APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE
This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!
Provided by Dani
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
- In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
- Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
- Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.
Nutrition Facts : Calories 681.9 calories, Carbohydrate 71.1 g, Cholesterol 66.8 mg, Fat 42.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 10.2 g, Sodium 374.4 mg, Sugar 45.5 g
CARAMEL GLAZED APPLE CAKE
Delicious apple filling, with an ooey gooey caramel glaze topping. Make sure to have a nice cup of steaming rich coffee to go with this.Source: Unknown
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 325. butter and flour a 9 x 13 inch pan.
- 2. to make the cake, beat both sugars and oil in mixing bowl til very well blended. Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt. Gradually add to eggs, mixing just til blended. Stir in apples, pecans and vanilla; pour into pan.
- 3. Bake for 50 to 75 minutes or til toothpick inserted in center comes out clean. Let cool in pan while making the glaze.
- 4. For glaze, melt the butter in a pan over low heat. Stir in both sugars and salt. Cook over medium low heat for 2 minutes. Add cream and boil for 2 minutes, stirring constantly
- 5. Poke holes in the cake with skewer or toothpick. Pour on the glaze. Serve warm or at room temperature. Top with whipped cram or ice cram if you wish. Makes 12 servings.
CARAMEL APPLE CAKE
When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long! -Marilyn Paradis, Woodburn, Oregon
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.
Nutrition Facts : Calories 528 calories, Fat 29g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 211mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 6g protein.
DIANE'S FRESH APPLE CAKE WITH CARAMEL GLAZE
Diane wanted the taste of carmel apples so she added the glaze to a recipe that she had made before. This is a great tasting, moist cake. Serve with a dollop of whipped cream or a scoop of your favorite vanilla ice cream. The recipe comes from Diane Nemitz & Hometown recipes. Note: Nut lovers can add 1 cup of chopped walnuts or pecans to the cake batter.
Provided by Barb G.
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees; grease a bundt pan or tube pan and coat with cinnamon-sugar mixture.
- Mix apples, eggs and oil with an electric mixer.
- Add the flour, sugar, baking soda and cinnamon; mix well.
- Pour into pan and bake about 1 hour or until a toothpick inserted in center comes out clean.
- Allow cake to cool in pan for at least 10 minutes; invert onto a cake plate.
- To prepare Glaze; combine butter, brown sugar and milk in a medium saucepan, bring to a boil and cook for 1 minute.
- Spoon over cake, allow to cool before serving, ENJOY.
CARAMEL APPLE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan.
- Whisk the flour, baking powder, baking soda, salt, 1 1/3 cup of the sugar and 1 teaspoon of the pie spice together in a large bowl.
- Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside. Whisk the eggs and oil together in another bowl.
- Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
- Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about a third of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
- Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert the cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
- To make the caramel: Combine the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.
CARAMEL-GLAZED APPLE CAKE
MY Mother made this family favorite from scratch and it was the most requested birthday cake. We could hardly wait for apple harvest to begin, because we kids knew what would be baking in the oven. The tempting aroma brought us right into the kitchen.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 slices.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the sugar, oil, egg and vanilla until well blended. In a small bowl, combine the flour, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the apple, walnuts and coconut., Spread into a greased 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , In a small saucepan, combine the glaze ingredients; bring to a boil. Remove from the heat; drizzle over cake.
Nutrition Facts : Calories 486 calories, Fat 31g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 219mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
FRESH APPLE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 3h25m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
- Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.
- Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.
- For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.
- Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.
APPLE SNICKERDOODLE DUMP CAKE
With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. -Rachel Garcia, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Toss apples with sugars and fruit juices; spread into a greased 11x7-in. baking dish., Place cookie mix in a bowl; stir in contents of cinnamon-sugar packet. Sprinkle over apples. Drizzle with butter. Top with pecans., Bake until golden brown and apples are tender, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 475 calories, Fat 23g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 193mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 3g fiber), Protein 3g protein.
APPLE BUNDT CAKE WITH CARAMEL GLAZE
A wonderful very moist apple Bundt cake with a delicious caramel glaze. This cake can be completely baked and glazed a day ahead, just cover with a cake dome and let stand at room temperature.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Grease a 12-cup bundt pan.
- In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
- Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
- In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
- In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
- Gradually beat in the remaining flour mixture until combined.
- Fold in the chopped apple mixture and pecans into the batter.
- Transfer to prepared bundt pan.
- Bake for about 1 hour or until the cake tests done.
- Transfer the cake to a rack then prepare the caramel glaze.
- To make the glaze: melt butter in a small heavy-bottomed saucepan.
- Whisk in 1 cup brown sugar then the half and half or cream.
- Continue whisking until the glaze is smooth and comes to a boil.
- Add in 1 teaspoon vanilla, and remove from heat.
- Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
- Let the cake sit for 15-20 minutes to absorb the glaze.
- Turn the cake onto a platter, then pour the remaining glaze over the cake.
- Let stand until cool (at least 1 hour) before slicing.
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