My Grandmothers Apple Cake Recipes

Steps:

• Cream together first 3 ingredients.
• Combine next 4 ingredients and add to creamed mixture.
• Mix until blended and add apples and cinnamon.
• Put into greased 8" pan.
• Bake at 350 degrees for about 40 minutes.

Steps:

• Preheat oven to 300°. Line bottom of a 10-in. springform pan or a 13x9-in. baking pan with parchment; grease parchment. In a bowl, whisk together flour and next 5 ingredients. In a large bowl, beat oil, sugar and eggs until pale and slightly thick, about 2 minutes. Beat in vanilla and lemon juice. Add dry ingredients; stir just until moistened. Fold in apples and walnuts (batter will be thick). , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 55- 60 minutes. Cool cake in pan on rack. , For glaze, mix confectioners' sugar and lemon juice; drizzle over cake.

Steps:

• Preheat the oven to 350°F Melt the butter in a small saucepan or in a non-metallic bowl set in the microwave. Grease a nonstick 8-inch round cake pan (not springform) with 1 tablespoon of the butter using a pastry brush or paper towel.
• Combine the flour, baking powder, and salt in a small mixing bowl. Wash, peel, and core the apples. Cut them in eighths and arrange over the bottom of the pan.
• In a medium mixing bowl, whisk the sugar with the eggs until fluffy. Add the flour mixture and whisk until combined. Add the melted butter and whisk again until blended. Pour the batter evenly over the fruit and bake for 40 minutes, until the top is set and golden brown.
• Let the cake settle on a cooling rack for 10 minutes. Run a knife around the pan to loosen and flip the cake onto a plate; if any piece of fruit has stuck to the bottom of the pan, scrape it off carefully and place it back on the cake where it belongs. Flip the cake again onto a serving plate - work cautiously so as not to squish the cake between the two plates. Let cool and serve slightly warm or at room temperature.

Steps:

• Preheat oven to 350°. Let egg yolks stand at room temperature for 30 minutes. Starting 1/2 in. from 1 end, cut apple halves lengthwise into 1/4-in. slices, leaving them attached at the top so they fan out slightly. Set aside., Cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, sift flour, cornstarch, cream of tartar, baking powder and salt twice. Gradually beat into creamed mixture. Add milk; mix well (batter will be thick)., Spread batter into a greased 9-in. springform pan wrapped in a sheet of heavy-duty foil. Gently press apples, round side up, into batter. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-55 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Remove rim from pan. Dust with confectioners' sugar.

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°F.
• Generously grease an 8-inch round cake pan (no need to grease if pan is nonstick).
• Melt the butter in a medium skillet over medium-high heat. Sauté the apples, tossing occasionally, until golden brown, 5 to 7 minutes. Stir in the Calvados, 1 tablespoon of the sugar, and the cinnamon. Set aside until needed.
• Whisk together the yogurt and the remaining sugar in a large bowl, until very smooth, about 2 minutes. Combine the flour and baking soda, then add the oil and eggs, whisking well after each addition. Stir the apple pieces into the batter.
• Pour the batter into the prepared pan, spreading it evenly. Set on a sturdy baking sheet and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack.
• Note: The cake is best made several hours before serving, or better yet, the night before.

Steps:

• Pre-heat the oven at 180 C.
• In a bowl work the butter to a creamy consistency (an electric mixer would make it easier). Gradually add the sugar, eggs, vanilla essence, salt, juice and zest of the lemon. Incorporate well then add the flour, the cornflour and the raising agent. Stir well and add the milk.
• You should get a mixture which falls heavily from the spoon, not to runny, not too thick.
• Pour it all in a round cake tin.
• Peel and slice the apples into quarters, scrape them with a fork and lay them on the cake.
• Put the cake on the lower rack of the oven and cook for about 45 minutes.
• Switch the oven off, take the cake out but leave the oven door shut.
• Stir the jam with the hot water and when the cake is cooked spread it all over it and put it back into the hot oven for 5-10 minutes.