ROMANIAN APPLE CAKE
This is a wonderfully simple, yet delicious cake! It is so moist and fresh, it will surely be a favorite with your family, just like it is with mine! The main length of the preparation time is cutting and peeling the apples. A mixture of apples works great, although I usually use Golden Delicious.
Provided by RAVRAM
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Cut the apples into 1 inch wedges. Set aside.
- In a large bowl, whisk together the eggs and sugar until blended. Mix in the baking soda, oil, cinnamon and vanilla. Stir in the flour, just until incorporated. Fold in the apples and walnuts.
- Pour batter into prepared pan. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly. May be served warm or at room temperature.
Nutrition Facts : Calories 393.4 calories, Carbohydrate 50.2 g, Cholesterol 46.5 mg, Fat 20.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3 g, Sodium 123.6 mg, Sugar 31.4 g
ROMAN APPLE CRUMB CAKE
I love anything with apple and cinnamon and had to give this one a try. It's comfort food - great with vanilla ice cream or on its own. My kids love this as a snacking cake and it freezes well.
Provided by KLV2993
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Cream the margarine and sugar.
- Add the eggs, milk, and vanilla and beat well.
- Add the rest of the dry ingredients and mix.
- Fold in the chopped apples.
- Pour batter into a floured 9x13 pan.
- Mix all the topping ingredients together and sprinkle over batter.
- Bake cake at 350 for 35 minutes.
ROMAN APPLE CAKE
Make and share this Roman Apple Cake recipe from Food.com.
Provided by Suzibarker
Categories Fruit
Time 1h
Yield 1 13 x 9 cake, 24 serving(s)
Number Of Ingredients 15
Steps:
- Batter:.
- Mix all ingredients except apples til smooth. You can do it in the 9 x 13 pan if you like. Then stir in apples. Preheat oven to 350.
- Topping:.
- Sprinkle toppping on cake, and bake for 45 minutes. Topping will be deep brown and bubbling.
ROMAN APPLE CAKE
Steps:
- Preheat oven to 325F Pare, core, and slice apple thinly, as if for apple pie. Cut butter into small pieces. In a bowl combine butter and first 5 ingredients. Crumble mixture with your hands until blended, but not oily. In a second bowl, beat buttermilk, egg, and baking soda until blended. Add 1/2 of the dry mixture and whisk till thoroughtly combined, but still lumpy. Pour into greased deep 9" cake pan. Cover with the sliced apple. Cover with remaining dry mixture. Dot top with additional pieces of butter and sprinkle with cinnamon (optional). Bake for about an hour. Serve warm. Top with a scoop of vanilla or cinnamon ice cream, if desired.
GERMAN APPLE CAKE
This is a great cake to make if you have extra apples in the house. If you don't have any apples, you can substitute peaches or plums.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 8-inch square cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Butter an 8-inch square pan or equivalent-size baking dish.
- In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, cream together the butter and 1 cup of the sugar. Stir in the eggs and vanilla. Add the flour mixture and beat until combined. Spread the mixture evenly in the prepared pan.
- In a small bowl, combine the remaining 1/3-cup sugar with the cinnamon. Squeeze lemon juice into a medium bowl. Peel, core, and slice the apples into the bowl. Add the cinnamon-sugar mixture and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Bake for 45 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.
ROMAN BREAKFAST CAKE
Of course this cake is good at lunch, at dinner, after school, afternoon or after midnight, but I call it a breakfast cake because it reminds me of a lemon cake I had with coffee every morning that I was in Rome. The cake is tall and golden, lightly lemony and most like a sponge cake - it's soft and stretchy: Pull it gently, and it will tug itself back into shape. If you have a tube pan, use it; if you don't, choose a Bundt pan with as few curves, crannies and crenellations as possible (fewer nooks make unmolding easier). When there are berries in the market, I fold them into the batter at the end. During the rest of the year, I go with straight lemon, although you could certainly make this cake with orange or a mix of citrus. Like so many of my favorite recipes, this is one that you can play with.
Provided by Dorie Greenspan
Categories cakes
Time 3h5m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Center a rack in the oven, and heat it to 350. Generously butter a 10-inch tube pan (or use a Bundt pan with minimal crannies), dust the interior with flour and tap out the excess. Be assiduous - this cake is a sticker. Alternatively, use baker's spray.
- Whisk together the flour, baking powder and 1/4 teaspoon of the salt; set aside.
- Using a mixer with a whisk attachment, beat the egg whites and the remaining 1/4 teaspoon salt on medium-high speed until they form firm, glossy peaks. (If you're using a stand mixer, scrape the whites into another bowl. No need to rinse the mixer bowl.)
- Fit the mixer with the paddle attachment. Put the sugar and lemon zest in the mixer/mixing bowl, and rub them together until the mixture is fragrant. Add the yolks, and beat on medium speed for 3 minutes, scraping the bowl as needed - the batter will be thick, pale and shiny. With the mixer on medium, pour in the oil and continue to beat for another 3 minutes. Mix in the lemon juice, vanilla and lemon oil, if using, then scrape the bowl well. Turn off the mixer, add the dry ingredients and pulse the mixer a few times to start incorporating them. Work on low until the flour is blended into the batter, which will be smooth and thick.
- Beat the whites briskly with a whisk (to restiffen them and incorporate any liquid in the bowl), and scrape a few spoonfuls over the batter. Use a flexible spatula to stir them in and lighten the batter. Turn the rest of the whites into the bowl, and fold them in gingerly. If you're using the berries, gently fold them in just before the whites are fully incorporated. Scrape the batter into the pan, and level the top.
- Bake the cake for 45 to 50 minutes, until lightly browned; a tester inserted deep into the cake should come out clean. Transfer to a rack, and wait 5 minutes. Run a blunt knife around the edges of the pan to loosen the cake (if possible - it's not easy with a Bundt), invert onto the rack and unmold. Cool to room temperature. Dust with confectioners' sugar, if you like.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 79 grams, Fat 26 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 388 milligrams, Sugar 51 grams, TransFat 0 grams
GERMAN APPLE CAKE
With the long, cold winters we have here, this German apple cake recipe has warmed many a kitchen. The cake is perfect for breakfast, dessert or as an evening snack. I've made it for many parties, and I've always received compliments on it. -Grace Reynolds, Bethlehem, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. tube pan. Combine the first 3 ingredients; set aside. , In a large bowl, beat eggs and sugar. Combine oil and orange juice and add alternately with dry ingredients to egg mixture. Beat until smooth; add vanilla and beat well. , Pour half of the batter into prepared pan. Arrange half the apples over the batter. Combine cinnamon and sugar and sprinkle half over the apples. Top with remaining batter, apples and cinnamon mixture. , Bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Cool 1 hour before removing from pan. Cool, apple side up, on a wire rack. If desired, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 353 calories, Fat 15g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 256mg sodium, Carbohydrate 50g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
GERMAN APPLE CAKE I
This German Apple Cake is a moist dense cake that keeps well. It has been a family favorite for twenty years.
Provided by Barbara
Categories World Cuisine Recipes European German
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 27.7 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 107.2 mg, Sugar 18.9 g
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