Cakes & Pastries
Apple Nut Cake 2
6 large apples
1 glass of sugar
1 teaspoon of baking soda
1 teaspoon baking powder
2 cups flour
- 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.
- Preheat the oven to 200° C. Bake the cake for 40 minutes.
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
- 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.
- Peel and finely chop enough remaining apples to equal 3 cups. Set aside.
- Stir together sugar and next 3 ingredients in a large bowl.
- 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.
- Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full.
- 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.
- 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.
- 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.
1 packed of Flaked Pastry
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)
- Preheat oven to 170 degrees C.
- Peel and slice the apples.
- 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.
- 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.
- On the other hand leave the cooked apples to getting cooler.
- When apples got cold put them into the flaked pastry and make a roll.
- Put into a baking pan a wax paper and place the roll onto it. Apply the beaten egg onto the roll.
- 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
2 medium tart apples -- peeled and thinly sliced
2 tablespoons chopped nuts
1/2 cup confectioner's sugar
- In a bowl, combine 2/3 cup baking mix, brown sugar, cinnamon and nutmeg. Cut in butter until mixture resembles coarse crumbs; set aside.
- In a bowl, combine remaining baking mix, 2/3 cup milk or water, sugar and egg; beat vigorously for 30 seconds.
- 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.
- Bake at 400 degrees for 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
- 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 cup granulated sugar
1/2 cup vegetable oil
- 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.
- 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.
- 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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