Spring Hill Ranchs Apple Cake Recipes

Steps:

• For the apples: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and sprinkle with some maple sugar to coat the butter.
• Heat a 12-inch cast-iron skillet over medium heat and add the 2 tablespoons butter. Add the apples and maple sugar and stir to combine. Saute until caramelized, but not cooked through, about 5 minutes. Remove from the heat and set aside.
• For the crumble: Mix the cornmeal, flour, oats, light brown sugar, maple sugar, cinnamon and salt in a bowl. Add the diced butter and use a fork to mash the ingredients together until they become coarse crumbs.
• For the cake: To the bowl of a stand mixer fitted with a paddle attachment, add the butter, maple sugar and syrup and whip until light and fluffy. Add the eggs and creme fraiche, mixing on low speed. Add the flour, baking soda, allspice, cinnamon, cloves, nutmeg and salt and stir to combine. Stir in the vanilla extract. Add the batter to the prepared springform pan, topping with the sauteed apples. Gently nestle the apples into the cake batter.
• Put the crumble topping over the apple mixture. Put the springform pan on a baking sheet and bake until cooked through, about 1 hour. Allow to cool slightly, about 15 minutes, before removing from the pan. Slice into wedges and serve.

Steps:

• 1. Adjust an oven rack to the center position and preheat the oven to 350°(365º above 6,000 feet). Lightly grease a 12-inch cast-iron skillet or (if you must) a 9"x13"x2" pan.
• 2. In a medium bowl, whisk together the oil, apple sauce, melted butter, eggs, sugar, and vanilla. Peel, core and finely (≈3/8") chop the apples, stirring them in as you go. Stir in the pecans.
• 3. In a large mixing bowl, whisk together the flour, salt, baking soda, and cinnamon until everything is well combined. Make a "well" in center of these dry ingredients. Pour the wet ingredients into the well. Using a spatula or wooden spoon, fold the dry and wet ingredients together just until the flour is dampened. You will find this to be a very thick batter, In fact it's more like a cookie batter. And while it may seem like there are way too many apple pieces, but it all works out in the end.
• 4. Turn the batter into your prepared skillet or baking pan, patting down the top so it's even. Bake for 40-45 minutes until the top is lightly browned and an inserted knife comes out almost clean.
• 5. Let the cake cool in the pan on a cooling rack for 30 minutes before serving. Think seriously about serving this cake with a scoop of vanilla bean ice cream and/or cinnamon spiced whipped cream.

Steps:

• 1. NOTE: 10 hours of cool-down and chill time are NOT included in the above preparation time
• 2. Adjust an oven rack in the middle position and preheat the oven to 375°. Prepare a 9-inch spring form pan by cutting a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. You will be using a bain marie (water bath) in the baking, so put your water on to a boil. To assure no water seeps into your pan, tear off an 18-inch length of heavy duty aluminum foil, center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan.
• 3. In a medium saucepan over low heat, bring the espresso, brown sugar and the cinnamon sticks to a simmer. Simmer the mixture until the syrup has thickened a little and has become very fragrant, about 20 minutes. A cube or two at a time, stir in the butter, adding more as it melts. Stir in the cayenne pepper. Set aside.
• 4. Place the semi-sweet and the unsweetened chocolates in a large mixing bowl. Pour in the hot coffee mixture and whisk until the chocolate is completely melted. Whisk in the beaten eggs until they are completely blended and the mixture is smooth.
• 5. Scrape the batter into your prepared spring-form pan. Set the pan in a large, deep, oven-proof skillet or roasting pan and set it on the oven rack. Pour in enough boiling water to come halfway up the sides of the pan. The cake will bake from the edges inward. If you take a peek at it after about 40 minutes, the outer 1/2-2/3 will appear cooked while the rest will still be soft. Bake it until the center is set and barely wiggles when you shake the pan gently, 50 to 70 minutes.
• 6. Carefully remove the cake from the water bath and place it on a cooling rack to cool it to room temperature, about 2 hours. Remove the foil and chill the cake in the pan in the refrigerator for at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release the sides. Place a platter on top of the cake and flip it over. Remove the bottom of the pan, and peel off the parchment. Keep the cake in your refrigerator until about half an hour before serving. Store any that might escape being eaten in the refrigerator.

Steps:

• Combine sugar,oil,and eggs in a large bowl, stirring until well mixed.
• Stir in diced apples and nuts.
• Sift together flour, baking soda, nutmeg,cinnamon and salt, then add to bowl.
• Stir all ingredients together to form a batter (do not overmix).
• Pour into 9x13 inch greased pan.
• Bake one hour in a 350 degree oven.

Steps:

• Line the bottom of a 9 inch spring-form pan with parchment paper and grease the sides. Adjust an oven rack to the center position and preheat the oven to 350°.
• For the apple-spice blondie base: In a microwave safe bowl, melt the butter using 10-second increments. Transfer the melted butter to a large mixing bowl. Add the brown sugar and whisk to combine. Add the vanilla, egg and egg white and whisk until incorporated.
• In a medium mixing bowl, whisk together the flour, cinnamon, apple pie spice, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients, stirring until combined. Fold in the chopped apple. Pour this batter into your prepared pan and bake it for 30-33 minutes. Allow it to cool for about 5 minutes, then remove the blondie to a cooling rack to finish cooling.
• Meanwhile, make the caramel sauce: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream and whisk constantly over medium heat until sugar is dissolved. Bring the pan to a boil and allow it to boil for 3 minutes, no more. Remove the pan from the heat and allow it to cool completely. You can store the caramel in refrigerator.
• Once the blondie and caramel are cool, make the cheesecake: In a large mixing bowl or the bowl of a stand mixer, mix the cream cheese, white sugar and brown sugar until smooth. Add 3/4 cup of the caramel sauce and apple pie spice and mix until well combined. Fold in the Cool Whip. Place the blondie back into the spring-form pan. Spread cheesecake mixture evenly on top of the blondie base, then put it in the refrigerator until it is firm, 3-4 hours.
• In a medium mixing bowl, combine the apple slices, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan, tossing to coat. Add the butter and cook over medium-high for about 15-20 minutes, until the apples have softened. Cool them for 10-15 minutes, then place them on top of the cheesecake.
• Make the cinnamon whipped cream: Freeze a metal bowl and whisk attachment for 10-15 minutes. Remove bowl from freezer, add the heavy cream, and whip on high speed until it begins to thicken. Add the powdered sugar and cinnamon and whip until it you get stiff peaks.
• Pipe the whipped cream around the edges of your cheesecake. Drizzle more caramel sauce over finished cheesecake.

Steps:

• Combine: Sugar, oil, eggs and apples. Sift in flour, salt, cinnamon, nutmeg, baking soda. Mix until combined. Pour into a 9x13 greased pan and bake for 1 hour in a preheated 350 degree oven. Serve hot or cold with vanilla ice cream or whipped cream.