Moist Apple Dessert Cake With Caramel Icing Recipe

During the fall when apples are in season here on the east coast, I enjoy baking a variety of recipes that use fresh picked apples from our local orchard. This particular recipe was given to me years ago by my grandmother, who was a fabulous baker for many years.

When it comes to making an apple dessert cake, this is my favorite recipe to use. You will want to dice down your peeled apples to about 1 to 1 1/2″ in size, so that the cake bakes evenly.

Ingredients:

2 cups granulated sugar
1 1/2 cups vegetable oil
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
3 cups peeled and diced apples
1 cup shredded coconut
1 cup pecans, chopped

Preheat oven to 350 degrees.

In a large bowl, cream together the sugar, vegetable oil and eggs until creamy and smooth. Slowly add in the all-purpose flour, baking soda, salt and vanilla extract. Mix until all ingredients are well combined. Fold in the diced apples, coconut and chopped pecans.

Note: This batter will be very stiff, if necessary, stir by hand.

Lightly spray a 9 x 13″ baking dish with nonstick cooking spray. Pour the cake batter into the pan. Place pan in a 350 degree oven and bake for 35 to 45 minutes or until the center is done. Remove cake to cool on a wire rack.

Caramel Icing Ingredients:

1 stick of butter, softened
1/4 cup milk
1 cup brown sugar, firmly packed

In a medium-sized saucepan, combine the butter, milk and brown sugar. Bring mixture to a full boil and boil for 3 minutes, stirring constantly to prevent scorching. Remove from heat and place mixture into a mixing bowl. Using an electric mixer, beat until its creamy and smooth. Spread icing across the top of your cooled cake.

This tutorial shows you how to make a tiny little polkadot cake out of Polymer Clay. This could be a cute mothers’ day gift ;)!
Video Rating: 4 / 5

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A Delicious Moist Carrot Bundt Cake For All Occasions

Looking for a tasty dessert to impress your family, friends, or co-workers?  Stun them with this carrot cake that is lower fat than most carrot cakes.  Baked in a Bundt pan, this cake makes a beautiful presentation that is sure to impress even your harshest critics!  And the cream cheese frosting is a combination of low-fat and regular cream cheese allowing you to cut back even more on fat and calories without giving up flavor.  Tasty, lovely, and lower in fat; now that is a great combination!

MOIST CARROT BUNDT CAKE

1 1/3 cups granulated sugar

1/2 cup packed light brown sugar

1 cup unsweetened applesauce

1/2 cup canola oil

2 eggs

2 egg whites

2 tsp vanilla extract

2 1/2 cups all-purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp salt

1/2 tsp baking soda

2 cups shredded carrots

1 can (8-oz) unsweetened crushed pineapple, drained

1/2 cup golden raisins

1/2 cup finely chopped walnuts

FROSTING:

5 ounces reduced-fat cream cheese

1 pkg (3-oz) cream cheese, softened

1 tsp vanilla extract

2 cups confectioners’ sugar

1/4 cup finely chopped toasted walnuts

Preheat oven to 350 degrees.

In a large mixing bowl, beat the sugars, applesauce, oil, eggs, egg whites, and vanilla until well blended.  In another bowl, combine the flour, baking powder, cinnamon, salt, and baking soda.  After combined, beat into the sugar mixture until well blended.  Stir in the carrots, pineapple, raisins, and walnuts.  Coat a 10-inch Bundt pan with nonstick cooking spray and transfer batter into pan.  Bake at 350 degrees for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool for 10 minutes before removing from pan.  Cool completely on a wire rack.

To make the frosting:  In a large mixing bowl, beat cream cheeses and vanilla until fluffy.  Beat in confectioners’ sugar until smooth.  Frost the entire cake (this is not a drizzle-type frosting.)  Sprinkle with the toasted walnut pieces.  Store cake in refrigerator.

Yield:  16 servings

Enjoy!

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