Time 2h10m Yield 8 to 10 servings Number Of Ingredients 14 Steps:
For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a 9- or 10-inch Bundt pan. Mix together the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. Set aside. Peel, core and dice 3 cups apples. Set aside. Blend the oil, sugars and vanilla in a bowl with a handheld electric mixer or in a stand mixer until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be very thick. Fold in the apple pieces. Spoon the batter evenly into the prepared pan. Bake the cake until a toothpick inserted in the center comes out with only a few moist crumbs, about 1 hour 15 minutes. Let cool for 20 to 30 minutes, then remove the cake from the pan to a cooling rack. For the caramel sauce: Meanwhile, heat the caramels and milk in a saucepan on medium-high heat, stirring constantly, until the caramels are completely melted and the sauce is smooth, about 2 minutes. Let cool for 1 to 2 minutes, then drizzle over the cake just before serving.
Time 1h5m Yield one 13-by-9-inch cake Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees F. Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended. Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired. Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream. Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving. Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.
Time 1h45m Yield 10 serving(s) Number Of Ingredients 11 Steps:
Mix dry ingredients. Make a hole in the center and add eggs, juice, oil and vanilla. Put half of batter in 10-inch greased and sugared tube pan. Place half the apple slices around the pan. Sprinkle heavily with sugar and cinnamon, mixed. Place rest of batter, then rest of apples in pan. Sprinkle heavily again with sugar. Bake at 350°F for 1 1/2 hours.
Yield Makes 6 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350°F. Generously grease an 8-inch round cake pan (no need to grease if pan is nonstick). Melt the butter in a medium skillet over medium-high heat. Sauté the apples, tossing occasionally, until golden brown, 5 to 7 minutes. Stir in the Calvados, 1 tablespoon of the sugar, and the cinnamon. Set aside until needed. Whisk together the yogurt and the remaining sugar in a large bowl, until very smooth, about 2 minutes. Combine the flour and baking soda, then add the oil and eggs, whisking well after each addition. Stir the apple pieces into the batter. Pour the batter into the prepared pan, spreading it evenly. Set on a sturdy baking sheet and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack. Note: The cake is best made several hours before serving, or better yet, the night before.
Time 2h20m Yield 12 Number Of Ingredients 19 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan. Mix 3 cups all-purpose flour, white sugar, baking soda, cinnamon, allspice, salt, cloves, and nutmeg together in a bowl. Beat eggs in a separate large bowl; add vegetable oil, buttermilk, and 1 tablespoon vanilla. Beat until smooth. Pour egg mixture into flour mixture; stir together with a large spoon. Fold apples and pecans into batter. Pour batter into the prepared pan. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, 60 to 75 minutes. Cool cake in pan. Cook and stir margarine and brown sugar together in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Add 2 tablespoons flour; stir constantly until combined. Stir in milk and 1 tablespoon vanilla. Cook and stir until thickened, 5 minutes. Invert cake onto a plastic cake carrier or container; poke holes over entire cake using a knife. Pour hot icing over entire cake. Pour any remaining icing into the center of the cake. The icing will absorb into the cake overnight.
Time 1h30m Yield 12-16 serving(s) Number Of Ingredients 12 Steps:
For the crust:. Blend the softened butter with the sugar thoroughly. When creamy, add egg yolks vanilla and salt. Mix well. Blend in flour gradually, mixing lightly by hand until a homogenous mass. Pat dough into a 12" rectangular pyrex baking dish until it is evenly distributed over the bottom and part way up the sides. For the filling:. Peel and core apples and slice them into fairly thin slices. Sprinkle the slices with lemon juice, cinnamon and sugar as you go, placing them into a bowl, until all the apples are sliced. Warm the jam. If it is in a glass jar, loosen the lid and place the jar in a small pot of water, with the water coming half way up the side of jar. Simmer over low heat until jam is soft. Spread half the jam on the surface of the crust, and then place the apples, slightly overlapping, in as many rows as the bottom will take. If you are using Mackintosh apples, they will shrink more and tend to break. Keep your prettiest slices for the top, and arrange them attractively. Using a pastry brush, spread the rest of the jam across the the top of the cake. Sprinkle the top with almonds (I always leave this out unless I’m making it for a certain person). Bake in a 350° oven for about an hour, until crust and apples are golden.
