Blue Ribbon Apple Cake Recipes

Steps:

• In a bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. , In a bowl, toss apples with cinnamon and remaining sugar. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack; cool. Dust with confectioners' sugar.

Steps:

• Sift together the flour, baking powder, salt and nutmeg and set aside.
• Cream butter until very light and fluffy, then add sugar gradually, creaming all the while. Add the eggs, one at a time, beating after each addition just enough to mix.
• Combine the milk and the flavoring (lemon, vanilla or lemon and vanilla). Add the sifted dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
• Pour into a well-buttered-and-floured 10-inch tube pan, filling to within about 2 inches of the top. Bake in a 300 degree oven for about 1 hour and 20 minutes, or until cake just begins to pull from the sides of the pan and a finger pressed gently on the top of the cake leaves a print that vanishes slowly.
• Cool cake upright in the pan on a wire rack for 10 minutes, then turn out on the rack and cool to room temperature before cutting. Serve as is or garnish, if you like with a dusting of confectioners' sugar and a few red, ripe strawberries

Steps:

• Adjust oven rack to center position and heat oven to 350 degrees. Lightly butter 9-inch cake pan.
• For the Apples: Place butter in large heavy-bottomed skillet over medium-high heat. Once butter has stopped foaming, add sugar and stir to combine. Continue to cook until sugar turns dark brown (it should look like dark brown sugar), about 2 minutes, swirling pan occasionally. Add salt and apples and fold with spatula to combine. Cook, stirring often, until apples have softened slightly and juices are thickened and syrupy, 5 to 7 minutes. Remove pan from heat and spoon apples into prepared cake pan.
• For the Cake:.
• In small bowl, whisk together 1/4 cup sour cream, egg, yolk, and vanilla until well combined.
• Place flour, sugar, baking powder, baking soda, and salt in large bowl. Use electric mixer on low speed for 15 seconds to blend. Add butter and remaining 1/4 cup sour cream and mix on low speed until dry ingredients are moistened, 1 to 2 minutes. Increase speed to medium and mix for 2 minutes. Add sour cream/egg mixture and beat on medium-high, scraping down sides of bowl, until batter is homogeneous and fluffy, about 1 minute.
• Spoon batter over apples and gently spread out to thin layer that covers apples. Bake until cake is dark golden brown, feels set, and cake tester comes out clean when inserted in center, 35 to 40 minutes. Transfer pan to wire rack and let cool for 5 minutes.
• Place serving plate over top of pan and invert. Let cake sit inverted for about 1 minute without tapping or shaking pan. Cake will slowly detach itself. Once cake is on platter, gently remove pan. Serve warm (not hot) or at room temperature.

Steps:

• In a mixing bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. In a bowl, toss apples with cinnamon and remaining sugar. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples. Bake at 350 degrees F for 55-65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack; cool. Dust with confectioners' sugar.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of crust. Refrigerate while preparing filling., For filling, in a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to apple mixture and toss to coat., Pour filling over walnut layer; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in crust., Place pie on a baking sheet. Bake 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Steps:

• Heat oven to 375 degrees. Line 8-inch square pan with foil, then smear with thick layer of butter. Dust with flour; turn pan over and tap lightly to remove excess flour.
• Melt butter in small saucepan. Set aside. Beat together eggs and half the sugar in a bowl. Continue to beat while slowly adding remaining sugar until thick; it should form a ribbon when dropped from a spoon.
• Split vanilla bean in two lengthwise. Scrape seeds into egg-sugar batter and add pod to melted butter.
• Peel, quarter and core apples, then trim ends and slice thinly.
• Remove vanilla pod from butter and stir butter into egg-sugar batter. Combine 1/2 cup flour and baking powder, then stir it into batter alternately with milk. Stir in apples, coating every piece with batter. Pour batter into pan, using fingers to pat top evenly.
• Bake for 25 minutes, then rotate pan; bake for about 25 minutes more, until cake pulls away from pan and is brown on top; a thin-bladed knife inserted into center will come out clean when it is done. Cool 30 minutes, then cut lengthwise and sprinkle slices with powdered sugar.

Steps:

• Preheat oven to 350*.
• Grease a 9x13" baking pan or coat with nonstick spray.
• In a large bowl, with electric mixer on medium speed, beat together the butter, maple syrup and salt until lightened and fluffy, about 2 minutes.
• Beat or stir the flour into the butter mixture just until evenly incorporated.
• Firmly press the dough into the pan.
• Lay a sheet of wax paper over the dough, then press it out to the edges until flat and smooth on top. Peel off and discard the paper. Using a fork, prick the dough all over.
• Bake in the upper third of the oven for 17-21 minutes or until tinged with brown at the edges.
• Transfer the pan to a wire rack and let cool briefly.
• Using a table knife, spread the apple butter evenly over the dough.
• CREAM CHEESE LAYER.
• In a food processor, process the cream, maple syrup, egg and vanilla until well blended and completely smooth, about 30 seconds, stopping and scraping down the bowl sides several times or beat in bowl of electric mixer on low speed, the cream cheese, until very smooth, add the maple syrup, egg and vanilla and continue beating until well blended.
• Pour the cream-cheese mixture over the apple butter, rap the pan or generously shake it to spread the cream cheese mixture out to the edges.
• Bake in upper third of oven for 25-30 minutes or until the cream cheese layer is beginning to brown and appears barely set when the pan is jiggled.
• Transfer the pan to a wire rack and let stand until cooled. Sift the cinnamon over the top.
• Refrigerate until chilled and firm, about 1 hour.
• Using a large sharp knife, cut the slab into 18 bars, wipe the knife clean between cuts.
• Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month -- If freezing, leave slab whole, then cut into bars when partially thawed.