Best Fresh Apple Cake With Sauce Recipes

APPLE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together the butter and sugar until well blended. Add the eggs and mix well.
• Stir in the freshly grated apple. It may seems like the grated apple is completely taking over the dish - this is a good thing :).
• In a separate bowl, mix together the dry ingredients. Add to the wet ingredients and mix, just until incorporated.
• Bake in a greased 9x13 inch pan for 40-50 min, or until a toothpick inserted in the center of the cake comes out clean. (Depending on how large your apples were, you may need to cook it a little longer than 50 minutes).
• Allow the cake to cool for at least 10 minutes. Serve warm with caramel sauce and whipped cream or ice cream.

FRESH APPLE CAKE WITH CARAMEL SAUCE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, nutmeg and cinnamon; gradually add to creamed mixture and mix well. Stir in apples and walnuts. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, for caramel sauce, combine brown sugar and cornstarch in a saucepan. Add remaining ingredients. Bring to a boil; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.

FRESH APPLE CAKE WITH HOMEMADE CARAMEL SAUCE

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.

FRESH APPLE SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
• Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
• Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

FRESH APPLE CAKE WITH SAUCE

Steps:

• 1. Preheat the oven to 325 degrees F. Grease and flour a 10" bundt cake pan. Set aside. For the cake: in a large bowl, whisk together the flour, sugar, baking soda, salt & cinnamon. Add the eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract and mix well with a whisk. Fold apples, coconut, and pecans into batter. Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
• 2. Shortly before the cake is done, make the glaze: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the bundt pan as soon as you remove it from the oven, after you punch small holes in the cake so the cake can distribute inside. I sometimes don't use all the sauce. You can judge how much you want to put on cake. Do NOT REMOVE FROM PAN FOR ANOTHER HOUR TO LET THE SAUCE SEEP THROUGHOUT THE CAKE AND then turn out onto a rack to cool completely. I usually dust some powdered sugar lightly on the cake after it is cooled.
• 3. This cake will stay fresh in the fridge up to a week-the glaze really helps it retain its moisture perfectly. It also freezes extrememly well. Wrap the cake in several layers of plastic wrap before freezing. If you plan to keep it in the freezer longer than a week or two, I would put a couple layers of foil over the plastic wrap. To thaw, remove all wrapping and let sit at room temperature overnight in a container.

APPLESAUCE CAKE

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
• In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce.
• Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
• Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners' sugar before serving, if desired.