FRESH APPLE SPICE CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
- Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
APPLE POUND CAKE
Provided by Sunny Anderson
Categories dessert
Time 2h15m
Yield 16 to 20 slices
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Let the eggs, milk and butter come to room temperature on the counter before beginning. (Butter goes on the counter last.)
- Butter the Bundt pan with 1 tablespoon of butter, then add 2 tablespoons of flour and shake and tap to coat the interior of the pan; set aside. Put the diced apples in a bowl with the cinnamon and lemon juice. In a large bowl or stand mixer add the butter and 2 cups of sugar and beat until smooth. Add the egg yolks, 1 at a time, and blend to completely incorporate before adding the next. The mixture will become very light in color. Add the buttermilk and the extracts and mix to combine. Stir in 3 cups of flour along with the baking powder and stir until incorporated.
- In a separate clean dry bowl, whisk egg whites until foamy, then add the remaining 1/2 cup of sugar and whisk until shiny and soft peaks form when removing the whisk from the whites. Gently fold this into the cake batter. Pour half of the batter into the prepared pan. Arrange the apples in the center of the ring all the way around, being sure they don't touch the outer or inner edge of the pan. Pour in the remaining batter and bake for 1 hour and 30 minutes. Remove the cake from the oven and cool completely. Put a large plate or cake plate on top of the pan, then holding both together, flip them so that the curved bottom of the Bundt pan is on the top and the plate is resting on a flat surface. Slowly remove the pan from the cake by lifting it straight up. Slice and serve.
APPLESAUCE SNACK CAKE
You need only 15 minutes to get this moist, nutty cake in the oven.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 9
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In ungreased 8-inch square pan, mix flour, 1 cup brown sugar, the allspice and baking soda with fork. Stir in all remaining cake ingredients until blended.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
- In 1 1/2-quart saucepan, heat all sauce ingredients to rolling boil over high heat, stirring constantly; reduce heat slightly. Boil 3 minutes, stirring frequently. (Watch carefully; mixture burns easily.) Store sauce in refrigerator.
Nutrition Facts : Calories 395, Carbohydrate 58 g, Cholesterol 5 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 350 mg
CHUNKY APPLE SNACK CAKE
We enjoy this cake as a snack, packed in lunches or as a scrumptious dessert when warmed and topped with a scoop of low-fat ice cream. If the batter seems really thick, don't worry: Once you stir in the apples it loosens up. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Time 55m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray. In a large bowl, beat eggs, brown sugar, melted butter, sugar and vanilla until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into egg mixture. Stir in apples and pecans., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 160 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 146mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
APPLE SPICE SNACK CAKE
This cake is sooo simple and really very good. It's very moist...I made it two days ago and it's still very moist. It might be good with a little whipped cream or some ice cream, but it's very good all by itself! I got this recipe from Taste of Home's "44 Meals Under $10". It was submitted by Reba Savoie.
Provided by Wendy13
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, combine all ingredients. Beat on medium speed for 2 minutes. Pour into a greased 13x9x2 pan.
- Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
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APPLE SPICE SNACK CAKE WITH BROWN BUTTER FROSTING
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Estimated Reading Time 7 mins
- Adjust the rack to the middle position (or the best position in your oven for baking; mine is NOT the middle position) and preheat the oven to 350. Grease a 9×13″ baking pan and set aside.
- In a small skillet, melt 2 tablespoons of the butter over medium-high heat until the butter starts to bubble. Add the apples, 2 tablespoons of brown sugar, and 1/2 teaspoon pumpkin pie spice and sauté until the apples start to soften and the brown sugar/butter mixture becomes thick and syrupy, about 3-5 minutes. Remove from heat and set aside.
- Whisk the flour, baking powder, 3/4 teaspoon pumpkin pie spice, and salt together in a medium bowl. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium high speed for about 3 minutes or until light and fluffy (scrape the bowl as necessary). Add eggs one at a time, beating until just combined after each addition. Reduce speed to medium and add 1/3 of the flour mixture, mixing until incorporated. Mix together the buttermilk and vanilla and then add 1/2 cup buttermilk to the flour/butter/sugar mixture. Repeat with another addition of flour, the rest of the milk, and ending with the final addition of flour. Add the apple mixture to the cake batter and fold gently. Spread the batter into the prepared pan.
- Bake for 35-50 (I have a gas oven, so my times tend to be way off; I’m giving a lot of leeway here) minutes or until the cake is golden brown on top and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
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- Cream together the butter and sugar until well combined. Add the egg, egg white and vanilla and mix in well.
- In a separate bowl, mix together the flour, baking soda, salt, cinnamon, ginger and cloves. Add this to the butter mixture, mixing in about 1/3 at a time, and mix until combined.
- Add the diced apples and dates, mix them through then tip into the lined prepared pan. Smooth the top then bake for approximately 35 minutes until a medium brown color and a skewer inserted in the middle comes out clean.
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