Jonagold Apple Cake Recipes

FRENCH APPLE CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
• In a small bowl, whisk together the flour, baking powder and salt.
• Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
• Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
• Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

ITALIAN APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Grease a standard bundt cake pan with melted butter or cooking spray; set aside.
• Peel and core all three apples. Dice two of the apples into about half inch cubes. Grate one of the apples on a box grater using the larger holes. Place the apples in a medium bowl and toss with two tablespoons of lemon juice and one teaspoon of lemon zest; set aside.
• In a large bowl, combine the eggs and sugar. Use a handheld mixer to beat until light and fluffy, about 2-3 minutes. The mixture should be pale in color. Add in the milk, olive oil, and vanilla, and mix until combined. Add in the flour, baking powder, and salt and mix until all ingredients are incorporated.
• Fold the apples into the batter and mix until combined. Pour the batter into the prepared cake pan. Sprinkle the cake with two tablespoons of sugar.
• Bake on the center rack of the oven for about 40-50 minutes. You'll know the cake is done when it starts to pull away from its sides. Also, a toothpick inserted in the cake will come out mostly clean, except for some crumbs. Let the cake cool on a baking rack for 10 minutes, then remove from pan and let cool completely.
• Once the cake is completely cooled, dust the top with powdered sugar.

JONAGOLD APPLE CAKE

Steps:

• 1. Preheat oven to3 50. In a bowl, sift together flour, baking soda, salt, nutmeg and cinnamon.
• 2. In another bowl, cream sugar, butter and eggs. Add to dry ingredients. Add apples and stir to mix.
• 3. Pour batter into a buttered 9 x 13 inch pan. Sprinkle with brown sugar. Bake for 45 to 60 minutes or til a toothpick inserted in center comes out clean. makes 12 servings.

INVISIBLE APPLE CAKE

Steps:

• Line the bottom of an 8-inch springform pan with parchment paper and spray with cooking spray. Preheat oven to 400 F. (regular bake/not fan assisted) **If your springform pan is prone to leaking (they often warp and don't form a tight seal) or if you just want to make sure there is no leaking of the thin batter, wrap the outside, bottom of the pan tightly with aluminum foil.
• Before you start the batter, melt the butter in saucepan or microwaveable bowl just until melted and set aside to cool while you start the batter.
• In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat the eggs with the sugar and vanilla until very light and fluffy ,about 3 minutes. (**Make sure the melted butter is not hot when added to the batter or it will cook the eggs and make a lumpy batter! If you feel the butter is still too warm, mix it with the cold milk to cool it further, then add to the batter.) Add the cooled, melted butter and the milk to the egg mixture and mix well to combine.
• Sift or whisk together the flour and baking powder in a bowl, then sprinkle the flour mixture over the egg mixture. Mix just until combined.
• Quarter the peeled apples and remove the core. Use a mandolin to slice each apple quarter into thin slices. Add the apple slices to the batter as you go regularly (don't wait until you've done them all or they will start to brown. Push the apples into the batter so they are covered). Reserve the last handful of apple slices to scatter on top of the batter.
• Gently stir the apples in the batter to ensure all apples are well coated. Pour the apple mixture into the prepared springform pan and then scatter the reserved apple slices randomly over-top. *Adjust any apples that may be sticking up into a someone flat surface, as apples sticking up higher have a tendency to over-brown.
• Place the springform pan on a baking sheet (in case of leaks) and bake in preheated oven for 30-35 minutes, or until set. If desired, you can turn on the broiler for a minute to brown up the top of the cake.
• Remove cake from oven and leave in the pan to cool. Run knife around edges and remove outer springform pan ring. Enjoy right away, or cover and refrigerate to enjoy later. You can serve cold from the fridge or let it come to room temperature before serving. You can also re-warm slightly in the microwave, if you like.
• Enjoy slightly warm, at room temperature or cold from the fridge dusted with icing sugar, if you like, or add a dollop of creme fraiche, whipped cream or ice cream on top.

APPLE CAKE WITH HOT CARAMEL RUM SAUCE

Steps:

• Combine the sugars and cream in the top part of a double boiler and cook over simmering water, stirring occasionally, for 1 1/2 hours. Add the butter and cook another 30 minutes. (The mixture may look curdled but will smooth out when beaten). Remove from heat, add the rum and beat until smooth.
• Preheat the oven to 350°F. Spray a 10-inch pie plate or 9-inch square baking pan with nonstick spray. Use an electric mixer to combine the butter and sugar until light and fluffy; beat in the eggs and vanilla until well mixed. Whisk together the flour, cinnamon, nutmeg, soda and salt; blend into the butter mixture. Stir in the apples and pecans (if using). Spoon the the batter evenly into the prepared pan and bake about 45 minutes or until golden brown. Serve topped with the warm sauce.