Apple Walnut Cake With Lemon Butter Frosting Recipes

APPLE WALNUT CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
• In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

APPLE & WALNUT CAKE WITH TREACLE ICING

Steps:

• Heat oven to 150C/130C fan/gas 2. Line two 20cm cake tins. Put the flour, cinnamon and bicarbonate of soda in a big bowl, then stir in the sugars, making sure there are no lumps of sugar. Add the oil, eggs and apples, and beat everything together. Fold in the walnuts then divide the mixture between the tins and bake for 45 mins or until a skewer comes out clean. Allow to cool for a few mins in the tin then remove and cool completely on a wire rack.
• For the icing, beat all the ingredients together then chill until the mixture is thick but spreadable. Spread half the icing on top of one cake, sandwich with the other and spread the remaining icing on top

FRESH APPLE WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
• Combine the apples and the white sugar; set aside. In a large bowl, mix together the brown sugar, oil, eggs and vanilla. Stir in the apple mixture, then the flour mixture. Fold in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

APPLE WALNUT CAKE WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat together eggs, sugar, oil and vanilla. Combine flour, baking soda, cinnamon, nutmeg and salt; mix into the batter. Fold in apples and nuts. , Spread into a 13x9-in. baking pan. Bake at 325° for 50-60 minutes or until cake tests done. Cool. , For the frosting, combine all ingredients in a small bowl. Whip until smooth and spread over cake.

APPLE CAKE WITH LEMON SAUCE

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.

APPLE WALNUT CAKE WITH LEMON BUTTER FROSTING

Steps:

• 1. Combine apples and sugar and set aside.
• 2. Beat eggs. Beat in oil and vanilla.
• 3. Mix flour, soda, cinnamon and salt. Stir in alternately with sugar-apple mixture.
• 4. Stir in nuts. Pour into greased 9 x 13 pan. Bake at 350° for 1 hour and cool.
• 5. Frosting: Cream 4 TBSP butter. Add the 3 cups of powdered sugar. Beat in lemon juice (2 TBSP) and enough cold water (1-2 TBSP) to make icing spread easily. Beat and apread on cake.

APPLE WALNUT CAKE WITH LEMON BUTTER FROSTING

Steps:

• Stir together eggs, oil and vanilla. Sift flour, baking soda, cinnamon, sugar and salt. Blend in egg mixture. Fold in apples and walnuts, mixing well. Pour batter into greased and floured 13 x 9 baking pan. Bake at 350℉ (180℃) F for 60 minutes or until done. Cool and frost with Lemon Butter Frosting. Frosting: In bowl combine butter, sugar, lemon juice and enough water for spreading consistency; beat well.

GLAZED APPLE BUNDT CAKE

Steps:

• Preheat oven to 325°F (163°C). Spray a 10-12 cup Bundt pan with nonstick spray. Set aside.
• Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy. Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Try to avoid over-mixing. Carefully fold in the apple chunks. If you feel 3 large apples is too much, feel free to cut down to 2 apples. I like a lot of apple chunks in my cake!
• Spoon/pour the thick batter into the prepared bundt pan. Bake for 55-75 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven, if you used a 10 cup bundt pan or 12 cup, or if you used less apple chunks. Keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top. Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled and ready to serve.
• As the cake cools, prepare the brown sugar glaze. Combine the butter, brown sugar, and heavy cream in a medium saucepan over medium heat. Stir constantly as the mixture comes to a simmer and then a rapid boil. Once boiling, stop stirring and allow to boil for 1 minute. Turn the heat down to low, give it a quick stir, and let simmer for 1 minute. Remove from heat and whisk in the sifted confectioners' sugar. Allow glaze to cool and slightly thicken for at least 10 minutes. Spoon glaze over the cake right before serving. If your glaze thickens up too much before serving the cake, warm in the microwave for 15 seconds and stir until smooth.
• I like this cake warm, at room temperature, and even cold. Cover leftovers and store at room temperature for 3 days or in the refrigerator for up to 5 days. Flavor is outstanding on day 2!

APPLE BUTTER POUND CAKE WITH CARAMEL FROSTING

Steps:

• Stir together Slow-Cooker Apple Butter and pecans in a small bowl; set aside. Grease (with vegetable shortening) and flour a 14-cup Bundt pan; set aside.
• Preheat oven to 325°F. Beat softened butter and cream cheese in bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy, about 2 minutes. Gradually add granulated sugar, beating on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition.
• Reduce speed to low, and gradually add flour to butter mixture, beating just until blended after each addition, stopping to scrape down bowl as needed. Stir in 2 teaspoons of the vanilla.
• Stir ¼ cup batter into apple butter mixture. Pour half of the remaining batter into prepared Bundt pan. Using a small offset spatula or knife, make about a ¾-inch-wide x ¾-inch-deep trench (or channel) in center of batter around pan. Spoon apple butter mixture into trench. Top with remaining cake batter.
• Bake in preheated oven until a long wooden pick inserted in center comes out clean (1 hour, 20 minutes to 1 hour, 35 minutes). Cool cake in pan on a wire rack 10 minutes, and remove from pan to wire rack. Cool completely, about 2 hours.
• While cake cools, bring brown sugar, ¼ cup butter, and milk to a boil in a small saucepan over medium, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat; stir in remaining 1 teaspoon vanilla. Gradually whisk in powdered sugar until smooth, and whisk gently until mixture begins to cool and thickens slightly, 3 to 5 minutes. Immediately spoon over cooled cake; top with apple chips, if desired.