Grandma's Apple Cake Recipe ll Moist Fruit Cake Recipe II Apple Cake Recipe
Today's video I'm going to share my grandma's apple cake recipe. Still featuring my mother-in-law, She's going to show us how to make a super MOIST fruit cake. This recipe is originally from her mom, our grandma.
This cake is so light, I could even enjoy this DELICIOUS cake everyday. This cake is perfection to have whether for breakfast, for afternoon tea, or anytime. So keep watching the video, make sure to try our grandma's apple cake recipe and enjoy this moist cake at home and share it with your neighbor.
Ingredients:
- 2 Apples
- Zest of 1/2 lemon
- 8 tbsp cooking oil
- 6 eggs (room temperature)
- Juice of 1/2 lemon
- 1 1/2 cup all-purpose flour
- 1 cup sugar
- 8 tbsp hot water
- 1 tbsp baking powder
For the filling (optional):
- 1 tbsp sugar
- 1 1/2 tbsp cinnamon
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#Grandma'sapplecakerecipe#moistfruitcakerecipe#easyapplecakerecipe#softfruitcakerecipe#
Soft & Fluffy Apple Cake w. Fresh Apples - Quick & Easy - Recipe # 173
This easy recipe can be made in less than an hour. For this baked apple cake gâteau, I use pieces of apple, which give a delicious moisture to this spongy cake. Made with simple ingredients, you probably already have all you need for the cake in the kitchen cupboards :-)
Ingredients :
3 large apples (of your choice)
100 gr / 7 tbsp. / 0.9 stick melted butter (salted preferably) - melt in microwave
100 gr / 0.5 cup sugar
2 eggs
125 gr / 1 cup flour
1 tsp baking powder
a pinch of salt
Bake for around 30 minutes at 170 deg. C / 340 deg. F
Instructions:
- Cut the peeled apples into smaller dice
- Melt the butter, and set aside
- Whisk together eggs and sugar and add the melted butter
- Add the apples to the mixture
- Sift in flour and baking powder, and stir gently
- Pour the mixture into a springform pan (we used a 20 cm springform pan)
- Sprinkle sugar and chopped almonds on top
- Bake in a preheated oven at 170 deg. C. / 340 deg. F. for around 25 minutes
- Serve the cake lukewarm with a good sour cream (preferably 38% fat) or cold whipped cream and enjoy!
Music:
Glass - Anno Domini Beats
YouTube Royalty Free Music
ആപ്പിൾ കേക്ക് | Best Ever Apple Cake Recipe | How To Make Apple Cake
I love to bake just as much as I love to cook and have been making this delicious apple cake for almost twenty years. It's perfect for any occasion and tastes just as good as it looks! I hope you'll give this recipe a try and let me know how you like it in the comments below.
Ingredients:
4 apples (any sweet variety)
2 tsp cinnamon powder
2 ½ cups all purpose flour
½ tsp salt
2 ½ tsp baking powder
3 eggs, room temperature
1 cup granulated sugar + 2 tbsp for apple mixture
1 cup vegetable oil
5 tbsp orange juice
1 ½ tsp vanilla extract
1 teaspoon powdered sugar (optional)
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MY MOTHER'S KITCHEN -
Kerala cooking based on my mother's best recipes.
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APPLE CAKE
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No-Bake Apple Cake.
Ingredients:
Apples 1200g.
Sugar 100g.
Biscuits 400g.
Water 500ml (+ 100 ml. for the pudding),
Vanilla pudding 2x40g.
Cinnamon 1 tsp,
Honey 1 tbsp.
Preparation:
Wash, clean and peel off the apples. Grate them and place them in a pot to cook on medium t. Add the sugar, water, and cinnamon, stir well and boil for 10 mins.
In a bowl place vanilla pudding and add 100 ml of water. Stir well and add 1 tbsp of honey. Boil for 5 mins.
Take a tray (35cmx25cm.) and place the first layer of the biscuits. Above the biscuits add the first layer of the apple mixture. Repeat this 3 times.
On top of the cake, put whipped cream. Cut the cake into cubes.
Enjoy!
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How to make apple cinnamon cake | Food From Portugal
This cake has two fantastic ingredients, apple and cinnamon! The two flavors together make a perfect combination! Get the recipe here:
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My Mums Old Fashioned Apple Cake
Old Fashioned Apple Cake
This is my Mother Susan’s famous Apple Cake recipe, no family gathering is complete without this irresistible cake, a simple cake that will have everyone asking for one more slice!
{serves 8-10}
ingredients
8 pink lady apples, or 2 lbs. cooking apples peeled and cored and thinly sliced
228g self-rising flour (gluten-free if required), a little extra if you need
1 large, egg (beaten)
113g slightly salted butter or margarine (block)
113g caster sugar
1 tsp. vanilla bean paste or 1 vanilla bean pod de seeded
2 pinches sea salt
middle layers
1 ½ tsp. cinnamon
40g caster sugar
70g raisins or sultanas (optional)
garnish
200 ml crème fraiche or dairy – free coconut yogurt
2 tbsp. icing sugar
1 tsp. vanilla bean paste or 1 vanilla pod, de seeded
1 tbsp. icing sugar for dusting over the cake (optional)
Preparation time – 30 mins, cooking time – 60 mins
Pre-heat the oven to 375°F, gas mark 3, 1800°C (150°C fan-assisted).
Line the base and sides of a 9 x 9-inch non-stick square or round baking tin with parchment paper, (if you don’t have square you can use a round tin).
Peel and core the apples, then thinly slice the apples, and place in a bowl.
In a medium size sauce pan melt the butter on a low heat, when melted add the sugar, vanilla, salt and flour. Mix until combined. Add the beaten egg to the cake mixture and work into the flour until the mixture resembles a ball, (you can use disposable gloves or by hand).
Section off a quarter of the mixture for the base, but don’t not go too heavy with the mixture on the base as you will need enough mixture to cover the top of the cake. Using the palm of your hands flatten ¼ of the cake mixture into the base of the prepared tin, (making sure the base is entirely covered.
Divide the apples into 3 sections, cover the base of the cake with one section of the apples, ensuring the apples lay flat, sprinkle with 1 tablespoon of sugar over the apples and a sprinkling of cinnamon. Repeat this twice, so that you have 3 layers of apple with cinnamon and sugar on each layer, ensuring the last layer is flat and even. It’s optional if you would like to add raisins or sultana’s in the first two layers.
With the remaining dough place golf balls size amount in the palm of your hand, and flatten out the mixture, then press gently over the apples (the topping is always done by hand, you will have enough mixture, just make sure you flatten it out it in small sections, so that you have enough).
Once the topping is covered, press down slightly on the top, so that the cake is even at all sides.
Bake in the pre-heated oven for 1 hour, after 30 minutes, I like to turn the tin around for an even bake, then place back in the oven. Once baked removed from the oven and leave to cool. Once cooled you can sprinkle 1 tbsp. icing sugar over the top through a fine mesh sieve.
Mix the Crème fraiche or coconut yogurt with icing sugar, vanilla and serve on the side.
Enjoy!
LISA’S TIP – This cake can be made in advance and reheated when ready to serve, alternatively, you can also freeze this cake and reheat. You can also make this cake using plums if you prefer. I personally like to bake in a square tin as it’s easier to cut smallish squares, so everyone gets a taster, equally as good in a round tin too!
Please don’t forget to share photos of your creations with me – either via email lisa@myrelationshipwithfood.com OR on Instagram where you can find me @myrelationshipwithfood - I would love to see them!