Apple Crumble Cake | How to Make the BEST EVER Apple Cake
The best ever apple crumble cake of your dreams, with tons of apples and the best crumb topping ever! Today I am sharing this amazing best ever apple crumble cake which is one of my favourite desserts to make. It requires very few simple ingredients but is so delicious. This apple crumble cake is always a crowd-pleaser and I'm excited to share it with you today. Hope you enjoy it! ????
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Recipe of the Day: Apple-Raisin Cinnamon Bun Pie | Food Network
This unique dish combines two dessert favorites into one sweet treat.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Apple-Raisin Cinnamon Bun Pie
Recipe courtesy of Food Network Kitchen
Total: 3 hr 35 min
Prep: 1 hr 5 min
Inactive: 1 hr 15 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Level: Easy
Ingredients
One 14-ounce package refrigerated rolled pie dough
3 tablespoons all-purpose flour, plus more for dusting
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/3 cup dark raisins
1/3 cup golden raisins
4 pounds mixed apples, such as Granny Smith, Golden Delicious and McIntosh
Juice of 1 lemon
1/2 teaspoon freshly grated nutmeg
Pinch kosher salt
1 large egg, lightly beaten
2/3 cup confectioners' sugar, optional
2 tablespoons milk, plus more if needed, optional
Directions
Line a 9-inch pie plate with 1 piece of dough, and refrigerate until ready to assemble the pie.
Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface, and spread 2 tablespoons of the butter evenly on top. Combine 1/4 cup of the granulated sugar and 1 teaspoon of the cinnamon in a small bowl, and sprinkle evenly over the butter; gently press with your fingers to help the mixture adhere. Roll the dough up into a tight log. Trim and discard about 1 1/2 inches from each end, and cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces, cut-side down, in a snug circle on floured parchment paper. Lightly dust the pieces with flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet, and refrigerate until ready to assemble the pie.
Put the dark and golden raisins in a medium bowl with hot water to cover. Let them soak until tender, about 5 minutes, then strain.
Make the filling: Peel and core the apples, cut them into 1/2-inch-thick slices and toss with the remaining 1/2 cup sugar and the lemon juice in a large bowl. Melt the remaining 4 tablespoons butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, the remaining 1/2 teaspoon cinnamon, and the nutmeg and salt, and stir until the juices thicken, about 2 minutes. Remove the skillet from the heat, stir in the raisins and let the filling cool completely. (The filling can be refrigerated, covered, for up to 2 days.)
Fill the dough-lined pie plate with the filling in an even layer. Invert the cinnamon-roll crust on top, and peel off the parchment. (It's OK if the individual rounds separate a bit in the process.) Pinch the crusts together. Fold the overhanging dough under itself, and crimp as desired. Brush with the egg, and refrigerate for 30 minutes.
Bake the pie: Place a baking sheet in the oven, and preheat to 400 degrees F. Set the pie on the hot baking sheet, and bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
If using a glaze, whisk together the confectioners' sugar and milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.
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Recipe of the Day: Apple-Raisin Cinnamon Bun Pie | Food Network
Red Velvet Brownie Pound Cake | Holiday Recipe
Red Velvet Cake & Brownies!!!! The BEST of both worlds! This Red Velvet Brownie Pound Cake is simply DIVINE!!! Watch & Enjoy!!! #RedVelvet #Brownies #PoundCake #HolidayRecipe #YourFoodShouldBeBeautifulToo
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INGREDIENTS I USED:
3 Sticks of Unsalted Butter
3 Cups of Sugar
5 Large Eggs
1 Teaspoon Distilled White Vinegar
1-2 Tablespoons Vanilla Extract
3 Cups Cake Flour
1/3 Cup Unsweetened Cocoa Powder
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
1 Cup Buttermilk
1 Ounce Bottle of Red Food Coloring
1 Box of Chewy Fudge Brownies (Prepare brownies per recipe on box)
FOR GLAZE I USED:
2 Cups Powdered Sugar
1 Stick of Butter
1 8 Ounce Package of Cream Cheese
2 Teaspoons Vanilla Extract
1/4 Cup or More Milk to get glaze to YOUR desired consistency.
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