Joeys Apple Cake Recipes

JOEY'S APPLE CAKE RECIPE

Steps:

• In a large mixing bowl, combine flour, sugars, cinnamon, baking soda, nutmeg, and salt. In a separate bowl, combine melted butter, oil, eggs, and extract. Stir wet ingredients into dry ingredients until just combined. Fold in apples and pecans. Spoon batter into a greased and floured bundt pan and bake in a 325F oven for 1 hour or until a toothpick inserted in the centre comes out clean. Cool in pan for approximately 15 minutes, unmold and cool on rack. To make caramel sauce, melt butter and sugar over medium heat stirring for about 5 minutes until the sugar is dissolved. Add the cream, stirring as you bring to a boil. Simmer until the mixture is slightly reduced and thickened, about 10 minutes. Slice cake and serve with warm caramel sauce and vanilla ice cream.

TEDDIE'S APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
• Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
• Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired.

JOEY'S APPLE SPREAD

Steps:

• Mix all ingredients.
• Refrigerate about 30 minutes to blend flavours.
• Spread on toast, graham crackers, etc.

JOEY'S CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in eggs, one at a time. Stir in yogurt. Pour filling into crust.
• Bake in the preheated oven for 30 to 40 minutes, or until filling is set. Refrigerate at least 4 hours before serving.

CHEF JOEY'S APPLE STRUDEL

Steps:

• Preheat oven to 425'F.
• Put the currants in the orange juice and let them soak for about 15 minutes. Set aside.
• Grind your almonds. Set aside,.
• Thaw the puff pastry for 40 minutes.
• Heat the vegan margarine in a large saute pan.
• Add the prepared apples to the pan and cook until the apples start to turn golden.
• Drain the currants but save the orange juice. Take 4 tablespoons of the orange juice and add to the apples in the saute pan. Add the honey, Xylitol and soaked currants.
• Continue stirring the apple mixture over medium heat until the Xylitol and honey dissolve and apples are just tender.
• Transfer the mixture to a large bowl and leave to cool completely.
• Once the puff pastry has thawed, lay the sheets out on a counter (all of them) and gently roll with a rolling pin to seal the edges. The kind I use are square and have 2 seams down the middle. They can break, so its good to flatten them a little.
• Sprinkle 1/4 of the ground almonds on one half of each of the pastries.
• Drain the liquid out of the apple mixture.
• Divide the apple mixture on 1/2 of each of the 4 puff pastries. Sprinkle each with 1/4 teaspoons of ground cinnamon and 1 tablespoon of the soft brown sugar.
• Dip a pastry brush into the beaten egg and seal the edges around the apple mixture. Fold the top over and seal firmly, you don't want the apple to seep out.
• Using a pair of scissors, cut slits down the pastry to allow the steam to escape. Brush the top of the strudel with the egg wash.
• You can serve this warm with your favourite ice cream, or serve at room temperature with whipped cream. Or sprinkle with powdered sugar.
• Bon Appetit!

JOHN'S THREE-LAYER APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Butter three 8-inch-round cake pans; line bottoms with parchment paper. Butter, then flour paper and sides (tapping out excess); set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
• Bake until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks; peel off parchment. Invert cakes again, and let cool completely on racks.
• Make buttercream: In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt until sugar has dissolved; remove from heat. Using an electric mixer on medium, beat mixture until fluffy and cooled, about 15 minutes. Increase to high; beat until stiff peaks form. Reduce to medium-low; gradually add butter, beating until fully incorporated, about 3 to 5 minutes.
• Assemble cake: Place one layer on a serving plate; spread top with buttercream. Top with another layer; spread top with buttercream. Top with third layer; spread remaining buttercream over top and sides of cake. Refrigerate at least 1 hour (or up to 4 days). To serve, bring cake to room temperature; slice with a serrated knife.