MOIST CARAMEL AND APPLE LOAF
Moist Caramel and Apple Loaf, A delicious, moist caramel and apple loaf cake. Easy to make, perfect for breakfast,snack time or dessert! Amazing fall flavors with cinnamon
Provided by Lovefoodies
Categories Cakes
Time 1h45m
Number Of Ingredients 12
Steps:
- Heat oven to 170 C, Gas 3, 325 F. Grease and line your baking tin. See here for how to line.
- Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour together with 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. Peel and core the apples and slice so they are about 1/4 inch thick, then place in a bowl and add the remaining cinnamon and nutmeg, together with a squeeze of lemon juice. Give the slices a toss so they are all coated evenly.
- Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the dulce de leche and combine.
- Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
- Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
- Transfer HALF the cake mixture to the greased and lined loaf tin then arrange half the apple slices along the pan. Add the remaining cake mixture, and finally arrange the remaining apple slices along the top. The slices will sink under the surface during baking so don't worry!
- Place in the oven for 1 hr 20 minutes to 1 hr and 30 minutes.
- *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little. If your cake needs a little longer, you can cover the top with some foil if you think it is getting too brown. Depending of which apples you use, they all contain varying amounts of water which can cause the bake time to be slightly different for everyone, so do check for doneness!
- Have a cup of tea!
- When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack. It is also nice to drizzle some of the dulce de leche over the top!
- Allow to cool. Store in an airtight container.
Nutrition Facts : Calories 372 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 337 milligrams sodium, Sugar 31 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CARAMEL APPLE BREAD
Provided by Shiran
Time 1h25m
Number Of Ingredients 15
Steps:
- Preheat oven to 350F/175C. Grease a 9x5-inch loaf pan.
- In a large bowl mix together flour, baking powder, baking soda, salt, cinnamon, and sugar.
- In a medium bowl whisk the egg, then add oil, vanilla extract and yogurt until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the chopped apple. Pour the batter into prepared loaf pan.
- Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean. If the top is getting too brown while baking, cover pan loosely with aluminum foil. Allow to cool completely in the pan on a wire rack.
- To make the glaze: In a medium saucepan, mix together sugar, heavy cream, and butter and bring to a boil. Reduce the heat to medium-low and let the mixture simmer for 1-2 minutes, whisking occasionally. Remove saucepan from the heat, and let cool slightly. Add 1 tablespoon powdered sugar and whisk until smooth and combined. Mixture should be thick, if it's still liquid, add another tablespoon until thick but pourable. Spread caramel mixture evenly over the bread.
- Bread can be stored in an airtight container at room temperature for 3 days or in refrigerator for 5 days. Serve at room temperature.
CARAMEL APPLE LOAF CAKE
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
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Beat sugar, applesauce, egg, oil, and vanilla with an electric mixer in a bowl until well combined.
- Sift flour, baking soda, cinnamon, and salt together in a second bowl. Add to sugar mixture and stir to combine. Fold in apples and nuts. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 45 to 55 minutes. Cool on a wire rack for 10 minutes. Remove from pan and cool completely.
- Combine brown sugar, butter, heavy whipping cream, and corn syrup in a small saucepan. Bring to a boil and cook, stirring constantly, for 1 minute. Let caramel cool, then drizzle over cake.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 30.5 g, Cholesterol 24 mg, Fat 7.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 211.5 mg, Sugar 20.3 g
CARAMEL APPLE CAKE
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
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.
MOIST CARAMEL APPLE CAKE
Bake a Moist Caramel Apple Cake for your friends and family. Freshly chopped apples meet caramel scrumptiousness in this delicious recipe, and with 16 servings, you'll be able to serve everyone your caramel apple cake.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 2h15m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat first 6 ingredients in large bowl with mixer until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
- Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.9393 g, Sugar 0 g, Protein 2 g
CARAMEL APPLE CAKE AND GLAZE
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
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
CARAMEL APPLE MUFFINS
These muffins are perfect for anyone who loves caramel apples. They are particularly good with breakfast or during a coffee break. -Therese Puckett, Shreveport, Louisiana
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels. , Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. , Bake at 350° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 8g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 219mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL APPLE LOAF CAKE
Moist cake topped with a sticky, crunchy topping will keep your guests coming back for more
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h50m
Yield Cuts into 8-10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.
- Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.
- Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.
- To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts - they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.
Nutrition Facts : Calories 490 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
CARAMEL-GLAZED APPLE BREAD
We took your favorite fall treat (caramel apples!) and transformed it into a from-scratch quick bread. With just 20 minutes of prep, this snack will be baking up in your oven before you know it! Chopped pecans and shredded apples get mixed into the batter for a texture and taste the whole family will love. After cooling, drizzle with the homemade caramel glaze for a perfect fall dessert that's sure to please everyone at the table.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h55m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans with cooking spray or shortening.
- In large bowl, stir together apples, 1 cup brown sugar, the buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
- In 1-quart saucepan, melt butter over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
- Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 15 g, TransFat 0 g
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