Apple And Walnut Sheet Cake With Caramel Sauce Recipes

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In large bowl, beat brown sugar, oil and eggs with electric mixer on medium speed until light and fluffy. Add remaining ingredients except walnuts and apples; beat on low speed until smooth. With spoon, gently stir in walnuts and apples. Spoon batter into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes.
• Meanwhile, in medium bowl, beat all glaze ingredients except cinnamon until smooth. Pour glaze over top of cake, allowing some to run down side. Sprinkle with cinnamon.

Steps:

• Preheat the oven to 350 degrees F.
• Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended.
• Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired.
• Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream.
• Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving.
• Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.

Steps:

• Make the cake:
• Position a rack in center of oven; preheat to 350°F. Spread walnuts in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 5-8 minutes. Let cool 5 minutes.
• Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray. Whisk flour, baking powder, salt, cinnamon, baking soda, and nutmeg in a medium bowl.
• Pulse walnuts and 1/2 cup dry ingredients in a food processor until walnuts are chopped into a fine flour. Transfer chopped walnuts to bowl with remaining dry ingredients. Mix apples and buttermilk in another medium bowl.
• Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Reduce mixer speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with apple mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans; smooth top.
• Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
• Make the candied walnuts:
• Spread granulated sugar in a thin layer in the center of a large dry skillet. Cook over medium heat, mostly undisturbed (it's okay to swirl pan gently to get sugar to melt evenly), until sugar is melted, about 10 minutes. Quickly stir in walnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, separating walnut halves into individual pieces. Transfer half of nuts to a food processor and coarsely chop.
• Make the caramel sauce:
• Bring granulated sugar, corn syrup, and 2 Tbsp. water to a boil in a medium saucepan over high heat. Continue to cook, without stirring, until medium amber in color, about 6 minutes.
• Meanwhile, bring cream to a simmer in a small saucepan over medium heat or warm in microwave 45 seconds.
• Remove saucepan with sugar from heat and carefully whisk in cream, stirring from the center outward, until well combined. Stir in butter. Add vanilla and salt and stir to combine. Transfer caramel to a heatproof container and let cool until thickened.
• Assemble cake:
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Top with 1 cup chopped candied walnuts, reserving whole candied walnuts. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting. Chill 30 minutes to let frosting set.
• Spread remaining frosting over top and sides of cake. Chill at least 30 minutes or up to overnight to let frosting set.
• Place a spoonful of caramel sauce on top of cake near one edge. Using the bottom of the spoon, spread it out, then very gently press a little sauce over the edge. Move spoon around perimeter of cake slightly and repeat to create additional drips, rotating cake as you work and spreading excess sauce across top of cake. When entire cake is covered in drips, add remaining sauce to fully cover top.
• Chill at least 30 minutes to let glaze set. Decorate top and sides of cake with remaining whole walnuts and serve.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Caramel can be made up to 2 weeks ahead; cover and chill.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
• In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
• Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

Steps:

• Make topping:
• Peel, core, and quarter apples.
• In a well-seasoned 10 1/4 by 2-inch cast-iron skillet or a 10- by 2-inch non-stick skillet melt butter over moderately low heat just until melted (butter should not separate). Stir in sugar until combined well. Arrange apple quarters decoratively, cut sides up, in skillet and sprinkle walnuts evenly in between apples. Cook mixture, undisturbed, 25 to 35 minutes, or until apples are tender in centers and sugar is a golden caramel.
• Preheat oven to 375°F.
• Make cake batter while topping is cooking:
• Peel apple and chop fine.
• In a bowl whisk together flour, baking powder, salt and cinnamon.
• In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in vanilla and ginger and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and with mixer on low speed beat in flour mixture gradually until just combined. Fold chopped apple into batter.
• Remove skillet from heat and spoon batter evenly over topping. With a metal spatula spread batter (being careful not to disturb topping), leaving a 1/4-inch border of cooked apples uncovered. If using a non-stick skillet with a plastic handle, wrap handle in a double thickness of foil. Put skillet in a shallow baking pan and bake cake in middle of oven 25 to 35 minutes, or until a tester comes out with crumbs adhering and cake is golden brown. Cool cake in skillet on a rack 10 minutes. Run a thin knife around edge of skillet and carefully invert cake onto a plate.
• Serve cake warm or at room temperature with caramel sauce and whipped cream.
• To make Calvados caramel sauce:
• In a dry heavy saucepan (about 2 quarts) cook sugar over moderate heat, stirring with a fork, until melted and cook without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and brandy down side of pan (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Stir in butter. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm before serving.
• Makes about 1 1/4 cups.

Steps:

• In a large bowl, beat sugar and eggs. Add oil and vanilla; mix well. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to sugar mixture, mixing well. Stir in apples and walnuts. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° until a toothpick comes out clean, 50-55 minutes. Cool on a wire rack., For frosting, beat cream cheese, butter and vanilla in a bowl. Gradually add confectioners' sugar until the frosting has reached desired spreading consistency. Frost cooled cake.