FRESH APPLE CAKE WITH CARAMEL SAUCE
I've had this recipe for years and make it often since Michigan has an abundance of apples. The caramel sauce is a special touch, especially when serving guests. -Mrs. Karl Zank, Sand Lake, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, nutmeg and cinnamon; gradually add to creamed mixture and mix well. Stir in apples and walnuts. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, for caramel sauce, combine brown sugar and cornstarch in a saucepan. Add remaining ingredients. Bring to a boil; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.
Nutrition Facts : Calories 436 calories, Fat 21g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 335mg sodium, Carbohydrate 60g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
TAFFY-NO-APPLE
Steps:
- Make the caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until amber caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to stir in the butter. Slowly stir in the cream (it will bubble up and may splatter). Let cool slightly to thicken.
- Pour the caramel onto a well-buttered sheet pan and let cool to set up, approximately 2 hours. Cut walnut size squares of it and roll it in your hands into a ball then shove a sucker stick in the center and roll it in chopped peanuts. Place them on a plate covered with peanuts and chill 30 minutes to make them set up more.
HOT APPLE CAKE WITH CARAMEL PECAN SAUCE
I love anything with apples. If I were on a desert island and I had to choose 1 desert it would be apple pie. This recipe ain't apple pie and I have many favorite apple deserts, but it's a close second to apple pie. The caramel sauce is out of this world good. It's up to your taste if you want to add the pecans or not to the sauce. I like it both ways.
Provided by ForeverMama
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour a 9 x 2" cake pan.
- Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. In a separate bowl, mix together flour, spices, baking soda and salt; set aside. Beat in eggs on low speed, one at a time, until well blended. Add flour mixture beating just until incorporated. Mix in apples, nuts and the vanilla.
- Spoon batter into prepared pan. Bake for 35 - 45 minutes or until top is golden and cake tester inserted near center comes out clean. Remove to rack and cool. Turn cake out of pan by inverting onto rack after 10 minutes.
- NOTE: If desired, the cake may be stored at room temperature, well wrapped overnight or it may be frozen. Defrost at room temperature for several hours or overnight. Reheat in 350 degree oven for 10 minutes or until warm.
- Caramel Pecan Sauce:.
- Melt butter in a medium size saucepan. Add nuts. Cook, stirring constantly, over moderately high heat, until nuts are toasted and butter is lightly browned. Add brown sugar and cream and continue to cook, stirring constantly, until sauce boils and sugar dissolves and turns deep golden brown.
- NOTE: the sauce maybe refrigerated for several days. Reheat before serving.
- To Serve: place a wedge of warm cake on a dessert plate. Serve with a scoop of vanilla ice cream and spoon hot Caramel Pecan Sauce over all.
YOGURT APPLESAUCE CAKE
Cloves, cinnamon and nutmeg lend an appetizing aroma to this yummy cake made with fat-free yogurt. "It's great for brunch, dessert or snacking," notes Tina Dierking of Skowhegan, Maine. "In fact, it's great anytime!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first eight ingredients. Combine the applesauce, water, yogurt, egg whites and almond extract. stir into the dry ingredients just until moistened. Fold in raisins., Pour into a greased 8-in. square baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.
Nutrition Facts : Calories 167 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 101mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
APPLE CAKE WITH WARM CARAMEL PECAN SAUCE
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
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
CARAMEL PECAN APPLE PIE
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
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
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