Raw Apple Cake With Cream Cheese Frosting Recipes

GRAN'S APPLE CAKE

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat sugar, eggs, applesauce, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Fold in apples and pecans., Transfer to prepared pan. Bake 35-40 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar (mixture will be soft). Spread over cake. Refrigerate leftovers.

FRESH APPLE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
• Beat together the oil, eggs, vanilla and sugar.
• Sift together the flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture; stir in apples, nuts and raisins.
• Pour into prepared pan and bake at 325 degrees F (165 degrees C) for 1 1/2 hrs or until a cake tester inserted in the center comes out clean. Cool and frost with cream cheese icing. Sprinkle top with 1/4 cup fine chopped nuts.

APPLE WALNUT CAKE WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat together eggs, sugar, oil and vanilla. Combine flour, baking soda, cinnamon, nutmeg and salt; mix into the batter. Fold in apples and nuts. , Spread into a 13x9-in. baking pan. Bake at 325° for 50-60 minutes or until cake tests done. Cool. , For the frosting, combine all ingredients in a small bowl. Whip until smooth and spread over cake.

RAW APPLE CAKE

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 9x13 inch pan.
• Chop apples finely and place into a large bowl. In a separate bowl, beat eggs and oil together and pour over apples. Let stand while mixing the dry ingredients.
• in a medium bowl, mix sugar, flour, 1 teaspoon salt, cinnamon, nutmeg and baking soda. Fold into apples, eggs and oil and mix well. Batter will be thick.
• Pour into prepared 9x13 inch pan, and bake at 350 degrees F ( 175 degrees C) for 45 minutes. Once cool frost with Cream Cheese Icing.
• To Make Cream Cheese Frosting: In a medium bowl, combine cream cheese, milk, vanilla and pinch of salt. Gradually add sugar, beating until frosting is smooth. Add additional milk, 1 tablespoon at a time, until frosting is desired consistency.

APPLE SPICE CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve.
• In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins.
• Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes.
• Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely.
• Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve.
• Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy.

RAW APPLE CAKE (WITH CREAM CHEESE FROSTING)

Steps:

• 1. Cream Sugars and shortening, add eggs.
• 2. Sift the dry ingredients add alternately to cream mixture with milk. Add apples and nuts.
• 3. Spray 9x13 pan, pour batter into pan. Bake in 350 degree oven for 45-50 minutes. Remove from oven and cool on rack.
• 4. Mix cream cheese and butter together, add powdered sugar, milk,and vanilla beat till smooth frost cake.

GERMAN APPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• In a large mixing bowl, beat the eggs, sugar, oil and vanilla.
• Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well.
• Fold in apples and nuts.
• Pour into a greased 13x9x2-inch baking dish.
• Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• In a small mixing bowl, beat cream cheese and butter.
• Add confectioners' sugar, beating until smooth.
• Spread over cake.
• Refrigerate leftovers.

FRESH APPLE CAKE

Steps:

• IMPORTANT: Make sure all your ingredients are at room temp (see notes at the bottom of the recipe)
• Preheat oven to 350 F (177 C)
• Peel the apples and core them using an apple corer or a knife.
• Cut the apples into 1/4 inch pieces and place into a bowl.
• Squeeze 1/2 a lemon over the apples to prevent browning. Set aside
• Sift together flour, baking soda, salt, ginger, nutmeg, cinnamon and cloves. Set aside.
• Add butter to a stand mixer with the paddle attachment and cream until smooth.
• Add sugar and oil to the butter and cream on medium until the mixture is white and fluffy.
• Add egg and vanilla to the butter mixture and mix until combined.
• While mixing on medium, add in dry ingredients in thirds and mix until combined
• Fold in applesauce and chopped apples until combined
• Grease three, 8 inch pans with cake goop or another type of pan release.
• Bake layers at 350 for 30 minutes, or until a toothpick comes out clean. Layers will be thin.
• Let cake rest in the pan until it's cool enough to touch, then flip out onto a wire rack.
• Make sure to cool completely before stacking. (Wrap in plastic wrap and place in fridge or freezer to speed up the cooling process.)
• Place softened butter in the bowl of your stand mixer with the whisk attachment and mix until smooth.
• Add in your cream cheese and mix until smooth
• Add in your browned butter and mix until smooth and creamy
• Add in your powdered sugar one cup at a time while mixing on low until all the powdered sugar is added. Do not over-mix.
• Add in your salt and vanilla until combined.
• Place sugar and water in a medium-sized pot. Cover with the lid and bring to a boil on medium-high heat.
• Remove lid and place a candy thermometer in the pot. Continue cooking the sugar until thermometer reads 350º (hard crack stage) or it's a deep golden brown color. Do not stir.
• Remove the sugar from heat and slowly whisk in butter. Be careful, it will bubble up.
• Whisk in cream and salt.
• Let caramel cool completely before using it for the drip

FRESH APPLE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
• Combine butter, sugar, eggs, and vanilla extract in a large bowl until blended. Combine flour, salt, cinnamon, baking soda and butter mixture, stirring until blended. Stir in apples and 1 cup pecans. Spread thick batter into a lightly greased 13- x 9-inch pan.
• Bake at 350°F for 45 minutes. Remove from oven when a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack for 30-45 minutes. Spread frosting (your choice) on cake and sprinkle with remaining pecans.

APPLE CAKE W/ CREAM CHEESE FROSTING

Steps:

• Stir together first 4 ingredients in a large bowl until well blended.
• Combine flour and next 3 ingredients. Add dry mixture to the butter mixture, stirring until blended. The mixture will be very thick.
• Stir in apple slices. It hardly seems like enough batter to coat the apples, but bakes up beautifully.
• Spread batter into greased 9x13 pan and bake at 350 for 45 minutes.
• For the frosting, beat cream cheese and butter until creamy.
• Gradually add sugar and salt, beat well.
• Stir in vanilla and frost the cooled cake.

APPLE-CREAM CHEESE BUNDT CAKE

Steps:

• Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
• Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
• Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
• Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
• Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

APPLESAUCE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Gather the ingredients.
• Heat the oven to 350 F (180 C/Gas 4). Butter and flour a 9-inch-square baking pan.
• Sift flour into a mixing bowl with the granulated sugar, salt, ground cinnamon, nutmeg, cloves, and baking soda. Use a whisk or spoon to blend the dry ingredients thoroughly.
• Add the melted butter, applesauce, and the beaten egg and stir until the batter is well blended.
• Fold in the raisins and 1 cup of chopped walnuts. Stir to blend.
• Pour the batter into the prepared baking pan.
• Bake the cake in the preheated oven for 45 to 50 minutes. A toothpick should come out clean when the cake is done.
• Cool on a rack for 10 minutes and then carefully invert the cake onto a serving plate.
• Gather the ingredients.
• In a mixing bowl with an electric mixer, combine the cream cheese and butter. Beat until fluffy.
• Beat in the confectioners' sugar, a little at a time.
• Add about 1 tablespoon of milk and the vanilla. Beat, adding more milk if needed for a fluffy spreading consistency.
• Frost the top and sides of the cake and then sprinkle the top with chopped walnuts, if desired.
• Serve and enjoy!

FUJI APPLE SPICE CAKE WITH CREAM CHEESE FROSTING

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch high sides. Line bottom of each pan with parchment paper round. Whisk first 7 ingredients in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, then bourbon, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans. Divide batter between cake pans; smooth tops.
• Bake cakes until tester inserted into center of each comes out clean, about 50 minutes. Transfer cakes to racks and cool in pans 15 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks; peel off parchment paper. Place another rack atop 1 cake and invert again so that cake is rounded side up. Repeat with second cake. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and stoer at room temperature.
• For frosting:
• Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes.
• Using long serrated knife, trim off rounded tops of cakes to make level; brush off any loose crumbs. Transfer 1 cake to platter, trimmed side up. Drop half of frosting (about 11/2 cups) by spoonfuls atop cake. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake, swirling and creating peaks, if desired. Sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 2 hours before serving.