Cakes & Pastries

Potluck Apple-Dapple Cake


3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 beaten eggs
1 cup cooking oil
1/2 cup apple juice
2 teaspoons vanilla
3 cups finely chopped cooking apples
1 cup chopped walnuts or pecans
1 cup packed brown sugar
1/4 cup butter
1/3 cup whipping cream


  1. Grease and flour a 10-inch springform pan or grease a 13x9x2-inch baking pan; set aside.
  2. In a very large mixing bowl combine flour, granulated sugar, baking soda, and salt; make a well in center and set aside.
  3. In a medium bowl combine eggs, oil, apple juice, and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened. Spread batter in prepared pan. (Place springform pan, if using, on a baking sheet.)
  4. Bake in a 350 degree F oven about 65 minutes for springform pan or 45 to 50 minutes for the 13x9-inch pan or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack. (Remove sides of springform pan, if using.)
  5. For sauce, in a small saucepan combine brown sugar, butter, and cream. Cook and stir over medium heat just until bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake.

Apple Cinnamon Cheesecake


1/2 cup margarine or butter, softened, PLUS ("PLUS" means this ingredient in addition to the one on the next line, often with divided uses)
1 tablespoon margarine or butter, softened
1/4 cup firmly packed light brown sugar
1 cup unsifted flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
2 packages (8-ounce size) cream cheese, softened
1 can (14-ounce size) sweetened condensed milk (NOT evaporated milk)
3 eggs
1/2 cup frozen apple juice concentrate, thawed
2 medium all-purpose apples, cored and sliced

Cinnamon Apple Glaze:

1/4 cup frozen apple juice concentrate, thawed
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon


  1. Preheat oven to 300°. In small mixer bowl, beat 1/2 cup margarine and sugar until fluffy. Add flour, oats, nuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9-inch springform pan. Bake 10 minutes.
  2. Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and juice concentrate; mix well. Pour into prepared pan.
  3. Bake 45 minutes or until center springs back when lightly touched. Cool. In large skillet, cook apples in remaining 1 tablespoon margarine until tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Refrigerate leftovers.
  4. For Cinnamon Apple Glaze: In small saucepan, combine apple juice concentrate, cornstarch and cinnamon; mix well. Over low heat, cook and stir until thickened.

Apple Buttermilk Loaves


3 cups Flour
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Butter or Margarine
1 cup Sugar
1 cup Brown sugar, packed
3 Eggs
1 teaspoon Vanilla
3/4 cup Buttermilk
1 1/2 cup Apple, peeled and chopped
1/2 cup Nuts, optional
1 teaspoon Grated orange zest


  1. Combine flour, baking powder, soda and salt. Set aside.
  2. Cream butter and sugars; beat in eggs one at a time; add vanilla. Stir in buttermilk alternately with flour mixture. Fold in apples, nuts and orange peel.
  3. Pour into two 8 1/2 x 4 1/2 x 2 5/8 inch greased and floured loaf pans. Bake at 350 degrees 50-60 minutes or until wooden pick inserted near center comes out clean.
  4. Cool in pan 10 minutes; remove from pan and cool completely on wire rack. Wrap and let stand overnight to allow flavors to blend.

Taffy Apple Cheesecake


1 can (21 ounce size) apple pie filling
1 (9 inch size) prepared graham cracker crust
2 packages (8 ounce size) cream cheese, softened
1/2 cup white sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel ice cream topping
12 pecan halves
2/3 cup chopped pecans


  1. Preheat oven to 350 degrees F.
  2. Set aside 3/4 cup of apple pie filling. Spoon remaining pie filling into crust.
  3. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust. Bake for 35 minutes, or until center is set. Remove from oven and cool to room temperature.
  4. Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute.
  5. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.

Macaroon Apple Pie


1 1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 tablespoons cold water (more or less as needed)


4 cups sliced peeled tart apples
1/2 cup sugar
1/4 teaspoon ground cinnamon


1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons butter -- melted
1/2 teaspoon vanilla extract
1/4 cup flaked coconut


  1. In a bowl, combine flour and salt; cut in shortening until crumbly.
  2. Gradually add cold water, tossing with a fork until a ball forms. Roll out pastry to fit a 9" pie plate; flute edges. Toss apples with sugar and cinnamon; pour into crust. Bake at 375 degrees for 20 minutes. Meanwhile; combine the first 4 topping ingredients in a bowl. Stir in egg, butter and vanilla until smooth. Add coconut. Spoon over hot apples, carefully spreading to cover. Bake 30 minutes longer or until apples are tender.

Page 4 of 8


Follow Us

  • Facebook Page: 141054489257024
  • Twitter: pickuptheapples

Share with your Friends

Copyright © 2018 All rights reserved.
Zetrocity Digital Solutions