NEW FALL FAVE: APPLE CINNAMON CREAM CHEESE POUND CAKE!!
Apple Cinnamon Cream Cheese Pound Cake
1- 15oz can of Apple Pie Filling
1/2 teaspoon of vanilla flavor (french vanilla flavor if you have it)
1/2 teaspoon of vanilla butter flavor
1/2 teaspoon of maple flavor
6 large eggs room temperature
3 sticks of unsalted butter -room temperature
1 1/2 cups of light brown sugar
1 cup of granulated sugar
3 cups of cake flour (or All Purpose Flour - sift 3 times for a lighter cake)
2/3 cups of unsweetened apple sauce
1 8oz of cream cheese-room temperature
1/4 of finely chopped pecans
1/4 cup of pecan halfs
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
3 tablespoons of pure maple syrup
Preheat oven on 325°F. In a large bowl, sift your flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. (If you don't have a sifter, whisk altogether for one minute until well combined). Add chopped pecans to dry mixture and mix well. Set aside. Next, using your mixer, mix your sugars, cream cheese and butter together for 10 minutes, scraping the sides down every 3 minutes. After 10 minutes add your room temperature eggs, one at a time. Next, add your flavors. After adding your flavors, begin adding 1/3 of your flour mixture, next add 1/2 of your applesauce, and rotate with your flour being the last added ingredient. Mix for approximately 30 seconds and make sure to scrape sides of the mixing bowl. DO NOT OVER MIX. Set aside, and get your baking pan ready. Spray your fluted, or bundt cake pan well using butter flavored spray and baking spray. (You can do the butter and flour method also. Make sure to cover all areas well to prevent sticking) Use half of the can of apple pie filling and place at the bottom of pan, making sure its evenly distributed. Next pour cake batter on top of apples. Once the batter is in the pan, tap it on the counter to release any air bubbles that may be lingering in the batter. Bake in the oven for 1 hour 15 minutes or until a toothpick comes out dry when placed in the center. Let cake cool for 10- 15 minutes before flipping out onto a cake plate.
While cake is cooling, lets make the topping. Pour remaining pie filling into a small pot, and add your pecan halfs along with them. You may add a couple dashes of cinnamon and maple syrup for extra flavor. Let it heat and stir for 5 minutes. Set to the side.
Once the cake has cooled for 15 minutes, flip cake onto a cake plate. Pour your apple pecan topping onto cake, making sure it covers the top well. Let it rest for 10 minutes before serving.
(If you have a nut allergy, feel free to omit the nuts in this recipe). Enjoy!!????????????
How to Make Apple Harvest Pound Cake | Holiday Desserts | Allrecipes.com
Get the recipe for Apple Harvest Pound Cake with Caramel Glaze at:
Warm the heart and holiday with the sweet scent of spiced apple cake. Combining chopped Granny Smith apples, chopped walnuts and cinnamon with a smooth vanilla batter, this bakes up beautifully in a Bundt pan. While this autumn cake is still warm from the oven, drizzle on a rich caramel sauce of butter, milk and brown sugar.
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Fresh Apple Cake with Butter Pecan Glaze White Lily Flour
I have seen this recipe for years on the back of my White Lily flour bag. So I have decided to make and add it to my Back of the Box series. Same recipe done my way. Take a look at the video, grab the ingredients and let's bake! #cake #apple cake recipe
Complete recipe bakeandcookwithpassion.com or on the back of White Lily flour bag.
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The Forgotten Gem: Vintage Fresh Apple Cake Recipe Resurfaces
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Fresh Apple Cake
I cracked open grandma Jeans recipe box again today to make her Fresh Apple Cake. This has become my favorite fall cake, right up there with Mamaw's apple stack cake. You are going to love the flavors of this cake and how dang moist it is. Let me know what you think about this version and y'all enjoy.
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Ingredients:
3 cups AP flour
1 1/2 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon allspice
1 teaspoon nutmeg
1 1/4 cup oil
2 cups sugar
2 eggs
1 cup chopped walnuts or whatever you like
1 cup coconut
2 teaspoons vanilla
3-4 medium sized apples diced (3 cups)
In medium size bowl mix together flour, soda, cinnamon, salt, allspice and nutmeg and set aside.
now in a large bowl mix the oil and sugar together till sugar begins to dissolve, then add eggs and mix to incorporate.
Add half the flour mixture to the wet mixture and stir in well. Add remaining flour mixture and mix to incorporate.
Add in the walnuts, coconut, vanilla and apples. stir well to mix all ingredients.
Pour in a prepared Bundt pan and bake at 325°F preheated oven for 60-65 minutes.
Let cool before cutting.
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Apple & Pecan Cake | Thanksgiving | Sundaebake
Apple & Pecan Cake
Recipe
Ingredients
150g butter, melted
2 Granny Smith apples, peeled and grated
175g brown sugar
2 eggs
225g self-raising flour
2 tsp baking powder
2 tsp ground cinnamon
2 tsp vanilla extract
60g pecans, finely chopped
HOT MAPLE BUTTER
125ml maple syrup
30g butter
METHOD
1.Preheat oven to 160°C. Place the butter, apple, sugar, eggs, flour, baking powder, cinnamon, vanilla and pecan in a large bowl and mix until well combined.
2.Pour into a lightly greased 20cm springform cake tin lined, and smooth the top. Cook for 50–55 minutes or until cooked when tested with a skewer.
3.To make the maple butter, place the maple syrup and butter in a small saucepan over high heat. Stir until the butter is melted and the mixture is smooth. Pour over the warm cake and slice to serve.
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Apple Pecan Cake with Caramel Glaze
This apple pecan cake with caramel glaze is the perfect fall dessert recipe. The glaze on this cake oozes with caramel goodness. The scrumptious apple chunks, with delicious chopped pecans mixed throughout, will definitely satisfy your taste buds!
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