Apple Spice Cake With 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:

• For caramel sauce:
• Combine sugar, cream of tartar, and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. DO AHEAD: Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.
• For cake:
• Arrange a rack in middle of oven and preheat to 350°F. Generously coat Bundt pan with nonstick spray. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.
• Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.
• Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.
• Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add milk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.
• Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65-70 minutes.
• Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
• Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.

Steps:

• 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 till not grainy.
• Drizzle lots of caramel sauce over cut cake slices when serving.
• Sprinkle chopped pecans on top of that if desired.
• 8 servings.

Steps:

• Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
• Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
• Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
• Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
• Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
• Remove from oven, and cool slightly on a wire rack.
• Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce.

Steps:

• Coat slow cooker bowl with nonstick cooking spray. Place 1 long sheet of nonstick foil in bottom of slow cooker bowl, with ends hanging over handles.
• Whisk together flour, pumpkin pie spice, baking soda, baking powder and salt; set aside.
• Beat together butter and brown sugar on high speed for 1 minute. Beat in egg. Scrape down sides of bowl and, on low speed, beat in buttermilk (mixture will look curdled). Beat in applesauce. Add flour mixture to bowl and beat on low speed until combined.
• Spread batter into slow cooker. Place a clean dish towel over slow cooker then put cover on top. Cook on HIGH for 2-1/4 to 2-1/2 hours or until toothpick inserted in center comes out clean. Use foil handles to lift cake out of slow cooker. Cut into slices. Garnish with caramel sauce, whipped topping and pecans, if desired.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, toss apples with bourbon., In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, salt and baking soda; gradually beat into sugar mixture. Stir in apple mixture and walnuts., Transfer to prepared pan. Bake 1-1/4 to 1-1/2 hours or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack., In a small heavy saucepan, combine butter, brown sugar, milk, bourbon and salt. Bring to a boil over medium heat, stirring occasionally; cook and stir 3 minutes. Remove from heat; stir in vanilla. Drizzle over warm cake. Cool completely.