Do You Have A Good Apple Cake Recipe?
Comments (13)
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RECIPE: Easy Apple Cake
Comments (19)Ann has an unbelievably buttery apple cake recipe. I've made it a few times and dh tells me it's authentic Italian. Ann's recipe ... my pic. 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 cups granulated sugar 1/2 teaspoon grated lemon zest confectioners sugar Preheat oven to 375°. 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. * Cindy's notes: I've used Cortland or a combo of Cortland and Macintosh apples Here is a link that might be useful:...See MoreCarrot Cake - Do you have a favorite recipe?
Comments (7)I don't often come here, I mostly hang out of the Cooking forum....but stopped in and saw the request. this recipe came from a cookbook that is out of print, called "J.T's Cuisine"....and it is the best I have ever had. Carrot cake Julie T�s 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediately spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake...See MoreDo you Have A Good Cheese Cake Recipe?
Comments (6)This is the one I have used many times. It is yummy plain or with a fruit topping. We never have enough left to freeze so I can't answer that question. Cheesecake Factory Cheesecake Created by 4WA0GpaQn8TAC2, Sunday, 16 January 2000 Average user rating / 4 3 Users Voted Description This cheesecake is based from the one that you can purchase from Sam's Wholesale Club. You will find the nut crust quite unusual. Source Copykat Recipe Crust 121/4 C. Finely Chopped Pecans 1/4 C. Finely Chopped Almonds 1/4 C. Finely Chopped Walnuts 3/4 C. Finely Chopped Vanilla Wafers 2 Tbsp. Melted Butter 9" Springpan (coat lightly with butter) Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside. Filling 1 1/2 lb. Cream Cheese 1 1/3 C. Sugar 5 Large Eggs 16 oz. Sour Cream 1/4 C. Flour 2 tsp. Vanilla 2 tsp. Lemon Juice All above ingredients should be at room temperature before your begin. Methods/steps Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well. Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched....See MoreRECIPE: Sake P'apple Cake w/Black Pepper Ice Cream
Comments (2)additional note: For the cake I used 1/4 cup EV olive oil and 1/4 cup butter instead of 1/2 cup butter, and it was fine....See More
8 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- 8 years ago
8 years ago- 8 years ago
8 years agolast modified: 8 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
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