Posted by Karen on November 08, 2001 at 10:51:38:
In Reply to: ISO: Receipe for Carmel Apple pie/cake posted by John on November 07, 2001 at 23:08:26:
Caramel Apple Cake
3/4 cup butter
1 1/3 cups packed brown sugar
1 3/4 teaspoons ground cinnamon
1 cup pecan halves
2 Granny Smith apples - peeled, cored and cut into w
2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoons salt
3/4 cup water
Preheat oven to 375 degrees F (190 degrees C).
In a 9 inch pan, melt 3 tablespoons butter. Sprinkle 1/3 cup brown sugar and 1/4 teaspoon of the cinnamon. Arrange twelve pecan halves, then the apple wedges (as you would for a pineapple upside-down cake. Chop remaining pecans and set aside.
In a small bowl, mix flour, baking soda, salt and 1 1/2 teaspoons cinnamon. Set aside.
In a large bowl, cream 3/4 cup butter and sugar until smooth. Stir in water. Add flour mixture and combine. Add nuts and combine.
Spread batter evenly over apples and bake at 375 degrees F (190 degrees C) for 30 minutes.
Cool 10 minutes, then invert onto plate.
Makes 1 - 9 inch round cake.
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Caramel Apple Cake
Sliced apples bake into the top of this rich, tempting cake.
It's easy and fun because the caramel sauce forms while it bakes.
Prep: 20 min Bake: 1 hr
1 1/2 cups Original Bisquick®
2/3 cup granulated sugar
1/2 cup milk
2 medium cooking apples, peeled and sliced (2 cups)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup boiling water
Sweetened whipped cream or ice cream, if desired
Heat oven to 350 F. Mix Bisquick and granulated sugar in
medium bowl. Stir in milk until blended.
Pour into ungreased square pan, 9x9x2 inches. Top with
apples; sprinkle with lemon juice. Mix brown sugar and cinnamon;
sprinkle over apples. Pour boiling water over apples.
Bake 50 to 60 minutes or until toothpick inserted in center
comes out clean. Serve warm with whipped cream.
Makes 6 servings.
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Caramel Apple Cake
1 1/2 cups Vegetable oil
1 1/2 cups Sugar
1/2 cup packed Brown sugar
3 Eggs
3 cups All-purpose flour
2 teaspoons ground Cinnamon
1/2 teaspoon ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Salt
3 1/2 cups diced peeled Apples
1 cup chopped Walnuts (optional)
2 teaspoons Vanilla Extract
Caramel Icing:
1/2 cup packed Brown sugar
1/3 cup Light Cream
1/4 cup Butter
dash Salt
1 cup Confectioner's Sugar
Chopped Walnuts (optional)
Preheat oven to 325 degrees; grease and flour a 10" tube or bundt pan.
In a mixing bowl, combine oil and both sugars; add eggs, one at a time,
beating well after each addition.
In another bowl, combine flour, cinnamon, nutmeg, baking soda and salt;
add to batter and mix well. Fold in apples, and walnuts if used; pour
into prepared pan.
Bake 1-1/2 hours or until cake tests done. Cool in the pan about 10 minutes;
remove to a wire rack to cool completely.
Meanwhile, in the top of a double-boiler over simmering water, heat brown sugar,
cream, butter and salt, stirring until sugar is dissolved. Cool to room temperature;
beat in confectioner's sugar until smooth. Drizzle over cake; sprinkle with nuts if desired.