Amish Apple Cake With Hot Caramel Sauce Recipes

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream the butter.
• Add the sugar and beat until fluffy.
• Add egg and beat until blended, then mix in the baking soda, salt, cinnamon, and nutmeg.
• Add the flour and stir just until blended.
• Stir in the apples and nuts.
• Pour into an oiled 9 inch round cake pan (I use a glass pie plate) and bake for 30 minutes or until the top springs back when touched lightly in the center.
• Prepare sauce.
• In a saucepan, melt the butter, brown sugar, and salt.
• Bring to a boil, stirring with a whisk, then remove from heat and whisk in the vanilla and the cream.
• (The sauce can be made ahead of time and reheated over hot water.) Serve the cake warm with the hot caramel sauce and a dollop of whipped cream.
• The cake gets better as it ages, keeps for a week in the refrigerator, and also freezes well.
• It can be reheated in the microwave.

Steps:

• Preheat oven to 350-degrees F.
• Spray a 8-inch square cake pan with non-stick cooking spray (Pam) or grease pan and set aside.
• In a large bowl cream butter with sugar. Beat in egg. Stir in flour, walnuts, cinnamon, nutmeg, baking soda and salt. Fold in apples.
• Pour into prepared pan.
• Bake for 30-40 minutes or until cake is done and toothpick comes clean when inserted in cake.
• Cut in squares when cool and serve with hot caramel sauce (recipe follows).
• To make caramel sauce melt butter in saucepan over low heat and then add remaining ingredients. Bring to a boil, stirring constantly. Continue stirring for 5 minutes or until sauce thickens.
• Remove caramel sauce from heat and serve over apple cake squares.

Steps:

• 1. Cake: Cream butter and sugar, then add egg and beat. Add rest of dry ingredients and beat til mixed. Fold in apples and pecans. Pour into greased and floured large round, deep cake pan. *Use greased and lightly floured parchment paper on the bottom for easier removal. Bake at 350º for 35-40 minutes. Cool a bit, turn out onto rack to cool completely. *Can serve warm, too. Meanwhile, make caramel sauce. Caramel sauce: Melt butter, brown sugar and salt in pan over low-med heat, stirring, for about 2-3 minutes. Remove from heat, stir in vanilla and cream and stir well til not grainy. Drizzle lots of caramel sauce over cut cake slices when serving. Sprinkle more chopped pecans on top of that if desired.

Steps:

• To make the cake, preheat the oven to 350 degrees. Place the pecans in the workbowl of a food processor and process until fine. Set aside. Peel, core and quarter the apples and place them in the workbowl of the processor and process until they are in medium-coarse shards, about the size of almonds. Set aside.
• Place the butter in a large mixer bowl, add the sugar and beat until fluffy. Add the egg and beat until blended. Add the soda, salt, cinnamon, nutmeg and mix quickly. Add the flour and just blend, then the apples and nuts.
• Pour the mixture into a greased 9-inch-round cake pan and bake for 30 minutes or until the top springs back when touched with a finger. Cool slightly. Center may sink somewhat.
• For the caramel sauce, melt the butter, brown sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring with a whisk. Remove from the heat and add the vanilla and milk. Stir again with the whisk.
• To serve the sauce with the apple cake, cut the cake into eight wedges. Ladle a large spoonful of the hot sauce onto each of eight dessert plates. Place a wedge of cake on top of the sauce. Garnish with a dollop of whipped cream and two apple slices.

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.