Trisha Yearwood's Apple Cake is a classic dessert that combines sweet, tender apples with a moist, flavorful cake batter. This recipe uses simple, everyday ingredients and can be easily made at home. The result is a delicious, comforting cake that is perfect for any occasion.
This recipe also includes variations for a Caramel Apple Cake and an Apple Crumb Cake. The Caramel Apple Cake adds a rich, buttery caramel sauce that takes the cake to the next level. The Apple Crumb Cake has a sweet, crunchy crumb topping that adds a delightful textural contrast to the soft cake and apples.
Whether you prefer a classic apple cake, a decadent caramel apple cake, or a crunchy apple crumb cake, this recipe has you covered. With easy-to-follow instructions and helpful tips, you can create a delicious apple cake that will be a hit with your family and friends.
APPLE CHOCOLATE CAKE
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and dust all sides with the crushed vanilla wafers; set aside. Sift the flour and baking powder together in a small bowl and set aside.
- Using a mixer fitted with the whisk attachment, whisk the eggs on high speed until pale and very thick, 8 to 10 minutes.
- Meanwhile, melt the butter in a medium saucepan and cook, scraping the sides and bottom of the pan to prevent burning, until the butter browns and smells nutty, 6 to 8 minutes.
- Add 3/4 cup of the granulated sugar to the eggs. Add one-third of the flour mixture, then half of the butter, another third of the flour, the remaining butter and the rest of flour, mixing between additions. Whisk until just barely combined. Using a spatula, gently fold the batter until the ingredients are combined. It is very important not to over-whisk or over-fold the batter or it will lose volume. Pour into the prepared pan.
- In a medium bowl, toss the apples, cinnamon, lemon zest and remaining 2 teaspoons granulated sugar and pour on top of the batter. Sprinkle on the chocolate chips and bake until the cake is golden brown and springs back to the touch, 40 to 50 minutes. Release the pan when cooled and sprinkle the cake with confectioners' sugar.
BAKED APPLE CHIPS
Provided by Trisha Yearwood
Time 3h
Yield 4 to 6 servings (about 3 cups)
Number Of Ingredients 5
Steps:
- Preheat the oven to 200 degrees F. Line 4 baking sheets with parchment paper.
- Use an apple corer to remove the seeds and cores of the apples. Trim a small sliver off the bottom of each apple to create a flat bottom, so that they can't roll.
- Cut the apples into thin slices, about 1/8-inch thick. Place the apple slices in a large mixing bowl. Pour in the lemon juice and toss gently to combine.
- Combine the sugar and cinnamon with a pinch of salt in a small mixing bowl. Sprinkle over the apples and toss gently to evenly coat all of the slices.
- Spread the apples in an even layer over the prepared baking sheets, being sure that the slices don't touch.
- Bake until the edges curl and the apples become crispy, about 2 hours. Lift the chips off the parchment with an offset spatula and store in an airtight container.
VANILLA-APPLE SHEET PAN PIE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Place an inverted baking sheet in the oven and preheat the oven to 350 degrees F.
- Lightly flour your work surface. Roll each round of pie dough out to a 12-inch circle. Place 1 round of dough on one side of a baking sheet, allowing about 1 inch of excess dough to hang over each side. Repeat this process with another round of dough on the long side of the baking sheet, slightly overlapping the rounds. Cut the third round of dough in half. Use the halves to cover the remainder of the baking sheet, being sure to leave about 1 inch excess dough on all sides. Prick the dough with a fork and cover with parchment paper. Use cookie cutters to cut hearts out of the fourth round of dough. Place the hearts on top of the parchment paper. Place the baking sheet with the crust and hearts in the refrigerator to chill while preparing the filling.
- To prepare the filling, place a stockpot over medium heat. Add the apples, butter, brown sugar, cardamom and salt. Cook until the sugar dissolves into the melted butter, creating a loose syrup, 5 to 7 minutes. Sprinkle in the cornstarch and bring to a simmer. Cook until slightly thickened, about 5 minutes more. Stir in the cranberry sauce and cook, stirring, until combined, about 2 minutes. Remove from the heat and stir in the dried cranberries and vanilla.
- Remove the pie dough from the refrigerator. Lift off the sheet of parchment with the hearts on it and set aside. Pour the filling over the crust and spread into an even layer with a spatula. Lightly press the excess dough over the edges of the filling to create a rustic crust. Decorate the filling and crust with the hearts.
- In a small mixing bowl, whisk the egg with 1 tablespoon water. Brush the egg mixture over the crust and hearts.
- Place the pie on top of the preheated baking sheet and bake until the filling bubbles and the crust is golden brown, about 55 minutes. Allow to cool slightly before slicing.
APPLE DUMPLINGS
Steps:
- Preheat the oven to 375 degrees F. Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown. In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat. Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.
Tips:
- Selecting the right apples is crucial for the success of this recipe. Choose firm, tart apples like Granny Smith or Honeycrisp, as they hold their shape well during baking and provide a delightful balance to the sweetness of the cake.
- To achieve a moist and flavorful cake, cream the butter and sugar together until light and fluffy. This step incorporates air into the mixture, resulting in a tender crumb.
- Gradually add the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. This prevents the eggs from curdling and helps maintain the smooth texture of the batter.
- In a separate bowl, whisk together the dry ingredients, including flour, baking powder, baking soda, salt, and cinnamon. Gradually add this mixture to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients to avoid overmixing, which can result in a tough cake.
- Gently fold in the chopped apples, taking care not to overmix. Overmixing can cause the apples to release too much moisture, making the cake dense.
- Bake the cake in a preheated oven at 350°F for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before serving.
Conclusion:
Trisha Yearwood's Apple Cake is a delectable treat that combines the classic flavors of apples, cinnamon, and buttermilk. By following these detailed tips, you can create a moist, flavorful, and visually appealing cake that will be a hit at any gathering. Whether you're a seasoned baker or just starting out, this recipe is sure to impress with its simplicity and delicious results. Indulge in a slice of this homemade apple cake and savor the sweet and comforting flavors that will warm your heart and leave you craving more.
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