Martha Stewarts Apple Spice Cake Recipes

Steps:

• Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
• Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
• Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
• Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
• Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
• Remove from oven, and cool slightly on a wire rack.
• Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce.

Steps:

• Preheat oven to 375 degrees. Brush a 9-by-3-inch baking dish with butter. Line bottom and 2 long sides with parchment, leaving a 2-inch overhang; butter parchment.
• Whisk together flour, baking powder, salt, baking soda, allspice, and ginger. In a large bowl, whisk eggs until pale and foamy. Whisk in sugar and vanilla until combined. Add half of flour mixture, then half of butter and sour cream, whisking just until combined. Repeat with remaining flour mixture, butter, and sour cream (do not overmix). Transfer batter to prepared baking dish, smoothing top with a spatula.
• Toss apples with lemon juice and scatter evenly over batter. Bake until apples are tender and golden brown in places and a toothpick inserted into center of cake comes out with moist crumbs, 40 to 45 minutes. Warm jam in a small saucepan over medium until it becomes thin and brushable. Immediately brush apples with jam. Let cool completely on a wire rack. Lift cake from pan using parchment and transfer to a board to slice; serve.

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 the oven to 350 degrees F.
• Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended.
• Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired.
• Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream.
• Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving.
• Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.

Steps:

• Preheat oven to 350 degrees. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
• In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 15 minutes; invert onto rack to cool completely.
• Make the glaze: Whisk together confectioners' sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving.

Steps:

• Preheat oven to 350 degrees.
• Grease bottom and sides of a 9 X 13 inch cake pan.
• Dump spice cake mix into a large mixing bowl. Using a fork, work out any large lumps of mix.
• Add eggs, pie filling, and vanilla extract. Stir together well.
• Bake at 350 degrees for 32-36 minutes until cake top springs back when pressed down lightly.
• Cool and top with your favorite topping if desired (I like to sprinkle it with a little cinnamon and sugar and serve with a dollop of whipped cream.).

Steps:

• For Apples: Melt butter in large non-stick skillet over med-high heat.
• Add apples, saute until apples begin to brown, about 5 minutes.
• Add sugar, cinnamon and saute' until golden brown, about 3 minutes.
• Cool.
• For Cake: Preheat oven to 350°F; butter 9" springform pan.
• Combine flour, brown sugar, butter and salt in large bowl.
• Using electric mixer beat until mixture resembles coarse meal.
• Set aside 2/3 cup of mixture for topping.
• Beat pumpkin, sour cream 2 TBPS sugar, spice and baking soda into remaining flour mixture, beating just until smooth.
• Beat in eggs, transfer batter to pan.
• Scatter apples evenly over top.
• Sprinkle reserved topping over apples.
• Bake until topping s golden brown and tester comes out clean about 1 HOUR 10 minutes.
• Cool cake in pan on rack 20 minutes, Run knife around pan sides to loosen cake.
• Release pan sides from cake.

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:

• Pre-heat the oven to 375.
• Add all of the ingredients to a large bowl and mix well.
• Pour into a buttered 9x12 pan.
• Bake for 25-30 minutes (or until firm in the middle).
• Cool on a rack before cutting.