Fresh Apple Cake Iii Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix together the cake mix, eggs and apple pie filling. Pour into the prepared pan. Combine the brown sugar, flour, butter, cinnamon and walnuts. Sprinkle over the top of the batter.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Cream together the eggs, oil and sugar.
• In a separate bowl, sift the flour, salt and baking soda.
• Combine all.
• Now add your nuts, vanilla and apples.
• Note~this batter is VERY stiff, don't worry, it's suppose to be that way. When the apples cook they add plenty of moisture to the cake to make it moist. Plus, your going to add more moisture when your glaze soaks inches.
• Pour into a greased and floured 9 X 13 cake pan. Bake at 350 for 45 minutes or until a toothpick comes out clean from the center of the cake.
• In a sauce pan, combine your glaze ingredients and boil for a few minutes. Set aside.
• When cake is done, puncture the top of cake with a fork, quite a bit. Pour on your glaze.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
• Beat together the oil, eggs, vanilla and sugar.
• Sift together the flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture; stir in apples, nuts and raisins.
• Pour into prepared pan and bake at 325 degrees F (165 degrees C) for 1 1/2 hrs or until a cake tester inserted in the center comes out clean. Cool and frost with cream cheese icing. Sprinkle top with 1/4 cup fine chopped nuts.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
• Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
• Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan.
• In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside.
• In a large bowl, cream the sugar and shortening until fluffy. Add applesauce and molasses and mix in.
• Gradually add the flour mixture and beat well to moisten. Fold in the raisins.
• Pour into a prepared fluted or straight sided tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack.

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:

• 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:

• Preheat oven to 325°F Grease 10" tube pan, combine 3 Tablespoons sugar with 1 teaspoon cinnamon, coat pan with sugar mixture.
• Mix flour, soda, salt, nutmeg, and cinnamon; set aside. Beat oil and sugar until blended. Beat in eggs, one at a time, and then stir in apples and vanilla. Add flour mixture until blended; stir in pecans and raisins.
• Transfer to pan and then drop and shake the pan to release bubbles.
• Bake 1 1/2 hours - 1 3/4 hours until toothpick comes out clean. Cool on rack 15 minutes, remove from pan and glaze.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift flour, baking soda, cinnamon, and salt together in a bowl. Set aside.
• Mix sugar, egg, and oil together in another bowl. Stir in the flour mixture just until combined; fold in apple, walnuts, and raisins.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan and spread apples evenly over the bottom.
• Beat eggs with a mixer until thick and light. Mix in sugar and oil.
• Stir flour, cinnamon, baking soda, and salt together in a bowl; add to the egg mixture and beat until incorporated. Stir in walnuts, raisins, and vanilla extract; batter will be very thick. Spread batter over the apples in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool, about 30 minutes.
• Meanwhile, beat cream cheese until fluffy. Beat in melted butter. Add confectioners' sugar, lemon zest, and lemon juice; mix until well combined. Spread frosting over the cooled cake.

Steps:

• For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
• Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.
• Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.
• For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.
• Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.

Steps:

• Preheat oven to 325 degrees.
• Generously grease a 10-inch bundt pan. Combine the sugar and cinnamon and coat the insdie of the pan with the mixture by shaking the pan all around until the sides and bottom are coated.
• Beat the oil and sugar with an electric mixer until well blended.
• Add the eggs, one at a time, beating well after each addition.
• With a spatula, stir in the apples and vanilla.
• Sift together the cinnamon, nutmeg, flour, baking soda and salt.
• Add the flour mixture to the apple mixture to the apple mixture and mix well with a spatula.
• Add the walnuts and prunes. The batter will be very thick.
• Spoon the batter into the prepared pan and smooth the top.
• Lift the pan from the counter about 2 inches and drop it back down to get out all of the air bubbles.
• Bake the cake for 1 1/2 to 1 3/4 hours, until a tester in the center comes out clean.
• Allow to rest on the countertop for at least 30 minutes before turning out onto a cake plate to cool completely.

Steps:

• Move your oven rack to the second lowest rack.
• Grease and flour bundt pan.
• Mix oil, sugar and egs and beat well.
• In a separate bowl, sift together flour, salt, soda, baking powder and cinnamon.
• Gradually add flour mixture to creamed mixture.
• Add vanilla and fold in apples and pecans and pour into bundt pan.
• Bake at 350 degrees for 1 hour.
• If the top of the cake starts to darken too much, cover loosely with foil.
• (Oven times may vary. Insert toothpick into center of cake, if it comes out clean then cake is finished baking).
• After cake has cooled, invert onto serving plate.
• For the glaze, combine and mix all ingredients together and drizzle over cake.
• Punch holes into cake with a toothpick so glaze will soak into cake.

Steps:

• Preheat oven to 350 degrees.
• Spray tube pan with Baker's Joy (tm) or grease and flour pan.
• Place raisins in bourbon and micowave on High 25 seconds.
• Set aside to let raisins plump up.
• Put all dry ingredients into a bowl.
• In a large mixing bowl, combine egg and oil.
• Add sugar and apples.
• Mix well.
• Gradually add dry ingredients to make a batter.
• Then add nuts, vanulla, and the raisins with bourbon.
• Mix, but do not over-mix.
• Pour into prepared pan.
• Bake 1 1/2 hours or until toothpick inserted in center of cake comes out clean.
• Cool 10 minutes or so.
• Remove from tube pan and let cool completely.
• NOTE: You can substitute Bosc pears for the apples, if you like.

Steps:

• Beat sugar, oil, and eggs.
• Sift flour, baking powder, soda and salt.
• Add flour mixture to egg mixture and blend well.
• Add apples and pecans.
• Bake in a greased 9x13 inch pan for 1 hour at 350 degrees F.
• Serve warm with ice cream or cool whip, if desired.