Caramel Apple Eclair Cake Recipes

Steps:

• Combine the apples, cinnamon and sugar in a saucepan and set over medium heat. Cook, stirring occasionally, until the apples are tender. If the mixture ends up with a lot of liquid, mix in a little bit of flour, and simmer until thickened. Remove from the heat and allow to cool to room temperature.
• In a large bowl, whisk together the instant pudding and milk until smooth. Stir in the sour cream and fold in the whipped topping.
• To assemble the cake, line the bottom of a 9x13 inch baking dish with a single layer of cinnamon graham crackers. Use a slotted spoon to make a thin layer of the apple mixture. Top with a generous layer of the pudding, about 1/3. Repeat layers until you have three layers of apples and pudding and four layers of crackers.
• Warm the caramel apple dip in the microwave oven until it can be easily poured. Pour this over the top layer of graham crackers. Refrigerate for at least overnight, but up to 24 hours before serving.

Steps:

• Microwave caramels with 1/4 cup milk and 1/2 cup COOL WHIP in microwaveable bowl on HIGH 1-1/2 min.; stir until caramels are completely melted and mixture is well blended. Reserve for later use.
• Microwave apples and cinnamon in separate microwaveable bowl 2 min. or until apples are softened. Cool 10 min. Meanwhile, beat pudding mix, apple juice concentrate and remaining milk in large bowl with whisk 2 min. Let stand until apples are cooled.
• Add apples and remaining COOL WHIP to pudding mixture; mix well.
• Cover bottom of 8-inch square dish with 9 graham squares, overlapping as necessary to form even layer; top with half the apple mixture. Repeat layers. Cover with remaining graham squares. Spread reserved caramel mixture over top of dessert.
• Refrigerate 3 hours.
• Sprinkle with nuts before serving.

Steps:

• Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.
• Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.
• Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.
• Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.
• Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.
• Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.
• Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla.
• Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
• Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.
• With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.
• Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.
• Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry.
• Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest.

Steps:

• Heat oven to 350ºF.
• Combine first 4 ingredients. Beat butter and sugar in large bowl with mixer until light and fluffy. Add cream cheese and vanilla; mix well. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture. Stir in apples.
• Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Microwave remaining ingredients in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Drizzle over cake.

Steps:

• Mix sugar, butter and eggs together.
• Add remaining dry ingredients (will be thick, like cookie dough).
• Peel and chop apples.
• Add chopped apples to batter, mix well.
• Spread into greased 9x13 pan.
• Bake at 350 for 30 - 40 minutes.
• Shortly before the cake is done baking add the remaining 3 Tbs butter, sugars and whipping cream to sauce pan on medium heat.
• Sir frequently until slightly thick.
• Pour sauce over warm cake.
• Serve warm.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.
• Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.
• Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.
• To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts - they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.

Steps:

• Cream butter, sugar, eggs and vanilla in a large mixer bowl until light and fluffy.
• Combine flour, baking powder,baking soda and salt.
• Add to creamed mixture alternately with sour cream making 3 dry and 2 liquid additions. Fold in apples and skor Bits. Spread batter evenley in greased 13x9 cake pan.
• combine all topping ingredients, mixing until crumbly.
• Sprinkle evenly over batter.
• Bake at 350F for 35-40 minutes, or until toothpick inserted in center comes out clean.