Simple Apple Cake From Scratch Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
• Beat vegetable oil and eggs until foamy. Add the sugar, flour, ground cinnamon, baking, soda, salt, and vanilla and mix well. Stir in the diced apples. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool cake in pan for 10 minutes. Cake needs no frosting.

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:

• Preheat the oven to 350 degrees F.
• Mix the apples with the lemon juice, sugar, and cinnamon in a mixing bowl and let stand while you make the batter.
• Lightly whisk the eggs in a large mixing bowl. Add the oil, melted butter, sugar, vanilla and water and whisk until smooth. In a separate mixing bowl combine the flour, salt, and the baking powder. Use a whisk to mix the dry ingredients together. Gradually stir the flour mixture into the wet mixture and stir just until incorporated. Do not overmix.
• Generously grease and lightly flour a Bundt pan. Pour 1/4 of the batter into the pan, and then arrange a 1/3 of the apples around the top of the batter. Make 2 more layers of apples, smoothing the batter over them after each addition. Top off with the last of the batter and smooth.
• Bake about 1 hour 10 minutes, until risen, the top is nicely browned, and a sharp knife inserted in the middle of the cake comes out dry. Let cool in the pan until the cake starts to release from the sides before unmolding.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
• Beat together the oil, eggs, vanilla and sugar.
• Sift together the flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture; stir in apples, nuts and raisins.
• Pour into prepared pan and bake at 325 degrees F (165 degrees C) for 1 1/2 hrs or until a cake tester inserted in the center comes out clean. Cool and frost with cream cheese icing. Sprinkle top with 1/4 cup fine chopped nuts.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9x13 inch pan.
• Dump flour, sugar, eggs, 1/2 cup butter, salt, baking soda, cinnmon, 1 teaspoon vanilla, chopped nuts and apple pie filling in a bowl.
• Stir.
• Pour batter in prepared pan.
• bake 50 min to 1 hour or until done.
• Frosting.
• Mix cream cheese and butter together until will blended.
• Gradually add confectioners sugar, milk and vanilla.
• Spread on cake when cake is cooled.

Steps:

• Cream together the eggs, oil and sugar.
• In a separate bowl, sift the flour, salt and baking soda.
• Combine all.
• Now add your nuts, vanilla and apples.
• Note~this batter is VERY stiff, don't worry, it's suppose to be that way. When the apples cook they add plenty of moisture to the cake to make it moist. Plus, your going to add more moisture when your glaze soaks inches.
• Pour into a greased and floured 9 X 13 cake pan. Bake at 350 for 45 minutes or until a toothpick comes out clean from the center of the cake.
• In a sauce pan, combine your glaze ingredients and boil for a few minutes. Set aside.
• When cake is done, puncture the top of cake with a fork, quite a bit. Pour on your glaze.

Steps:

• Preheat oven to 325°F Grease 10" tube pan, combine 3 Tablespoons sugar with 1 teaspoon cinnamon, coat pan with sugar mixture.
• Mix flour, soda, salt, nutmeg, and cinnamon; set aside. Beat oil and sugar until blended. Beat in eggs, one at a time, and then stir in apples and vanilla. Add flour mixture until blended; stir in pecans and raisins.
• Transfer to pan and then drop and shake the pan to release bubbles.
• Bake 1 1/2 hours - 1 3/4 hours until toothpick comes out clean. Cool on rack 15 minutes, remove from pan and glaze.

Steps:

• Peel, core, and thinly slice the apples.
• Cream butter, vanilla, eggs, and sugar.
• Add cinnamon and baking powder.
• Beat in flour.
• Stir in apples to combine.
• Spoon batter (it will be thick) into a greased 9x13 pan. Smooth top with knife or rubber scraper.
• Bake at 350 degrees for 50-60 minutes until golden brown on top.
• Let cool for 10 minutes.
• Sprinkle with powdered sugar if desired.

Steps:

• Preheat oven to 200 deg Celsius. Prepare a 20cm round tin with cooking spray.
• Beat eggs and sugar until light and fluffy.
• Stir in milk, melted butter and the vanilla.
• Combine flours then fold into mixture.
• Pour mixture into prepared tin then arrange the apple slices on the top.
• Combine cinnamon and sugar and sprinkle over top of cake.
• Bake for about 30-35 minutes or until inserted skewer comes out clean.

Steps:

• Blend flour, shortening, sugar, salt, grated lemon peel, and the lightly beaten eggs. Add milk as required, roll 1/2-inch thick, and line pie pan.
• Mix the applesauce with the cinnamon and cloves, spread over dough in pie pan, and top with dough rolled to 1/2-inch thickness. Bake 1 hour in moderate (375 degrees F) oven. Serve in deep dish with whipped cream.

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.