KARDEA'S CARAMEL APPLE CAKE
Provided by Kardea Brown
Categories dessert
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.
EASY MINI CARAMEL APPLE CHEESECAKES
Cheesecake is the ultimate comfort food, but a big slice can be too rich. These bite-sized cheesecakes topped with apples and creamy caramel dazzle the senses. -Brandie Cranshaw, Rapid City, South Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper liners., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts., Bake until centers are set, 15-18 minutes (do not overbake). Cool in pan on a wire rack 30 minutes., Right before serving, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat until tender, 4-5 minutes; stir in caramel topping. Spoon over cheesecakes. Refrigerate leftovers.
Nutrition Facts : Calories 307 calories, Fat 19g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 244mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 0 fiber), Protein 4g protein.
CARAMEL APPLE MINI "CHEESECAKES"
With prepared puff pastry shells and instant vanilla pudding it's easy to prepare these delicious caramel apple desserts.
Provided by JELL-O
Categories Trusted Brands: Recipes and Tips JELL-O Holiday
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees F.
- Bake pastry shells as directed on package; cool.
- Meanwhile, beat Neufchatel and 1/4 cup milk with mixer until blended. Add dry pudding mix and remaining milk; beat 2 min. Refrigerate until ready to use.
- Remove top and doughy center from each pastry shell; discard removed pastry. Fill shells with pudding mixture; top with apples and caramel topping. Serve with pastry tops.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 43.1 g, Cholesterol 16.7 mg, Fat 17.9 g, Fiber 1.3 g, Protein 6.9 g, SaturatedFat 6.7 g, Sodium 597.7 mg, Sugar 133 g
CARAMEL APPLE MINI CAKES
This recipe came from a King Arthur flour catalog. I have not made them yet. I like to use their boiled apple cider instead of apple juice concentrate (available from their catalog).
Provided by grandma2969
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°.
- Grease the wells of a pop up pan or 12 muffin cups.
- Whisk together the flour, baking powder, salt and spices; set aside.
- Cream together the butter, and sugar until light and fluffy. Beat in the eggs, then mix in dry ingredients, vanilla, boiled cider or apple juice concentrate, thawed; and applesauce.
- Stir this mixture until evenly moistened and then fold in the apple and walnuts.
- Transfer the batter to prepared pan.
- Bake for 20-22 minutes or cake tester inserted near the center comes out clean.
- Cool the cakes for 15 minutes before turning out of the pan; cool complete before frosting.
- To prepare the frosting: Melt the butter, stir in the salt and the brown sugar, and corn syrup and cool, stirring until the sugar melts.
- Add the milk, bring to a rolling boil and pour into a mixing bowl to cool for 10 minutes.
- Stir in the sugar, vanilla and cinnamon; beat well. If the mixture appears too thin, add more powdered sugar.
- Spread on the cakes while frosting is still a little warm.
Nutrition Facts : Calories 520.3, Fat 23, SaturatedFat 11.3, Cholesterol 96.6, Sodium 427.8, Carbohydrate 77.4, Fiber 4, Sugar 56.2, Protein 5.9
CARAMEL APPLE CAKE
When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long! -Marilyn Paradis, Woodburn, Oregon
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.
Nutrition Facts : Calories 528 calories, Fat 29g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 211mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 6g protein.
MOLTEN CARAMEL-APPLE CAKES
I love molten cakes because there are so many different varieties, and they're portion-controlled - a necessity for me and my monstrous sweet tooth :) Recipe is from Betty Crocker.
Provided by Pinay0618
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450°F Spray bottoms and sides of 6 (6-oz) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
- In large bowl, beat whole eggs and egg yolks with wire whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
- Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully-cakes can overbake quickly. Remove from cookie sheet. Let stand 3 minutes.
- Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Sprinkle cakes with powdered sugar. Serve warm.
Nutrition Facts : Calories 348.7, Fat 4.6, SaturatedFat 1.6, Cholesterol 176.6, Sodium 238, Carbohydrate 73.6, Fiber 1.1, Sugar 28.5, Protein 6.3
CARAMEL APPLE BUNDT® CAKE
To make this cake, first make a homemade caramel sauce which you then incorporate into the batter and use as a topping! You'll probably have extra sauce; but no worries-it's great on ice cream. too!
Provided by Kim
Categories Apple Bundt Cake
Time 2h40m
Yield 12
Number Of Ingredients 21
Steps:
- Combine heavy cream, butter, vanilla, and salt for caramel sauce in a small saucepan. Cook over medium-low heat until butter is melted and mixture begins to bubble, about 5 minutes. Remove from heat and keep warm.
- Combine sugar, corn syrup, and water in a large, light-colored saucepan with high sides. Cook over medium heat, swirling occasionally, until mixture is amber in color, 15 to 20 minutes. Reduce heat to low, and very carefully whisk in reserved cream-butter mixture; stir constantly as caramel mixture will bubble up and steam. Continue cooking over low heat, stirring occasionally, for 5 more minutes. Remove from heat. Set out 1/2 cup of caramel sauce for the cake, and reserve the remainder for the topping. Allow to cool to room temperature.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
- Prepare cake: Whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl until combined.
- Beat together brown sugar, butter, and white sugar in a large bowl until light and fluffy. Beat in eggs, 1 at time, mixing well after each addition. Mix in applesauce, sour cream, reserved 1/2 cup caramel sauce, and vanilla until thoroughly combined. Add in 1/2 of the flour mixture, and mix until just combined. Mix in remaining flour mixture until just combined. Fold in diced apples. Pour batter into the prepared Bundt® pan and smooth into an even layer.
- Bake in the preheated oven until a bamboo skewer inserted into the cake comes out with a just few moist crumbs, 55 to 60 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edge to loosen and remove cake to a wire rack and cool completely, 15 to 30 more minutes.
- Just before serving, pour remaining caramel sauce over the top of the cake. If needed, reheat the caramel slightly to make it a pourable consistency.
Nutrition Facts : Calories 614.5 calories, Carbohydrate 87.6 g, Cholesterol 136.6 mg, Fat 27.7 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 16.7 g, Sodium 388.4 mg, Sugar 58.2 g
MOLTEN CARAMEL-APPLE CAKES
Ready in just 35 minutes and served warm from the oven, these mini cakes are a scrumptious dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Spray bottoms and sides of 6 (6-oz) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
- In large bowl, beat whole eggs and egg yolks with wire whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
- Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully-cakes can overbake quickly. Remove from cookie sheet. Let stand 3 minutes.
- Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Sprinkle cakes with powdered sugar. Serve warm.
Nutrition Facts : Calories 380, Carbohydrate 75 g, Cholesterol 210 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Cake, Sodium 250 mg, Sugar 56 g, TransFat 0 g
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