Brown Sugar Spice Cake With Cream And Caramelized Apples Recipes

Steps:

• Put 1/2 stick butter into a large nonstick skillet. Using the tip of a paring knife, scrape seeds from vanilla bean into skillet, and toss in pod. Cook over medium heat until butter is lightly browned, about 2 minutes. Stir in apples, cider, and 1 cup granulated sugar. Raise heat to medium-high, and cook, stirring occasionally, for 8 minutes. Reduce heat to low, and cook until apples are golden and translucent and liquid has evaporated, about 10 minutes. Discard vanilla pod. Let cool.
• Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, salt, and spices. Reserve 1/4 cup flour mixture.
• Beat remaining 2 sticks butter, remaining 1 1/2 cups granulated sugar, and the brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Beat in flour mixture in 2 batches, alternating with the sour cream and scraping bowl as needed. Add remaining 1/4 cup flour mixture to apple mixture, and toss. Fold in apple mixture and pecans.
• Divide batter between prepared pans. Bake until tops are dark golden brown and a toothpick inserted into centers comes out clean, 55 to 65 minutes. Let cool for 30 minutes on a wire rack. Run a knife around edges of cakes to loosen. Unmold cakes, and let cool, right side up, on rack.
• Assemble cake: Trim each cake so it's 1 3/4 inches high. Place 1 cake, cut side up, on a cake stand. Spread 1 1/2 cups buttercream over top. Place remaining cake, cut side down, on top. Spread 1 cup buttercream over entire cake. Refrigerate until firm, about 45 minutes. Spread remaining frosting over cake. (Cake can be refrigerated, uncovered, overnight.)
• Before serving, decorate with marzipan pumpkins, acorns, and leaves.

Steps:

• Heat oven to 350°F. Spray bottom only of 9-inch square pan with baking spray with flour.
• In large bowl, beat butter, 1/2 cup brown sugar and the eggs with electric mixer on low speed until blended; beat on medium speed until well combined. On low speed, beat in flour, baking powder, baking soda, ginger, nutmeg, cloves, salt and sour cream until mixed; beat on medium speed 1 minute. Stir in chopped apple. Spoon batter evenly into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool 10 minutes. Run knife around pan to loosen cake. Remove cake to heatproof serving plate. Cool cake about 30 minutes.
• Meanwhile, in 12-inch skillet, cook sliced apples and 1 cup brown sugar over medium-high heat 20 to 25 minutes, stirring occasionally, or until apples are tender and caramelized.
• In chilled large deep bowl, beat whipping cream with electric mixer on low speed until cream begins to thicken. Gradually increase speed to high and beat just until soft peaks form. Spoon Caramelized Apples over cake. Top with dollops of whipped cream.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Lightly butter and flour cake pan, knocking out excess flour.
• Make caramelized apples:
• Peel and core apples, then cut into 1/2-inch-thick wedges.
• Spread softened butter in an even layer over bottom of a 12-inch heavy skillet and sprinkle with brown sugar. Add apple wedges and cook over moderate heat, without stirring, until sugar is melted and apples start to give off liquid, about 10 minutes. Cook, stirring occasionally, until apples are just tender and juices become syrupy, about 30 minutes more.
• Pour syrup from skillet into a small heatproof bowl, then sauté apples, stirring occasionally, until caramelized and very tender, about 30 minutes more. Return syrup to apples and cook until heated through, about 2 minutes.
• Make cake while apples cook:
• Whisk together flour, baking powder, baking soda, salt, and spices in a bowl.
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium speed until pale and fluffy. Beat in egg until combined. Add maple syrup, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, then mix until just incorporated.
• Spread batter in cake pan and bake until cake is golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes.
• Make cream just before serving:
• Beat cream with sour cream and sugar using cleaned beaters at high speed until it just holds soft peaks.
• To serve:
• Run a thin knife around edge of pan, then invert cake onto a plate and cut into squares. Serve warm or at room temperature, topped with warm apple mixture and cream.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Place apples in a food processor; pulse until finely chopped. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into sugar mixture alternately with buttermilk. Stir in apples and walnuts., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter, sugars, vanilla and pie spice until smooth. Spread frosting between layers and over top and sides of cake. Gently press walnuts into frosting on top of cake. Refrigerate leftovers.

Steps:

• Put oven rack in middle position and preheat oven to 350°F Lightly butter and flour cake pan, knocking out excess flour.
• Make caramelized apples.
• Peel and core apples, then cut into 1/2-inch-thick wedges.
• Spread softened butter in an even layer over bottom of a 12-inch heavy skillet and sprinkle with brown sugar. Add apple wedges and cook over moderate heat, without stirring, until sugar is melted and apples start to give off liquid, about 10 minutes. Cook, stirring occasionally, until apples are just tender and juices become syrupy, about 30 minutes more.
• Pour syrup from skillet into a small heatproof bowl, then sauté apples, stirring occasionally, until caramelized and very tender, about 30 minutes more. Return syrup to apples and cook until heated through, about 2 minutes.
• Make cake while apples cook.
• Whisk together flour, baking powder, baking soda, salt, and spices in a bowl.
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium speed until pale and fluffy. Beat in egg until combined. Add maple syrup, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, then mix until just incorporated.
• Spread batter in cake pan and bake until cake is golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes.
• Make cream just before serving.
• Beat cream with sour cream and sugar using cleaned beaters at high speed until it just holds soft peaks.
• To serve.
• Run a thin knife around edge of pan, then invert cake onto a plate and cut into squares. Serve warm or at room temperature, topped with warm apple mixture and cream.

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:

• Preheat oven to 350°F. Spray bottom of 9-inch-diameter springform pan with nonstick spray. Line bottom with foil; spray foil. Wrap outside of pan with foil.
• Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apples; sprinkle with 1 tablespoon sugar. Sauté apples until almost tender and beginning to brown, about 6 minutes. Sprinkle with 3 tablespoons sugar. Increase heat to high and toss until sugar melts and apples are deep brown, about 4 minutes. Pour apple mixture onto large plate (do not clean skillet).
• Melt 4 tablespoons butter in same skillet over medium-high heat. Add 3/4 cup sugar and cook until mixture is deep golden brown, stirring often, about 7 minutes (mixture will be grainy). Add cream and vinegar (do not stir). Cover skillet, reduce heat to medium-low and simmer without stirring until most of caramel bits dissolve, about 8 minutes. Uncover and whisk until sauce is slightly thick, deep brown and reduced to generous 1 cup, about 3 minutes longer. Pour caramel sauce into small saucepan.
• Spread 3 tablespoons caramel sauce over bottom of prepared pan. Arrange apple wedges side by side, rounded side down, in caramel in 2 concentric circles. Sift flour and next 6 ingredients into bowl. Beat 6 tablespoons butter and 1 cup sugar in large bowl to blend (mixture will be grainy). Beat in eggs 1 at a time, then vanilla and 1/4 cup caramel sauce. Beat in half of dry ingredients, then sour cream, then remaining dry ingredients.
• Spoon batter evenly over apples. Bake cake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 5 minutes.
• Cut around cake; remove pan sides. Cool cake 15 minutes longer. Place platter atop cake; invert cake onto platter. Remove pan bottom and foil. Replace any dislodged apples. Rewarm remaining caramel sauce. Serve cake warm or at room temperature with sauce.