Paula Deens Caramel Apple Nut Pound Cake Recipes

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GRANDGIRL'S FRESH APPLE CAKE FROM GEORGIA



Grandgirl's Fresh Apple Cake from Georgia image

A lightly spiced apple cake with a sweet glaze that's perfect for fall.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 14

3 cups divided sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all purpose flour
1 1/2 teaspoons divided baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
1/2 cup (1 stick) butter
1/2 cup buttermilk

Steps:

  • Preheat the oven to 325 °F. Generously grease a tube pan.
  • For the cake: in a large bowl, combine 2 cups sugar, eggs, oil, orange juice, flour, 1 teaspoon baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut and pecans into batter.
  • Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
  • Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in 1 cup sugar, buttermilk and 1/2 teaspoon baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

CARAMEL APPLE CAKE WITH CARAMEL TOPPING ( PAULA DEEN)



Caramel Apple Cake With Caramel Topping ( Paula Deen) image

This rich cake was served at 'The Lady and Sons' restaurant's in Savannah, GA. It is a poke cake with a caramel sauce. It tastes like a caramel apple in a pan! My cake bakes for 50 minutes.

Provided by Connie K

Categories     Dessert

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 10

2 1/2 cups sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts
2 1/2 cups diced apples (canned or fresh)
3/4 cup butter
2 cups brown sugar
1/4 cup milk

Steps:

  • Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.
  • Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.
  • When cake is done, punch holes in it with a knife and pour topping over.
  • Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake.

CARAMEL NUT POUND CAKE



Caramel Nut Pound Cake image

My Aunt Sallie died at 103 years old. She was famous for her prize winning cakes at the Poultry Jubliee in North Carolina. This cake won First Place in the contest.

Provided by Seasoned Cook

Categories     Dessert

Time 1h50m

Yield 18 serving(s)

Number Of Ingredients 15

1 cup butter
1/2 cup Crisco
1 lb light brown sugar
1 cup white sugar
5 large eggs
1 cup milk
3 cups plain flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 tablespoon vanilla
1 cup pecans, chopped
1/2 cup butter
1 cup light brown sugar
1/4 cup milk
1/2 cup pecans, chopped

Steps:

  • Important: All ingredients must be at room temperature.
  • Mix butter and Crisco.
  • Add brown sugar, a little at a time, and beat well.
  • Add white sugar and beat until fluffy.
  • Add eggs one at a time.
  • Add vanilla.
  • Sift flour, salt and baking powder together.
  • Add flour mixture alternately with milk. Fold in pecans.
  • Pour into a greased tube cake pan.
  • Bake at 325F for 1 1/2 hours.
  • When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
  • While cake is warm, pour frosting over cake.
  • Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
  • Remove from heat.
  • Add pecans and pour immediately over warm cake.

Nutrition Facts : Calories 542.7, Fat 29.7, SaturatedFat 12.9, Cholesterol 94.7, Sodium 253.9, Carbohydrate 66, Fiber 1.4, Sugar 48, Protein 5.5

CARAMEL CAKE (PAULA DEEN)



Caramel Cake (Paula Deen) image

Make and share this Caramel Cake (Paula Deen) recipe from Food.com.

Provided by KaraRN

Categories     Low Protein

Time 1h

Yield 1 cake, 8 serving(s)

Number Of Ingredients 16

1 cup butter, room temperature
2 cups granulated sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon pure vanilla extract
1/2 cup butter
1 cup packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract
1/2 cup butter
1 cup packed dark brown sugar
1/3 cup heavy cream (or more)
1 (16 ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts (optional)

Steps:

  • Cake:.
  • Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
  • Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
  • Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
  • Filling:.
  • While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
  • Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
  • *Cook's Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.
  • Frosting:.
  • Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

UNCLE BOB'S FRESH APPLE CAKE - PAULA DEEN



Uncle Bob's Fresh Apple Cake - Paula Deen image

Wow, is this ever good! This cake needs at least an hour to rest before serving, it's even better the next day, so plan ahead. I do like the glaze, but the cake is great on it's own as well. I have used pecans instead of walnuts with good results. I also sprinkle some lemon juice on the diced apples so they don't brown. Check the cake at 1 hour, mine is done at 75 minutes. Without the glaze, this cake freezes well. Adapted from Food Network, Paula Deen. She rocks!!

Provided by Scoutie

Categories     Dessert

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 cup confectioners' sugar
2 tablespoons honey
2 tablespoons milk
3 cups granny smith apples, diced, about 2 apples
1 cup chopped walnuts, lightly toasted
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1 cup vegetable oil
4 tablespoons unsalted butter, softened
3 eggs

Steps:

  • Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
  • Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
  • In a bowl, mix together the apples, walnuts, vanilla, and spices.
  • In a separate bowl, sift together the flour, baking soda, and salt.
  • Using an electric mixer beat the sugar, oil, butter and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
  • Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
  • Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
  • Drizzle the apple cake with some of the honey glaze, serve and enjoy!

Nutrition Facts : Calories 838.3, Fat 45.2, SaturatedFat 8.9, Cholesterol 95.1, Sodium 479.4, Carbohydrate 102.2, Fiber 3.8, Sugar 62.2, Protein 9.8

PAULA DEEN'S FRESH APPLE CAKE



Paula Deen's Fresh Apple Cake image

Paula Deen's recipe for fresh apple cake is better than my grandma's--- but don't let her know that! I like this even better than apple pie.

Provided by DeeCooks

Categories     Dessert

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 14

3 tablespoons sugar
3 cups sugar
3 teaspoons cinnamon
3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups vegetable oil
3 eggs
3 cups chopped apples (about 3 apples)
2 teaspoons vanilla extract
1 cup chopped pecans
1/2 cup raisins
prepared frosting, melted (from a can)

Steps:

  • Preheat oven to 325°F Grease 10" tube pan, combine 3 Tablespoons sugar with 1 teaspoon cinnamon, coat pan with sugar mixture.
  • Mix flour, soda, salt, nutmeg, and cinnamon; set aside. Beat oil and sugar until blended. Beat in eggs, one at a time, and then stir in apples and vanilla. Add flour mixture until blended; stir in pecans and raisins.
  • Transfer to pan and then drop and shake the pan to release bubbles.
  • Bake 1 1/2 hours - 1 3/4 hours until toothpick comes out clean. Cool on rack 15 minutes, remove from pan and glaze.

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