GRAMMIE BEA'S CHOPPED APPLE CAKE
One thing I know for sure, is that my gram knew how to cook and bake... This cake is definitely one you will want to make for sure! Just plain DELISH!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Grease and flour a loaf pan, or 9x9" cake pan, or makes 18 cup cakes.
- Cut apples, and peel and chop into small pieces.
- Add sugar, and mix and let set for 10 minutes while mixing dry ingredients.
- Sift flour, salt, baking soda, cinnamon and nutmeg together well.
- Add oil mixed with beaten egg, to apples.
- Mix in dry ingredients, and pour into pan.
- Bake at 350° for 30-45 minutes. Test at 30 minutes with a tooth pick in center of cake -- When it comes out clean, cake is done. DO NOT overbake.
Nutrition Facts : Calories 219.6, Fat 9.7, SaturatedFat 1.4, Cholesterol 17.6, Sodium 208.2, Carbohydrate 31.7, Fiber 1.1, Sugar 18.9, Protein 2.2
FRENCH APPLE CAKE
With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.
Provided by Jennifer Segal
Categories Desserts
Time 1h
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
- In a small bowl, whisk together the flour, baking powder and salt.
- Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
- Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
- Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 279, Fat 13g, Carbohydrate 35g, Protein 3g, SaturatedFat 8g, Sugar 22g, Fiber 2g, Sodium 66mg, Cholesterol 77mg
FRENCH APPLE CAKE
Provided by Ruth Gardner-Loew
Categories Cake Fruit Dessert Bake Apple Fall Calvados Bon Appétit France Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Coat pan with sugar; tap out excess. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Stir in 3/4 cup sugar, water and cinnamon and bring to boil. Add apples and cook until apples are just tender, turning frequently, about 15 minutes. Remove apples, using slotted spoon, and arrange decoratively in bottom of pan. Continue boiling liquid in skillet until thick and syrupy, about 4 minutes. Pour over apples.
- Sift flour, baking powder and salt into small bowl. Whisk remaining 1 cup sugar, egg yolks, eggs, Calvados and vanilla in large bowl to blend. Gently stir in dry ingredients. Fold in 1/2 cup melted butter. Pour batter over apples in pan. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan 5 minutes. Run small sharp knife around side of pan to loosen cake. Turn cake out onto platter. Serve warm or at room temperature.
APPLE BAKED BEANS
Don't let the title or ingredients scare you away from this recipe. These are the greatest baked beans I have ever had. This recipe came from my oldest daughter's sister-in-law's father. Great for BBQs. I never have any leftovers. I hope you like them and leave your feedback.
Provided by Nancy S
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir pork and beans, bacon, apples, barbeque sauce, brown sugar, and raisins together in a 9x13-inch baking dish.
- Bake in preheated oven for 90 minutes.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 65.3 g, Cholesterol 23.1 mg, Fat 10.7 g, Fiber 7 g, Protein 10.3 g, SaturatedFat 3.5 g, Sodium 970.8 mg, Sugar 42.2 g
FRENCH APPLE CAKE
A French style apple cake, from Dorie Greenspan. You get a very moist cake that doesn't bake up high, like others, as it's mostly fruit.
Provided by evelynathens
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.
- Whisk the flour, baking powder, and salt together in small bowl.
- Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
- In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum, vanilla, cardamom and lemon zest. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
- Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
- Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
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