WARM APPLE COMPOTE
This is a compote of apples, raisins, and pecans that is delicious over pork or chicken, pound cake, yogurt, or ice cream.
Provided by theinnerlight
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar.
- Stir water, raisins, and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add whiskey, vanilla extract, and toasted pecans.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 14.3 g, Cholesterol 12.2 mg, Fat 8.9 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 3.3 g, Sodium 2.3 mg, Sugar 11.3 g
NEVER FAIL APPLESAUCE SPICE CAKE
You need just one bowl and one pan while preparing this quick and delicious spice cake with applesauce and pecans.
Provided by Glenda
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 18
Number Of Ingredients 18
Steps:
- Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9 x 13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 50 minutes.
- Mix confectioners' sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 64 g, Cholesterol 55 mg, Fat 20.4 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 8.5 g, Sodium 258.3 mg, Sugar 48.5 g
GRANDMA'S APPLESAUCE CAKE WITH RAISINS AND PECANS
Make and share this Grandma's Applesauce Cake with Raisins and Pecans recipe from Food.com.
Provided by Rhonda O
Categories Fruit
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and sugar till light.
- Add eggs, beating well after each addition.
- Sift dry ingredients together and add to creamed mixture alternately with applesauce.
- Stir in raisins and pecans.
- Turn batter into greased and lightly floured pan (13 x 9 x 2-inch).
- Bake at 350 F about 45 minutes to till done.
- Cool in pan.
- (an additional 1/3 cup raisins can be substituted for the 1/2 cup of pecans, if desired).
OLD FASHIONED APPLESAUCE SPICE CAKE
Savor the warm feelings of comfort and contentment from this Old Fashioned Applesauce Spice Cake, a long-time favorite recipe. Bake a slice of nice today.
Provided by Duncan Hines(R) Canada
Categories Trusted Brands: Recipes and Tips Duncan Hines® Canada
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Grease and flour 13x9-inch pan.
- Combine cake mix, eggs, applesauce and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into bake pan.
- Bake at 350 degrees F for 40 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Invert onto cooling rack. Turn right-side up. Cool completely.
- For frosting, combine frosting and cinnamon; stir until blended. Spread over cooled cake.
Nutrition Facts : Calories 468.1 calories, Carbohydrate 63 g, Cholesterol 46.5 mg, Fat 23.8 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 362.7 mg, Sugar 21.9 g
APPLEJACK BUTTER PECAN BUNDT CAKE
A traditional flavor combination (butter pecan) melds with a modern one (salted caramel) in this magnificently burnished golden cake. Brian Noyes opened Red Truck bakery in 2008 on the eastern edge of Virginia's Shenandoah Valley, where plentiful local produce was part of the draw. A dose of aged apple brandy (he uses a local product, Catoctin Creek) keeps the sweetness in check, but bourbon or any aged brandy will do the job. For a nonalcoholic version, simply omit the brandy from the sauce, and swap in apple juice or cider in the cake batter.
Provided by Julia Moskin
Categories cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make the caramel sauce: This calls for close attention; don't wander off, but do use the time to measure out the ingredients for the cake. In a medium saucepan, combine the sugar with 1/4 cup water. Swirl together and bring to a boil over high heat, brushing down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming (or use a nonstick saucepan).
- Once it comes to a boil, cook over medium-high heat (do not stir, but it's OK to swirl the pan occasionally) until the mixture is bubbling at a slower pace and has turned a deep golden brown, about 5 minutes.
- Turn off the heat, then gradually and carefully stir in the cream (it will splatter a bit). Add the applejack, butter, vanilla and salt, stirring until thoroughly combined and smooth. Taste and add more applejack and salt, if desired. You'll use 1/4 cup of this caramel sauce in the cake batter, and the rest for brushing on the cake after baking.
- Make the cake: Heat the oven to 350 degrees. Grease the inside of a 9- or 10-inch Bundt-style pan, preferably nonstick, with nonstick cooking spray. If your pan is not nonstick, refrigerate the greased pan for 10 minutes, then grease it again to thoroughly coat.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar, butter and cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium-low, add the 1/4 cup caramel sauce and beat until combined. Add the eggs one at a time, beating well after each addition, then add the vanilla and beat until just combined. Scrape down the sides of the bowl.
- In a medium bowl, sift together the flour, baking powder and salt. With the mixer running on low speed, add a third of the flour mixture, then the milk, then another third of the flour mixture, then the applejack, and finally the remaining flour mixture, mixing until well combined after each addition. Remove the bowl from the mixer and stir in the pecans by hand just until evenly distributed.
- Pour the batter into the prepared Bundt pan. Bang the filled pan on the counter a couple of times to release any air bubbles. Bake for 45 to 60 minutes, until the cake is well browned and starts pulling away from the sides of the pan, and a toothpick inserted into the thickest part of the cake comes out clean.
- Let cool in the pan for 5 minutes; the steam will help with release. Set a wire rack on a rimmed baking sheet.
- Flip the cake (still in the pan) onto the rack and let cool another 5 to 10 minutes. The cake may drop out of the pan as it cools. If not, shake the pan to loosen it, running a knife around the edges.
- Meanwhile, warm the remaining caramel sauce. When the cake is turned out on the rack, brush sauce over the entire surface. Let it soak in, then repeat once or twice more until the cake is well coated. Let cool for 1 hour before serving; the caramel will become somewhat set and be much less sticky.
APPLE BRANDY PECAN CAKE
My favorite apple cake is made with a shot of brandy and drizzled with caramel to set off the wonderful flavors. If alcohol is a no-go, use orange juice instead of apple brandy. If you'd rather go the chocolate route, add mini chocolate chips to the cake and use chocolate ice cream topping for the drizzle. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Lightly grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until well blended, about 3 minutes. Add 1 egg at a time, beating well after each addition. Beat in applesauce and brandy. In another bowl, whisk flour, salt, baking soda, cinnamon, allspice and nutmeg; gradually add to butter mixture. Fold in apples and pecans. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool completely. If desired, top with caramel topping.
Nutrition Facts : Calories 223 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 201mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
APPLESAUCE PECAN CAKE W/APPLEJACK COMPOTE & CREME
Steps:
- Cake: Preheat oven to 300 degrees. Coat a 10 inch tube pan or 2 mini bundt pans (each pan holds 6 mini-bundt cakes)with Baker's Secret or other floured cooking spray. In a small mixing bowl add soda to applesauce, stir and set aside. Cream sugar, butter and eggs in a food processor or in a large mixing bowl with an electric mixer. Sift flour, baking powder, salt, and spices in a separate bowl. Alternate adding flour mixture with applesauce mixture to the creamed mixture until thouroughly blended. Add toasted pecans and raisins. Pulse or mix only until pecans and raisins are incorporated into the mixture. Pour batter into prepared pan(s). Bake 1 1/2 hours for tube cake or 30-40 minutes for mini-bundt cakes. Use a cake tester for doneness. Remove cake(s) from oven and cool before removing from pan. Slice the tube cake or if using mini-bundt cakes, place one cake in the center of 12 dessert plates. Spoon approximately 1/4 -1/2 cup of applejack compote over the cake. Create a small pool of creme anglaise around the base of the cake. Creme Anglaise: Scald cream with the vanilla bean in a heavy saucepan. Remove from heat and let stand until cooled slightly (about 10 minutes). Beat the egg yolks and sugar in a mixing bowl until pale yellow in color. Whisk approximately 1/4 cup of hot cream into the yolk mixture; whisk the yolk mixture into the hot cream and cook over medium to low heat, stirring constantly, until mixure coats a wooden spoon. Remove from heat and let cool fro 10 minutes. Whisk and pour into a storage bowl. Cover and let chill several hours before serving.
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