Warm Apple Cake With Cinnamon Swirl Ice Cream Recipes

Steps:

• Preheat oven to directions on box. Mix cake mix to directions on box, using 1/2 cup water and 1 egg. Grease a 9 by 9-inch square cake pan or disposable cake pan with butter. Pour in cake batter. Toss apples with cinnamon and sugar and sprinkle on top of cake batter. Bake 20 to 25 minutes. Serve warm cake squares with small scoops of butter pecan or rum raisin ice cream.

Steps:

• Heat oven to 350 degrees. Butter and flour 13x9-inch baking pan.
• Place ice cream in refrigerator and let soften 20 minutes.
• Meanwhile, prepare cake: using electric mixer, beat butter in large bowl until creamy. Gradually beat in sugar and continue to beat until very light and fluffy. Sift cake flour, baking powder, baking soda, and salt onto sheet of waxed paper. Beat eggs into butter mixture one at a time. Beat in vanilla. Reduce speed on mixer and mix dry ingredients and buttermilk alternately into batter, beginning and ending with dry ingredients. Do n ot overmix or cake will be tough. Pour batter into prepared pan and spread evenly. Scatter apples evenly over top.
• Make topping: process flour, walnuts, sugars, cinnamon and butter in food processor until butter pieces are size of small peas. Add coconut and process until just combined. Sprinkle cake until toothpick inserted in center comes out clean, about 45 minutes.
• While cake is baking, scoop 1 pint ice cream into mixing bowl, sprinkle with half the 1-1/2 t. cinnamon, and fold lightly together with rubber spatula. Return ice cream to container. Repeat with remaining ice cream and cinnmon. Freeze until ready to serve.

Steps:

• Preheat a medium skillet over medium to medium-high heat. Peel and quarter the apples. Core each quarter. Slice the apples up. Add butter to the skillet, then apples. Saute 7 or 8 minutes, add sugar, cinnamon and cloves and cook 2 minutes more. Spoon the sauteed apples into dessert dishes and top with ice cream, whipped cream, and garnish with grated nutmeg.

Steps:

• Generously butter and line a 12 X 8 X 1 inch baking tin. Preheat oven to 180*C/350*F.
• Peel, core and thinly slice the apples and toss in the lemon juice. Set aside.
• Sift the flour and baking powder into a bowl. Add the butter pieces and rub in until the mixture resembles fine crumbs. Stir in the caster sugar and the grated lemon zest.
• Combine the egg and milk, mixing with a fork to break up the egg. Add to the dry ingredients, stirring with a wooden spoon to combine, then beat for 1 minute to get a soft cake batter. Turn the mixture into the prepared tin and spread evenly over the base.
• Brush the cake batter with the melted butter. Top with the apple slices in neat overlapping rows to cover all the batter. Scatter with the pecans, if using. Mix the granulated sugar and cinnamona nd sprikle evenly over the whole surface. Bake for 40 minutes.
• REmove from the oven and allow to cool for 10 to 15 minutes. Cut into squares and serve warm with ice cream.