Fresh Apple Cake With Butter Pecan Glaze Recipe 445

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
• Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
• Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

Steps:

• 1. Preheat oven to 350 degrees F. This is the 16 cup Nordic Ware Angel Food/Bundt Pan that I used. I purchased it from Amazon.
• 2. Add flour, cinnamon and butterscotch pudding to a medium size bowl. Then stir to blend mixtures together, and set aside till needed.
• 3. Add the 3 eggs into a large bowl and beat well till mixed together.
• 4. Now add oil and packed brown sugar to bowl with beaten eggs, and beat until completely blended together.
• 5. Now add flour in three intervals, beating well after each addition.
• 6. The flour mixture was a bit stiff, so I decided to add an additional ingredient to loosen up the batter.
• 7. So I Added the 1 cup of natural apple sauce and beat till blended into the cake batter.
• 8. Now add the chopped pecans and chopped apples, and with a spoon or spatula, stir ingredients into cake batter until they are well blended.
• 9. Spray the cake pan LIBERALLY with non stick cooking spray, OR USE BAKERS JOY(cooking spray with added flour in it) Add cake batter to cake pan and place in preheated 350 degrees F. oven and bake for 1 hour and 15 minutes or until toothpick inserted into center of cake comes out clean.NOTE: YOU WILL NEED TO HAVE AT LEAST 1 1/2 TO 2 INCHES OF SPACE LEFT IN PAN TO ALLOW IT TO RISE.
• 10. Remove cake from oven and allow to sit in pan for 15 minutes. NOTICE HOW THE CAKE ROSE TO THE TOP.
• 11. Now invert cake onto cake rack or serving platter, and allow to cool completely. While cake is cooling prepare the glaze.
• 12. To make the glaze add 1/2 stick butter to small sauce pan, then add chopped nuts, and heat over medium high heat to toast the nuts, all the while you are stirring, about 5 minutes. Then add the brown sugar, heavy cream, and corn syrup, then bring to a rolling boil, continue to stir for about 2 minutes, then remove from heat allow to cool somewhat, then add the butter extract into the glaze and stir to blend together. Then carefully drizzle over cake, allowing it to drip down along the sides of the cake as you drizzle along the outer edge of cake. Add the remaining glaze over the top of cake, or save and add it to individual slices. I added all of mine on the cake.
• 13. Cut serve and enjoy this moist and tasty cake.

Steps:

• 1. Using a small sauce pan add the 1/2 stick butter with chopped pecans or pecan halves. Toast over medium high heat as butter melts, all the while stirring constantly about 5 minutes
• 2. Add the cream & corn syrup to the sauce pan.(Note I combined the cream & corn syrup into a one cup measure before adding it in.
• 3. Stir mixture to combine.
• 4. Add the brown sugar, stir until it is blended into wet ingredients. Bring to a rolling boil. Cook for 2 minutes. STIRRING CONSTANTLY. REMOVE FROM HEAT. Allow to cool just a bit then stir in butter flavored extract, and stir to blend. NOTE- A ROLLING BOIL IS WHEN YOU BRING TO A BOIL AND IT CONTINUES TO BOIL EVEN AS YOU STIR IT.
• 5. Cool until glaze thickens slightly, then carefully drizzle over top of cake and allow it to drizzle down sides of cake while glaze is still slightly warm. Note- If it hardens too much you will need to reheat, so work quickly.

Steps:

• Heat oven to 350 degrees. Coat a 10-inch fluted tube pan with no-stick flour spray.
• COMBINE flour, cinnamon, baking soda and salt; set aside.
• BEAT sugar, vegetable oil, and eggs in large bowl. Gradually add flour mixture.
• Stir in apples, pecans, and vanilla.
• POUR batter into prepared pan, no more than 3/4 full. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• COOL 15 minutes on wire rack before removing from pan. Finish cooling on wire rack. Drizzle with Butter Pecan Glaze.
• Butter Pecan Glaze.
• MELT butter in small saucepan; add pecans.
• COOK over medium heat, stirring constantly until nuts are toasted - about one minute. Mix in brown sugar, cream and corn syrup.
• BRING to a rolling boil and cook about 2 minutes, stirring constantly. Remove from heat and blend in orange extract, if using.
• COOL glaze until thickened. Drizzle over Fresh Apple Cake. Extra glaze may be spooned over individual slices, if desired.

Steps:

• In a large heavy saucepan, cook butter over medium heat for 4-6 minutes or until golden brown. Stir in sugar and corn syrup; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; gradually stir in cream. , Bring to a boil. Reduce heat to medium. Cook until sauce begins to thicken. Remove from the heat. Stir in pecans and vanilla. Serve warm over ice cream.,