APPLE CAKE I
This is a tasty cake that stores well and is quite easy to make.
Provided by Judy Richardson
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
- Beat vegetable oil and eggs until foamy. Add the sugar, flour, ground cinnamon, baking, soda, salt, and vanilla and mix well. Stir in the diced apples. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool cake in pan for 10 minutes. Cake needs no frosting.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 27.7 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 107.2 mg, Sugar 18.9 g
SPICED APPLE CAKE WITH MAPLE GLAZE
Looking for a classic dessert made using Gold Medal® all-purpose flour? Then check out this maple glazed apple cake flavored with spices - a delicious treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour.
- In medium bowl, toss apples with 2 tablespoons of the flour. In another medium bowl, mix baking powder, baking soda, salt, cinnamon, nutmeg, cloves and remaining flour. In large bowl, beat brown sugar, oil, eggs and vanilla with electric mixer on medium speed until mixed. On low speed, beat in flour mixture just until blended. Stir in apples. Spoon batter into pan.
- Bake 55 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 medium bowl, mix all glaze ingredients until smooth and thick. Drizzle glaze over cake.
Nutrition Facts : Calories 392, Carbohydrate 59 g, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 165 mg
MAPLE APPLE CINNAMON CAKE
What can be better than apple and cinnamon? Apple, cinnamon and maple syrup! This is a delicious light apple coffee cake.
Provided by Redsie
Categories Dessert
Time 55m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Spray a 9-inch Bundt pan with Pam.
- Make cake: in a large bowl and using a whisk, beat together brown sugar, cinnamon, egg, egg whites, applesauce, maple syrup, yogurt, oil and vanilla.
- In another bowl, stir together 2 cups flour, baking powder and baking soda. With a wooden spoon, stir the dry ingredients into the applesauce mixture just until everything is combined.
- In another bowl, toss together apples, sugar and 1 tbsp flour. Stir the mixture into the batter. Pour it into the prepared pan.
- Place the pan in the centre of the oven and bake for 35 to 40 minutes or until a tester comes out dry.
- Let the pan cool on a wire rack.
- Make icing: in a bowl and using an electric mixer, beat together the icing sugar, syrup and water. Add additional water as needed to achieve spreading consistency. Spread icing over cake.
APPLE CAKE WITH MAPLE FROSTING
Make and share this Apple Cake With Maple Frosting recipe from Food.com.
Provided by Kinwart
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350.
- Butter the bottom and sides of 9x13 inch baking pan.
- Sift together the flour, baking powder, baking soda and other spices including salt and set aside.
- In a large bowl combine the butter and granulated sugar. Beat on medium speed until light and fluffy, 3-4 minutes. Beat in eggs one at a time.
- Using a rubber spatula gently fold in one third of flour mixture until fully incorporated. Gently, or the cake will be tough. Fold in 1/2 the buttermilk. another 1/3 of flour, then remaining buttermilk continuing to fold gently after each addition. Add remaining flour, apples the apples and nuts, if using.
- Spread batter in prepared pan. Bake 35-40 minutes, watch closely DO NOT OVER BAKE.
- Transfer to a wire rack and cool for at least 20 minutes.
- To make the frosting, simmer the maple syrup in a sauce pan until it reduces by half, about 20 minutes. Remove from heat and add butter. Stir until incorporated and add vanilla and cream. Stir powdered sugar into mixture and beat with a wire whisk until smooth. Let it cool completely before pouring over the cooled cake.
APPLE AND OLIVE OIL CAKE WITH MAPLE ICING
Provided by Yotam Ottolenghi
Categories Cake Dessert Bake Rosh Hashanah/Yom Kippur Raisin Apple Birthday Maple Syrup Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 20
Steps:
- 1. Grease an 8-inch / 20-cm springform cake pan and line the bottom and sides with parchment paper. Place the raisins and water in a medium saucepan and simmer over low heat until all of the water has been absorbed. Leave to cool.
- 2. Preheat the oven to 325°F / 170°C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.
- 3. Put the oil and superfine sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a whisk if you don't have a mixer). Slit the vanilla bean lengthwise in half and, using a sharp knife, scrape the seeds out into the bowl. Beat the oil, sugar, and vanilla together, then gradually add the eggs. The mix should be smooth and thick at this stage. Mix in the diced apples, raisins, and lemon zest, then lightly fold in the sifted dry ingredients.
- 4. Whisk the egg whites in a clean bowl, either by hand or with a mixer, until they have a soft meringue consistency. Fold them into the batter in 2 additions, trying to maintain as much air as possible.
- 5. Pour the batter into the lined pan, level it with an icing spatula, and place in the oven. Bake for 1 1/2 hours, until a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the plan.
- 6. Once the cake is completely cold, you can assemble it. Remove from the pan and use a large serrated knife to cut it in half horizontally. You should end up with 2 similar disks. If the cake is very domed, you might need to shave a bit off the top half to level it.
- 7. To make the icing, beat together the butter, muscovado sugar, and maple syrup until light and airy. You can do this by hand, or preferably, in a mixer, fitted with the paddle attachment. Add the cream cheese and beat until the icing is totally smooth.
- 8. Using the icing spatula, spread a layer of icing 3/8 inch / 1 cm thick over the bottom half of the cake. Carefully place the top half on it. Spoon the rest of the icing on top and use the icing spatula to create a wavelike or any other pattern. Dust it with confectioners' sugar, if you like.
MAPLE, APPLE & PECAN CAKE
This maple, apple and pecan cake with apple sauce has a beautiful texture. It makes a perfect centrepiece dessert for the dinner table
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 14
Steps:
- To make the apple purée, cook 250g peeled and chopped cooking apples with a splash of water in a pan with a lid until soft for about 10 mins. Purée with a hand blender or in the small bowl of a food processor.
- Butter and line the base of a 20cm springform cake tin with parchment. Heat oven to 180C/160C fan/gas 4. Beat the butter and sugar until light and fluffy. Mix the maple syrup and egg together and gradually add them. Sift the flour with the bicarb and baking powder. Add a good pinch of salt and the nuts. With a large metal spoon, fold the flour into the butter and sugar, alternating with the apple purée. Scrape the batter into the prepared tin. Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a rack and peel off the baking parchment.
- To make the buttercream, beat the butter until soft, then add the icing sugar and beat until smooth. Gradually add the maple syrup, beating as you do so. Slice the cooled cake in half then, using a spatula, spread half of the icing over the first layer. Add the other layer on top, then top with the rest of the buttercream. Pulse the pecans in a food processor with the brown sugar (or finely chop and mix). You should end up with a coarse mixture. Scatter this over the top of the cake.
Nutrition Facts : Calories 545 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
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UPSIDE-DOWN MAPLE APPLE CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (3)Total Time 1 hr 40 minsCategory DessertCalories 291 per serving
- Preheat the oven to 350° F. Lightly grease a 9-inch cake pan and set on top of a baking sheet. Set aside.
- In a large saucepan, bring the maple syrup to a boil over high heat, then reduce heat to low and simmer until very thick and reduced to 1/2 cup, about 20 minutes. (**Use a large pot and watch as it approaches boil, as it will bubble up considerably!) While the syrup is simmering, you can peel and cut your apples. Pour the thickened syrup into the prepared pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the eggs one at a time. Beat in the vanilla. Add the dry ingredients alternately with the milk until the batter is smooth. Scrape down the side of the bowl.
MAPLE-APPLE UPSIDE-DOWN CAKE RECIPE - JOANNE CHANG | …
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- Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
- In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl.
- Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 hour, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
- Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche.
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