Easy As Pie Apple Cake Recipes

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk together flour, baking soda and salt.
• In a mixer bowl fitted with the paddle attachment, cream butter, sugar, vanilla, cinnamon and nutmeg. Add the egg and mix until smooth.
• With the mixer on low, beat in dry ingredients until smooth (at this point the batter will be quite thick). Fold in the apples and nuts by hand.
• Spread batter evenly into a greased and floured 9-inch fluted tart or quiche pan with 1-inch sides. (Alternatively you can use a 9-inch cake pan with 1-inch sides.) Bake until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool 10 minutes before serving.

Steps:

• Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts., Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes. Cool on a wire rack. Serve with whipped topping.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.
• In a large bowl, gently stir together Apple Mixture ingredients; set aside.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Arrange apple mixture evenly over cake batter and sprinkle with Topping.
• Bake 45 to 50 minutes. Cool completely, about 2 hours.

Steps:

• In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.
• Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top.
• Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature.

Steps:

• Cream butter, sugar and the egg.
• Mix together the flour, baking powder, cinnamon, salt, nutmeg, vanilla, apples, pecans, and raisins.
• Mix together well with the creamed mixture.
• Pour the batter into a round pie dish and bake at 350 30 to 40 minutes or until the cake is done and a toothpick inserted near the center comes out clean, not doughy.

Steps:

• Make the cutouts: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Stir together the granulated sugar and cinnamon. Unroll the pie dough and sprinkle the cinnamon sugar on top, pressing to adhere. Cut out about 20 leaf shapes using small cookie cutters. Arrange on the baking sheet and bake until golden, 8 to 10 minutes. Transfer to a rack and let cool.
• Make the cake: Reduce the oven temperature to 350˚ F; butter a 9-by-13-inch baking dish. Whisk the flour, cinnamon, baking powder, salt, nutmeg, allspice and baking soda in a medium bowl. Beat the butter and vegetable oil in a large bowl with a mixer on medium-high speed until combined. Beat in both sugars until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the buttermilk in two batches. Increase the speed to medium high and beat until combined. Fold in the diced apples.
• Transfer the batter to the baking dish and spread in an even layer. Bake until golden, slightly risen and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan.
• Make the frosting: Set a heatproof bowl over a saucepan with 2 inches of barely simmering water. Add the brown sugar, egg whites and cinnamon to the bowl; stir with a rubber spatula until the sugar melts, about 8 minutes. (Pinch the mixture; it should feel smooth.) Remove the bowl from the pan and beat with a mixer on low speed until frothy. As the mixture begins to lighten in color, increase the speed to medium high and whip until stiff glossy peaks form. Beat in the butter 2 tablespoons at a time, making sure it is incorporated before adding more. (If the frosting separates, reduce the mixer to medium low and beat until it comes back together. If the frosting is soupy, refrigerate for 15 to 20 minutes, then continue beating.)
• Spread the frosting on the cake. Decorate with the leaf cutouts.

Steps:

• Mix together first seven ingredients in mixer.
• Mix 2 minutes at medium speed.
• Fold in chopped nuts.
• Coat bundt pan with cooking spray and flour.
• Bake at 350 degrees 35-40 minutes.
• Insert toothpick to check for doneness.
• Cool 5 mins in pan, invert to plate.
• Cool, dust with powered sugar.

Steps:

• Heat oven to 350 degrees F.
• . In a large bowl of a food processor fitted with blade attachment combine flour, brown sugar and 2 tsp. cinnamon. Pulse until well combined. Add butter slowly, pulsing between additions, until pea-sized pieces form. Press 1/2 of the mixture in an ungreased 9-inch springform pan; set remaining mixture aside.
• Place apples, Stevia In The Raw®, cornstarch and remaining 1 teaspoon cinnamon in a large bowl; stir to combine. Place apples in prepared springform pan. Evenly sprinkle the remaining mixture over apples.
• Place springform pan on baking sheet with sides. Bake 60 to 70 minutes until top is golden. Remove from oven. Run knife around the edge of pan; let cake cool completely. Remove springform ring just before serving.