Time 1h15m Yield 16 Number Of Ingredients 15 Steps:
Preheat oven to 350 F. Lightly grease a 9x13x2 inch baking pan and then line it with parchment or wax paper. Grease the paper. Measure the vegetable oil into a large mixing bowl. Add the granulated sugar and eggs. With an electric mixer on low speed, beat until creamy. Beat in vanilla. In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add the flour in small amounts, beating well after each addition. When all flour has been added, or when batter becomes very stiff, remove the electric mixer and begin stirring by hand. Fold in chopped pecans and chopped apples. Spoon the batter into the prepared baking pan and spread evenly. Bake for 45 to 55 minutes, or until a toothpick comes out clean when inserted into the center. Let the cake cool in the pan for 5 minutes. Carefully loosen edges and turn it out onto a cake rack, remove wax paper, cool and frost. In a saucepan, combine the butter and brown sugar together; place the pan over medium heat and cook until the sugar is dissolved, stirring constantly. Remove the pan from the heat; add 3 tablespoons milk and 1 box of confectioners sugar. Beat and add just enough milk to spread.
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 2h Yield 12 servings. Number Of Ingredients 18 Steps:
Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, toss apples with bourbon., In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, salt and baking soda; gradually beat into sugar mixture. Stir in apple mixture and walnuts., Transfer to prepared pan. Bake 1-1/4 to 1-1/2 hours or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack., In a small heavy saucepan, combine butter, brown sugar, milk, bourbon and salt. Bring to a boil over medium heat, stirring occasionally; cook and stir 3 minutes. Remove from heat; stir in vanilla. Drizzle over warm cake. Cool completely.
Time 2h15m Yield 10 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 325°. Well grease a baking pan. I double this recipe and use a bundt pan and grease it with shortening since it has a higher melting point. Then flour the pan. Get your buttermilk caramel sauce ingredients ready so the caramel is ready to be poured over the cake after you let it cool for 15 min after baking. If you’re doubling the cake recipe to use a larger pan, be sure to double the buttermilk caramel sauce recipe. Into a very large saucepan with high sides add your buttermilk sauce ingredients. The mixture will foam a lot before it becomes caramel and cleaning this off your stove is a pain in the foot! Trust me, I’m speaking from experience. It’s easier to clean a gigantic pot than the stove top. Sift together flour, baking soda, and cinnamon in a small bowl. Combine sugar, eggs, oil, vanilla extract, and OJ in a large bowl. Beat until well blended. Stir in flour mixture into the wet mixture and mix well. Fold in walnuts and apples. Spoon into prepared pan. Bake on 325° for 90 min or until the top springs back when pressed. If using more than 2 cups of apples bake longer. Right before you’re ready to take the cake out of the oven, put your caramel sauce on to cook on medium-low on the stove. Remove cake and cool in pan for 15 minute. While cake is cooling for the 15 min, turn on your burner under the pot where you already prepared your buttermilk caramel sauce ingredients. Turn the burner on medium low. You’re about to be in for a work-out. Continuously stir the ingredients as they melt and foam and come together into a really loose sauce. You don’t want this to thicken a great deal. It should NOT resemble caramel like you put on ice cream. It should be more of the consistency of pancake batter. It will take approximately 15 minute See what we did there? The cake cools for 15 min while the caramel cooks! Poor your buttermilk caramel sauce over the cake. Poke some holes in the cake with a meat fork to help the caramel sauce get down into the cake. If you cooked the caramel too long it won’t go down into the cake. It will just sit on top of the cake. Then you have to start over! But you can still eat the ruined cake over the sink. The calories don’t count that way. Don’t worry, we won’t tell anyone.
Time 1h10m Yield 12-15 servings. Number Of Ingredients 17 Steps:
In a small bowl, combine the walnuts, brown sugar and coconut; set aside. In another bowl, combine the next six ingredients. , In a small bowl, whisk the eggs, milk, water and apples. Stir into dry ingredients just until moistened., Pour into a greased 13x9-in. baking dish. Sprinkle with nut mixture. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a heavy saucepan, combine the topping ingredients; cook over medium heat until sugar is dissolved and the mixture has thickened slightly, about 8 minutes, stirring constantly. , Poke holes with a fork in top of the hot cake; immediately spoon topping over cake. Cool completely on a wire rack.
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.
More about “moms best apple cake with caramel frosting recipes”
Time 1h46m Yield 12 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube baking pan (such as a Bundt® pan). Combine white sugar and vegetable oil in the bowl of a stand mixer with a paddle attachment; beat in eggs and stir in vanilla extract. Combine flour, baking soda, nutmeg, cinnamon, and salt in a bowl. Stir flour mixture into egg mixture until just blended. Stir in apples and pecans by hand to form a very heavy batter. Pour into the prepared pan. Bake in the preheated oven until golden brown, about 1 hour and 10 minutes. Remove from the oven and leave cake in the pan. Combine butter, brown sugar, milk, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil and cook until a thickened glaze is formed, about 1 minute. Pull the cake away from the sides of the pan with a fork. Pour glaze onto the cake immediately. Let cake cool in pan, about 10 minutes.
