MOLTEN CARAMEL-APPLE CAKES
I love molten cakes because there are so many different varieties, and they're portion-controlled - a necessity for me and my monstrous sweet tooth :) Recipe is from Betty Crocker.
Provided by Pinay0618
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450°F Spray bottoms and sides of 6 (6-oz) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
- In large bowl, beat whole eggs and egg yolks with wire whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
- Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully-cakes can overbake quickly. Remove from cookie sheet. Let stand 3 minutes.
- Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Sprinkle cakes with powdered sugar. Serve warm.
Nutrition Facts : Calories 348.7, Fat 4.6, SaturatedFat 1.6, Cholesterol 176.6, Sodium 238, Carbohydrate 73.6, Fiber 1.1, Sugar 28.5, Protein 6.3
MOLTEN CARAMEL-APPLE CAKES
Ready in just 35 minutes and served warm from the oven, these mini cakes are a scrumptious dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Spray bottoms and sides of 6 (6-oz) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
- In large bowl, beat whole eggs and egg yolks with wire whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
- Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully-cakes can overbake quickly. Remove from cookie sheet. Let stand 3 minutes.
- Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Sprinkle cakes with powdered sugar. Serve warm.
Nutrition Facts : Calories 380, Carbohydrate 75 g, Cholesterol 210 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Cake, Sodium 250 mg, Sugar 56 g, TransFat 0 g
CARAMEL APPLE DUMP CAKE
Warm, spicy apples with a buttery, crunchy topping. This screams fall! This is so easy and quick and sure to be a crowd pleaser. This would be delicious with vanilla ice cream and maybe top with more of the caramel sauce.
Provided by Pam Lolley
Categories Dump Cake From a Mix
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
- Spread apple pie filling in an even layer on the bottom of the pan. Drizzle caramel sauce evenly over apples. Sprinkle cake mix evenly over apples and caramel. Drizzle melted butter evenly over cake mix. Sprinkle evenly with chopped walnuts.
- Bake in the preheated oven until cake is golden brown and the filling is bubbling through to the top, 50 to 55 minutes. Let cool at least 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 489.1 calories, Carbohydrate 62.6 g, Cholesterol 40.8 mg, Fat 26.4 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 12 g, Sodium 442.4 mg
CARAMEL APPLE CAKE
When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long! -Marilyn Paradis, Woodburn, Oregon
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.
Nutrition Facts : Calories 528 calories, Fat 29g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 211mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 6g protein.
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