Best Lenten Apple Cake Recipes

LENTEN APPLE CAKE

Lenten Apple Cake image

Make and share this Lenten Apple Cake recipe from Food.com.

Provided by ChefCrittersMom

Categories Dessert

Time 1h5m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

4 cups apples, peeled and sliced
1 cup sugar
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons baking soda
1/2 cup oil
1 teaspoon vanilla
1/2 teaspoon salt (optional)
1 cup nuts, and or
1 cup raisins

Steps:

Cover apples with sugar and let stand for 20 minutes, or until makes juice.
Sift dry ingredients.
Add oil, vanilla and nuts and / or raisins and blend into apples.
Spread in 9 x 13 pan and bake at 325F for 40 to 45 minute.

Nutrition Facts : Calories 4179.6, Fat 183.9, SaturatedFat 24.5, Sodium 2833.2, Carbohydrate 612.5, Fiber 38.1, Sugar 345.3, Protein 55.5

THE APPLE LADY'S APPLE CAKE

The Apple Lady's Apple Cake image

Provided by Food Network

Categories dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/8 teaspoon fine sea salt
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
2 tablespoons vegetable oil
1/3 cup whole milk
4 baking apples (about 2 pounds total), cored, peeled, and cut into thin wedges
1/3 cup sugar
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 400 degrees F.
Butter a 9-inch springform pan and set it aside.
In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.
Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.
Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.
Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

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