Best Caramelized Apple King Cake Recipes

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UPSIDE-DOWN CARAMELIZED APPLE CAKE



Upside-Down Caramelized Apple Cake image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
Dash nutmeg
2 1/2 cups thinly sliced apples, such as Cortland, McIntosh, or Macoun (about 3 small apples)
6 tablespoons unsalted butter, very soft
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup unbleached flour
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly butter the sides of a 9-inch cake pan (not a springform pan).
  • Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them.
  • To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes.
  • Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Spoon the batter over the apples and smooth the top.
  • Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let the cake cool completely before serving.

KARDEA'S CARAMEL APPLE CAKE



Kardea's Caramel Apple Cake image

Provided by Kardea Brown

Categories     dessert

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 14

Nonstick cooking spray or unsalted butter, for greasing the pan
3 cups all-purpose flour, plus more for the pan
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 medium apples (I used a mix of green and Pink Lady apples)
1 1/2 cups vegetable or canola oil
2 cups granulated sugar
1/2 cup dark brown sugar
2 teaspoons vanilla extract
3 large eggs
One 11-ounce package caramels, preferably Kraft Caramels
1/4 cup whole milk

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.

CARAMELIZED APPLE KING CAKE



Caramelized Apple King Cake image

Though there are many versions of king cake - the pastry eaten from Twelfth Night through Mardi Gras - many New Orleanians trace their best memories back to their local bakery. Such is the case for the Creole chef and New Orleans native Dominick Lee. His recipe was inspired by childhood memories of king cakes with apple filling served in the city's Gentilly neighborhood. Mr. Lee retains that filling in his cake and takes inspiration from global influences, adding a fragrant orange blossom cream-cheese frosting. True to tradition, a plastic baby is baked inside the dough. The person who finds and eats the slice with the baby is promised luck and prosperity, and - fair warning - is also responsible for providing the next cake.

Provided by Kayla Stewart

Categories     cakes, dessert

Time 6h

Yield 12 to 16 servings

Number Of Ingredients 25

3 medium Granny Smith apples (340 grams/3/4 pound), peeled, cored and cut into 1/2-inch wedges
1/2 packed cup/110 grams brown sugar
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 (1/4-ounce) packet active dry yeast (2 teaspoons)
1/4 cup warm water
3 tablespoons plus 1 1/2 teaspoons granulated sugar
4 tablespoons/57 grams unsalted butter, plus more for greasing the bowl
1/2 teaspoon fine salt
1 cup/226 grams sour cream
1 large egg
3 cups/390 grams all-purpose flour, plus more as needed
Egg wash (1 egg mixed with 1 tablespoon water), for brushing the dough
1 plastic baby, for decorating
4 ounces/113 grams cream cheese, at room temperature
4 tablespoons/57 grams unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon orange blossom water
3 cups/330 grams confectioners' sugar
2 tablespoons whole milk or heavy cream
Purple, gold and green sparkling sugar or edible glitter sprinkles, for decorating

Steps:

  • Make the filling: Place the apples, brown sugar, flour, butter, lemon juice, cinnamon, nutmeg, cloves and 1/2 cup water in a large saucepan and stir well. Bring to a simmer over high heat, then reduce the heat to medium and cook, stirring frequently, until the apples are completely softened but still retain their shape, about 25 minutes. Watch carefully near the end and stir as the mixture will begin to stick to the pan as it caramelizes. Set aside.
  • While the apples cook, prepare the dough: In a small bowl, mix yeast, warm water and 1 1/2 teaspoons sugar. Set aside to allow yeast to become active and foamy, 5 to 10 minutes.
  • In a medium saucepan, combine butter with salt and remaining 3 tablespoons sugar and melt over medium-low heat, about 4 minutes. Whisk in sour cream until incorporated. Remove from heat and let cool slightly, 5 to 7 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine butter mixture, yeast mixture, 1 egg and 1 1/2 cups/195 grams flour. Beat on medium-low speed until smooth. Gradually add remaining 1 1/2 cups/195 grams flour and continue to mix until a dough forms.
  • On a floured work surface, knead the dough by hand, adding more flour if needed, until the dough is elastic and smooth, 5 to 12 minutes. It should be sticky but not sticking to the surface. Butter a large bowl and place dough inside. Cover and let rise in a warm place until it has doubled in size, 1 to 1 1/2 hours.
  • Gently punch down the dough, transfer it to a floured work surface, and roll it out into a 24-by-12-inch rectangle. Be gentle so as to not tear the dough. Spread the apple filling on one long side of the dough to cover half of the dough, leaving a 1-inch border along the edges. Starting with the long side closest to you, fold the border over the filling and tightly roll up the dough in a spiral, enclosing the apple filling as you go. Carefully transfer the roll seam side down to a large parchment paper-covered baking sheet. Moisten ends with water, then bring both ends together to form a ring. Cover and let rise in a warm place until doubled in size, about 1 hour. While the dough rises, heat oven to 350 degrees.
  • Brush the egg wash all over the cake. Bake until golden brown, 25 to 30 minutes. Let cool for 2 hours before frosting.
  • While cake cools, make the frosting: In a mixing bowl or the bowl of an electric mixer, combine the cream cheese, butter, vanilla and orange blossom water. Mix slowly by hand or with a hand or stand mixer until well combined, then gradually add the confectioners' sugar and mix until incorporated. Continue mixing while slowly adding the milk, 1 tablespoon at a time, to thin out the frosting. The frosting should be thin enough to spread, but not too runny.
  • Carefully flip the cooled cake and cut a small X in the bottom of the ring. Insert the plastic baby and flip the cake back over. Frost the cake and decorate with alternating stripes of gold, green and purple sprinkles.

CARAMEL APPLE CAKE



Caramel Apple Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 14 to 26 servings

Number Of Ingredients 8

Cooking spray
2 18.25-ounce boxes spice cake mix (plus required ingredients)
2 16-ounce tubs vanilla frosting
20 drops red food coloring
2 dashes vanilla extract
10 drops yellow food coloring
70 soft caramels (about 20 ounces)
1 cup cocktail peanuts, roughly chopped

Steps:

  • Coat four 9-inch-round cake pans with cooking spray and prepare the cake mixes as directed (or coat 2 pans and make the cakes in 2 batches). Divide the batter among the pans and bake as directed. Let cool 20 minutes, then remove from the pans and let cool completely.
  • Stack the cakes on an upside-down cake pan, spreading frosting between the layers. Freeze 30 minutes. Using a small serrated knife, trim the bottom 2 layers of the cake on an angle to resemble the bottom of an apple.
  • Trim the top layer just enough to round the edge, then carve out a 3-inch-wide cone-shaped piece of cake from the middle where the stem would be (about1 1/2 inches deep). Gather all of the cake trimmings in a bowl.
  • Crumble the cake trimmings and mix with just enough frosting to moisten. Clump the mixture together and mound in a ring around the hole to form the top of the apple.
  • Cover the cake with a thin layer of frosting (this is the crumb coat-it doesn't have to be perfect). Freeze 20 minutes. Remove from the freezer and completely cover the top 4 inches of the cake and inside the cavity with more frosting.
  • Mix the red food coloring with a dash of vanilla. Use a pastry brush to paint the top few inches of the cake a streaky red, blotting the brush on paper towels as needed. Repeat with the yellow food coloring to add a few yellow streaks.
  • Unwrap the caramels and microwave until soft but not melted, about 20 seconds. Gather together, then flatten into a rectangle with your hands. Roll out on parchment paper to make a 7-by-26-inch rectangle, stretching with your hands as needed.
  • Lightly brush the caramel rectangle with water where you want the peanuts to go. Sprinkle the nuts on top, then press them in with the rolling pin.
  • Transfer the cake to a flat platter or sheet of parchment using your hands (don't touch the red part). Wrap the caramel around the cake, leaving the red top exposed. Tuck the caramel around the bottom of the cake; trim the excess with a knife so it looks like a pool of caramel. Insert a dowel into the top.

CARAMEL APPLE CAKE



Caramel Apple Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 10 to 12 servings

Number Of Ingredients 18

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 1/3 cups sugar, plus 1/4 cup for the apples
1 1/2 teaspoons ground apple or pumpkin pie spice blend
4 large Golden Delicious apples, peeled, cored, and roughly chopped (about 5 cups)
3 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
1 orange, zest finely grated and juice squeezed (about 1/3 cup)
1 tablespoon pure vanilla extract
1/2 cup sugar
1 tablespoon light corn syrup
1/2 cup heavy cream
3/4 cup pecans, toasted and roughly chopped
1/2 teaspoon pure vanilla extract
Pinch fine salt

Steps:

  • Preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan.
  • Whisk the flour, baking powder, baking soda, salt, 1 1/3 cup of the sugar and 1 teaspoon of the pie spice together in a large bowl.
  • Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside. Whisk the eggs and oil together in another bowl.
  • Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
  • Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about a third of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
  • Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert the cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
  • To make the caramel: Combine the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

CARAMELIZED APPLE CAKE



Caramelized Apple Cake image

This recipe looks very good; and nut free, so I won't kill my wife who's allergic. I saw this in Woman's Day. I think that's a stupid name for a magazine. You never see anything titled "Man's Day," although such a magazine would undoubtedly be awesome.

Provided by John J. OSullivan

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup sugar
1/4 cup apple cider or 1/4 cup apple juice
1 tablespoon lemon juice
1 tablespoon light butter (stick)
4 medium cortland apples (1.5 lb.) or 4 medium fuji apples, peeled, cored, and each cut into 8 wedges (1.5 lb.)
1/4 cup light butter, softened
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
baking soda
apple pie spice
1/4 teaspoon salt
2 large eggs
1 1/4 cups all-purpose flour
2/3 cup fat-free buttermilk

Steps:

  • Heat oven to 350 degrees F. You'll need a 9 x 2 in pan coated with non stick spray.
  • Topping: Mix sugar and apple cider in a large nonstick skillet, bring to a boil over medium-high heat. Boil mixture 4 minutes or until light honey colour. Add lemon juice and butter; reduce heat to medium. When butter is melted, boil mixture 1 minute, until light golden. Add apples, flat sides down; cook 8 minutes, turning apples with a fork after 4 minutes, until lightly caramelized and crisp tender when pierced with a skewer. Remove from heat; cool in skillet 5 minutes.
  • Cake: Pour the apple mixture from skillet into prepared cake pan; use a fork to arrange in concentric circles. Beat butter, sugar, baking powder, vanilla, baking soda, apple pie spice and salt with a mixer in a medium bowl 2 minute Beat in eggs, 1 at a time, until blended. Beat in flour and buttermilk alternately, in three additions, until batter is smooth. Pour batter over apples; spread to edge of pan. Bake 40-45 minutes, until a pick inserted in center comes out clean.
  • Cool in pan on wire rack 10 minute Invert onto a serving plate. Cool until cake is just warm, then serve.

Nutrition Facts : Calories 285.8, Fat 6.5, SaturatedFat 3.5, Cholesterol 62.5, Sodium 177.5, Carbohydrate 54.1, Fiber 2.2, Sugar 36.6, Protein 4.1

CARAMEL APPLE CAKE



Caramel Apple Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8-10 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, plus more for the pan
3 cups sugar
5 tablespoons light corn syrup
1 cup heavy cream
4 large Golden Delicious apples (1 3/4 to 2 pounds)
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup sour cream
1/3 cup fresh orange juice
1 tablespoon vanilla extract
1 stick unsalted butter, softened
1 1/2 cups sugar
3 large eggs

Steps:

  • Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.
  • Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.
  • Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.
  • Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.
  • Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.
  • Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.
  • Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla.
  • Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
  • Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.
  • With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.
  • Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.
  • Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry.
  • Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest.

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