RUTH WALL'S GERMAN APPLE CAKE
I looooove apple cake. So when this one came to me in a publication from the Bucoda Improvement District, I tagged it immediately. Have not made it yet but certainly have added it to the list.
Provided by justcallmetoni
Categories Dessert
Time 1h55m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Prepare a large bundt or tube pan with a light coating of cooking spray.
- Mix together the apples, sugar and cinnamon and set aside.
- Add all of the ingredients for the batter to a large bowl and mix at medium speed for one minute. Scrape down the sides of the bowl to make sure all ingredients are being incorporated. Mix for an additional 3 minutes.
- Pour one third of the batter into the baking pan. Cover with a layer using 1/2 the seasoned apples. Repeat with another 1/3 of batter and the remaining apples. Finish with the final 1/3 of batter.
- Bake for 90 to 105 minutes. Remove from oven.
- Cool for 10 minutes then invert onto a serving plate.
- While the is cooling (10 minutes), combine all ingredients for the glaze. Drizzle on top of the cake.
Nutrition Facts : Calories 429.5, Fat 16.6, SaturatedFat 3.1, Cholesterol 50.3, Sodium 256.9, Carbohydrate 67.6, Fiber 2.6, Sugar 46.4, Protein 4.2
MY SISTER MARIA'S EASY APPLE CAKE AND ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 6
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.
RUTH'S APPLE CAKE
Categories Fruit
Number Of Ingredients 11
Steps:
- Sprinkle sugar over apples, sift dry ingredients and add to apples.Add rest of ingredients and stir only till blended. Put into 13" x 9" greased pan Bake 45-50 minutes at 350°
BABY RUTH LAYER CAKE
I love Baby Ruth's so I can't wait to make this! I found this on the internet! The size of the Baby Ruth's should be the 1.9 oz size...
Provided by my3beachbabes
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk.
- in top of a double boiler; heat and stir until melted and blended. Cool.
- Combine flour, baking soda, and baking powder in a bowl; mix well.
- Cream butter and sugar thoroughly; add well beaten eggs and beat until light and fluffy.
- Blend in the cooled candy bar mix and 1/2 ts vanilla.
- Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended.
- Pour into 2 buttered and floured 9" round layer pans and bake in preheated 350 F oven for about 30 minutes.
- Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack.
- Baby Ruth Filling & Topping:
- Melt candy bars in top of double boiler.Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir until thickened, over medium heat, about 10 minutes. Remove from heat and blend in melted candy bars, coconut and peanuts.
- Cool, then beat vigorously with wooden spoon.
- Whipped Topping:.
- Whip heavy cream stiff; fold in stiffly beaten egg white,powdered sugar and vanilla.
- Assembly:
- Spread cooled filling between layers and on top of cake.
- Spread whipped topping on the sides of the cake. Cut carefully with a sharp
- knife.
Nutrition Facts : Calories 1157.7, Fat 67, SaturatedFat 36.7, Cholesterol 174.3, Sodium 596.3, Carbohydrate 132.4, Fiber 5.2, Sugar 92.1, Protein 19
RUTH'S APPLE PIE
Steps:
- Preheat oven to 350°F. Place bottom crust in pie pan. Slice apples directly into pan. Sprinkle with sugar, cinnamon, and nutmeg. Place pats of butter on top of apples.
- Cover with top crust (cutting a few small slits - go as fancy as you want) and seal edges. Brush top crust with melted butter and lightly sprinkle with a cinnamon/sugar mixture.
- Bake in preheated oven for 40 to 45 minutes until apple tender and crust is brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ONE-BOWL APPLE CAKE RECIPE - (3.9/5)
Provided by linedancer
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. In a large bowl, mix the eggs, sugar, cinnamon, and oil. Peel and slice the apples and add to mixture in bowl, coating the apples as you go to keep the apples from turning brown. Mix together the baking soda and flour, then add to the ingredients in the bowl. Mix well with a fork until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13-inch or two 9-inch round pans. Bake for approximately 55 minutes. Let rest for 10 to 15 minutes, then serve.
MOM'S FAVORITE JEWISH APPLE CAKE
I've been making this cake for over 30 years, and always get great compliments from it. Even my sweets-hating husband likes this one. I've been making it for my mother's birthday for years...it's her favorite. It's a dense cake with great flavor, so if you're looking for a light, fluffy cake, this is not for you!
Provided by Judy in Delaware
Time 2h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix 5 tablespoons sugar and cinnamon together in a large bowl. Add apple slices and toss to coat.
- Mix flour, 2 cups sugar, oil, orange juice, eggs, baking powder, salt, and vanilla extract together in another bowl and beat until smooth and thoroughly blended. Batter will be thick.
- Place 1/2 of the batter in the prepared tube pan. Top with 1/2 of the apple slices. Add remaining batter to the pan, and neatly arrange remaining apple slices on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for 1 hour. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack to cool completely.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 72.2 g, Cholesterol 62 mg, Fat 20.3 g, Fiber 2.5 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 340.4 mg, Sugar 45.6 g
BABY RUTH™ LAYER CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
- In the top of a double boiler, Combine 8 chopped candy bars, peanut butter, and 6 tablespoons milk. Heat and stir until melted, stirring constantly. Let cool.
- Sift together flour, baking soda and baking powder. Set aside.
- In a large bowl, cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs and beat well. Blend in cooled candy mixture and 1/2 teaspoon vanilla.
- On low speed, add flour mixture to creamed mixture, alternating with buttermilk. Do not overmix.
- Pour into 2 greased and floured 9 inch round cake pans and bake at 350 degrees F (175 degrees C) for 30 minutes. Cool in pans on racks for 10 minutes. Turn out and finish cooling on rack.
- For filling and topping: Melt 6 candy bars in double boiler, then set aside. In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and 1/2 cup butter. Cook and stir until thick over medium heat for approximately 10 minutes. Remove from heat and blend in melted candy mixture, coconut and peanuts. Cool, then beat vigorously with spoon.
- For whipped topping, whip heavy cream until stiff. In a clean bowl, whip egg white until stiff. Fold egg white, confectioners sugar and 3/4 teaspoon vanilla into whipped cream.
- To assemble, spread cooled filling between layers and on top of cake. Spread whipped topping on sides of cake.
Nutrition Facts : Calories 788.5 calories, Carbohydrate 91.3 g, Cholesterol 143.9 mg, Fat 42.7 g, Fiber 3.2 g, Protein 13.1 g, SaturatedFat 23.5 g, Sodium 446.4 mg, Sugar 66.7 g
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