BLUE-RIBBON APPLE CAKE
From Cooks Illustrated: Finding a quick, simple cake with big apple flavor is a lot harder than it should be. We found that, more often than not, apple cakes are simply spice cakes studded with cubes of raw apple. Or they are as complicated as fine pastry. We wanted a simple, easy-to-make cake in which the sweet-tart flavor of the apples was the star of the show. Here's what we discovered: Test Kitchen Discoveries The apples must be cooked before baking to bring out the best of their flavor and reduce the juices that would otherwise turn the cake mushy as they steam. Cooking the apples in butter and sugar until soft adds a deep, caramel flavor to the cake. Not any apple will do. Tart Granny Smith apples provide the brightest, strongest apple flavor and most toothsome texture. Many other varieties turned bland and mushy once baked. For the batter, we favor a simple sour cream-style cake above the rest. The crumb is tender and the slight tanginess of the sour cream cuts through the cake's richness. Lots of recipes use Bundt pans or high-sided cake pans, but we found a low 9-inch cake pan yields the best ratio of cake to apple. Cooling the cake for five minutes before turning it out of the pan allows the caramel on the bottom of the pan time to harden just enough to stick to the apples, not the pan. "Granny Smiths are the best choice because they hold their shape nicely and are tart. Other apples that hold their shape when cooked, such as Cortlands, can also be used in this recipe. Serve with whipped cream or vanilla ice cream."
Provided by senseicheryl
Categories Low Protein
Time 55m
Yield 1 9 inch pan, 8 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack to center position and heat oven to 350 degrees. Lightly butter 9-inch cake pan.
- For the Apples: Place butter in large heavy-bottomed skillet over medium-high heat. Once butter has stopped foaming, add sugar and stir to combine. Continue to cook until sugar turns dark brown (it should look like dark brown sugar), about 2 minutes, swirling pan occasionally. Add salt and apples and fold with spatula to combine. Cook, stirring often, until apples have softened slightly and juices are thickened and syrupy, 5 to 7 minutes. Remove pan from heat and spoon apples into prepared cake pan.
- For the Cake:.
- In small bowl, whisk together 1/4 cup sour cream, egg, yolk, and vanilla until well combined.
- Place flour, sugar, baking powder, baking soda, and salt in large bowl. Use electric mixer on low speed for 15 seconds to blend. Add butter and remaining 1/4 cup sour cream and mix on low speed until dry ingredients are moistened, 1 to 2 minutes. Increase speed to medium and mix for 2 minutes. Add sour cream/egg mixture and beat on medium-high, scraping down sides of bowl, until batter is homogeneous and fluffy, about 1 minute.
- Spoon batter over apples and gently spread out to thin layer that covers apples. Bake until cake is dark golden brown, feels set, and cake tester comes out clean when inserted in center, 35 to 40 minutes. Transfer pan to wire rack and let cool for 5 minutes.
- Place serving plate over top of pan and invert. Let cake sit inverted for about 1 minute without tapping or shaking pan. Cake will slowly detach itself. Once cake is on platter, gently remove pan. Serve warm (not hot) or at room temperature.
BLUE-RIBBON APPLE PIE
This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. -Collette Gaugler, Fogelsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of crust. Refrigerate while preparing filling., For filling, in a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to apple mixture and toss to coat., Pour filling over walnut layer; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in crust., Place pie on a baking sheet. Bake 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 611 calories, Fat 36g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 234mg sodium, Carbohydrate 67g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
KENTUCKY APPLE CAKE
Looking for an easy fall sheet cake recipe? Then look no further than this easy dessert. We wish we could keep one of these in the oven at all times... it smells a-maz-ing! There are chunks of apple in every bite. The cake is moist and has a wonderful buttery cinnamon flavor. Walnuts give the cake a nice crunch. But that glaze...
Provided by Lisa Glass
Categories Cakes
Time 1h40m
Number Of Ingredients 19
Steps:
- 1. Cream margarine and sugar in a bowl.
- 2. Mix in eggs one at a time.
- 3. In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix dry ingredients into the butter/sugar.
- 4. Fold in the chopped apples, walnuts, and milk.
- 5. Grease and flour a 9x13 pan. Spread apple cake batter evenly in pan.
- 6. Bake at 350 degrees for 50 minutes to 1 hour, or until a toothpick comes out without raw batter on it.
- 7. While the cake is baking, combine all the glaze ingredients except the vanilla in a medium pan. Stir and cook to a rolling boil. Remove from heat and add 1 teaspoon of vanilla.
- 8. Pour and spread glaze over hot cake as soon as the cake is removed from the oven.
- 9. Let cake cool completely before serving. The longer it sits, the better it gets!
BLUE RIBBON APPLE BUNDT CAKE
Blue Ribbon, indeed! This cake really made the Test Kitchen smell wonderful, and the glaze plain knocked our socks off. We're certainly not opposed to a scoop of ice cream on top of this as well. So good!
Provided by Crystal Villa
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 20
Steps:
- 1. Heat oven to 350 F. Grease and flour a 12-cup bundt pan.
- 2. Combine streusel ingredients in a small bowl; set aside.
- 3. In a large bowl, combine all cake ingredients except apples. Pour 1/3 of batter (about 1 2/3 C) into bundt pan. Layer 2 cups of apples over batter; sprinkle with half the streusel. Repeat layers with another 1/3 of batter, remaining apples and remaining streusel. End with remaining 1/3 of cake batter.
- 4. Bake for 65-75 minutes, until a toothpick comes out clean when tested. Cool in pan for 3 minutes, then invert onto a serving plate to cool completely.
- 5. When cake is cool, prepare glaze. In a small bowl, combine powdered sugar, butter, and spice. Add milk one Tbsp at a time until smooth and of drizzling consistency. Drizzle glaze over cooled cake.
BLUE RIBBON APPLE PIE
So named because I won a blue ribbon at the county fair with this recipe. I use recipe #13619 for the double pie crust. However, I especially love it with Recipe #109287. Prep time depends on if you are peeling & slicing the apples by hand or not.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Coat apple slices with lemon juice.
- Combine sugar, spices, flour, cornstarch and salt in a large zip-loc bag.
- Add apples and shake bag until thoroughly coated.
- Immediately, put coated apples into prepared pie crust.
- Dot with butter.
- Cover with top crust.
- Crimp edges to seal and cut vent holes into crust.
- Brush with milk and sprinkle with cinnamon sugar.
- Bake at 425°F for 15 minutes, reduce temperature to 350°F and continue baking for 45 minutes or until golden brown.
BLUE RIBBON APPLE CAKE
This is a very easy cake to make and is one of my husband's favorite because it is made with fresh apples and is very moist. I won a blue ribbon at the county fair with this cake and also won first place in a cooking contest sponsored by our local newspaper. I will have a full page in the cookbook.
Provided by June Butts
Categories Cakes
Time 1h
Number Of Ingredients 10
Steps:
- 1. Stir together first 4 ingredients in a large bowl until blended.
- 2. Combine flour and next 3 ingredents. Add to butter mixture, stirring until blended. Stir in chopped apples and 1 cup of pecans. Spread into a greased and floured 13 X 9 pan.
- 3. Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
- 4. Spread with Cream Cheese Frosting and sprinkle with toasted pecans.
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