Caramel Spice Cake Recipes

Steps:

• Heat oven to 350°F. Spray bottom only of 9-inch round cake pan with baking spray with flour.
• In large bowl, beat 1/3 cup butter, the granulated sugar and eggs with electric mixer on low speed until blended; beat on medium speed until creamy. On low speed, beat in flour, ginger, cinnamon, baking soda, baking powder, salt and cloves until mixed; beat on medium speed 1 minute. Stir in sour cream and walnuts just until blended. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run table knife around edge of pan to loosen cake. Place heatproof serving plate upside down over pan; carefully turn plate and pan over and remove pan. Cool at room temperature 30 minutes.
• In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar and corn syrup. Heat to boiling over medium-high heat, stirring constantly. Stir in whipping cream; boil and stir 3 minutes. Remove from heat; stir in vanilla. Cool about 25 minutes at room temperature, stirring occasionally.
• Spread caramel topping over top of cake, allowing some to run down side of cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside.
• In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.

Steps:

• Set oven to 350 degrees.
• Grease a 13x9-inch baking pan.
• In a large bowl, sift together flour, sugar, baking powder, salt, and all three spices.
• Mix well; set aside.
• In another bowl, beat egg yolks, oil and water together.
• Stir in lemon juice, beat for 2 minutes.
• Gradually beat into dry ingredients, until smooth.
• In another small bowl, beat egg whites and cream of tartar until stiff, but not dry; Fold into batter, mix well (do not beat).
• Pour batter into buttered prepared baking pan.
• Bake 50-55 minutes, or until cake test done.
• TO MAKE ICING: In a saucepan, melt butter over medium heat and stir in flour and salt.
• Cook for 1 minute while stirring (do not brown butter).
• Stir in cream; cook until mixture thickens.
• Remove from heat and add in brown sugar, mix well.
• Let cool for 5 minutes.
• Add icing sugar and vanilla; mix well.
• Spread cake with caramel icing; serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
• Spread apple pie filling in an even layer on the bottom of the pan. Drizzle caramel sauce evenly over apples. Sprinkle cake mix evenly over apples and caramel. Drizzle melted butter evenly over cake mix. Sprinkle evenly with chopped walnuts.
• Bake in the preheated oven until cake is golden brown and the filling is bubbling through to the top, 50 to 55 minutes. Let cool at least 15 minutes. Serve warm or at room temperature.

Steps:

• Make the cake: Place rack in center of oven and preheat the oven to 350F.
• Generously butter and flour a Bundt pan.
• Spread the nuts on a baking sheet and toast in the oven for about 8-10 minutes, or until fragrant and brown.
• Transfer to a plate to cool, the coarsely chop.
• In a large bowl, whisk the flour with the baking powder, baking soda, spices and salt.
• In another bowl beat the butter and both sugars at medium speed until light and fluffy, about 5 minutes.
• Beat in the eggs, 1 at a time, beating after each addition and stopping to scrape down bowl.
• Beat in the vanilla.
• Reduce the speed to low, then beat in ¼ of the dry ingredients.
• Beat in ½ the milk, then beat in the remaining dry ingredients in 3 additions, alternating with the remaining milk and the sour cream.
• Fold in the toasted nuts.
• Pour the batter into the prepared pan and smooth top.
• Bake for 50-55 minutes, or until it tests done.
• Transfer to a rack to cool for about 15 minutes.
• Run a thin knife around the center of tube of the pan and invert the cake out onto rack.
• If it doesn’t release from the pan immediately, let sit for about 1 minute, then lift off pan.
• Let cool completely.
• Make the glaze: In a small saucepan, bring the brown sugar, butter and cream to a boil over medium-high heat, stirring to dissolve the sugar.
• Boil, stirring occasionally, until the mixture thickens slightly, 3-5 minutes.
• Let cool just until thickened but still pourable, about 10 minutes.
• Set the cake and rack on a baking sheet.
• Slowly pour the glaze over the top, letting it run down the sides of the cake.
• Slide the cake onto a serving plate and let sit at room temperature for atleast 15 minutes or overnight.
• Slice using a serrated knife.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease 8- or 9-cup fluted tube cake pan with shortening; lightly flour.
• Make cake mix as directed on box, using water, oil and eggs. Stir apple and 1/2 cup of the pecans into batter. Pour into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In 2-quart saucepan, mix brown sugar, butter and milk. Heat to boiling over medium heat, stirring constantly with whisk. Boil 1 minute. Remove from heat; stir in vanilla. Gradually stir in powdered sugar until smooth. Stir gently 2 to 3 minutes or until slightly thickened. Immediately spoon glaze over top of cake, allowing some to drizzle down side. Top with remaining 1/2 cup pecans.