How To make Caramel Apple Cake
1 1/2 cups vegetable oil
1 1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3 1/2 cups apples
diced, peeled
1 cup walnuts :
chopped
2 teaspoons vanilla
***CARAMEL ICING*** 1/2 cup packed brown sugar
1/3 cup light cream
1/4 cup butter or margarine
1 dash salt
1 cup confectioner's sugar
In mixing bowl, combine oil and sugar. Add eggs, one at a time, beating well after each addition., Combine dry ingredients; add to batter and stir well. Fold in apples, walnuts and vanilla. Pour into a greased and floured 10 inch tube pan. Bake at 325 for 1 - 1/2 hours or until cake test done. Cool in pan 10 minutes; remove to a wire rack to cool completely. In the top a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temperature. Beat in confectioners sugar until smooth; drizzle over cake. Sprinkle with nuts if desired. Source: Taste of Home Magazine, Oct/Nov/94
How To make Caramel Apple Cake's Videos
Easy Caramel Apple Upside Down Cake
Delicious super easy with basic ingredients caramel apple upside down cake. Soft spongy cake with caramel apple slices. Perfect for tea. This is a very old recipe that has been in husband’s family for years. Wonderful!
INGREDIENTS
For the Caramel and Top:
1 cup (200 g) granulated sugar
3 tbsp (45 g) unsalted butter, in small pieces
2 Golden apples, peeled, cored & sliced
1 tbsp (15 ml) sweet Pedro Ximenez sherry (optional)
For the Cake:
3 eggs, at room temperature
1 cup (200 g) granulated sugar
1 cup (130 g) self rising flour
INSTRUCTIONS
1. Heat the sugar in a small sauce pan until it dissolves and turns amber in color.
2. Pour the caramel over a 10 inch baking dish buttered beforehand.
3. Put the pieces of butter randomly on top of the caramel.
4. Then place the slices of apple all around to cover the bottom of the dish and pour the sweet sherry on top.
5. In a bowl, whisk the eggs together with the sugar until the mixture turns pale.
6. Add in the self rising flour and mix just until combine.
7. Pour the batter over the apples and bake at 350ºF (175ºC) for 40 minutes or until fully cooked.
8. Loosen the sides with a knife and leave it to cool for just 5 minutes.
9. Place a plate on top and carefully flip the dish. Serve and enjoy!
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Rocky Mountain Caramel Apple Cake | CHELSWEETS
A few weeks ago I had the pleasure of having Courtney Rich (@cakebycourtney) in my kitchen, and we made the most delicious caramel apple cake!! Courtney is such a sweet and caring person, and I had such a great time baking and filming with her!
This cake is inspired by the popular Rocky Mountain Chocolate Apple Pie Caramel Apple, and all it's caramel goodness. It's made up of caramel cake layers, apple pie filling, salted caramel, white chocolate buttercream, and a light dusting of brown sugar and cinnamon.
The recipe for this cake can be found here:
You can see the tutorial for my american buttercream here:
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Apfel-Karamell-Kuchen mit Walnüssen / Apfelkuchen / Schnelles Apfelkuchenrezept
Ein einfaches und leichtes Rezept für Apfelkuchen. Wie man Apfelkuchen mit den einfachsten Zutaten macht. Wie man einen leckeren Apfelkuchen macht. Apfelkuchen ist schnell und einfach.
Apfelspalten und Walnüsse werden unten in die Springform geschichtet – und der Kuchen nach dem Backen wie bei einer Tarte Tatin umgedreht. Das Wichtigste ist, mit Liebe zu kochen!
Zutaten:
Belag:
700 g Äpfel
1 EL Zitronensaft
50 g Butter
70 g Zucker
100 g Walnusskerne
Teig:
130 g Butter
130 g Puderzucker
Prise Salz
3 Eier
180 g Mehl
1 TL Backpulver
Backen: 180°C/356 °F 40 min.
Backform Durchmesser: 26 cm
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EASY Caramel Apple Cake Recipe - with apple butter!
GET THE RECIPE:
Apples and caramel are a match made in heaven and this easy caramel apple cake is proof! It’s so delicious and packed with apple flavor! I make this apple cake recipe with a caramel cake batter using my Homemade Caramel Sauce recipe and diced, sweet apples. It’s also topped with my Homemade Apple Butter, more caramel and whipped cream! Every bite of this fall dessert is bursting with incredible flavor!
CARAMEL SAUCE:
APPLE BUTTER:
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Caramel Apple Upside Down Cake | Sally's Baking Recipes
This caramel apple upside down cake combines a soft cinnamon-spiced cake with buttery caramelized apples—two desserts in one. After inverting, the topping’s juices seep down into the cake and add unbeatable flavor and moisture. What you’ll love most, besides the flavors, is that there’s no fancy decoration required—the lovely garnish is literally baked into the cake.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #caramelappleupsidedowncake
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How to Make Warm Caramel Apple Cake with Betty Crocker
Serve this yummy apple upside-down cake warm from the oven. It's all made easier with Betty Crocker® cake and frosting.
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
DIRECTIONS:
Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over apple mixture.
Bake 41 to 47 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping. Store covered in refrigerator.