Time 1h35m Yield 1 cake Number Of Ingredients 13 Steps:
Preheat oven to 350*F. Grease and flour a 9 x 13 baking dish. Cake: In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Add the flour, salt, cinnamon and nutmeg(if using), and baking soda. Beat together until well-incorporated. Stir in the apples. Pour the cake batter into the prepared baking dish. Bake for 55 - 60 minutes. Cool completely before adding the topping. Topping: In a saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture boils. Boil without stirring for 3 minutes. Remove from heat and immediately spread over the top of the cooled cake. Let sit for an hour prior to serving.
Time 1h15m Yield 1 nine x thirteen inch pan (depends on serving size) Number Of Ingredients 12 Steps:
CAKE: Preheat oven to 350 degrees F. Butter a 9 x 13-inch baking pan. In a small bowl, combine flour, cinnamon, baking soda, and salt. In a large bowl, combine apple pie filling, sugar, vegetable oil, and eggs; mix well. Add flour mixture; mix well. Turn batter into prepared pan. Bake for 1 hour. Cool. FROSTING: Combine cream cheese and butter; cream well. Add powdered sugar and vanilla extract; mix well. Frost top of cake.
Time 55m Yield 24 servings. Number Of Ingredients 16 Steps:
Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat sugar, eggs, applesauce, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Fold in apples and pecans., Transfer to prepared pan. Bake 35-40 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar (mixture will be soft). Spread over cake. Refrigerate leftovers.
Time 1h5m Yield 16 servings. Number Of Ingredients 19 Steps:
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Place apples in a food processor; pulse until finely chopped. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into sugar mixture alternately with buttermilk. Stir in apples and walnuts., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter, sugars, vanilla and pie spice until smooth. Spread frosting between layers and over top and sides of cake. Gently press walnuts into frosting on top of cake. Refrigerate leftovers.
Time 45m Yield 12 servings (one 9-by-13-inch cake) Number Of Ingredients 17 Steps:
Prepare the cake: Heat oven to 350 degrees and set a rack in the center. Butter and flour a 9-by-13-inch glass or light colored metal baking pan. In a large bowl, whisk together the light brown sugar and eggs until pale and foamy. Add the applesauce, oil, spices and salt. Whisk to combine. Add the 2 cups flour, baking powder and baking soda, and whisk until well combined. Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on a countertop a few times to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack. When the cake is cool, make the frosting: Add the cream cheese, butter and cinnamon to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners’ sugar. Mix until the sugar is moistened, then turn the speed up to medium-high and whip until smooth and fluffy. Spread the frosting over the cooled cake and serve. Store any leftovers in the refrigerator, covered, for up to 3 days.
Yield 24 Number Of Ingredients 9 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.
Time 3h15m Yield 15 Number Of Ingredients 13 Steps:
Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool. Spray 13x9-inch pan with cooking spray. In medium bowl, mix flour, cinnamon, baking soda and salt. In large bowl, stir together melted butter, sugar, eggs and 1 teaspoon of the vanilla until blended. Stir in flour mixture just until blended. Stir in apples and 1 cup of the toasted pecans. (Batter will be very thick, similar to cookie dough.) Spread batter in pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack. Meanwhile, in 1-quart heavy saucepan, cook 1 cup butter over medium heat 6 to 8 minutes, stirring constantly, until butter begins to turn golden brown. Immediately remove from heat and pour into small bowl. Cover; refrigerate 1 hour or until butter begins to solidify. Beat browned butter with electric mixer on medium speed until fluffy. Gradually add powdered sugar alternately with milk, beating on low speed until blended. Stir in remaining 1 teaspoon vanilla. Frost cake. Sprinkle with remaining 1/2 cup toasted pecans. Store covered in refrigerator.
Time 3h Yield 16 Number Of Ingredients 14 Steps:
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour. In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until blended. Stir in 1/2 teaspoon vanilla. Stir in flour, baking soda, salt and cinnamon. Stir in apples and walnuts. Spoon into pan. Bake 50 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes. In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown. Gradually beat in powdered sugar with spoon. Stir in 1 teaspoon vanilla and enough milk until frosting is smooth and desired spreading consistency. Generously spread frosting over top and partially down side of cake. To serve, cut cake with serrated knife.
Time 1h Yield 10 to 12 servings Number Of Ingredients 19 Steps:
Make the apples: In a 10-inch sauté pan, melt the butter over medium heat. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Let cool to room temperature. Heat the oven to 350 degrees. Grease a 10-inch oven-proof skillet with butter. Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition, and mix to combine. Scrape the bowl well, then beat in the vanilla. In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well. With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated. Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set - a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 35 minutes. Let cool completely. Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners’ sugar until light and fluffy, 4 to 5 minutes. Place the caramels in a microwave-safe container. Microwave in 20-second bursts, stirring, until the caramel is warm and fluid. (This mixture will cool quickly, so be sure to do it just before you mix the frosting.) Add the warm (not hot) caramel mixture and mix on medium speed until incorporated. Scrape the bowl well. Add the cream and vanilla and mix to combine. The frosting should be smooth and very soft. Scoop the frosting onto the cooled cake, and spread into an even layer. Garnish with flaky salt just before serving.
Number Of Ingredients 15 Steps:
Cake: Preheat oven to 350 degrees. Butter three 8-inch round cake pans; line with parchment. Butter and flour parchment, tapping out any excess. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt. In a large bowl, whisk together butter, brown sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops. Bake until a tester inserted in centers comes out clean, 35 to 40 minutes. Let cakes cool in pans 20 minutes, then invert onto wire racks; remove parchment. Invert cakes again; let cool completely on racks. Frosting: In the bowl of a mixer fitted with the paddle attachment, beat butter on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add confectioners’ sugar and salt; beat 5 minutes. Place a cake layer on a serving plate. Spread about 1 cup frosting evenly over it; top with a second cake layer. Repeat with another 1 cup frosting and third cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour and up to 4 days. Return to room temperature before serving. Garnish with apple chips, if desired; use a serrated knife to slice cake.
