Raw Apple Cake Recipes

Steps:

• Note: For enough nuts for the cake and to sprinkle on the cream cheese frosting, measure a generous 2 cups of nuts into a large baking pan.
• Toast at 350 degrees for about 10 minutes, checking every couple of minutes after 5 and shaking the nuts around.
• When walnuts are cool, chop a scant 1/2 cup finely for the frosting and coarsely chop the remaining nuts for the cake.
• If oven is not preheated from toasting nuts, preheat oven to 350.
• Grease and flour a 9 by 13 inch cake pan.
• Combine apples and sugar in one bowl.
• Let sit for 20 minutes so apples get juicy.
• This is not a crucial step, but it does add to the cake's wonderful chewy texture.
• Combine eggs and oil and mix well.
• Combine rest of ingredients by hand, then add the egg and oil mixture and mix well.
• Add the apple mixture.
• The mixture will be very thick.
• Pour and press into the prepared pan.
• Bake for 45 minutes.
• Remove from oven when only moist crumbs cling to a toothpick inserted in center.
• This is a moist cake--don't overbake.
• Allow to cool on rack.
• When cake is cool, frost with cream cheese frosting, and sprinkle with the finely chopped nuts.
• To prepare frosting: Allow cream cheese and butter to soften a room temperature.
• Beat with a mixer until well blended.
• Slowly beat in powdered sugar until smooth.
• Add vanilla and mix well.
• Adjust to spreadable consistency with milk, 1 tablespoon at a time.
• The cake stands well on its own; however a sifting of powdered sugar looks nice if you don't care for naked cake.
• Unfrosted cake is good with whipped cream or vanilla ice cream.
• If not frosted with cream cheese frosting, which requires refrigeration, cake keeps well at room temperature for a weekend.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the topping by mixing together 1/4 cup brown sugar, 1/4 cup white sugar, chopped walnuts and 1/2 teaspoon cinnamon. Set aside.
• In large bowl, mix together 1 cup white sugar, 1/2 cup brown sugar, flour, salt, baking soda and cinnamon. Make a well in the center, and pour in the oil, eggs and sour milk. Beat until smooth, then fold in chopped apples.
• Pour batter into prepared pan. Sprinkle with topping mixture. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 9x13 inch pan.
• Chop apples finely and place into a large bowl. In a separate bowl, beat eggs and oil together and pour over apples. Let stand while mixing the dry ingredients.
• in a medium bowl, mix sugar, flour, 1 teaspoon salt, cinnamon, nutmeg and baking soda. Fold into apples, eggs and oil and mix well. Batter will be thick.
• Pour into prepared 9x13 inch pan, and bake at 350 degrees F ( 175 degrees C) for 45 minutes. Once cool frost with Cream Cheese Icing.
• To Make Cream Cheese Frosting: In a medium bowl, combine cream cheese, milk, vanilla and pinch of salt. Gradually add sugar, beating until frosting is smooth. Add additional milk, 1 tablespoon at a time, until frosting is desired consistency.

Steps:

• Cream the brown sugar, eggs and shortening.
• Add the cold coffee and mix well.
• Sift dry ingredients together.
• Add to to the creamed mixture. Mix well.
• Add the apples and nuts, combining well.
• Pour into a large baking pan, 11x15 works for me. You could also use a jelly roll pan and bake it for less time.
• Bake in a slow oven, 325 degrees for at least 1 hour.

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 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°. 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:

• To make filling, in a food processor, place 2 apples with raisins, cinnamon and nutmeg, process until smooth.
• In a bowl place remaining chopped apples and toss with lemon juice.
• Pour pureed filling mixture over top, mix well.
• Spoon apple mixture into a med sized lasagna pan and set aside.
• For crumble, in a food processor, pulse walnuts, dates, cinnamon and salt until coarsely ground.
• Do not over mix.
• Crumble the mixture over the apples with your hands and press lightly.
• Serve immediately or let marinate for a few hours for extra flavor.

Steps:

• Mix together eggs, oil and sugar in large bowl.
• Sift together flour, salt, soda and cinnamon.
• Add dry ingredients to eggs, oil and sugar.
• Mix well.
• Add vanilla, apples and nuts.
• Bake in greased and floured tube pan 1 hour at 350 degrees or until toothpick inserted comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
• In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
• Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

Steps:

• Preheat oven to 350 degrees. Butter a 9x13 inch pan. Spread apples evenly over the bottom of the pan.
• Beat eggs with mixer until thick and light. Combine sugar and oil and add to eggs.
• Stir together flour, cinnamon, soda and salt. Add to egg mixture and beat inches stir in nuts, raisins and vanilla. Batter will be very thick.
• Spread batter over apples in the pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and cool. Spread with Cream Cheese Icing.
• To make Cream Cheese Icing: Beat cream cheese until fluffy. Beat in 1/4 cup melted butter, and then beat in confectioner's sugar, zest from 1 lemon (optional) and lemon juice.
• Spread over cooled cake. Refrigerate.

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.