Best 8 Caramel Apple Cake And Glaze Recipes

CARAMEL APPLE CAKE

Steps:

• Preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan.
• Whisk the flour, baking powder, baking soda, salt, 1 1/3 cup of the sugar and 1 teaspoon of the pie spice together in a large bowl.
• Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside. Whisk the eggs and oil together in another bowl.
• Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
• Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about a third of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
• Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert the cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
• To make the caramel: Combine the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

CARAMEL APPLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease 8- or 9-cup fluted tube cake pan with shortening; lightly flour.
• Make cake mix as directed on box, using water, oil and eggs. Stir apple and 1/2 cup of the pecans into batter. Pour into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In 2-quart saucepan, mix brown sugar, butter and milk. Heat to boiling over medium heat, stirring constantly with whisk. Boil 1 minute. Remove from heat; stir in vanilla. Gradually stir in powdered sugar until smooth. Stir gently 2 to 3 minutes or until slightly thickened. Immediately spoon glaze over top of cake, allowing some to drizzle down side. Top with remaining 1/2 cup pecans.

DIANE'S FRESH APPLE CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 350 degrees; grease a bundt pan or tube pan and coat with cinnamon-sugar mixture.
• Mix apples, eggs and oil with an electric mixer.
• Add the flour, sugar, baking soda and cinnamon; mix well.
• Pour into pan and bake about 1 hour or until a toothpick inserted in center comes out clean.
• Allow cake to cool in pan for at least 10 minutes; invert onto a cake plate.
• To prepare Glaze; combine butter, brown sugar and milk in a medium saucepan, bring to a boil and cook for 1 minute.
• Spoon over cake, allow to cool before serving, ENJOY.

APPLE BUNDT CAKE WITH CARAMEL GLAZE

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Grease a 12-cup bundt pan.
• In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
• Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
• In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
• In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
• Gradually beat in the remaining flour mixture until combined.
• Fold in the chopped apple mixture and pecans into the batter.
• Transfer to prepared bundt pan.
• Bake for about 1 hour or until the cake tests done.
• Transfer the cake to a rack then prepare the caramel glaze.
• To make the glaze: melt butter in a small heavy-bottomed saucepan.
• Whisk in 1 cup brown sugar then the half and half or cream.
• Continue whisking until the glaze is smooth and comes to a boil.
• Add in 1 teaspoon vanilla, and remove from heat.
• Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
• Let the cake sit for 15-20 minutes to absorb the glaze.
• Turn the cake onto a platter, then pour the remaining glaze over the cake.
• Let stand until cool (at least 1 hour) before slicing.

CARAMEL APPLE CAKE AND GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube baking pan (such as a Bundt® pan).
• Combine white sugar and vegetable oil in the bowl of a stand mixer with a paddle attachment; beat in eggs and stir in vanilla extract.
• Combine flour, baking soda, nutmeg, cinnamon, and salt in a bowl. Stir flour mixture into egg mixture until just blended. Stir in apples and pecans by hand to form a very heavy batter. Pour into the prepared pan.
• Bake in the preheated oven until golden brown, about 1 hour and 10 minutes. Remove from the oven and leave cake in the pan.
• Combine butter, brown sugar, milk, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil and cook until a thickened glaze is formed, about 1 minute.
• Pull the cake away from the sides of the pan with a fork. Pour glaze onto the cake immediately. Let cake cool in pan, about 10 minutes.

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
• In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
• Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

FRESH APPLE CAKE WITH CARAMEL SAUCE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, nutmeg and cinnamon; gradually add to creamed mixture and mix well. Stir in apples and walnuts. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, for caramel sauce, combine brown sugar and cornstarch in a saucepan. Add remaining ingredients. Bring to a boil; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.

CARAMEL APPLE CAKE

Steps:

• In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.