Rachael Ray Caramel Apple Layer Cake Recipes

UPSIDE-DOWN CARAMEL APPLE CAKE

Steps:

• Preheat oven to 350°F
• Line the bottom of a springform pan with a round piece of parchment paper that covers the bottom
• Spray the sides of the pan with cooking spray and set aside
• In a medium mixing bowl, whisk together flour, sugar, baking powder, salt and apple pie spice
• Set aside
• In a small bowl, whisk together the buttermilk, oil and egg
• Using the largest holes of a box grater, grate the Pink Lady apple then pat the grated apple dry with a little paper towel
• Measure out 1/2 cup of the apple and add it to the wet ingredients
• Pour the wet ingredients into the dry and mix with a rubber spatula until well incorporated
• Set aside
• Using a mandoline, slice the Granny Smith apples into rings about 1/4-inch thick (no need to peel them
• ) Pick out any seeds that haven't fallen out of the apple and place the slices into a bowl and toss them with the brown sugar, cornstarch and salt
• Shingle the apple slices into the bottom of the pan to make one layer of apple at the bottom
• Pour any any sugar or cornstarch from the bottom of the bowl onto the top of the apples then pour the apple cake batter over top of the apples
• Smooth the batter with the back of a spatula
• Bake in the oven for 40 minutes or until the cake begins to pull away from the edges of the pan and a toothpick comes out clean when inserted into the middle of the cake
• Let cool for at least 20 minutes on a cooling rack
• Once cool, remove the cake from the springform pan and place the cake upside down on a plate
• Peel away the parchment
• For the Spiced Whipped Cream, whisk the heavy whipping cream with a stand mixer, hand mixer or a hand whisk, until it forms stiff peaks
• Mix in the powdered sugar, sour cream, cinnamon and salt
• Serve cake with a dollop or two of the cream
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MY SISTER MARIA'S EASY APPLE CAKE AND ICE CREAM

Steps:

• Preheat oven to directions on box. Mix cake mix to directions on box, using 1/2 cup water and 1 egg. Grease a 9 by 9-inch square cake pan or disposable cake pan with butter. Pour in cake batter. Toss apples with cinnamon and sugar and sprinkle on top of cake batter. Bake 20 to 25 minutes. Serve warm cake squares with small scoops of butter pecan or rum raisin ice cream.

RACHAEL RAY CARAMEL APPLE LAYER CAKE

Steps:

• Preheat the oven to 350°. Generously grease and flour two 9-inch round cake pans. Using an electric mixer, combine the flour, 1 1/2 cups granulated sugar, the baking powder and salt. Mix in 2 sticks butter at low speed until the mixture is crumbly.
• In a medium bowl, whisk together the eggs, egg yolks, 1/2 cup cream, applesauce and vanilla. Mix into the flour-butter mixture at medium speed until smooth, about 1 minute.
• Divide the batter between the prepared pans. Bake until springy to the touch and a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Transfer to a rack to cool for 10 minutes. Run a knife around the edges of the cake to release the layers, invert onto the rack and let cool completely.
• In a medium skillet, melt 3 tablespoons butter over medium-low heat. Add the apple slices and remaining 1/3 cup granulated sugar and cook, stirring often, until the apples are tender and the juice is syrupy, about 15 minutes. Stir in the remaining 3 tablespoons cream and simmer for 3 minutes. Remove from the heat and let cool.
• Meanwhile, using an electric mixer, beat the remaining 2 sticks butter and the confectioners' sugar until light and creamy. With the mixer on low, slowly mix in the caramel sauce.
• Place 1 cake layer on a cake plate; spread the apple filling evenly on top, then cover with the remaining cake layer. Using an offset spatula or butter knife, cover the top and sides of the cake with the caramel frosting, swirling the top to make a decorative pattern.

RACHAEL RAY APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9 by 9-inch square cake pan (can use a disposable foil cake pan) with 1 tbs butter.
• Prepare cake mix as described on cake box, with 1/2 cup water and the egg.
• Peel and dice apple into small bits. Sprinkle apples with cinnamon and sugar and mix well.
• Pour cake batter into prepared cake pan. Spread apples on top of cake batter, evenly covering the entire top of the cake. ( I tend to put a little more towards the edges so that when the cake rises in the oven the apples don't fall to the center of the cake.).
• Bake 20 to 25 minutes.
• Best if served warm with ice cream. Very good at room temperature though.