Cakes & Pastries

Apple Nut Cake 2


6 large apples
200g walnuts
3 eggs
1 glass of sugar
1 teaspoon of baking soda
1 teaspoon baking powder
2 cups flour


  1. Peel apples and cut into pieces. Put the nuts in a large bowl and sprinkle with sugar. Let it rest for 1 hour. Add all the other ingredients and stir with a spoon.
  2. Preheat the oven to 200° C. Bake the cake for 40 minutes.

Caramel-Apple Muffins


1 (3-pound) bag small apples (12 to 14 apples)
2 cups sugar
1 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups chopped pecans, toasted and divided

Quick Caramel Frosting:

2 (14-ounce) cans sweetened condensed milk
1/2 cup firmly packed light brown sugar
1/2 cup butter
1 teaspoon vanilla extract


  1. Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings. Sauté apple rings, in batches, in a lightly greased skillet over medium heat 1 to 2 minutes on each side or until lightly browned. Remove from skillet, and place 1 apple ring in the bottom of each of 24 lightly greased muffin pan cups.
  2. Peel and finely chop enough remaining apples to equal 3 cups. Set aside.
  3. Stir together sugar and next 3 ingredients in a large bowl.
  4. Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.) Fold in finely chopped apples and 1 cup pecans.
  5. Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full.
  6. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan, and cool, apple rings up, on a wire rack.
  7. Press the handle of a wooden spoon gently into the center of each apple ring, forming a 1-inch-deep indentation in the muffins. Spoon warm Quick Caramel Frosting evenly over muffins, filling indentations. Sprinkle evenly with remaining 1 1/2 cups chopped pecans.
  8. For Quick Caramel Frosting: Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat.

    Quick Caramel-Pecan Frosting: Prepare Quick Caramel Frosting as directed; remove from heat, and stir in 1 1/2 cups chopped toasted pecans.

    Quick Caramel-Coconut-Pecan Frosting: Prepare Quick Caramel Frosting as directed; stir in 1 1/2 cups sweetened flaked coconut and 1 1/2 cups chopped toasted pecans.

Apple Rolls


1 packed of Flaked Pastry
3 apples
1 small cup of sugar
1/2 tbsp Cinnamon
1 tbsp Butter
1 small cup Dried raisins
1 egg (for the top)
Sugar powder (for the top)


  1. Preheat oven to 170 degrees C.
  2. Peel and slice the apples.
  3. Cook the apples with the butter for 1-2 minutes. Add the raisins and sugar and cook them for another 8 minutes then add the cinnamon.
  4. Put 5 pieces of flaked pastry one on the top of the other and open them with a Rolling pin until the size of 30 x 40 cms.
  5. On the other hand leave the cooked apples to getting cooler.
  6. When apples got cold put them into the flaked pastry and make a roll.
  7. Put into a baking pan a wax paper and place the roll onto it. Apply the beaten egg onto the roll.
  8. Cook the roll for 15 mins into a pre-heated oven and when the roll is cold, sprinkle the sugar powder on the top and slice them for serving.

Apple Coffee Cake


2 2/3 cups baking mix -- divided
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup cold butter -- cut up
2/3 cup milk or water PLUS ("PLUS" means this ingredient in addition to the one on the next line, often with divided uses)
1 tablespoon milk or water -- divided
3 tablespoons sugar
1 egg
2 medium tart apples -- peeled and thinly sliced
2 tablespoons chopped nuts
1/2 cup confectioner's sugar


  1. In a bowl, combine 2/3 cup baking mix, brown sugar, cinnamon and nutmeg. Cut in butter until mixture resembles coarse crumbs; set aside.
  2. In a bowl, combine remaining baking mix, 2/3 cup milk or water, sugar and egg; beat vigorously for 30 seconds.
  3. Spread half of batter into a greased 9 inch square baking pan. Arrange apple slices on top of batter; sprinkle with half of crumb mixture. Spread remaining batter over apple layer. Sprinkle with remaining crumb mixture and nuts.
  4. Bake at 400 degrees for 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
  5. In a small bowl, combine confectioners sugar and remaining 1 tablespoon milk or water; stir until smooth. Drizzle over coffee cake.

Apple Orange Coffeecake


1/3 cup lightly packed brown sugar
2 teaspoons ground cinnamon
4 Ontario Apples (peeled or unpeeled)
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1 orange
2 eggs
1 cup granulated sugar
1/2 cup vegetable oil


  1. Combine brown sugar and cinnamon; set aside. Slice 1 apple and toss with half of the brown sugar mixture; set aside. Dice remaining apples; set aside. Combine flour and baking powder; set aside. Grate 1 tsp rind from orange; squeeze out juice and set aside.
  2. In bowl, beat together eggs, granulated sugar, oil, rind and juice until blended; add flour mixture and stir until just blended. Fold in diced apples. Spread half of the batter in greased and floured 9-inch springform pan; sprinkle with remaining brown sugar mixture. Cover with remaining batter.
  3. Arrange reserved sliced apple mixture in pinwheel design on top. Bake in 350F oven for about 70 minutes or until cake tester comes out clean. Let cool on rack.

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