
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F Lightly spray bottom and sides of 9-inch spring form pan with no-stick cooking spray; set aside.
  • For crust, in small bowl combine graham cracker crumbs, sugar, cinnamon, nutmeg and butter. Mix well. Press crumb mixture firmly into bottom, and up the sides of the pan.
  • Bake 6 to 8 minutes. Remove; pour 1/2 cup caramel topping over the bottom of the warm crust. Sprinkle 1/2 cup pecan chips on top.
  • For cake, in large bowl, beat cream cheese, 1 tablespoon flour, and sugar; mix until smooth. Add eggs; mix well.
  • In small bowl combine apples, remaining flour and cinnamon; mix well. Fold apple mixture into cheese mixture; pour into prepared crust. Bake 45 minutes. Pour remaining caramel topping on cheesecake; bake 10 to 15 minutes or until cheesecake is set.
  • Remove to cooling rack; sprinkle remaining pecan chips over top. Cool to room temperature; chill in refrigerator overnight.

Nutrition Facts : Calories 368.6, Fat 19.2, SaturatedFat 10.3, Cholesterol 98.6, Sodium 319.1, Carbohydrate 46.7, Fiber 1.7, Sugar 20.9, Protein 5.2

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.

CARAMEL APPLE CAKE



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

Steps:

  • 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.

CARAMEL PECAN APPLE PIE



Caramel Pecan Apple Pie image

This delicious pie is a hit at Thanksgiving, or anytime, really! It's a combination/adaptation of the Basic Flaky Pie Crust, Apple Pie by Grandma Ople, and Upside-Down Apple Pecan Pie.

Provided by Loriq

Categories     Desserts     Pies     Apple Pie Recipes

Time 3h55m

Yield 8

Number Of Ingredients 16

2 ½ cups all-purpose flour
½ teaspoon salt
1 cup cold shortening
6 tablespoons ice water, or as needed
½ cup unsalted butter
3 tablespoons all-purpose flour
½ cup white sugar
½ cup packed brown sugar
¼ cup water
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 pinch ground nutmeg
⅓ cup butter
½ cup firmly packed brown sugar
1 cup chopped pecans
8 Granny Smith apples - peeled, cored and thinly sliced

Steps:

  • Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
  • Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
  • Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
  • Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
  • Bake pie in the preheated oven until crust is golden brown, about 1 hour.
  • Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.

Nutrition Facts : Calories 872.2 calories, Carbohydrate 92.9 g, Cholesterol 50.8 mg, Fat 55.3 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 19.5 g, Sodium 212 mg, Sugar 54.4 g

CARAMELIZED APPLE KING CAKE



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

Steps:

  • 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 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

APPLE-PECAN CAKE



Apple-Pecan Cake image

This easy-to-make cake, bursting with chunks of apple and pecans, is delicious with coffee or tea.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

1 stick unsalted butter, room temperature, plus more for pan
1 medium apple, such as Gala or Fuji, peeled and diced small
3/4 cup pecans, toasted and coarsely chopped
2 1/2 cups unbleached all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1 teaspoon freshly grated nutmeg or ground nutmeg
1/4 teaspoon fine salt
3/4 cup unsweetened applesauce
1/2 cup low-fat plain yogurt
1 1/3 cups granulated sugar
1 teaspoon packed finely grated orange zest
3 large eggs
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment. In a medium bowl, toss apple and pecans with 2 tablespoons flour to coat. In a large bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In a small bowl, combine applesauce and yogurt.
  • In another large bowl, using an electric mixer, beat butter, granulated sugar, and orange zest on high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions applesauce mixture, and beat to combine. Fold in apple mixture. Transfer batter to pan and smooth top.
  • Bake until golden and a toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack, 20 minutes. Using parchment, lift cake from pan. Dust with confectioners' sugar before serving.

APPLE BRANDY PECAN CAKE



Apple Brandy Pecan Cake image

My favorite apple cake is made with a shot of brandy and drizzled with caramel to set off the wonderful flavors. If alcohol is a no-go, use orange juice instead of apple brandy. If you'd rather go the chocolate route, add mini chocolate chips to the cake and use chocolate ice cream topping for the drizzle. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 20 servings

Number Of Ingredients 14

1/2 cup butter, softened
1 cup packed brown sugar
3 large eggs, room temperature
2 cups unsweetened applesauce
2 tablespoons apple brandy
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3 medium tart apples, peeled cored and chopped, about 3 cups
1 cup finely chopped pecans
Hot caramel ice cream topping, optional

Steps:

  • Preheat oven to 350°. Lightly grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until well blended, about 3 minutes. Add 1 egg at a time, beating well after each addition. Beat in applesauce and brandy. In another bowl, whisk flour, salt, baking soda, cinnamon, allspice and nutmeg; gradually add to butter mixture. Fold in apples and pecans. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool completely. If desired, top with caramel topping.

Nutrition Facts : Calories 223 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 201mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

CARAMEL APPLE CAKE



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

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.

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 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.

APPLE CAKE WITH WARM CARAMEL PECAN SAUCE



Apple Cake With Warm Caramel Pecan Sauce image

Make and share this Apple Cake With Warm Caramel Pecan Sauce recipe from Food.com.

Provided by Keolani

Categories     Dessert

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 14

1 cup butter
1 cup sugar
2 eggs
1 1/2 cups flour
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
3 medium tart apples, peeled and finely chopped
3/4 cup pecans, chopped
4 tablespoons butter
1/2 cup pecans, chopped
1 cup brown sugar
1 cup whipping cream

Steps:

  • Cream butter and sugar and add eggs. Add flour, spices, soda, salt and vanilla.
  • Mix for one minute. Mix in apples and nuts.
  • Pour into a 9-inch spare pan and bake for 40-45 min at 350*.
  • For Sauce:.
  • Melt butter in saucepan; add nuts and cook, stirring over medium-high heat until toasted, about 3 minute.
  • Add brown sugar and cream and cook, stirring, until sauce boils.
  • Can be stored in the refrigerator for several days.

Nutrition Facts : Calories 718.2, Fat 47.7, SaturatedFat 23.6, Cholesterol 151, Sodium 422.1, Carbohydrate 71.3, Fiber 3.1, Sugar 51.4, Protein 5.9

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  • FROSTING: In a small saucepan, bring the sugars, butter and cream to a boil over medium low heat. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in vanilla and salt. Pour warm frosting over cake and garnish with pecan halves if desired.


CARAMEL APPLE CAKE RECIPE RECIPE - AN ITALIAN IN MY KITCHEN
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.
From anitalianinmykitchen.com


APPLE-PECAN CARROT CAKE RECIPE | SOUTHERN LIVING
Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour). Step 5. Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with ...
From southernliving.com


CARAMEL-APPLE PECAN CAKE WITH CARAMEL-PECAN TOPPING
2014-04-22 Preheat oven to 350°. Cream together sugar, eggs and oil. Add flour; mix together until well blended. Add vanilla, nuts and apples. Spread into lightly greased and floured 13×9-inch baking dish; bake for 45-60 minutes. Cake is done when …
From bigtex.com


APPLE PECAN POUND CAKE WITH CARAMEL GLAZE - SCHERMER PECANS
1 tablespoon spiced dark rum (optional) 1/4 teaspoon sea salt. Heat the oven to 350° F. Lightly coat a bundt pan with softened butter and dust with flour, shaking off the excess. Spread pecan pieces on a baking sheet and toast in oven until golden and fragrant, about 5-8 minutes. Remove and let cool, then roughly chop.
From schermerpecans.com


APPLE PECAN CAKE WITH CARAMEL GLAZE RECIPE
In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well. Add vanilla, mix well. Stir in apples and pecans. Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan). Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes ...
From feminologie.com


CARAMEL APPLE DUMP CAKE - SIMPLY STACIE
2022-03-11 Spread the pie filling on the bottom of a 9×13 pan. Drizzle caramel sauce evenly over top. In a small bowl, mix together the spices. Sprinkle over top of the caramel apple mixture. Sprinkle the cake mix evenly over top of the caramel apple mixture. Cut butter into thin squares and place evenly over top the cake mix.
From simplystacie.net


RECIPE: CARAMEL APPLE PECAN CAKE - AMERICAN CAKE DECORATING
2018-09-12 combine. With the stand mixer on low speed, add the dry ingredients to the wet ingredients one cup at a time. Mix until fully incorporated. Remove the bowl from the mixer and fold in the apples. Divide between 4 (6-inch pans) and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
From americancakedecorating.com


EASY CARAMEL APPLE-PECAN CAKE - HOME IS WHERE THE BOAT IS
2020-09-14 In large bowl, beat together the oil, sugar, salt, eggs, apple pie spice, baking soda and vanilla. Add the flour, stirring until well blended. Fold in chopped apples and pecans with a rubber spatula. Batter will be thick. Pour batter into sprayed pan and bake 45 – 50 minutes or until toothpick inserted comes out clean.
From homeiswheretheboatis.net


UPSIDE-DOWN SALTED CARAMEL APPLE PECAN CAKE - AMBITIOUS KITCHEN
Instructions. Preheat the oven to 350 degrees F. Generously grease the sides of a 9-inch cake pan with butter or non stick cooking spray. Peel and thinly slice apples, set aside. For the salted caramel sauce: Melt 1 stick of butter in saucepan over medium heat, add 3/4 cup of dark brown sugar and stir until bubbling.
From ambitiouskitchen.com


CARAMEL APPLE SPICE CAKE RECIPE - MY CAKE SCHOOL
For the Cake. Preheat the oven to 350 degrees. Grease and flour three 8 inch pans A WAXED PAPER circle should be put in the bottom of each pan (grease and flour also) there tends to be more of a sticking problem when recipes have fruit. Cream the butter, add oil, sugar, eggs, vanilla and applesauce. Mix well.
From mycakeschool.com


3 INGREDIENT CARAMEL APPLE DUMP CAKE - WANDERING HOOF RANCH
2021-03-28 Spray pan with oil or butter and add cake batter. Optional, top with frozen apple slices, pecans and drizzled 1/4 C melted butter. Bake 9×13 inch pan for 35 minutes or until toothpick comes out clean when inserted into center of …
From wanderinghoofranch.com


CARAMEL APPLE PECAN DUMP CAKE - OLD HOUSE TO NEW HOME
2020-09-11 Preheat oven to 350 degrees. In a mixing bowl, stir together apple pie filling, cinnamon, and caramel. Pour into the bottom of a 9 by 13 baking dish. Spread into an even layer. In another bowl, mix together cake mix and oatmeal. Pour over the apple pie filling into a single layer. I only used about 3/4 of this mixture.
From oldhousetonewhome.net


UPSIDE-DOWN CARAMELIZED APPLE CAKE RECIPE | MYRECIPES
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.
From myrecipes.com


PECAN APPLE BUNDT CAKE RECIPE (SO EASY!) - OH SWEET BASIL
2019-10-16 Add the butter, sugar and cream to a small saucepan, stirring over medium heat. Once the butter has melted and the sugar dissolved, bring to the boil, then reduce the heat and simmer for 1 minute. Remove the pan from the heat and let it cool for a few minutes before whisking in the powdered sugar.
From ohsweetbasil.com


CARAMEL APPLE PECAN DUMP CAKE - YORK PECAN COMPANY
2021-05-27 1 cup butter, melted. 1 cup York Pecans, Jr Mammoth Halves. Instructions: Preheat your oven to 350 degrees. Lightly grease a 9x13 baking dish and set it aside. In a large mixing bowl, add the apple filling, cinnamon, nutmeg and cloves. Gently stir a few times to mix. Add the caramel sauce and stir to combine.
From yorkpecanshop.com


CARAMEL APPLE PECAN CAKE RECIPE | SPARKRECIPES
Mix well. Press crumb mixture firmly into bottom, and up the sides of the pan. 3. Bake 6 to 8 minutes. Remove; pour 1/2 cup caramel topping over the bottom of the warm crust. Sprinkle 1/2 cup pecan chips on top. 4. For cake, in large bowl, beat cream cheese, 1 tablespoon flour, and sugar; mix until smooth.
From recipes.sparkpeople.com


APPLE CARDAMOM CAKE WITH CARAMEL PECAN BUTTER FROSTING
2021-12-19 Instructions. Cake: Preheat oven to 375 F. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon and cardamom. Set aside. In another large bowl, beat the eggs and sugar together with a hand mixer until the mixture turns a light yellow colour.
From aheadofthyme.com


APPLE PECAN CAKE RECIPE | VERMONT CREAMERY
STEP 2. In a small saucepan, combine the 1/4 th cup butter and the brown sugar over medium heat. Stir to combine until the melted butter and brown sugar have incorporated fully together, but don’t let it come to a boil. Once the two ingredients are incorporated, pour the mixture into the bottom of the buttered/prepared cake pan.
From vermontcreamery.com


CARAMELIZED-APPLE AND PECAN PIE RECIPE | EPICURIOUS
2008-09-30 Preheat oven to 350°F. Whisk brown sugar and butter in large ovenproof skillet over medium heat until butter melts, sugar dissolves, and mixture comes to boil. Boil 1 minute, whisking constantly ...
From epicurious.com


BEST CARAMEL APPLE POUND CAKE RECIPE - DELISH
2018-11-06 Preheat oven to 350°. Grease a 9”-x-5” loaf pan with cooking spray and line with parchment. Make pound cake: In a large bowl with a hand …
From delish.com


CARAMEL APPLE PECAN TART - HOMEMADE IN THE KITCHEN
Instructions. Preheat oven to 350F. Lightly grease a 9-inch fluted tart pan with a removable bottom and place on a baking sheet. In a food processor, process together the pecans and sugar until blended. Transfer to a large bowl and whisk in the flour, cinnamon, and salt.
From chocolatemoosey.com


FISHER NUTS | RECIPE | CARAMEL, APPLE, PECAN CHEESECAKE
Bake 6 to 8 minutes. Remove; pour ½ cup caramel topping over the bottom of the warm crust. Sprinkle ½ cup pecan chips on top. For cake, in large bowl, beat cream cheese, 1 tablespoon flour, and sugar; mix until smooth. Add eggs; mix well. In small bowl combine apples, remaining flour and cinnamon; mix well.
From fishernuts.com


CARAMEL APPLE PECAN CRUNCH - QUICHE MY GRITS
2020-11-06 Preheat oven to 350 degrees. Empty apple pie filling into a 9 x 13 inch dish. Sprinkle apples with a dusting of cinnamon, then cover with half of the caramel sauce. (recipe below) Cover apples with half of the chopped pecans. Stir cinnamon into the dry cake mix, then sprinkle cake mix over apples.
From quichemygrits.com


APPLE PECAN CAKE WITH CARAMEL GLAZE - COMPLETE RECIPES
2014-11-20 Preheat oven to 325° In a large mixing bowl, add oil, sugar and eggs and mix until nice and creamy. Next, add together the flour, baking soda, cinnamon and salt, then add to mixing bowl and mix well.
From completerecipes.com


APPLE PECAN BUNDT CAKE WITH CARAMEL SAUCE - CANADIAN …
2014-10-01 In separate bowl, whisk together flour, baking powder, baking soda, cinnamon and salt; stir into butter mixture. Stir in apples and three-quarters of the pecans. Scrape into greased and floured 10-inch (3 L) Bundt pan, smoothing top. Bake in 325°F (160°C) oven until toothpick inserted in centre comes out clean, about 1 hour.
From canadianliving.com


ULTIMATE CHOCOLATE CARAMEL PECAN PIE - THERESCIPES.INFO
Caramel Pecan Pie Recipe | Allrecipes new www.allrecipes.com. 1 cup pecan halves Directions Step 1 Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk.Cook, stirring frequently, until smooth. Remove from heat and set aside.
From therecipes.info


CARAMELIZED APPLE AND PECAN PIE RECIPE | BON APPéTIT
2008-09-29 Preheat oven to 350°F. Whisk brown sugar and butter in large ovenproof skillet over medium heat until butter melts, sugar dissolves, and mixture comes to boil. Boil 1 minute, whisking constantly ...
From bonappetit.com


EASY AUTUMN CARAMEL APPLE PECAN & CINNAMON SPICE BUNDT CAKE
2021-09-07 STEP TWO: Prep the apples. Wash, peel, and dice the apples then fold into the cake batter with cinnamon and chopped pecans. STEP THREE: Bake the cake. Pour the cake batter into a greased bundt pan and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. STEP FOUR: Serve.
From persnicketyplates.com


APPLE PECAN CAKE WITH CARAMEL GLAZE - ERECIPE
1. Preheat oven to 325° 2. In a large mixing bowl, add oil, sugar and eggs and mix until nice and creamy. 3. Next, add together the flour, baking soda, cinnamon and salt, then add to …
From erecipe.com


SOFT & FLAVORFUL CARAMEL APPLE PECAN SCONES - I AM BAKER
2020-03-18 Bake for 18-23 minutes. The scones will be golden brown. They are best served warm, drizzled with caramel. To reheat the room-temperature scones, just bake them, covered with tin foil, in the oven for about 10 minutes at 350°F. You can definitely leave out the pecans if you prefer just a caramel apple scone.
From iambaker.net


CARAMEL APPLE DUMP CAKE [5 INGREDIENTS] - THE NOVICE CHEF
2020-06-04 Preheat oven to 350°F. Grease a 13×9 casserole dish and set aside. In a medium sized bowl, mix together apple pie filling, cinnamon and nutmeg. Pour into the casserole dish and smooth with a spatula. Arrange carmael squares on top of apple filling layer and then top with yellow cake mix. Smooth cake mix into an even layer.
From thenovicechefblog.com


CARAMEL APPLE COFFEE CAKE RECIPE | SOUTHERN LIVING
Step 2. Meanwhile, prepare Streusel Topping and Caramel Sauce. Step 3. Beat remaining ½ cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Step 4.
From southernliving.com


AMAZING APPLE DAPPLE CAKE WITH A CARAMEL-PECAN GLAZE
Instructions: Preheat oven to 350 degrees. Mix the ingredients by hand. Mix flour, salt and baking soda and set aside. In a separate bowl, mix oil, sugar and vanilla. Stir in well-beaten eggs. Add in dry ingredients. Stir in apples and pour into a greased and …
From simplicityinthesouth.com


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