Apple Cakes With Lemon Sauce Recipes

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APPLE CAKE WITH LEMON SAUCE



Apple Cake with Lemon Sauce image

I make this delicious apple cake with the apples we get from a local orchard. Growers here in Ohio produce a wide variety of apples, and they're all good!

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 20-24 servings.

Number Of Ingredients 20

CAKE:
3 large eggs
1-3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups sliced peeled tart apples
1 cup pecans, chopped
1 cup raisins
LEMON SAUCE:
1 large lemon
2 large egg yolks
1 cup sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/2 teaspoon salt
1-1/2 cups water
4 teaspoons butter

Steps:

  • For cake, beat eggs; add sugar, oil and vanilla. In separate bowl, combine the flour, soda, cinnamon and salt. Add flour mixture to egg mixture all at once; blend and stir. Add apples, nuts and raisins to mixture; blend well. Pour batter into well-greased 11x7-in. baking pan (13x9-in. baking pan may be used); decrease baking time by 15-20 minutes. Bake at 375° for 55 minutes or until a toothpick inserted in the center comes out clean., For sauce, grate peel from lemon; measure out 1-1/2 teaspoons rind. Squeeze lemon; measure 3 tablespoons juice. Set aside. Beat egg yolks lightly; set aside. In separate bowl, blend sugar, cornstarch and salt. Measure water into saucepan; gradually stir in sugar mixture. Cook, stirring, until mixture boils clear and thickens. Remove from heat. Beat small amount of hot mixture into egg yolks. Return yolk mixture to saucepan; cook and stir about 2 minutes. Remove from heat; add lemon peel, juice and butter. Pour sauce over cake.

Nutrition Facts : Calories 285 calories, Fat 14g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 216mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

APPLE CAKES WITH LEMON SAUCE



Apple Cakes with Lemon Sauce image

"Perfect for dessert or brunch, these rich apple mini cakes are irresistible, served with a steaming cup of coffe. I make them often when I have fresh apples from our small orchard," Mary Shivers writes from Ada, Oklahoma.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 16

2 tablespoons shortening
1/4 cup sugar
1 egg white
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup shredded peeled apple
1/4 cup chopped pecans
LEMON SAUCE:
2 tablespoons plus 2 teaspoons sugar
1 teaspoon cornstarch
1/4 cup cold water
1-1/2 teaspoons lemon juice
1-1/2 teaspoons butter

Steps:

  • In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg white until combined. Combine the flour, baking soda, cinnamon, salt and nutmeg; add to shortening mixture just until combined. Fold in apple and pecans (batter will be thick). , Divide between two 8-oz. ramekins or custard cups coated with cooking spray. Bake at 325° for 28-30 minutes or until a toothpick comes out clean. , In a small microwave-safe bowl, combine the sugar, cornstarch and water until smooth. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring every 30 seconds. Stir in lemon juice and butter until blended. Spoon over warm cakes.

Nutrition Facts : Calories 560 calories, Fat 26g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 362mg sodium, Carbohydrate 78g carbohydrate (49g sugars, Fiber 4g fiber), Protein 6g protein.

LEMON SAUCE II



Lemon Sauce II image

This is a tasty lemon and honey sauce that can be served with cakes and other desserts. Pineapple juice may be used in place of the orange.

Provided by MELLY343

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 5

1 cup orange juice
1 ½ tablespoons arrowroot powder
2 tablespoons lemon juice
⅓ cup honey
2 teaspoons lemon zest

Steps:

  • In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Whisk in lemon juice and honey, and cook stirring until thickened. Stir in the lemon zest and serve.

Nutrition Facts : Calories 63.2 calories, Carbohydrate 16.5 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 14.3 g

DUTCH APPLE CAKE WITH HOT LEMON SAUCE



Dutch Apple Cake With Hot Lemon Sauce image

Make and share this Dutch Apple Cake With Hot Lemon Sauce recipe from Food.com.

Provided by Steve P.

Categories     Breads

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup butter, chilled
2/3 cup milk
1 egg, well beaten
4 sour apples
sugar
cinnamon
1 cup sugar
2 tablespoons cornstarch
2 cups boiling water
1 lemon, juice and zest of
2 tablespoons butter

Steps:

  • Preheat oven to 400°F.
  • Mix and sift dry ingredients.
  • Cut in butter.
  • Add milk and egg, and mix quickly.
  • Spread dough in a shallow greased 8x8-inch pan.
  • Pare, core, and slice apples; press into dough.
  • Bake 30 minutes.
  • Serve with hot lemon sauce:.
  • In a saucepan, mix sugar and cornstarch.
  • Add boiling water, stirring constantly.
  • Cook 8 to 10 minutes.
  • Add zest, lemon juice, and butter.
  • Serve over Apple Cake.

Nutrition Facts : Calories 557.2, Fat 21.6, SaturatedFat 13.1, Cholesterol 89.9, Sodium 540.2, Carbohydrate 87, Fiber 3.4, Sugar 47.4, Protein 6.7

APPLE CAKE IN A JAR WITH LEMON SAUCE



Apple Cake in a Jar With Lemon Sauce image

Ever baked cakes in canning jars? It's neat! ANY quick bread-type cake can be baked in canning jars. Lighter cakes tend to fall once the jar seals. I usually bake one jar first -- you have to know how high the batter rises. I usually fill ONE jar 1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't ha ve to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORE SO. The baking times will vary.

Provided by Tonkcats

Categories     Dessert

Time 1h25m

Yield 7-9 serving(s)

Number Of Ingredients 19

2/3 cup shortening
1 1/2 teaspoons salt
2 2/3 cups sugar
3 cups flour
4 eggs
2/3 cup water
1 teaspoon cinnamon
3 cups apples, grated
2 teaspoons baking soda
2/3 cup raisins
1/2 teaspoon baking powder
2/3 cup nuts, chopped
2 tablespoons cornstarch
2 tablespoons butter
1/2 cup sugar
4 1/2 teaspoons fresh lemon rind, finely grated
1 pinch salt
2 tablespoons lemon juice
1 cup boiling water

Steps:

  • Mix the ingredients together in the order given.
  • Sterilize 7 to 9 wide mouth pint jars and lids.
  • Grease them with shortening.
  • Fill the jars half full and bake on the middle wire wire rack in the oven.
  • Bake for 45 minutes at 325 degrees.
  • As soon as the cake is done, remove the bottles from the oven one at a time. Wipe the rim of the bottle clean with cloth and put on the hot sterilized Lids.
  • Screw down the bands and let cool.
  • Important-- do not use small mouth jars.
  • Do not add any other ingredients.
  • As the cake cools in the sealed jar, it will pull away from the sides of the jar and come out easily when ready to serve. Slice and serve with lemon sauce.
  • In a pan, thoroughly stir together the corn starch, sugar, and salt. gradually stir in the boiling water, stirring constantly to keep it smooth.
  • Continue stirring and cook over moderate heat until boiling.
  • Boil gently for about 20 minutes.
  • Remove from heat, add butter, lemon rind and juice. stir thoroughly.
  • Serve hot over apple cake in a jar.
  • This sauce is thicker and more tart than the usual lemon sauce.

Nutrition Facts : Calories 945.9, Fat 33, SaturatedFat 8.9, Cholesterol 115, Sodium 1069, Carbohydrate 156.2, Fiber 4.8, Sugar 105.1, Protein 12

IRISH APPLE CAKE WITH CUSTARD SAUCE



Irish Apple Cake with Custard Sauce image

Irish Apple Cake with Custard Sauce - traditional recipe with video instructions

Provided by Kitchen Nostalgia

Categories     Dessert

Number Of Ingredients 12

4 large apples (Granny Smith or Golden Delicious), peeled and sliced into 1/4 inch thick slices
3 cups all-purpose flour
2 tsp baking powder
1/8 tsp salt
1/4 tsp cloves, ground
1/4 tsp nutmeg, ground
zest from 1/4 lemon
6 oz (70 g) unsalted butter
3/4 cup sugar
2 eggs
3/4 cup milk
2 Tbsp sugar, for sprinkling

Steps:

  • IRISH APPLE CAKE: In a very large bowl, combine flour, baking powder, salt, cloves, nutmeg and lemon zest.
  • Add butter and cut it into the flour with two knives. (You can also use food processor for this step.)
  • Add 3/4 cup sugar and mix in.
  • Add apples and quickly cover in flour mixture to prevent them from browning.
  • In a smaller bowl, mix eggs with milk. Add to apple mixture and stir to combine.
  • Transfer the mixture into a buttered and floured 8" baking pan.
  • Bake in 375 F (190 C) oven for about 50 minutes or until toothpick inserted in the center of the cake comes out clean. If the top of the cake starts browning too quickly, cover it with aluminum foil.
  • Take the cake out of the oven, let cool to room temperature and serve with CUSTARD SAUCE.

LEMON SAUCE I



Lemon Sauce I image

Wonderful dessert sauce. Serve with gingerbread or cake.

Provided by GINGER P

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 8

½ cup white sugar
1 tablespoon cornstarch
⅛ teaspoon salt
¼ teaspoon freshly grated nutmeg
1 cup boiling water
1 tablespoon butter
1 teaspoon grated lemon zest
1 lemon, juiced

Steps:

  • In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
  • Remove from heat; stir in butter, lemon zest and lemon juice and serve.

Nutrition Facts : Calories 45.5 calories, Carbohydrate 10 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 31.4 mg, Sugar 8.4 g

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