Chunky Apple Cake 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:

• This came from August/September issue of Taste of Home. it's delish! I have made it once and just bought all the stuff to make more! Don't let the "chunkiness" of the batter fool you. it.
• In a large bowl cream the butter, sugar, and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, alt, and baking soda; gradually add to creamed mixture and mix well.( batter will be stiff) stir in apples until well combined.
• Spread into greased, 13x9 pan. Bake 350 for 40-45 minute until top is lightly browned. Cool 30 min before serving.
• To make sauce, in small saucepan, combine butter and sugar. Cook over medium heat until butter is melted. gradually add cream. Bring to a slow boil over med. heat, stirring constantly. Remove from heat. Serve w/ cake! Garnish with slivered almonds if desired :).

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:

• 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 mixing bowl, cream the butter, sugar and vanilla. Add eggs, one 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 13 x 9 x 2 inch 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 the cake.

Steps:

• Preheat the oven to 350˚ F. Butter a 9-inch round cake pan and line the bottom with parchment paper.
• Make the streusel topping: In a medium bowl, combine the flour, oats, granulated sugar and salt. Next, rub in the cold butter until fully incorporated and you've reached the texture of coarse breadcrumbs. Set aside in the fridge while you make the cake.
• Make the cake: Cream the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Add the vanilla, then beat in the eggs one at a time. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Fold the dry ingredients into the wet ingredients with a rubber spatula along with the milk. Once the batter has formed, transfer it to the prepared pan and lay on the sliced apples, making sure they are arranged in one even layer. Cover the apples with all the streusel topping.
• Bake the cake until the top is golden brown and crisp, 60 to 70 minutes. Remove from the oven and let cool slightly before turning out of the pan onto a rack. When ready to serve, dust the cake with confectioners' sugar.

Steps:

• Preheat oven to 425°. In a large bowl, toss apples with brown sugar and 2 teaspoons cinnamon., In another large bowl, beat 1 cup sugar, oil, eggs, orange juice and vanilla until well blended. In a third bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture., Transfer half the batter to an ungreased 13x9-in. baking pan. Top with apples. Spread remaining batter over apples. Mix remaining cinnamon and sugar; sprinkle over top. Bake 10 minutes., Reduce oven setting to 375°. Bake until golden brown and apples are tender, 35-45 minutes. Cool on a wire rack.

Steps:

• Set oven to 350°F.
• Grease a 9-inch baking pan.
• For cake: Beat butter and brown sugar for 5 minutes in a mixing bowl, until light and fluffy; beat in eggs and vanilla just until blended; set aside.
• Sift together, flour, pumpkin pie spice, allspice and salt. Gradually add to creamed mixture, beating until blended; stir in apples, nuts and raisins (if using).
• Pour the batter/mixture into prepared baking pan.
• Bake 35-40 minutes, or until the cake tests done. Cool on wire rack.
• For butter sauce: Combine butter and whipping cream with brown sugar; bring to a boil over medium heat. Reduce heat; simmer 10 minutes, or until slightly thickened. Remove from heat, stir in 2 tbsp vanilla, mix until blended.
• Note: The sauce recipe may be doubled for a larger amount. Serve cake warm with vanilla butter sauce--delicious!
• Do ahead note: The cake can be prepared a day ahead, and the following day, warmed up in the oven on low temperature, then served with warm sauce. Also the sauce can be prepared ahead, and then warmed if desired.

Steps:

• 1. Cut McIntosh apples into 1-inch (2.5 cm) pieces. Cut Granny Smith apples into smaller dice.
• 2. Combine apples and cider in a very large stainless steel or enamel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 20 minutes or until mixture is reduced by half.
• 3. Stir in sugar and lemon juice. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. There should still be some tender apple chunks remaining. Remove from heat.
• 4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
• Variation: Spiced Apple Butter
• Add 2 tsp (10 mL) ground cinnamon and 1/2 tsp (2 mL) each ground cloves and allspice with the sugar.

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray. In a large bowl, beat eggs, brown sugar, melted butter, sugar and vanilla until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into egg mixture. Stir in apples and pecans., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan on a wire rack.