Apple Ricotta Pound Cake With Sea Salt Carmel Sauce Recipes

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:

• 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 the cake 1. Preheat oven to 325 degrees F Grease and flour a 12 cup Bundt pan. Combine the flour, baking powder, baking soda and salt in a medium mixing bowl. 2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the Ricotta cheese and beat until smooth. 3. With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the apple cider, vanilla, and cinnamon. 4. Turn the mixer to low and add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Fold in diced apples with a wooden spoon. 5. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. 6. Cool the cake in the pan for 15 minutes, the invert onto a rack to cool completely. Make the Caramel Sauce: 1. While the cake is baking, combine the sugar and water in a small heavy saucepan. Bring to a boil. Continue to boil the mixture until it turns a light amber color. Do not stir. If part of the syrup is turning darker than the rest, gently tilt the pan to even out the cooking. If needed, you can occasionally wash down the sides of the pan with a pastry brush dipped in very cold water. 2. When the syrup is a uniform amber color, slowly stir in the heavy cream- slightly warmed, with a long handled wooden spoon. Mixture will bubble up. When the bubbling has subsided, remove the pot from the heat, and stir in the butter and sea salt until the butter is melted. Transfer to a large heatproof measuring cup and let cool to warm before using. 3. Pour 1/2 of the sauce over the cake and let drizzle down the sides. Cut cake in wedges and serve with sauce.

Steps:

• Preheat oven to 350°F. Mix flour, brown sugar and 1/2 tsp. of the cinnamon in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
• Beat cake mix, ricotta cheese, eggs, water, oil and remaining 1 tsp. cinnamon in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Pour into greased and floured 13x9-inch baking pan. Top with apples; sprinkle with the crumb mixture.
• Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool completely on wire rack.

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pan). Grease or lightly spray bottom only of 13 x 9-inch pan.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes. Add apple pie filling; beat 1 minute longer. Pour into pan.
• Bake as directed on box for 13 x 9-inch pan. Cool in pan on cooling rack 20 minutes.
• Meanwhile, in small bowl, mix 1/4 cup of the caramel sauce and the sea salt. Poke warm cake every inch with a straw or handle of wooden spoon, halfway into cake. Pour caramel-salt mixture over cake, allowing it to fill in holes.
• Spread cake with whipped topping. Drizzle with remaining 1/4 cup caramel sauce; top with butterscotch chips.