Unclebobsfreshapplecakepauladeen Recipes

UNCLE BOB'S FRESH APPLE CAKE

Steps:

• Add confectioner's sugar, honey and milk to a small bowl and stir until smooth. Set the bowl aside.
• Preheat the oven to 325 °F. Lightly grease a Bundt pan or tube pan.
• In a bowl, mix together the apples, walnuts, vanilla and cinnamon. In a separate bowl, sift together the flour, baking soda and salt.
• Using an electric mixer beat the sugar, oil and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
• Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
• Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
• Drizzle the apple cake with some of the honey glaze, serve and enjoy!
• Cook's Note:
• The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.

UNCLE BOB'S FRESH APPLE CAKE - PAULA DEEN

Steps:

• Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
• Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
• In a bowl, mix together the apples, walnuts, vanilla, and spices.
• In a separate bowl, sift together the flour, baking soda, and salt.
• Using an electric mixer beat the sugar, oil, butter and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
• Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
• Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
• Drizzle the apple cake with some of the honey glaze, serve and enjoy!

AUNT PAULA'S CREAM CHEESE POUND CAKE

Steps:

• Instructions for cake:
• Preheat oven to 275 degrees. Grease and flour a 10-inch tube pan. Cream margarine, butter, and cream cheese, with sugar until fluffy and well combined. Add salt and vanilla, and mix well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Pour batter into pan. Place in a cold oven and bake at for 1 1/2 hours, or until done. Check doneness by inserting a toothpick in the center; if it comes out clean, it's ready. Cool in pan, then turn out and slice into half-inch-thick slices. Preheat grill pan to medium heat. Melt remaining 2 tablespoons butter and brush lightly on both sides of cake slices. Grill cake slices, turning once, until lightly grill-marked and slightly softened, about 2 minutes total.
• Instructions for Bananas with Chocolate Sauce:
• In a small saucepan, melt 2 tablespoons butter. Pour 1 cup heavy cream into another small saucepan and turn on the burner to medium-high. Scald the cream. Break up the semi-sweet chocolate bar into a medium mixing bowl. When the cream is hot, pour it over the chocolate and sets the bowl aside. In a large skillet, melt the other 2 tablespoons butter over medium-high heat. Peel 3 bananas, slice them and place in another mixing bowl. Add 1/2 cup sugar to the bananas, gently toss them and place them in the buttered skillet. When the bananas are golden-brown, add a dash of fortified wine and cook until it evaporates. Whisk the chocolate cream mixture until smooth, then add 2 tablespoons fortified wine, mixing well.
• Assembly:
• Put a cake slice on each dessert plate or parfait cup, top with a spoonful of the bananas, and then another cake slice and another spoonful of bananas. Drizzle the top of each dessert with the chocolate wine sauce.

PLAIN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
• Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

FLUFFY PANCAKES

Steps:

• Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

IMPOSSIBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess.
• Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
• Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely.
• Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.
• Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan.
• Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve.
• Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
• Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.

AUNT LOU'S FRESH APPLE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt and baking powder; gradually beat into oil mixture. Stir in apples. Transfer batter to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes. Run a knife around sides and center tube of pan. Remove cake to a wire rack to cool completely. Dust with confectioners' sugar.

PAULA DEEN'S OOEY GOOEY BUTTER CAKE & VARIATIONS RECIPE - (3.7/5)

Steps:

• Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine the cake mix, egg, and butter; mix well. Pat mixture into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter; mix well. Pour the filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Pumpkin: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again! Pineapple: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above. You can also add coconut to cream cheese Lemon: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above. Carrot Cake: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above. Peanut Butter: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above. Chocolate Chip: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above. Banana: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above. Nutty: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above. Chippy: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

ULTIMATE COFFEE CAKE (PAULA DEEN)

Steps:

• The night before place frozen rolls in well greased bundt pan.
• Sprinkle dry pudding mix over rolls, sprinkle brown sugar over pudding mix, sprinkle chopped pecans over brown sugar, pour melted butter over all.
• To prevent dough from forming a hard crust while it's rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature about 8 to 10 hours.
• Preheat oven to 350 degrees.
• Bake in oven for 30 minutes. Remove from oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
• Enjoy!
• UPDATE: You are right! I didn't realize that when I was making it, I was only using 14 rolls. I tried it with 16 this morning and while rising, the dough 'overflowed', I can't imagine using 18. Maybe Paula was using a bigger Bundt pan? Anyway, with a regular sized Bundt, I've found 14 rolls to work out great!