Mums Easy Spiced Apple Cake Recipes

MUM'S EASY SPICED APPLE CAKE

Steps:

• Make the topping first by placing all the topping ingredients into the food processor bowl and process with the metal chopping blade until the butter is chopped into small pieces. Do not over process or the rolled oats will be chopped too fine.
• Tip topping out of the bowl.
• Cake:.
• Without washing the bowl add in the apples which have been cored and cut into about 12 pieces. There is no need to peel them first.
• Process with metal blade until cut into fine pieces.
• Add the remaining cake ingredients. It is not necessary to sift the dry ingredients first but make sure the baking soda is not lumpy.
• Line the base of a 9"/23cm tin with baking paper & butter or spray the sides.
• Pour batter into prepared tin.
• Sprinkle over the topping mix.
• Bake at 350'F/180'C for approx 40-45 minutes or until the sides of cake shrink from the edge of the tin and the centre springs back when pressed lightly.
• Serve hot, warm, reheated or cold with whipped cream and/or custard as a dessert or cold in lunchbox.

APPLE SPICE CAKE MUMMIES

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides; coat with cooking spray.
• Whisk the flour, pie spice, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, both sugars, sour cream, eggs and vanilla in a large bowl until smooth. Stir the grated apple and the flour mixture into the butter mixture with a rubber spatula until combined.
• Spread the batter in the prepared pan and bake until the top springs back when gently pressed, 25 to 30 minutes. Transfer the pan to a rack and let cool completely.
• Make the frosting: Combine the heavy cream, sour cream, confectioners' sugar and vanilla in a large bowl and beat with a mixer on medium speed until thickened, about 1 minute. Increase the speed to medium high and beat until stiff peaks form, about 3 more minutes.
• Transfer the frosting to a large piping bag fitted with a flat tip. Lift the cake out of the pan using the foil overhang. Cut into rectangles and transfer to a platter. Pipe the frosting on top in a zigzag pattern to look like bandages. Add candy eyeballs.

EASY APPLE SPICE CAKE

Steps:

• Blend half a package (approximately 2 1/4 cups) cake mix, water, and egg in a mixing bowl.
• Beat at medium speed until batter is smooth.
• Pour half the batter into a greased 9" square pan.
• Combine remaining cake mix with cinnamon; add melted butter (or margarine) and vanilla.
• Toss with a fork to form large crumbs.
• Sprinkle half of crumb mixture over batter in pan.
• Arrange 1 cup of apple slices over crumb mixture.
• Carefully spoon on remaining batter.
• Arrange rest of apple slices over batter.
• Dot with the butter and sprinkle with remaining crumb mixture.
• Bake in 350 degree oven 40-45 minutes or until done.
• Serve warm.

SPICED APPLE CAKE

Steps:

• Mix sugar and apples in a large bowl and leave to sit for a few minutes.
• Blend melted butter and egg into apple and sugar.
• Sift in dry ingredients, along with sultanas and walnuts.
• Pour into greased tin and bake at 180C for 45-60 minutes.
• If you haven't got all the spices you can use mixed spice and cinnamon.
• You can dust with confectioners sugar if you wish.

4-INGREDIENT APPLE SPICE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease bottom and sides of a 9 X 13 inch cake pan.
• Dump spice cake mix into a large mixing bowl. Using a fork, work out any large lumps of mix.
• Add eggs, pie filling, and vanilla extract. Stir together well.
• Bake at 350 degrees for 32-36 minutes until cake top springs back when pressed down lightly.
• Cool and top with your favorite topping if desired (I like to sprinkle it with a little cinnamon and sugar and serve with a dollop of whipped cream.).

EASY SPICED APPLE CAKE

Steps:

• 1. Preheat oven to 350-degrees. Grease a 9-inch tube or bundt pan or two loaf pans heavily with butter-flavored spray oil.
• 2. Place chopped apples in large bowl and toss with the lemon juice. Set aside while combining other ingredients.
• 3. In a large bowl, beat the oil, eggs, sugar and vanilla until smooth and creamy.
• 4. In separate bowl, combine the dry ingredients: flour, baking soda, cinnamon, cloves, salt. Stir into the batter just until blended. careful to not over-mix.
• 5. Drain the apples to remove excess lemon juice then fold the apples by hand into the batter. Pour into the prepared pan.
• 6. Bake for 55 to 75 minutes, or until inserted toothpick comes out clean. (start checking at 55-minutes, then every 5 to 7 minutes after first test for doneness).
• 7. When done, remove from oven and allow to cool in the pan for about 20-minutes, then invert onto wire rack. (NOTE: If using a bundt pan, follow the manufacturer's instructions. My bundt pan maker instructs cooling for just 5-minutes, then carefully invert onto rack and allow cake to drop from the bundt. Bundt pans can be tricky.)
• 8. While cake is still warm, drizzle on the glaze.
• 9. GLAZE: In a small saucepan, heat the butter, cream and brown sugar over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. ADD vanilla and stir until combined. IMPORTANT: Let glaze stand for 5 to 10 minutes to slightly thicken before pouring over cake. (NOTE: while it's hot and thin, I use a brush to brush on a sealing layer of the glaze before drizzling on the thickened glaze).