Apple Cake With Hot Caramel Sauce Recipes

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.
• 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:

• 1. Preheat oven to 350 degrees.
• 2. Peel, core, and chop apples to equal 2½ cups; set aside.
• 3. Lightly oil a 8 or 9 inch cake pan: set aside.
• 4. In a large mixing bowl, cream the butter and sugar; beat until fluffy. Add in the egg and beat until blended.
• 5. Mix in the flour, baking soda, salt, cinnamon, and nutmeg, mixing until combined. Stir in the apples and nuts. ( Mixture will be thick).
• 6. Spoon the apple mixture into the lightly oiled cake pan. Bake for 30-35 minutes.
• 7. Prepare Caramel Sauce:
• 8. In a small saucepan, melt the butter, brown sugar, and salt. Bring to a boil; stirring with a whisk.
• 9. Remove from heat and whisk in the vanilla and evaporated milk.
• 10. To serve, ladle 1-2 tablespoons of the hot Caramel sauce onto serving plates. Place a wedge of cake on top of Caramel sauce. Drizzle a little more sauce over the cake. Garnish with a dollop of whipped cream. Enjoy!
• 11. Note: The sauce can be made ahead of time and then reheated in the microwave. You can also spoon out a tablespoon or 2 on a saucer, and reheat that amount up for a single serving. The cake should be served warm, or at least room temperature for the best flavor. :)

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:

• 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:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• Spread apples evenly in bottom of pan. Top with dry cake mix; gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
• Bake 45 to 50 minutes or until light golden brown, mostly dry on top and bubbly around edges.

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

Steps:

• Preheat oven to 350*F. Grease and flour a 9 x 13 baking dish.
• Cake: In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Add the flour, salt, cinnamon and nutmeg(if using), and baking soda. Beat together until well-incorporated. Stir in the apples.
• Pour the cake batter into the prepared baking dish. Bake for 55 - 60 minutes. Cool completely before adding the topping.
• Topping: In a saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture boils. Boil without stirring for 3 minutes. Remove from heat and immediately spread over the top of the cooled cake. Let sit for an hour prior to serving.

Steps:

• Preheat oven to 350 degrees.
• Peel, core, and chop apples to equal 2 ½ cups. Pieces should be the size of your thumbnail. (Apples can be chopped in a food processor by pulsing them) Set aside.
• In a large mixing bowl, cream the butter and sugar; beat until fluffy.
• Add the egg and beat until blended then mix in baking soda, salt, cinnamon, and nutmeg; add the flour. Stir just until blended. Stir in the apples and nuts. Pour into an lightly greased 9-inch round cake pan.
• Bake for 30 minutes or until the top springs back when touched lightly in the center with your finger.
• Prepare Caramel Sauce:.
• In a saucepan, melt the butter, brown sugar, & salt. Bring to a boil; stirring with a whisk. Remove from heat and whisk in the vanilla and evaporated milk.
• To serve, ladle 1-2 tablespoons of the hot Carmel sauce onto serving plates. Cut cake into 8 wedges.Place a wedge of cake on top of Carmel sauce. Garnish with a dollop of whipped cream.(You can also add 2 thinly sliced apple wedges with the peeling left on for garnish). The cake should be served warm, or at least room temperature. This is a wonderful rich dessert.
• The sauce can be made ahead of time and then reheated in the microwave. You can also spoon out a tablespoon or 2 on a saucer, and reheat that amount up for a single serving.