STICKY SPICED DOUBLE-APPLE CAKE WITH A BROWN SUGAR-BRANDY SAUCE
Sticky, gooey and gorgeous for breakfast! This simple cake is packed with both fresh and dried apples for flavour and texture, just enough spice, and brown sugar for a lovely caramel sweetness. The Brown-Sugar Brandy Sauce is a scrumptious accompaniment when it's for dessert.
Provided by Regan Daley
Categories Cookstr Recipes
Number Of Ingredients 17
Steps:
- In a small bowl, soak the raisins in the brandy for 45 minutes. Add the dried apple slices and macerate for a further 15 minutes. Do not drain!
- Preheat the oven to 325°. Butter a 9 × 13-inch pan and line the bottom and up the two long sides with a sheet of parchment paper, letting the paper hang over the edges by an inch or so. Lightly butter the paper. In a small bowl, sift together flour, baking soda, salt, cinnamon, nutmeg and cloves together into a bowl and set aside.
- In a large bowl with a hand-held electric mixer or whisk, or in the bowl of a stand mixer fitted with the paddle attachment, blend both sugars. Add the eggs and beat on medium speed until thickened and pale, about 2 minutes with a machine, 4 to 5 minutes by hand. Add the cooled melted butter and mix to blend. Fold in the dry ingredients in two additions, mixing just enough to moisten most but not all of the flour. Add the dried fruit and brandy mixture, chopped pecans and diced fresh apple, then fold them into the batter with long, deep strokes. Don't fret about the ratio of fruit to batter-there is a remarkable amount of fruit but it bakes into a wonderfully chewy cake.
- Scrape the batter into the prepared pan and set in the centre of the oven. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until the centre springs back when lightly touched, a tester inserted into the centre comes out clean and the cake is beginning to pull away from the sides of the pan. Transfer to a wire rack and cool. This cake keeps beautifully, well wrapped, at room temperature for up to 5 days, although it is best within 2 or 3. Serve warm or at room temperature with a healthy pour of the warm Brown Sugar-Brandy Sauce. Makes enough for 10 to 12 people (or 2, if you give them a couple of days ...).
APPLE SPICE CAKE WITH BROWN SUGAR FROSTING
I am a healthy eater most of the time, but this apple spice cake is worth the splurge! Every year, I treasure the opportunity to make my own birthday cake, and I choose this. You can add a cup of raisins to the batter before baking if you'd like. -Jennifer Owen, Louisville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Place apples in a food processor; pulse until finely chopped. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into sugar mixture alternately with buttermilk. Stir in apples and walnuts., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter, sugars, vanilla and pie spice until smooth. Spread frosting between layers and over top and sides of cake. Gently press walnuts into frosting on top of cake. Refrigerate leftovers.
Nutrition Facts : Calories 574 calories, Fat 33g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 326mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.
STICKY SPIKED DOUBLE-APPLE CAKE WITH A BROWN SUGAR-BRANDY SAUCE
Steps:
- In a small bowl, soak the dried apple slices for 15 minutes. Don't drain! Preheat oven to 325. Butter a 9 x 13" pan. In a bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves and set aside. With a mixer, blend both sugars. Add the eggs and beat on medium until thickened and pale, 2 min. Add the cooled melted butter and blend. Fold in the dry ingredients in 2 additions, mixing just enough to moisten most of the flour. Add the dried fruit mixture, chopped pecans, and diced fresh apple, then fold into batter. Scrape batter into pan and bake for 70-80 minutes, until a tester inserted into the center comes out clean. Cool on a wire rack. Keep well wrapped at room temp for up to 5 days. Serve with a pour of the warm sauce. Combine butter, sugars and cream in a small saucepan. Stir over low heat until sugar dissolves, then increase heat to medium and bring to a gentle boil, stirring. Cook 5 more min, then remove from heat and stir in brandy or other liqueur. Serve immediately, or cool to room temp, then cover and refrigerate, up to 3 days. To rewarm, either microwave or heat in a saucepan.
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.
STICKY SPIKED DOUBLE-APPLE CAKE WITH A BROWN SUGAR-BRANDY SAUCE
Steps:
- In a small bowl, soak the raisins in the brandy for 45 minutes. Add the dried apple slices and macerate for a further 15 minutes. Do not drain! Preheat the oven to 325 degrees. Butter a 9 x 13 inch pan and line the bottom and up the two long sides with a sheet of parchment paper, letting the paper hang over the edges by an inch or so. Lightly butter the paper. In a small bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves together into a bowl and set aside. In a large bowl with a hand held electric mixer or whisk, or in the bowl of a stand mixer fitted with the paddle attachment, blend both sugars. Add the eggs and beat on medium speed until thickened and pale, about 2 minutes with a machine, 4 to 5 minutes by hand. Add the cooled melted butter and mix to blend. Fold in the dry ingredients in two additions, mixing just enough to moisten most but not all of the flour. Add the dried fruit and brandy mixture, chopped pecans, and diced fresh apple, then fold them into the batter with long, deep strokes. Don't fret about the ratio of fruit to batter - there is a remarkable amount of fruit but it bakes into a wonderfully chewy cake. Scrape the batter into the prepared pan and set in the center of the oven. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until the center springs back when lightly touched, a tester inserted into the center comes out clean and the cake is beginning to pull away from the sides of the pan. Transfer to a wire rack and cool. This cake keeps beautifully, well wrapped, at room temperature for up to 5 days, although it is best within 2 or 3. Serve warm or at room temperature with a healthy pour of the warm Brown Sugar-Brandy Sauce. Makes enough for 10 to 12 people (or 2, if you give them a couple of days ...).
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