MOIST CARAMEL APPLE CAKE
Bake a Moist Caramel Apple Cake for your friends and family. Freshly chopped apples meet caramel scrumptiousness in this delicious recipe, and with 16 servings, you'll be able to serve everyone your caramel apple cake.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 2h15m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat first 6 ingredients in large bowl with mixer until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
- Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.9393 g, Sugar 0 g, Protein 2 g
MOIST CARAMEL APPLE CAKE
I found this in a Holiday Desserts (KRAFT/JELL-O) magazine while standing in line at the grocery store. It's a great dessert that can be done anytime of the year.
Provided by BM171676
Categories Dessert
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees and flour a 10 inch bundt pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl on low speed until blended. Beat on high speed for 2 minutes. Gently stir in the apples. Pour into pan.
- Bake for 50 minutes or until toothpick inserted in cake comes out clean.Cool 20 minutes then remove from pan and cool completely on a wire rack.
- Microwave caramels and milk in microwavable bowl on HIGH for 1-1/2 minutes, stirring every 30 seconds (so it doesn't burn)until blended. Cool 10 minutes until thickened slightly. Drizzle over cake.
- Top with whipped topping when serving.
Nutrition Facts : Calories 321.7, Fat 14, SaturatedFat 4, Cholesterol 66.2, Sodium 368.7, Carbohydrate 46.1, Fiber 1, Sugar 31.8, Protein 4.2
KARDEA'S CARAMEL APPLE CAKE
Provided by Kardea Brown
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a 9- or 10-inch Bundt pan.
- Mix together the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. Set aside. Peel, core and dice 3 cups apples. Set aside.
- Blend the oil, sugars and vanilla in a bowl with a handheld electric mixer or in a stand mixer until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be very thick. Fold in the apple pieces. Spoon the batter evenly into the prepared pan.
- Bake the cake until a toothpick inserted in the center comes out with only a few moist crumbs, about 1 hour 15 minutes. Let cool for 20 to 30 minutes, then remove the cake from the pan to a cooling rack.
- For the caramel sauce: Meanwhile, heat the caramels and milk in a saucepan on medium-high heat, stirring constantly, until the caramels are completely melted and the sauce is smooth, about 2 minutes. Let cool for 1 to 2 minutes, then drizzle over the cake just before serving.
MOIST & CHEWY CARAMEL APPLE CAKE
An ideal company or family dessert. No need for frosting. Nuts and coconut on top are covered with a caramel topping that soaks into the cake. MMMmmm! I found this recipe in Homemaker's magazine. Freezes excellently.
Provided by Boyz 5
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, sugar, salt, baking soda and baking powder in large bowl.
- Combine 1/2 cup of the evaporated milk, water, eggs and apples in medium bowl.
- Stir into dry ingredients.
- Mix well.
- Spread batter into greased 13 by 9 inch pan.
- Sprinkle brown sugar then coconut and nuts over top.
- Bake at 350 degrees for 40 to 45 minutes, or until done.
- Cover loosely with aluminum foil if topping is becoming too brown.
- Meanwhile, combine remaining 3/4 cup evaporated milk and caramels in small saucepan.
- Cook and stir over low heat until mixture is smoothly combined.
- Pour evenly over hot cake.
- Cool completely before serving.
Nutrition Facts : Calories 432.6, Fat 9.4, SaturatedFat 4.1, Cholesterol 44, Sodium 698, Carbohydrate 82.1, Fiber 2, Sugar 55.4, Protein 7.5
MOIST APPLE CAKE
This appetizing apple cinnamon cake, draped with a warm brown sugar sauce, is a crowd-pleaser at parties or at the office, confirms Lisa Miller from West Chester, Ohio. "I adapted a friend's recipe by decreasing the oil and substituting applesauce," she notes. "I also switched to fat-free milk...but no one will ever guess this treat is light."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon. In another bowl, beat eggs until frothy. Add applesauce, oil and vanilla; beat until blended. Stir into flour mixture; mix well. Fold in apples and pecans., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. In a small saucepan, melt butter. Add the brown sugar, milk and vanilla. Bring to a boil, stirring constantly. Pour over warm cake. Serve warm.
Nutrition Facts : Calories 341 calories, Fat 10g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 346mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
CARAMEL APPLE LOAF CAKE
Moist cake topped with a sticky, crunchy topping will keep your guests coming back for more
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h50m
Yield Cuts into 8-10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.
- Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.
- Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.
- To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts - they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.
Nutrition Facts : Calories 490 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
MOIST CARAMEL APPLE CAKE BY JELL-O
Inspired by a childhood favorite, this recipe reinvents the caramel apple as a cake, with fresh, tangy chopped apples baked into a treat that's a whole lot easier to eat.
Provided by Kraft
Categories Kraft Desserts
Time 2h15m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Beat first 6 ingredients in large bowl with mixer until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
- Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 42.9 g, Cholesterol 48.3 mg, Fat 10.5 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 351.1 mg, Sugar 71.5 g
CARAMEL APPLE CAKE
When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long! -Marilyn Paradis, Woodburn, Oregon
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.
Nutrition Facts : Calories 528 calories, Fat 29g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 211mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 6g protein.
MOIST CARAMEL APPLE CAKE BY JELL-O
Inspired by a childhood favorite, this recipe reinvents the caramel apple as a cake, with fresh, tangy chopped apples baked into a treat that's a whole lot easier to eat.
Provided by Kraft
Categories Kraft Desserts
Time 2h15m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Beat first 6 ingredients in large bowl with mixer until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
- Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 42.9 g, Cholesterol 48.3 mg, Fat 10.5 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 351.1 mg, Sugar 71.5 g
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