Caramel Crumble Cake Stuffed Apples Recipe By Tasty

Steps:

• Preheat the oven to 350°F (180°C).
• Make the cake: In a large bowl, whisk together the flour, cinnamon, cloves, baking powder, salt, and baking soda.
• Add the eggs, applesauce, vanilla extract, light brown sugar, and vegetable oil, and whisk until the batter is thick and smooth.
• Make the topping: In a medium bowl, use a fork to cut together the brown sugar, flour, cinnamon, and butter until the mixture resembles wet sand.
• Cut the tops off the apples and use a spoon to hollow out the centers, making sure to remove all seeds. Place the apples in baking pan with tall sides. Brush the rims of the apples with lemon juice.
• Fill the apples with cake batter to ¼-inch (6-mm) below their rim. Sprinkle the topping over the batter.
• Bake for 30 minutes, until the tops are crisp and golden brown and the cake is baked all the way through.
• Remove the apples from the oven and serve with ice cream and caramel sauce.
• Enjoy!

Steps:

• For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a 9- or 10-inch Bundt pan.
• Mix together the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. Set aside. Peel, core and dice 3 cups apples. Set aside.
• Blend the oil, sugars and vanilla in a bowl with a handheld electric mixer or in a stand mixer until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be very thick. Fold in the apple pieces. Spoon the batter evenly into the prepared pan.
• Bake the cake until a toothpick inserted in the center comes out with only a few moist crumbs, about 1 hour 15 minutes. Let cool for 20 to 30 minutes, then remove the cake from the pan to a cooling rack.
• For the caramel sauce: Meanwhile, heat the caramels and milk in a saucepan on medium-high heat, stirring constantly, until the caramels are completely melted and the sauce is smooth, about 2 minutes. Let cool for 1 to 2 minutes, then drizzle over the cake just before serving.

Steps:

• In a small bowl, combine the cracker crumbs, pecans, butter and brown sugar. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in extracts. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., For topping, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir for 5-7 minutes or until apples are tender. Add brown sugar and cinnamon; cook 2-3 minutes longer or until brown sugar is dissolved. Cool slightly. Serve with cheesecake.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 mins, stirring now and then until just soft. Stir in 3 tbsp of the caramel, then tip into small ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tbsp is left.
• Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture. Stir in the remaining caramel, then scatter over the apples. Bake for 18-20 mins until golden and crisp on top.

Steps:

• In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.

Steps:

• Place unopened can of sweetened condensed milk in a large pot; fill pot with water to cover. Bring water to a simmer, and simmer can for 3 hours, adding hot water as needed to keep can covered. Remove can from water with tongs; allow to cool, about 20 minutes.
• Place apples in a large bowl. Whisk 1 tablespoon flour, cinnamon, and nutmeg together in a small bowl; stir mixture into apples. Pour apple mixture into a 9x13-inch baking pan. Stir vanilla extract into water in a bowl; sprinkle over apple mixture.
• Open cooled condensed milk carefully. Stir caramelized milk until smooth; drizzle evenly over apple mixture.
• Stir oats, 1 cup flour, brown sugar, baking soda, and salt together until combined; stir in butter until crumbly. Spread crumble mixture over apples and caramel.
• Bake in the preheated oven until apples are tender and crumble is lightly browned, about 25 minutes.

Steps:

• Preheat oven to 350ºF (180ºC).
• Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
• In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
• For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
• Sprinkle the topping evenly over the apples.
• Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
• Cool for 10 minutes and serve with a scoop of vanilla ice cream.
• Enjoy!