richard-in-cincy
Well-known member
Thanks for all the sleuthing work! Nancy Drew would be so proud...
I'm ready to bake!
I'm ready to bake!
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ISO: ISO: Apple Walnut Cake with Cream Cheese Frosting
- Thread starter richard-in-cincy
- Start date
In Search Of:
I have had my heart set on making this "Best Every Apple Cake," from Redbook Magazine....I have
linked their Top 10 Favorite Desserts. The Apple Cake is No. 1 and please be sure to check out the Peanut Butter Swirl Cheesecake.
http://www.redbookmag.com/recipes-home/10-favorite-desserts#slide-1
linked their Top 10 Favorite Desserts. The Apple Cake is No. 1 and please be sure to check out the Peanut Butter Swirl Cheesecake.
http://www.redbookmag.com/recipes-home/10-favorite-desserts#slide-1
I don't have a source for this one, but it sounds good REC: Caramel Apple Walnut Cake...
Caramel Apple Walnut Cake
Recipe By:
Serving Size: 10
Yield: 1 two layer 9 inch cake
Ingredients:
Caramel
Makes 1 3/4 cup (you will have about 1/2 cup leftover to drizzle on the finished cake)
1/2 cup cold water
1 1/2 cups sugar
1 cup heavy cream, at room temperature
Cake
2 cups all purpose flour
1 cup whole wheat flour
1 tbl. cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon baking soda
2 teaspoons salt
1 1/2 cups vegetable oil
1 tbl. immitation vanilla
2 cups sugar
3 large eggs, at room temperature
3 cups (3 large) crisp, tart fall apples
1 cup coarsely chopped walnuts
3 tablespoons apple brandy
Frosting
1 lb. (2 eight ounce packages) cream cheese, softened slightly, cut into pieces
1/2 cup (1 stick) unsalted butter, softened slightly, cut into pieces
1 cup cold caramel
Garnish
Caramel
Walnuts
Directions:
1. To make caramel: In a small saucepan, combine the water and sugar. Set over medium low heat, stirring occasionally, until the sugar dissolves (about 3 minutes), making sure no sugar is sticking to sides of pan. Increase heat to high and boil without stirring, until the syrup becomes an amber colour, about 15 minutes. To prevent the syrup from becoming grainy, use a pastry brush dipped into cold water to brush down any sugar crystals sticking to the sides of the pan. Swirl the pan occasionally for even browning. Do not overcook! Caramel burns fast.
2. Once the syrup turns medium amber in colour, immediately remove from heat. Slowly and carefully add the cream to the syrup (mixture will bubble vigorously), whisking constantly, until cream is incorporated.
3. Return the pan to medium-low heat, stirring until sauce is smooth, about 1 minute.
4. Remove from heat and allow to come to room temperature before refrigerating. Can be stored for up to one month in refrigerator.
5. To make cake: Preheat oven to 325F. Grease two 9x2 inch round cake pans, then line the bottoms with waxed paper.
6. In a large bowl, whisk together the flours, cinnamon, baking soda and salt. Set aside.
7. In the bowl of an electric mixer on medium speed, beat the oil with the sugar until smooth, about 3 minutes. Add the eggs one at a time and beat until light, about 1 or 2 minutes. Add the dry ingredients in thirds, beating after each addition until smooth. The batter will be extremely thick and dough like. Fold in the apples, walnuts, and apple liqueur until just blended. Divide the batter between the prepared pans and bake for 45-55 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
8. To make icing: In the bowl of an electric mixer on medium speed, beat the cream cheese and the butter until smooth, about 3 minutes. Gradually add the caramel and beat until well incorporated.
9. Note: I stirred in 4 cups confectioner's sugar. I thought it held together much better (and tasted better).
10. To put the cake together: When cake has cooled, ice between the layers, then ice top and sides of cake. Drizzle remaining caramel over top of cake. Garnish with walnuts.
Notes:
The caramel needs time to cool completely so it would be best to make it the day before.
Caramel Apple Walnut Cake
Recipe By:
Serving Size: 10
Yield: 1 two layer 9 inch cake
Ingredients:
Caramel
Makes 1 3/4 cup (you will have about 1/2 cup leftover to drizzle on the finished cake)
1/2 cup cold water
1 1/2 cups sugar
1 cup heavy cream, at room temperature
Cake
2 cups all purpose flour
1 cup whole wheat flour
1 tbl. cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon baking soda
2 teaspoons salt
1 1/2 cups vegetable oil
1 tbl. immitation vanilla
2 cups sugar
3 large eggs, at room temperature
3 cups (3 large) crisp, tart fall apples
1 cup coarsely chopped walnuts
3 tablespoons apple brandy
Frosting
1 lb. (2 eight ounce packages) cream cheese, softened slightly, cut into pieces
1/2 cup (1 stick) unsalted butter, softened slightly, cut into pieces
1 cup cold caramel
Garnish
Caramel
Walnuts
Directions:
1. To make caramel: In a small saucepan, combine the water and sugar. Set over medium low heat, stirring occasionally, until the sugar dissolves (about 3 minutes), making sure no sugar is sticking to sides of pan. Increase heat to high and boil without stirring, until the syrup becomes an amber colour, about 15 minutes. To prevent the syrup from becoming grainy, use a pastry brush dipped into cold water to brush down any sugar crystals sticking to the sides of the pan. Swirl the pan occasionally for even browning. Do not overcook! Caramel burns fast.
2. Once the syrup turns medium amber in colour, immediately remove from heat. Slowly and carefully add the cream to the syrup (mixture will bubble vigorously), whisking constantly, until cream is incorporated.
3. Return the pan to medium-low heat, stirring until sauce is smooth, about 1 minute.
4. Remove from heat and allow to come to room temperature before refrigerating. Can be stored for up to one month in refrigerator.
5. To make cake: Preheat oven to 325F. Grease two 9x2 inch round cake pans, then line the bottoms with waxed paper.
6. In a large bowl, whisk together the flours, cinnamon, baking soda and salt. Set aside.
7. In the bowl of an electric mixer on medium speed, beat the oil with the sugar until smooth, about 3 minutes. Add the eggs one at a time and beat until light, about 1 or 2 minutes. Add the dry ingredients in thirds, beating after each addition until smooth. The batter will be extremely thick and dough like. Fold in the apples, walnuts, and apple liqueur until just blended. Divide the batter between the prepared pans and bake for 45-55 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
8. To make icing: In the bowl of an electric mixer on medium speed, beat the cream cheese and the butter until smooth, about 3 minutes. Gradually add the caramel and beat until well incorporated.
9. Note: I stirred in 4 cups confectioner's sugar. I thought it held together much better (and tasted better).
10. To put the cake together: When cake has cooled, ice between the layers, then ice top and sides of cake. Drizzle remaining caramel over top of cake. Garnish with walnuts.
Notes:
The caramel needs time to cool completely so it would be best to make it the day before.
richard-in-cincy
Well-known member
Report from the kitchen...
yeast rolls rising, apple cake in the oven, Biscoff crumb crust chilling, sweetened condensed milk/butter/sugar filling for the banana cream pie cooling, pie shells ready for the chess pies, cabbage being blanched for leaves for cabbage rolls, pilles of pork, beef, smoked pork hocks, sauerkraut, onions, garlic, etc. heaped on the counter. Every surface covered and the flour flying...
My Russian housekeeper Oksana passing through the kitchen, each time eyes wider...finally as she's leaving she says....:
"I am woman und I don't do zeessss!!! You Russian Grandmother!!!"
Well actually, German, but tonight Hungarian as I'm making barb's mom's Hungarian stuffed cabbage rolls next!
Onward!
yeast rolls rising, apple cake in the oven, Biscoff crumb crust chilling, sweetened condensed milk/butter/sugar filling for the banana cream pie cooling, pie shells ready for the chess pies, cabbage being blanched for leaves for cabbage rolls, pilles of pork, beef, smoked pork hocks, sauerkraut, onions, garlic, etc. heaped on the counter. Every surface covered and the flour flying...
My Russian housekeeper Oksana passing through the kitchen, each time eyes wider...finally as she's leaving she says....:
"I am woman und I don't do zeessss!!! You Russian Grandmother!!!"
Well actually, German, but tonight Hungarian as I'm making barb's mom's Hungarian stuffed cabbage rolls next!
Onward!
mariadnoca
Moderator
wowzer!
steve2-in-la
Well-known member
Interesting, this recipe is VERY similar to the French Apple Cake recipe we discussed above.
Brilliant minds, I guess.
Brilliant minds, I guess.
richard-in-cincy
Well-known member
Evening in the kitchen is over...Oy!...
Caramel will drape the sides of the cake tomorrow and I'll make the salads and side in the morning...
Barb! The Hungarian stuffed cabbage rolls are AWESOME!!! I did the whole nine yards with all the sausages, meatballs, smoked ham hocks, 1 bottle of Hungarian wine, the Translyvanian secret that your Mom sent, the pork fat and roasted onion/garlic roux, ohmigawd!!!! It took me 4 hours!!! The paprika I brought back from Hungary so it is authentic! And the lard was hand rendered!!!
And oh, the banana creme pie in the lower left hand corner will get topped with fresh banana slices, mounded with caramel whipped cream, and sprinkled with chocolate shavings from Dresden.
Sorry about the double pic, I've tried everything to reduce it to one image, but no go..
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/IMAG0010.jpg
Caramel will drape the sides of the cake tomorrow and I'll make the salads and side in the morning...
Barb! The Hungarian stuffed cabbage rolls are AWESOME!!! I did the whole nine yards with all the sausages, meatballs, smoked ham hocks, 1 bottle of Hungarian wine, the Translyvanian secret that your Mom sent, the pork fat and roasted onion/garlic roux, ohmigawd!!!! It took me 4 hours!!! The paprika I brought back from Hungary so it is authentic! And the lard was hand rendered!!!
And oh, the banana creme pie in the lower left hand corner will get topped with fresh banana slices, mounded with caramel whipped cream, and sprinkled with chocolate shavings from Dresden.
Sorry about the double pic, I've tried everything to reduce it to one image, but no go..
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/IMAG0010.jpg
Wow! That is a beautiful spread! I am so glad you enjoyed the stuffed cabbage recipe. I am
very impressed. You really did the whole nine yards! My Hungarian relatives will all be impressed. We will be calling them later today, and I will be sure to mention it. The desserts look wonderful. Although I have to admit the pecan cake looks like it may fall off the countertop! Have a wonderful party!
Best,
Barb
very impressed. You really did the whole nine yards! My Hungarian relatives will all be impressed. We will be calling them later today, and I will be sure to mention it. The desserts look wonderful. Although I have to admit the pecan cake looks like it may fall off the countertop! Have a wonderful party!
Best,
Barb