Apple Walnut Cake With Cider Sauce Recipes

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.
• In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts. Pour the mixture into the prepared pan and bake until a cake tester or skewer inserted into the cake comes out clean, 55 to 60 minutes. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour.
• For the icing: In a food processor, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
• Combine the apples and the white sugar; set aside. In a large bowl, mix together the brown sugar, oil, eggs and vanilla. Stir in the apple mixture, then the flour mixture. Fold in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan.
• Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside.
• Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well.
• Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake.

Steps:

• Place a rack in middle of oven and preheat to 350°F. Spread out walnuts on a rimmed baking sheet and toast, tossing once, until golden brown, 10-12 minutes. Let cool.
• Meanwhile, heat a 10" ovenproof skillet, preferably cast iron, over medium. Add 2 Tbsp. butter and swirl to coat; arrange apple halves cut sides down in a single layer in skillet. Cook apples, undisturbed, rotating skillet on burner as needed for even browning, until cut sides are golden brown, 5-10 minutes (the timing depends on the juiciness of the apples; juicier apples will take longer). Turn apples over and cook on rounded sides just until they start to release their juices and the tip of a knife slides through with slight resistance, about 5 minutes. Transfer apples to a plate, arrange cut sides up, and let cool.
• Add ¼ cup brown sugar and 1 Tbsp. water to skillet and set over medium heat. Stir with a wooden spoon or heatproof rubber spatula until sugar is dissolved, then cook, swirling skillet occasionally (do not stir at this point), until thick and bubbling in a thin layer, about 1 minute. Let caramel cool in skillet.
• Meanwhile, pulse toasted walnuts, flour, salt, baking soda, baking powder, nutmeg, and 1½ tsp. cinnamon in a food processor until combined and nuts are finely ground. Transfer walnut mixture to a medium bowl.
• Combine granulated sugar, remaining ¼ cup brown sugar, and remaining 8 Tbsp. butter in food processor (no need to wash it) and process in long pulses until mixture is light and smooth. Add eggs and vanilla and process in long pulses, scraping down sides of processor once, until mixture is smooth. Add half of walnut mixture and pulse to combine, then add yogurt and pulse just until incorporated. Add remaining walnut mixture and pulse just to combine.
• Arrange apple halves cut sides down over cooled caramel in skillet, spacing evenly. Fold batter a few times with spatula, scraping sides to make sure everything is well mixed. Scrape batter over apples and work into spaces around apples. Smooth surface (it's okay if there's only a thin layer of batter in places; it will rise in the oven).
• Bake cake until it is browned across the entire surface and the center springs back when gently pressed, 30-40 minutes. Let cake cool in skillet 10 minutes, then run an offset spatula or a small knife around the sides of the pan to loosen. Set a wire rack upside down on skillet and flip over to release cake; carefully remove skillet. If any apples or cake stick to skillet, scrape them off and press back onto the top of the cake.
• Serve cake warm or room temperature. Slice into wedges and top with dollops of whipped cream and a dusting of cinnamon.
• Do Ahead: Cake can be baked 2 days ahead. Let cool completely. Store tightly wrapped at room temperature.

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, cinnamon, salt and mace; gradually add to creamed mixture. Stir in apples and nuts. (Batter will be very stiff.) , Spoon into a greased and floured 10-in. tube pan bake at 325° for 1 hour and 25 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely.

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In a large bowl, combine the four, baking soda, salt and nutmeg; gradually add to the egg mixture until well blended(batter will be stiff). Stir in apples and walnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For the sauce, in a small saucepan, combine the milk, sugar, flour and butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cut cake into squares; serve with warm sauce. Garnish with walnut halves if desired.

Steps:

• Heat oven to 350 degrees; coat a 10-inch tube pan with removable tube insert with nonstick spray.
• Whisk sugar, oil, apple cider, eggs, vanilla, cinnamon, nutmeg, baking soda and salt in a large bowl until blended.
• Stir in flour until blended.
• Stir in apples and walnuts.
• Scrape mixture into prepared pan.
• Bake 1 hour and 10 to 20 minutes.
• Let cool in pan on wire rack 1 hour.
• Remove sides of pan.
• Cool completely before lifting cake off bottom of pan.
• For cider sauce,.
• Whisk cider, brown sugar and cornstarch in a medium saucepan until blended.
• Place over medium-high heat and bring to a boil, whisking occasionally.
• Boil 1 minute or until slightly thickened.
• Remove from heat and add butter and vanilla; stir until butter melts.
• Let cool to room temperature or refrigerate until serving.

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Using electric mixer, beat sugar, butter, eggs, and vanilla extract in large bowl until smooth. Add flour, cinnamon, baking soda, baking powder, and salt and beat just until blended. Stir in apples, then walnuts. Transfer batter to prepared pan.
• Bake cake until top browns and tester inserted into center comes out clean, about 55 minutes. Cool in pan.
• Cut cake into squares and serve with warm caramel sauce.

Steps:

• Preheat oven to 350F degrees.
• Spread pie filling in bottom of ungreased 13x9 pan.
• Combine flour, baking soda& salt; sprinkle over pie filling.
• In a separate bowl, combine eggs, vanilla, oil& 1/2 cup of the walnuts; mix well.
• Pour over ingredients in pan; stir only until blended,& smooth batter evenly.
• Bake 40-50 minutes or until cake springs back when lightly touched in center.
• While cake is baking, combine topping ingredients in a sauce pan.
• Cook over medium heat, stirring constantly until mixture comes to a boil; remove from heat.
• When cake is done, remove from oven& immediately prick with a fork all over.
• Pour hot topping over hot cake, sprinkle with remaining walnuts.
• Serve warm.