Best Bubbee And Me Baked Candy Apples Recipes
GRANDMA BUBBE'S APPLE CAKE
A delicious moist white cake with layers of apple and cinnamon. When my grandmother was a young bride she made this cake weekly for my grandfather. When I was single and in the dating world, she told me "this is a cake to catch a man with." (kosher - pareve)
Provided by Susiecat too
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix the sugar, juice, eggs, oil and vanilla together in a mixer at medium speed for about 10 minutes, until smooth.
- Sift the flour, baking powder and salt together, and slowly add to the wet mixture, scraping down the sides of the bowl to mix thoroughly.
- Mix the apples, sugar and cinnamon in a separate bowl.
- Spray a bundt pan with non-stick spray.
- Pour half of the batter in the bundt pan, then top with half of the apple mixture.
- Alternate layers again to finish the batter, then the apples.
- Bake at 350 degrees F for about 70 minutes, or until done.
- Cool cake partially in pan, then invert cake onto a cooling rack to finish cooling.
- This also makes great muffins, but cut the baking time down to about 45-50 minutes for muffins.
Nutrition Facts : Calories 352.3, Fat 15.2, SaturatedFat 2.5, Cholesterol 52.9, Sodium 136.5, Carbohydrate 50.8, Fiber 1.6, Sugar 31.5, Protein 4.1
BUBBEE AND ME BAKED CANDY APPLES
Number Of Ingredients 4
Steps:
- 1. Preheat the oven to 350°F. Using a vegetable peeler, remove a wide strip of peel from the top of each apple. Using an apple corer, scoop out and discard all traces of the core, being careful not to make the cavity too large or to pierce the bottom of the apples.2. Arrange the apples in a glass baking dish large enough to easily hold them. Using clean fingers, smoosh a piece of butter down into the cavity of each apple. Then divide the 2/3 cup imperials among the cavities, reserving 2 to 3 tablespoons. Pour the orange juice into the bottom of the baking dish and sprinkle the reserved imperials over the juice.3. Bake, uncovered, basting occasionally with the juice until the apples are tender when pierced with a knife, about 40 minutes. (If desired, during the last 5 minutes of baking, garnish the apples with the reserved "red hots.") Remove from the oven and drizzle some of the baking juices over each apple. Serve with a little of the sauce poured around each apple.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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