Apple Cake

 

Mary Satrom's Upside-Down Cocoa Cake

 

Austiin & Noah's Spice Cake For Gramps 99th Birthday

 

Apple Spice Sheet Cake with Brown Sugar Cream Cheese Frosting

This Apple Spice Sheet Cake with Brown Sugar Cream Cheese Frosting is perfect for any event. We love this delicious cake! 

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: Apple Spice Cake

Servings: 1 cakeIngredients

• 4 cups chopped apples (I use red delicious but you could use about any kind for this recipe. Peel, core and chop pieces a little smaller than a dime.)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 stick butter or 8 tablespoons or 1/2 cup softened
• 2 eggs
  1 1/2 cups white granulated sugar
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup pecans or walnuts chopped

BROWN SUGAR CREAM CHEESE FROSTING:

• 8 ounces cream cheese softened
• 8 tablespoons butter or 1 stick or 1/2 cup softened
• 1/2 cup brown sugar
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

InstructionsWhisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl. 

• Cream butter, sugar and eggs with a mixer. Combine with flour, add buttermilk and vanilla and mix. Fold in chopped apples and nuts with a spoon. Spray or line a 10 x 15 jelly roll pan (this is a regular baking sheet with a lip all the way round it)
• I usually just line mine with aluminum foil.Spread cake mixture in pan. Bake in a preheated 350 degree oven for 25 to 30 minutes. Let cool and frost

FROSTING INSTRUCTIONS

• Mix all ingredients together with mixer. Spread over cooled cake.

Gluten free lemon cake

 https://www.glutenfreepalate.com/gluten-free-lemon-cake/https://www.glutenfreepalate.com/gluten-free-lemon-cake/

Cake-Sickle Pan Cake Mix

 l box cake mix--any flavor

  Preheat oven to box instructions.  Mix cake mix per box directions.  Lightly spray each mold with cooking spray.  Fill each mold 1/8 cup full.  Bake for 12-13 minutes, or till golden brown.  Allow to cool for 10 minutes.  The remove Cake-Sickles from the pan and place on cooling rack.  Insert 1 popsicle stick into each Cake-Si9cle.  Allow to cool completely.  Then decorate with frosting and sprinkles, nuts, coconut, chocolate, etc.

Lis'a Homemade protein pops

1 cup soy protein powder

1/2 c. unbleached flour

2 cups rolled oats

1/2 c. ot brown or favorite low sugar cereal

1/2 t. cinnamon

3/4 t. salt

1/2 to 2/3 c. brown sugar

1 c. chocolate chips

1 1/2 c. plain or vanilla yogurt or fat free flavored yogurt

1/4 c. canola oil

2 t. vanilla

Preheat oven to 350 Lighly spray pan with nonstick spray.  Mix together protein powder, flour, oats, oat bran, cinnamon, and salt in a bowl.  Crumble in the brown sugar, rubbing it with your fingers to break up any clumps.  Stir in the chocolate chips.

Measure yogurt, oil and vanilla in a secon dbowl and stir.  Add the wet mixture to the dry mixture.  Blend thoroughly.  May have to use your hands

Transfer mixture to the prepared Cake-Sickle pan, patting evenly into place with your hands.  Bake in the center of the oven for 15 minutes.  Then using hi-heat resistant spatula flip over and cook 15 more minutes until golden around the edges.  Let sit in pan for 55 mins.  and then transfer to a wire rack to cool.  Insert popsicle sticks.  Eat bars within a few hours or seal in a zip lock bag and freeze.  Yields 112-14

Crispy Rice Treat on a stick

Use regular rice krispie recipe and then place in pan and insert sticks

Mug Cake (Sandra)

1/4 c. flour
1/4 c. white sugar
2 T. unsweetened cocoa powder
1/8 t. baking soda
1/8 t. salt
3 T. milk
2 T. canola oil
1 T. water
1/4 t. vanilla extract
Add all ingredients to list

Directions:

1.  Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, oil, water, and vanilla extract.
2.  Cook in the microwave until cake is done in the middle, about 1 minute and 45 seconds. 

Ice Cream Cake -- Mark's birthday surprise

Homemade Oreo Ice Cream Cake

★★★★★

5 from 2 reviews

This super easy Homemade Oreo Ice Cream Cake is better than store bought and the perfect birthday party cake!

• Author: Shawn Syphus
• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 4 hours 43 minutes
• Yield: 1 cake

INGREDIENTS

• 1 box devil’s food cake mix, prepared into two round cakes*
• 1.5 quart container Cookies and Cream Ice Cream, softened
• 1/2 cup hot fudge sauce, room temperature
• 16 Oreo cookies
• 8 oz container frozen whipped topping, thawed

INSTRUCTIONS

1. Prepare the devil’s food cake mix into two round cake pans, let cool completely. Wrap with plastic wrap and place each layer in a large zip-close bag and place in the freezer. You’ll save one for later and use one for this recipe.
2. Using the same size cake pan that you baked the cake in, line it with plastic wrap or parchment paper and place the softened ice cream in it and spread into an even layer. Top with plastic wrap and place back in the freezer until set.
3. Just before assembling the cake combine 10 finely chopped Oreo cookies and ALL BUT 1 tbsp of the hot fudge sauce in a bowl.
4. Place one layer of the chocolate cake mix on your cake stand (or large plate) and spread the hot fudge cookie mixture over the top in an even layer. Carefully place the ice cream layer on top and frost the cake with the thawed whipped topping.
5. Decorate the sides and top with the remaining cookies and hot fudge sauce. Place back in the freezer until set. Just before serving take the cake out and let sit at room temperature for 10 to 15 minutes for easy slicing. Enjoy!

NOTES

This recipe makes two layers of chocolate cake, but only one will be used. Keep the other wrapped tightly in plastic and stored in the freezer for up to 5 months.

Chocolate Ice Cream Roll

http://www.recipetips.com/recipe-cards/t--4120/chocolate-ice-cream-roll.asp

Ingredients

• 3/4 cup flour
• 1/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 pinch salt
• 3 eggs
• 1 cup sugar
• 1/4 cup water - cold
• 1 teaspoon vanilla - may also use mint or almond
• 1 1/2 quarts ice cream - softened, any flavor

Container: jelly roll pan, parchment or wax paper

Directions

PREP

20 mins

COOK

15 mins

READY IN

1 hr

• Preheat oven to 400°.
• Grease a 15x10 jelly roll pan and line it with either parchment or wax paper.
• Grease and flour the paper.
• Lay out a tea towel and sprinkle with powdered sugar.
• In a small bowl, combine first 4 ingredients. Stir to combine.
• In a medium bowl, beat eggs, gradually add sugar, continue to beat. Stir in water.
• Gradually add dry ingredients while continuing to stir. Add vanilla.
• Spread evenly into prepared pan.
• Bake for 12 minutes or until the cake springs back when touched.
• Loosen the cake and turn out onto the prepared towel. Carefully peel off the paper.
• Roll the cake and the towel up together, starting with the narrow end.
• Cool on a wire rack.
• Unroll and spread 1 quart of slightly softened ice cream. Roll back up.
• Wrap in aluminum foil and freeze.
• Serve with heated chocolate sauce. 

Apple Cake

1 c. canola or vegetable oil

2 c. sugar

3 eggs

2 1/2 cups flour

2 t. baking powder

1 t. baking soda

1 t salt

2 t. ground cinnamon

1 t. ground nutmeg

1 t vanilla extract

4 c peeled and grated apples--granny smith or other cooking apple

Frosting

1 8-oz pkg cream cheese, room temperature

1 stick butter, softened

4 1/2 c. (about 1 (lb)

2 t. vanilla extract

1 c. toasted pecans

Combine oil and sugar together in a bowl; beat in eggs.  Sift all dry ingredients together and then add to egg mixture.  Fold in vanilla and apples.  Pour into a greased 9 x 13-inch pan.  Bake at 325 degrees for 1 hours; set aside to cool.

For the frosting, combine cream cheese and butter in a large bowl using mixer.  Gradually add the powdered sugar; beat until smooth and then add vanilla.  Frost the cooled cake and then sprinkle pecans over top.  Makes 12 to 15 servings.

Pineapple Angel Cake

1 pkg 4 serving size Jello Vanilla Instant Pudding
1 20 oz. can crushed pineapple in juice
1 10 oz. pkg angel food cake
1 large cool ship
Strawberries to garnish top

Mix dry ingredients and pineapple with juice and gently stir in cool whip
Cut cake horizontally into 3 layers
Put pudding mixture between layers, on tp and sides
Top with strawberries
Refrigerate for 1 hour

Apple Cake -- Sister Hendricks, Collyer, McHardy

1/2 c. butter
2 . sugar
2 eggs
1/2 t. salt
2 t. cinnamon
1 t. nutmeg
2 t. soda
2 c. flour (2 c + 3 T for high altitude)
1 c. chopped walnuts or pecans
5 c unpeeled, diced apples (If you are using a food processor, don't mush up.  Use a good cooking apple.  Granny Smith's are good, Jonathan's  . . .
4 t. hot water
2 t vanilla
Mix and bake 45 minutes or until toothpick comes out clean

Caramel Sauce (You may wish to double this)

1/2 c. butter
1 c. half and half
1 c. white sugar
1 c. brown sugar
Bring to boil  Serve warm over apple cake.

Chocolate Angel Food Cake

Note: To make a chocolate version, substitute 1/4 cup cocoa powder for 1/4 cup of the flour.

Ingredients

Dry ingredients:
• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ½ teaspoon salt
For the egg white mixture:
• ¾ cup granulated sugar
• 12 large egg whites (make sure not to get any of the shell or egg yolk in with the whites or they won’t beat up properly)
• 1 teaspoon vanilla extract
• 1 ½ teaspoon cream of tartar

Directions

1. Preheat the oven to 325 degrees.
2. In a medium bowl, whisk together the flour, cocoa powder (if using), sugar and salt and set aside. In another bowl place the egg whites and add the vanilla. With a hand mixer (or with a stand mixer), beat the egg whites and vanilla on medium-high until the mixture is just frothy, about one minute. Sprinkle the cream of tartar on the top of the foamy whites and continue beating on medium-high until soft peaks form, another 2-3 minutes.
3. Add the sugar 1/4 cup at a time until fully incorporated. Continue beating until the whites are stiff and glossy (see the picture below). This may take several minutes, depending on the type of mixer you are using. With a whisk, gently fold the dry ingredients into the beaten egg whites. Pour the batter evenly into an ungreased angel food cake pan and smooth the top with a rubber spatula. Place the cake on a rack in the center of the oven and bake for 40-45 minutes, until the top of the cake is golden brown, the cake springs back when lightly touched and the cracks are dry to the touch. Place the cake upside down on cooking rack or bottle until cool (see picture below). Slide a knife around the edges of the pan and gently remove the cake.

from: 
http://www.melskitchencafe.com/2010/06/ethereal-chocolate-angel-food-cake.html

Chocolate Sour Cream Bunt Cake

2 1/4 c. flour

1 c. unsweetened cocoa powder

2 t. baking powder

3/4 t. baking soda

1/4 t. salt

16 T (2 sticks) unsalted butter

1 1/2 c. granulated sugar

4 eggs, ligtly beaten

1 t. vanilla

1 1/2 c. sour cream

6 oz. bittersweet chocolate, melted and cooled slightly

FOR THE CHOCOLATE GLAZE

4 oz. bittersweet chocolate, finely chopped

1/2 c. heavy cream

Confectioners' sugar for dusting

Have all ingredients at room temperature.  Position a rack in the lower third of an oven and preheat to 325 degrees.  Spray the inside of your bunt pan.

To make the cake, in a bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.  Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds.  Reduce the speed to low and gradually add the granulated sugar, beating until blended.  Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.  Add the eggs a little at a time, beating each addition until incorporated before adding more, until the mixture is thick and creamy, 1 to 2 minutes; stop the mixer occasional and scrape down the sides of the bowl.  Beat in the vanilla.

Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, beating until just blended and no lumps of flour remain.  Remove the bowl form the mixer.  Using a rubber spatula, gently fold in the melted chocolate.

Pour the batter in to the prepared pan and tap the pan on the countertop to remove any air bubbles.  Using a small spatula, spread the batter so the sides are about 1 inch higher than the center.  Bake until a skewer inserted in to the center of the cake comes out clean, 65 to 70 minutes.  Transfer the pan to a wire rack and let the cake cool in the pan for l0 minutes.  Invert the cake onto the rack and lift off the pan.  Let cool for 1 hour.

To make the glaze, put the chopped chocolate in a bowl.  In a small saucepan over medium heat, bring the cream to a simmer.  Pour the hot cream over the chocolate and stir until the chocolate has melted and the mixture is smooth.

Set the rack with the cake over a sheet of parchment paper and pour the glaze over the cake, using a rubber spatula to help coat the cake evenly.  Let the glaze cool to room temperature, then dust the cake with confectioners sugar just before serving.  Serves 12

William-Sonoma Kitchen

Carrot/Pineapple Cake Grandma LL

3/4 c. oil
2 c. white sugar
3 eggs
2 c. raw grated carrot
1 c. crushed pineapple, drained
1 c. chopped nuts
1 t. baking soda
1 t. salt
1 t. vanilla
1/2 t. cinnamon
2 1/2 c. flour

Cream together oil, sugar and eggs thoroughly.  Add carrots and pineapple.  Sift flour with other dry ingredients and add to mixture.  Next, add vanilla and nuts.  Pour into greased and floured 9 x 13 inch pan and bake at 350 degrees for 50 minutes or until cake tests done.  Let cool and frost with Cream Cheese Icing below.

Cream Cheese Icing

2 -2 1/2 c. powdered sugar
1 3 oz pkg cream cheese
grated rind of 1 orange
2 T. soft butter
1 t. vanilla

Beat until creamy and spread on carrot cake.

Lemon Cupcakes (24 delicious, rich cupcakes)

1 cup butter
4 eggs
2 1/3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups sugar
2 teaspoons finely shredded lemon peel or 2 drops lemon oil
2 tablespoons lemon juice
1 cup buttermilk (or sour milk, or plain yogurt)

1. Let the butter and eggs set at room temperature for 30 minutes.
2. Preheat oven to 350.
3. Mix together flour, baking powder, baking soda, and salt; set aside.
4. Beat butter for 30 seconds then add sugar, lemon peel, and lemon juice; continue beating until mixture has a light, fluffy consistency.
5. Gradually add the dry ingredients and buttermilk, alternating each addition and mixing just until incorporated before adding more.
6. Fill cupcake liners a little more than half full; bake for 15-20 minutes (until done - poke one in the middle and it if bounces back, it's done).
7. If using only one muffin tin, refrigerate excess batter while the previous batch is baking.
8. Let cool before frosting.

Frosting:

1 pint whipping cream
1 8-oz block cream cheese
1/2 cup powdered sugar
1 tablespoon lemon juice
2 teaspoons shredded lemon peel or 2 drops lemon oil

1. Set cream cheese on counter for 1 hour.
2. Whip cream until almost, but not quite, forming peaks.
3. In a large bowl, beat the cream cheese and powdered sugar until smooth.
4. Add the whipped cream to the cream cheese bowl in small increments, beating well after each addition to combine.
5. Add the lemon juice and peel, and continue beating until desired frosting consistency is reached.

Milk Chocolate Bar Cake

1 (18.25 oz) package Swiss chocolate cake mix
1 (8 oz) package cream cheese, softened
1 c. powdered sugar
1/2 c. granulated sugar
10 (1.5 oz) milk chocolate candy bars with almonds, divided
1 (12 oz) container frozen whipped topping, thawed

PREPARE cake batter according to package directions.  Pour into 3 greased and floured 8 inch round cake pans.

BAKE at 325 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks 10 minutes.  Remove from pans, and cool completely on wire racks.

BEAT cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy.

CHOP 8 candy bars finely or melt in microwave and let cool.   Fold cream cheese mixture and chopped candy or melted candy into whipped topping.

SPREAD icing between layers and on top of sides of cake.  Chop remaining 2 candy bars.  Sprinkle half of chopped candy bars over cake.  Press remaining chopped candy along bottom edge of cake. 

Pumpkin Roll Cake (16 servings)

A thin pumpkin cake, rolled around in a white cream filling, then in nuts.  Can be frozen and served chilled.  Dust with confectioners' sugar, if desired

3 eggs
1 cup white sugar
2/3 c. canned pumpkin
1 t. lemon juice
3/4 c. all-purpose flour
2 t. ground cinnamon
1 t. baking powder
1/2 t. salt
1/4 t. ground nutmeg
1 c. chopped walnuts
6 oz. cream cheese, softened
1 c. confectioners' sugar
1/4 c. butter, softened
1/2 t. vanilla extract

Preheat oven to 375 degrees F
In a mixing bowl, beat eggs on high for 5 minutes.  Gradually beat in white sugar until thick, and lemon-colored.  Add pumpkin and lemon juice.

In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.

Grease a 15 x 10 x 1 inch baking pan; line with waxed paper.  Grease and flour the paper.  Spread batter into pan; sprinkle with walnuts

Bake at 375 degrees F. for 15 minutes or until cake springs back when lightly touched.

Immediately turn out onto a linen towel dusted with confectioners' sugar.  Peel off paper and roll cake up in the towel, starting with the short end.  Cool. 

Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.

Carefully unroll the cake.  Spread filling over cake to within 1 inch of edges.  Roll up again.  Cover and chill until serving.  Dust with additional confectioners' sugar, if desired. 

Wacky Cake

1 1/2 c. flour
1 c. sugar
3 T. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 T. vinegar
1 tsp. vanilla
6 T. oil
1 c. lukewarm water
Cinnamon Sauce-
1 c. milk
2 T. flour
2 T. butter
1 c. sugar
1 T. cinnamon

Combine 1 1/2 c. flour, 1 c. sugar, cocoa, baking soda and salt in greased 8-inch cake pan.  Make three holes.  Put vinegar in one hole, vanilla in one hole, and oil in the third hole.  Pour water over all and mix well.  Bake at 350 degrees for 35-40 minutes.  In a saucepan whisk together milk and one tablespoon flour.  Whisk in butter and heat to a boil.  Simmer for one minute.  Stir in 1 c. sugar and the cinnamon.  Pour over cake.  Makes 6-8 servings. 

Chocolate Pumpkin Mini-Muffins

http://bakeat350.blogspot.com/2009/10/chocolate-pumpkin-mini-muffins.html(makes approx 43 mini muffins)

1 box chocolate cake mix
1 can (15 oz) pumpkin
1/2 c mini chocolate chips
2 (egg whites plus 2 TBSP water) or 2 eggs

Preheat the oven to 375. Grease the insides of your mini muffin liners, otherwise the muffins will stick to the paper. (I use vegetable oil and a paper towel for this job.) Place in mini muffin tins.

Apple Cake

1/4 c. soft butter (1/2 stick)
1 cup sugar
1 egg
1 c. flour
1 t. soda
1/4 t. nutmeg
1/2 t. salt
1 t. cinnaon
2 c. shredded apples, peeled (about 1 apple per cup)
3/4 c. nuts (walnuts or pecans)

Cream butter, sugar and eggs; then slowly add some of the apples and some of the dry mixture until it is all blended.  The apples are the only liquid.  Cook in 8 x 9 pan or double recipe and put in dripper pan.  350 degrees for 30 to 40 minutes

Best Ever Sauce for Apple Cake

1/2 c. butter
1 c. sugar
1/2 c. canned millk
1 1/2 t. vanilla
Dash of nutmeg

Put it in pan and stir.  Cook 12 minutes, but never let it boil.  Just keep it on warm.  Stir it and work with it.  If it boils it curdles.  Put leftover in refrigerator.