Danish Apple And Prune Cake Recipes

DANISH APPLE AND PRUNE CAKE

Steps:

• Preheat oven to 375F / 190°C.
• Cream together 125g butter and 170g sugar.
• Add well beaten aggs, almonds, self-raising flour, milk, vanilla and baking powder.
• Alternatively, place all these ingredients in a food processor for 10 seconds. Run a spatula around the bowl and process for a further 5 seconds.
• Either way, place the batter into a well greased 23 cm torte tin.
• Stone prunes and coarsely chop and place on batter.
• Mix walnuts with 2T sugar and spoon over the batter.
• Thinly slice apples and place over the top of the walnuts.
• Bake the cake for 40 minutes.
• Carefully remove the cake from the oven by pulling out the rack it is sitting on.
• Quickly sprinkle over the apples 3T sugar, cubed butter and cinnamon.
• Slide the cake back into the oven and bake for a further 15 to 20 minutes or until a skewer comes out clean from the centre of the cake.
• Serve the cake with whipped cream.

PRUNE-FILLED DANISH

Steps:

• In a saucepan, bring plums and water to a boil. Cover; remove from the heat and let stand 10 minutes. Drain; reserving juice. , Unroll one tube of rolls and press into a greased 13-in. x 9-in. baking pan. Spread with half of the frosting. Cover with plums. Combine 1 tablespoon butter and 1 tablespoon reserved plum juice; drizzle over plums. , Roll out remaining rolls into a 13-in. x 9-in. rectangle. Place over plums. Combine remaining frosting and butter with 1 tablespoon plum juice. Carefully spread over dough. , Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine confectioners' sugar with 1-2 tablespoons plum juice; drizzle over cake. (Discard remaining plum juice).

DANISH APPLE CAKE

Steps:

• Peel, core and thinly slice the apples. Put into a stainless steel or enamel pan with a little water. Cover and cook gently until soft, then purée. Stir in 1 tablespoon of butter and enough sugar to taste. Melt remaining butter in a frying pan, add breadcrumbs and sugar and stir until golden. Allow to cool.
• Just before serving, arrange alternate layers of apple purée and crumbs in a serving dish or individual bowls. Finish with a sprinkling of crumbs, decorate with whipped cream and red currant jelly.

DANISH APPLE AND PRUNE CAKE

Steps:

• Preheat the oven to 190C/375F/Gas mark 5. Grease a 23cm loose-boittomed cake tin.
• Cream together the butter and muscovado sugar until light and fluffy. Gradually add the eggs, a little at a time. Fold in the ground almonds, flour and baking powder, then gently stir in the milk to make a butter. Pour the cake mixure into the prepared tin. Scatter the prunes on top of the cake mixture. Mix the walnuts and caster sugar together and sprinkle these over the prunes.
• Core the apples and thinly slice into wedges - place these over the walnuts and bake in the oven for 40 minutes. Remove the cake from the oven and scatter over the remaing cubes of butter, cinnamon and remaining sugar. Bake for another 15 minutes until a knife inserted into the cake comes out clean. Serve cut into wedges with a dollop of creme fraiche.
• Per Serving 444 kcalories, protein 6.3g carbohydrate 45.8g fat 27.9g saturated fat 11.2g, fibre 3.2g, sugar 37.6g, salt 0.2g.

DANISH APPLE CAKE

Steps:

• Cook apples and water in covered saucepan on medium heat 10 to 15 min. or until apples are tender, stirring occasionally. Remove from heat.
• Mash apples to desired consistency. Add vanilla and 3 Tbsp. sugar; mix well. Cool.
• Meanwhile, melt butter in large skillet on medium heat. Add bread crumbs, cinnamon and remaining sugar; mix well. Cook 5 to 8 min. or until crumbs are golden brown, stirring constantly. Spread onto baking sheet; cool completely, stirring occasionally.
• Spoon apple mixture and bread crumb mixture alternately into 12 dessert cups; top with COOL WHIP and jam.