MY BEST OLD-FASHIONED APPLE CAKE WITH EASY CARAMEL SAUCE
Make and share this My Best Old-Fashioned Apple Cake With Easy Caramel Sauce recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Cream butter and sugar, then add egg and beat.
- Add rest of dry ingredients and beat til mixed.
- Fold in apples and pecans. Pour into greased and floured large round, deep cake pan. *Use greased and lightly floured parchment paper
- on the bottom for easier removal.
- Bake at 350º for 35-40 minutes.
- Cool a bit, turn out onto rack to cool completely. *Can serve warm, too.
- Meanwhile, make caramel sauce.
- Caramel sauce:
- Melt butter, brown sugar and salt in pan over low-med heat,
- stirring, for about 2-3 minutes.
- Remove from heat, stir in vanilla and cream and stir well till not grainy.
- Drizzle lots of caramel sauce over cut cake slices when serving.
- Sprinkle chopped pecans on top of that if desired.
- 8 servings.
MY BEST OLD-FASHIONED APPLE CAKE WITH CARAMEL SAUCE
One of the very few ways I'll eat cooked or baked apples! This cake is truely a slice of heaven! While it's apple pickin' time, be sure to squeeze this recipe into your repertoire! Wonderful served slightly warm, drizzled with warm caramel sauce and sprinkled with extra pecans! Mmmmmm!! :D (photo from bing images)
Provided by Kelly Williams
Categories Other Sauces
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Cake: Cream butter and sugar, then add egg and beat. Add rest of dry ingredients and beat til mixed. Fold in apples and pecans. Pour into greased and floured large round, deep cake pan. *Use greased and lightly floured parchment paper on the bottom for easier removal. Bake at 350º for 35-40 minutes. Cool a bit, turn out onto rack to cool completely. *Can serve warm, too. Meanwhile, make caramel sauce. Caramel sauce: Melt butter, brown sugar and salt in pan over low-med heat, stirring, for about 2-3 minutes. Remove from heat, stir in vanilla and cream and stir well til not grainy. Drizzle lots of caramel sauce over cut cake slices when serving. Sprinkle more chopped pecans on top of that if desired.
MY BEST OLD-FASHIONED APPLE CAKE WITH EASY CARAMEL SAUCE
This is the ONLY way I'll eat cooked apples, to die for with the warm caramel sauce!
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Cake:.
- Cream butter and sugar, then add egg and beat.
- Add rest of dry ingredients and beat til mixed.
- Fold in apples and pecans. Pour into greased and floured large round, deep cake pan. *Use greased and lightly floured parchment paper
- on the bottom for easier removal.
- Bake at 350º for 35-40 minutes.
- Cool a bit, turn out onto rack to cool completely. *Can serve warm, too.
- Meanwhile, make caramel sauce.
- Caramel sauce:
- Melt butter, brown sugar and salt in pan over low-med heat,
- stirring, for about 2-3 minutes.
- Remove from heat, stir in vanilla and cream and stir well till not grainy.
- Drizzle lots of caramel sauce over cut cake slices when serving.
- Sprinkle chopped pecans on top of that if desired.
- 8 servings.
OLD FASHIONED CARAMEL CAKE
This cake is wonderful with a cup of coffee! Or a big glass of milk. I remember my Mom eating this cake for breakfast when I was little....she still eats cake for breakfast, but at least this one sounds a little like a caramel sweet roll! Maybe we should all follow her example....she's 82 and still running around like crazy! Special tip for preparation: Be sure to spread the caramel frosting immediately after it reaches spreading consistency because it will harden quickly and be difficult to spread.
Provided by breezermom
Categories < 4 Hours
Time 1h15m
Yield 1 2-layer cake
Number Of Ingredients 13
Steps:
- Beat 1 cup butter at medium speed of an electric mixer until it is creamy; gradually add 2 cups sugar, beating well. Add the eggs, one at a time, beating after each addition.
- In a separate bowl, combine the flour, baking soda, and coca; Stir well. Then add to the butter mixture, alternating with the buttermilk and water, beginning and ending with the flour mixture. Mix after each addition. Stir in 1 tsp vanilla.
- Pour the batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes; then remove from pans and let cool completely on wire racks.
- For the frosting, combine 2 cups sugar, 1 cup butter, and 1 cup evaporated milk in a large saucepan. Bring to a boil over medium heat. Cover and cook for 2 to 3 minutes to wash down the sugar crystals from the sides of the pan.
- Uncover and cook, stirring constantly, until the mixture reaches soft ball stage or a candy thermometer registers 234 degrees. Remove from heat and add vanilla (do not stir). Let cool for 10 minutes.
- Beat at medium speed of an electric mixer for 8 to 10 minutes or until the mixture is spreading consistency. Quickly spread the Caramel Frosting between the layers and on the top and sides of the cake.
- Garnish with pecan halves and grated chocolate if desired.
Nutrition Facts : Calories 8450.5, Fat 408.9, SaturatedFat 251.4, Cholesterol 1617, Sodium 5257.3, Carbohydrate 1134.5, Fiber 13.1, Sugar 813, Protein 89.7
OLD FASHIONED CARAMEL CAKE
If you like cake, and you like caramel..your sure to love this old fashioned cake!
Provided by Laura Davis
Categories Cakes
Time 1h
Number Of Ingredients 14
Steps:
- 1. Grease and flour two 8 in cake pans, Preheat oven to 350 Cream butter, gradually add sugar until light and fluffy. Add eggs one at a time beating after each, combine flour, salt and baking powder, add to creamed mixture alternately with milk beginning and ending with flour mixture. Stir in vanilla. Bake in a 350 degree oven for 25 to 30 minutes. Cool before frosting
- 2. Sprinkle 1/2 cup sugar in a heavy saucepan, place over medium heat, cook stirring constantly until sugar melts and syrup is light brown. Combine remaining 2 1/2 cups sugar and next 3 ingredients. Mix well, stir in butter. Stir in butter mixture into caramelized sugar. Cook over medium heat stirring often 15 to 20 minutes until reaches thread stage 230 degrees on a candy thermometer. Cool 5 minutes. Beat to spreading consistency. Spread on cooled cake. Yields enough for one 2 layer cake
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