Chunky Apple Cake With Cream Cheese Frosting Recipes

Steps:

• In a large bowl, cream the butter, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined., Spread into a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving., Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the sugar and apples, set aside. Sift together the flour, baking soda, cinnamon and salt.
• In a large bowl, stir together the oil, eggs and vanilla. Add the apples and sugar, mix well. Stir in the dry ingredients, then the nuts. Pour into the prepared pan and spread evenly.
• Bake in the preheated oven for 45 minutes, or until cake springs back to the touch.

Steps:

• Cake: Preheat oven to 350 degrees. Butter three 8-inch round cake pans; line with parchment. Butter and flour parchment, tapping out any excess.
• In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt. In a large bowl, whisk together butter, brown sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
• Bake until a tester inserted in centers comes out clean, 35 to 40 minutes. Let cakes cool in pans 20 minutes, then invert onto wire racks; remove parchment. Invert cakes again; let cool completely on racks.
• Frosting: In the bowl of a mixer fitted with the paddle attachment, beat butter on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add confectioners' sugar and salt; beat 5 minutes.
• Place a cake layer on a serving plate. Spread about 1 cup frosting evenly over it; top with a second cake layer. Repeat with another 1 cup frosting and third cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour and up to 4 days. Return to room temperature before serving. Garnish with apple chips, if desired; use a serrated knife to slice cake.

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat sugar, eggs, applesauce, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Fold in apples and pecans., Transfer to prepared pan. Bake 35-40 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar (mixture will be soft). Spread over cake. Refrigerate leftovers.

Steps:

• Stir together first 4 ingredients in a large bowl until well blended.
• Combine flour and next 3 ingredients. Add dry mixture to the butter mixture, stirring until blended. The mixture will be very thick.
• Stir in apple slices. It hardly seems like enough batter to coat the apples, but bakes up beautifully.
• Spread batter into greased 9x13 pan and bake at 350 for 45 minutes.
• For the frosting, beat cream cheese and butter until creamy.
• Gradually add sugar and salt, beat well.
• Stir in vanilla and frost the cooled cake.

Steps:

• Cake: Stir together first 4 ingredients in a large bowl until blended.
• Combine flour and next 3 ingredients.
• Add to butter mixture, stirring until blended.
• Stir in apple slices and 1 cup pecans.
• Spread into a greased 13 x 9-inch pan.
• Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
• Cool completely in pan on a wire rack.
• Spread with Cream Cheese Frosting; sprinkle with pecans, if desired.
• Cream Cheese Frosting; Beat cream cheese and butter at medium speed with an electric mixer until smooth.
• Gradually add confectioner's sugar, beating at low speed until light and fluffy.
• Stir in vanilla extract.

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• For the cake; in a large bowl using an electric mixer beat the butter with sugar, eggs and vanilla until well blended (about 4 minutes).
• In another bowl mix together the flour, baking soda, salt, cinnamon and nutmeg until blended; add to the butter mixture and mix until combined.
• Add in chopped apples and walnuts; mix to combine.
• Spread the batter into prepared baking dish.
• Bake for about 45 minutes or until cake tests done.
• Cool completely before frosting.
• For the frosting; in a large bowl cream the butter with the cream cheese, vanilla and whipping cream until fluffy (about 2 minutes).
• Add in the icing sugar and beat until combined (adding in more icing sugar if needed to acheive desired texture).

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch high sides. Line bottom of each pan with parchment paper round. Whisk first 7 ingredients in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, then bourbon, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans. Divide batter between cake pans; smooth tops.
• Bake cakes until tester inserted into center of each comes out clean, about 50 minutes. Transfer cakes to racks and cool in pans 15 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks; peel off parchment paper. Place another rack atop 1 cake and invert again so that cake is rounded side up. Repeat with second cake. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and stoer at room temperature.
• For frosting:
• Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes.
• Using long serrated knife, trim off rounded tops of cakes to make level; brush off any loose crumbs. Transfer 1 cake to platter, trimmed side up. Drop half of frosting (about 11/2 cups) by spoonfuls atop cake. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake, swirling and creating peaks, if desired. Sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 2 hours before serving.

Steps:

• In large mixing bowl combine sugar, oil, eggs, and vanilla. Mix with an electric mixer until well combiined (about 2 minutes).
• In seperate bowl wisk together flour, soda, salt, cinnamon and nutmeg.
• Add dry ingredients to liquid mixing with an electric mixer--batter will be thick.
• Fold in walnuts, raisins and apples until all is incorporated.
• Pile batter into a well greased and floured 12 cup Bundt pan or well greased and floured 9 x 13 x 2 pan.
• Bake for one hour at 350 or until cake tester comes almost clean.
• If using Bundt pan let cake cool in pan for 20 minutes and turn onto to rack to continue cooling.
• If using 9 x 13 x 2 pan cool in pan and cut cooled cake into squares and serve directly from pan.

Steps:

• In a large bowl, mix together apples and sugar.
• Stir in oil, eggs, and vanilla.
• In another bowl, mix together flour, baking powder, cinnamon, salt, and baking soda.
• Add flour mixture to apple mixture; stir until combined.
• Fold in 1 cup pecans.
• Pour batter into 2 greased and floured 8 or 9-inch round baking pans.
• Bake at 350 degrees for 30-35 minutes or until pick comes out clean.
• Cool on wire racks for 10 minutes.
• Remove from pans; cool completely on wire racks.
• For frosting: In a bowl, using an electric mixer, beat cream cheese and butter on medium speed until light and fluffy.
• Beat in caramel ice cream topping.
• Gradually beat in 2 cups sifted powdered sugar.
• Beat in 2 1/4 cups additional powdered sugar to reach the appropriate spreading consistency.
• Place one cake layer on a serving platter.
• Frost top of this cake layer.
• Add the second cake layer on top; frost top and sides with remaining frosting.
• Garnish with additional pecan pieces and drizzle with extra caramel ice cream topping.
• Cover and store in the refrigerator.