CANNED APPLE CAKE RECIPES
EASY APPLE PIE FILLING COFFEE CAKE | 100K RECIPES
All you need to do is mix all the ingredients in one bowl, pour it into a baking dish, and top with apples.
Provided by 100krecipes
Categories Breakfast
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Number Of Ingredients 8
Steps:
- Combine the first 5 ingredients in a large bowl with a mixer until smooth. Pour the dough into a greased 9 * 13 inch baking dish.
- Spoon the apple pie filling on top of the dough, covering the entire surface. Bake at 350F for 40 minutes.
- Make the glaze with milk and confectioners' sugar and sprinkle over the cooled cake.
CARAMEL-APPLE UPSIDE-DOWN CAKE RECIPE - BETTYCROCKER.C…
The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.
Provided by Betty Crocker Kitchens
Total Time 1 hours 45 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
- In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
- In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
- Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.
Nutrition Facts : Calories 550 , CarbohydrateContent 68 g, CholesterolContent 135 mg, FatContent 5 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 50 g, TransFatContent 1 g
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APPLE-PUMPKIN UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT
We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. —Christina Yahraes, San Francisco, California
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Reviews 4.6
Total Time 45 minutes
Category Desserts
Cuisine North America, New England
Calories 278 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Desserts
Cuisine North America, New England
Calories 278 calories per serving
- Preheat oven to 350°. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. cast-iron skillet or pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.
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APPLE-PUMPKIN UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT
We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. —Christina Yahraes, San Francisco, California
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Desserts
Cuisine North America, New England
Calories 278 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Desserts
Cuisine North America, New England
Calories 278 calories per serving
- Preheat oven to 350°. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. cast-iron skillet or pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.
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