Do You Have A Good Apple Cake Recipe?
Comments (13)
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Comments (4)This one's good, and the cream cheese ribbon is an unexpected treat. * Exported from MasterCook * Pumpkin Ribbon Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin 1/2 cup vegetable oil 2 eggs 1 1/2 cup sugar 1/2 tsp salt (optional) 1/2 tsp cloves 1/2 tsp cinnamon 1 2/3 cup flour 1 tsp baking soda 1 cup chopped nuts (optional) Cream cheese filling ingredients: 1 pkg cream cheese -- (8 oz.) softened 1/3 cup sugar 1 TB flour 1 egg 2 tsp grated orange peel Combine pumpkin, oil & eggs; beat well. Add sugar, salt, cloves, cinnamon, flour, baking soda, and nuts, mixing to blend. Pour 1/4 of the batter in 2 greased 7 1/2 x 3 1/2" bread pans. Beat cream cheese, sugar and flour together. Add egg and mix to blend. Stir in orange peel. Carefully spread cream cheese filling mixture over batter in the pans. Cover the cream cheese filling with the remaining batter. Bake at 325 degrees for 1 hour or until bread tests done. Cool 10 minutes in pans before turning out on a rack to cool. Store in the refrigerator. Joyce's 1997 2nd place Pumpkin Bread Posted to Friendly Freezer on 10-19-02 by Angela angela@seelyworld.com Source: "http://www.geocities.com/Heartland/Meadows/6734/recipe.html" - - - - - - - - - - - - - - - - - - -...See MoreCoconut cake, do you have a favorite recipe?
Comments (11)This is fantastic! I have a white cake mix I bought last week for it and spaced out the cool whip.DH and I both love this! Coconut Poke Cake Ingredients * 1 (18.25 ounce) package white cake mix * 1 (14 ounce) can cream of coconut * 1 (14 ounce) can sweetened condensed milk * 1 (16 ounce) package frozen whipped topping, thawed * 1 (8 ounce) package flaked coconut Directions Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated....See MoreRECIPE: Need a recipe for apple butter cake.
Comments (10)My grandmother use to make Apple Butter and Annie was kind enough to share her recipe for Apple butter last year. I had planned to use some of the apples off our two apple trees but never got around too it. Maybe this year. But like you Cindy, I've never had apple butter in a cake. But I have had apple butter cakes. Home Cookin Chapter: Recipes From Thibeault's Table Apple Butter ============ Apple Butter recipe Posted by annie1992 (My Page) on Mon, Jul 3, 06 at 1:22 This recipe is Grandma's and I won a blue ribbon the year I was 12 at the county fair using this recipe. Dad was prouder of that ribbon than he was when I finished college, I think. LOL I did change this recipe in one way. I bake it in the oven instead of standing at the stove stirring a boiling pot of apple butter. I can go do other things and I don't get all those little burns on my arm from the volcanos of boiling apple butter. I bake it in a big non-reactive roaster at about 250F. This takes 8-10 hours but the house will smell sooooo good. Stir it about once an hour. I've baked it hotter, but you have to be very careful that it doesn't overcook and taste caramelized. If you want it more quickly, turn it up to 350 for the first couple of hours, until the pulp starts to thicken, then turn it down to finish but watch it carefully. You can also do this in a crockpot, but again, watch carefully. Today's crockpots will overcook it quickly and you'll get that caramelized flavor. Grandma Powell's Apple Butter 6 lbs apples quartered (about 12 apples, I use MacIntosh) 2 quarts sweet apple cider 2 cups sugar 1/2 tsp cinnamon 1/2 tsp cloves Simmer apples in cider until tender, then put through a food mill or sieve. Measure 3 quarts of apple pulp and cook until mixture mounds on a spoon. Add sugar and spices (taste it, you can add more or less to make it the way you like it), cook stirring frequently until mixture is thick, about 1 hour. Watch carefully as the apple butter thickens so it doesn't stick and scorch. Pour hot into hot jars, add rings and lids. Process in a boiling water bath for 10 minutes for pints and quarts. Makes about 6 pints (depending on how juicy your apples are) This is a recipe that you HAVE to taste to get it right. The apples could be very sweet or extremely sour. If they are juicy, they'll cook down and make less but it will taste just as good. I regularly add more cloves because I love that flavor, and sometimes I add ginger. Occasionally I use half brown sugar. Oh, and I always reuse the cider, I either cook more apples in it and make a double batch of apple butter, or I strain it and make apple jelly. Incidentally, if you think you can use that much, you don't have to can it, it'll keep in the refrigerator for a week or two. It doesn't freeze well, though, it kind of "separates". Annie...See MoreLOOKING for: Do you have a favourite Diabetic Xmas cake recipe
Comments (0)I have spent the morning searching sites for a cake to make my hubby for xmas snacks and cannot find anything that looks remotely interesting. He loves fruitcake and I usually do a couple of boiled fruit cakes. I need a recipe that you use all the time and not a link to a site. Can you help as I am ready to bake? The fruit is mixed and waiting. Thanks in advance...See More
9 years agoLove AnnT's.
Torta Di Mele Al Burro(Buttery Apple Cake)
Source: Savoring Italy by Michele Scicolone
1/2 cup plus 1 tablespoon unsalted butter
3 Apples (Golden Delicious) peeled, cored, and cut into slices 1/4 inch thick
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 whole eggs, plus 1 egg yolk
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 teaspoon grated lemon zest
confectioners sugarPreheat oven to 375 degrees. Generously butter a 9-inch round cake pan. In a large frying pan over low heat, melt the butter. Pour 6 tablespoons of it into a small bowl or cup and set aside.
Add the apple slices to the butter remaining in the frying pan and cook, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat.
In a small bowl stir together the flour, baking powder, and salt.
In a large bowl beat the whole eggs and egg yolk until blended. Add the 6 tablespoons melted butter, the vanilla, the granulated sugar, and the lemon zest. Stir in the flour mixture and the apples. Spoon into the prepared pan, smoothing the top.
Bake until the cake is browned, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely.
Just before serving place confectioners sugar in a small sieve and dust the top of the cake.
Marilyn Sue thanked User- 9 years ago
9 years ago- 9 years ago
9 years agolast modified: 9 years agoI just made this one as Peppi and Sherry were visiting, and frosted it with cream cheese frosting. I put the walnuts on top, so that if anyone didn't like them they could scrape them off, and I used dried cranberries instead of raisins because that's what I had. It was very good, although I doubt it was actually German, LOL.
German Apple Cake
- 3 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 cups chopped peeled tart apples
- 3/4 cup chopped pecans
- FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 2 teaspoons butter, softened
- 2 cups confectioners' sugar
Directions
1. In a large bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts. Pour into a greased 13x9-in. baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
2. In a small bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread over cake. Refrigerate leftovers. Yield: 12-16 servings.
Yes, it really did have 4 cups of apple. The consistency was much like carrot cake, kind of dense and very moist. We enjoyed it a lot, and I still have a couple of pieces left, because it made a 9x13 pan.
Annie
Marilyn Sue thanked annie1992
gardengal48 (PNW Z8/9)