Apple Butter Cake Roll Recipes

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APPLE BUTTER CAKE ROLL



Apple Butter Cake Roll image

Enjoy dessert with this apple butter cake baked using Gold Medal® all-purpose flour.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 10

Number Of Ingredients 13

3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/4 cup powdered sugar
1 1/2 cups apple butter
1 teaspoon powdered sugar

Steps:

  • Heat oven to 375°F. Line 15x10x1-inch pan with cooking parchment paper, foil or waxed paper. In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored.
  • Gradually beat granulated sugar into eggs. On low speed, beat in water and vanilla. Gradually beat in flour, baking powder, cinnamon, cloves, allspice and salt just until batter is smooth. Pour batter into pan; spread to corners.
  • Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Meanwhile, generously sprinkle 1/4 cup powdered sugar on clean towel.
  • Immediately loosen cake from edges of pan; invert onto sugared towel. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Place on cooling rack; cool at least 30 minutes.
  • Unroll cake; remove towel. Spread apple butter evenly over cake. Roll up cake; sprinkle with 1 teaspoon powdered sugar. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 53 g, Cholesterol 65 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 42 g, TransFat 0 g

APPLE BUTTER ROLLS WITH HONEY MARZIPAN FROSTING



Apple Butter Rolls with Honey Marzipan Frosting image

Provided by Molly Yeh

Categories     dessert

Time 4h25m

Yield 12 rolls

Number Of Ingredients 23

1 cup (236 milliliters) almond milk or dairy milk, warm (105 to 110 degrees F)
2 1/4 teaspoons active dry yeast
1/4 cup (50 grams) plus 1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
Pinch ground cardamom
4 1/2 cups (585 grams) all-purpose flour, plus additional for dusting
2 large eggs
1/2 cup (100 grams) flavorless oil, plus additional for oiling the bowl
1/4 cup (84 grams) honey
1 teaspoon vanilla extract
Nonstick cooking spray, for the baking dish
3/4 cup apple butter (store-bought or homemade)
1 teaspoon ground cinnamon
6 ounces almond paste, grated on the big holes of a box grater or finely chopped
1 large egg
1 1/2 cups blanched almonds
1/4 cup honey
1 teaspoon almond extract
1/4 teaspoon kosher salt
Zest from 1/2 lemon
6 tablespoons almond milk
Toasted sliced almonds, for topping

Steps:

  • For the rolls: Combine the milk, yeast and 1 teaspoon sugar in a bowl and swirl together. Let sit until foamy on top, about 5 minutes.
  • Combine the cinnamon, salt, cardamom and 3 1/2 cups flour in a large bowl or the bowl of a stand mixer fitted with the dough hook. Whisk together the eggs, oil, honey and vanilla in a medium bowl. Stir the yeast mixture and oil mixture into the dry mixture and then knead, either on a work surface or with the dough hook, adding up to 1 cup more flour as needed, until the dough is smooth and slightly sticky, 15 minutes by hand and 7 to 10 minutes by mixer. Place in an oiled bowl, cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
  • For the filling: Spray a 9-by-13-inch baking dish with cooking spray and set aside.
  • Turn the dough out onto a clean surface and roll it out, dusting with flour as needed to prevent sticking, into an 18-by-12-inch rectangle. Spread it with the apple butter and sprinkle with the cinnamon and almond paste. Roll up tightly starting from a long end (so that it results in an 18-inch-long roll), and pinch the edges to seal. Cut into 12 rolls and place in the prepared baking dish. Cover with plastic wrap and refrigerate overnight. (Or cover loosely with plastic wrap and let rise at room temperature for 1 hour, then go right to preheating the oven.)
  • When ready to bake, remove the rolls from the refrigerator and loosen the plastic wrap. Let sit at room temperature until puffy, 1 to 2 hours.
  • Preheat the oven to 350 degrees F.
  • Beat the egg with a splash of water in a cup. Remove the plastic wrap from the baking dish and brush the rolls with the egg wash. Bake until the rolls are lightly browned and have an internal temperature of 190 degrees F, 35 to 40 minutes.
  • For the frosting: Meanwhile, blend the blanched almonds in a food processor, scraping the sides occasionally, until creamy and spreadable, 5 to 10 minutes. Add the honey, almond extract, salt and lemon zest and continue to blend (it may clump together at this point, and that's okay) as you drizzle in the milk. Blend until creamy. (This can be made the day before and stored in an airtight container in the fridge.)
  • When the rolls come out of the oven, spread them with the frosting, sprinkle with the sliced almonds and serve.

APPLE BUTTER CAKE ROLL



Apple Butter Cake Roll image

This is a new take on a pumpkin roll. Her spicy gingerbread cake might make you think back fondly to Christmas at Grandma's! -Debbie White, Williamson, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 13

3 large eggs
1 cup all-purpose flour, divided
2 tablespoons plus 1/2 cup sugar, divided
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 cup butter, melted
1/4 cup molasses
2 tablespoons water
1 tablespoon confectioners' sugar
2 cups apple butter

Steps:

  • Preheat oven to 375°. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper. Sprinkle with 1 tablespoon flour and 2 tablespoons sugar; set aside., In a large bowl, combine remaining flour and sugar; add the cinnamon, baking powder, ginger, cloves and baking soda. In another bowl, whisk the egg yolks, butter, molasses and water. Add to dry ingredients and beat until blended. Beat egg whites on medium speed until soft peaks form; fold into batter. Pour into prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cake; spread apple butter to within 1/2 in. of edges. Roll up again. Cover and chill for 1 hour before serving. Refrigerate leftovers.

Nutrition Facts : Calories 186 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 100mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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