Best 2 Apple Filled Cake Recipes

APPLE FILLED PUMPKIN COFFEE CAKE

Steps:

• 1. Preheat oven to 350°. Grease and flour a Bundt pan or angel food cake pan well.
• 2. In a large bowl beat the sugar and oil with mixer on mefium speed. Add in the eggs, and continue to beat until well incorporated. Mix in the pumpkin on low speed.
• 3. In another bowl. Whisk together the flour, salt baking soda, baking powder, and spices. Slowly beat dry mixture into pumpkin mixture. Mix until well combined.
• 4. Add in the vanilla, (coconut, raisins,optional) and half of the toasted pecans. Mix well with spoon.
• 5. Divider batter into thirds. Place one third of batter evenly on bottom of pan. Top with half of the apples. Cover with a third of pumpkin mixture. Place remaining apple mixture evenly around batter into pan. Top the apples with the remaining pumpkin mixture.
• 6. Place on sheet pan in oven and bake approximately 60 to 70 minutes. Toothpick should be clean rwhen testing or a few crumbs remsining on pick when inserted.
• 7. Run your tap water as hot as possible. Place plug in Sink. Lay a dish towel on bottom of sink. Add enough hot water just to get the towel wet about half inch of water. Place hot bottom of bundt pan on top of the towel in the sink. Let it cool for 10 minutes. After 10 minutes. Remove cake from sink. Run a dull knife around outside edges of cake in Pan. Place a platter over top of pan. Turn cake upside down on top of platter. Cake should slide out.
• 8. Make icing : beat all ingredients well in a bowl until smooth. Drizzle icing over top of cake sprinkle remaining toasted pecans on top of icing. Let cake cool completely. To speed the process. You may refrigerate the cake. It could take up to four hours to cool. Slice and serve.

APPLE FILLED KING CAKE

Steps:

• 1. Place frozen bread doughs into an oiled bowl and cover with plastic wrap until thawed out.
• 2. Roll out on a floured surface into a large rectangle, at least 10 x 18 or as large as you can without tearing the dough. Gently brush with melted or very soft butter leaving a 1-inch border around edges.
• 3. Combine cinnamon and sugar. Sprinkle evenly over dough, avoiding edges so that ends will seal.
• 4. Spread most of the apple pie filling along the center of the dough, longways, stopping at least an inch from then ends.
• 5. *(See Note) Take one end of the dough and fold it all the way over to the other side of the dough. Seal edges with wet fingers. Gently roll the dough from the center where the filling is, rolling towards the sealed edge, making a long tube and keeping the filling from coming out of the ends.
• 6. Place on a parchment-lined pan, seam down with ends of roll meeting to form a circle or oval. Pinch the ends together. Use water if necessary to make the ends stick together.
• 7. Spray the top of bread lightly with cooking spray and cover with plastic wrap for about 45 minutes or until it has doubled in size. I put a butter or Cool Whip tub to keep the hole open while it rises, otherwise, it will completely close up while it's baking. (You can skip the rising step if you're in a hurry, but the King Cake won't get as light and fluffy.)
• 8. Bake at 375 degrees for about 30 minutes. Hide the baby from underneath after baking.
• 9. Combine powdered sugar with just enough milk or water to make a thick icing that's just thin enough to spread.
• 10. Quickly pour or spread icing over hot King Cake then sprinkle sections with purple, green, and yellow sugar before the icing dries. You can buy pre-colored decorating sugar or make your own by shaking granulated sugar with a few of drops of liquid food color in a mason jar.
• 11. *NOTES: For unfilled King Cakes, some bakeries braid their bread dough or make two long ropes and twist the two together then form a circle or oval before baking. You can cut the bread dough into two or three long strips, then spread with cinnamon sugar before rolling, twisting, or braiding if desired.
• 12. FILLED KING CAKES: Instead of, or in addition to, the cinnamon sugar, spread one of these fillings over the plain bread dough and roll-up. Bake as shown above. Cream Cheese Filled: 2 (8 oz) blocks cream cheese, softened 1 cup powdered sugar 2 tsp vanilla Combine with a hand mixer until light and fluffy. Spread down the long edge of plain bread dough and roll-up. Bake as directed above. Decorate as directed above. Chocolate Filled: 1/2 cup vegetable shortening (Crisco) 8 oz. unsalted butter (softened) 1 cup cocoa powder 4 cups powdered sugar (sifted) 7 Tbsp heavy cream Cream all ingredients together and spread along the long edge and roll up from the filled edge. Bake as directed above. Decorate as directed above. Fruit Filled: 1 (16 oz) can of Apple, Cherry, Peach, Lemon, Strawberry, Raspberry, or Blueberry Pie Filling 1 tsp vanilla (Apple, Cherry, Peach) 1 tsp cinnamon (Apple, Cherry, Peach) 1/2 cup sugar (Cherry) 1 Tablespoons cornstarch (Cherry) Spread filling down the long edge of bread dough and roll up from fruit filling side. Bake as directed above. Decorate as directed above.