Walker House Apple Pie Cake Recipes

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APPLE PIE CAKE



Apple Pie Cake image

In addition to being a cute, seasonal garnish for this cake, the leaf-shaped pie crust cutouts also serve to drive home the apple pie theme. The leaves provide just the right amount of buttery, flakiness to the cake. There is no mistaking that this is cake is based on classic American apple pie.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 22

1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 round refrigerated pie dough (half of a 14-ounce package)
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pan
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
1/4 cup vegetable oil
1 cup packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups buttermilk
2 Granny Smith apples (about 1 pound), peeled and finely diced
1 cup packed dark brown sugar
3 large egg whites
1/2 teaspoon ground cinnamon
2 sticks unsalted butter, cut into pieces, at room temperature

Steps:

  • Make the cutouts: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Stir together the granulated sugar and cinnamon. Unroll the pie dough and sprinkle the cinnamon sugar on top, pressing to adhere. Cut out about 20 leaf shapes using small cookie cutters. Arrange on the baking sheet and bake until golden, 8 to 10 minutes. Transfer to a rack and let cool.
  • Make the cake: Reduce the oven temperature to 350˚ F; butter a 9-by-13-inch baking dish. Whisk the flour, cinnamon, baking powder, salt, nutmeg, allspice and baking soda in a medium bowl. Beat the butter and vegetable oil in a large bowl with a mixer on medium-high speed until combined. Beat in both sugars until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the buttermilk in two batches. Increase the speed to medium high and beat until combined. Fold in the diced apples.
  • Transfer the batter to the baking dish and spread in an even layer. Bake until golden, slightly risen and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan.
  • Make the frosting: Set a heatproof bowl over a saucepan with 2 inches of barely simmering water. Add the brown sugar, egg whites and cinnamon to the bowl; stir with a rubber spatula until the sugar melts, about 8 minutes. (Pinch the mixture; it should feel smooth.) Remove the bowl from the pan and beat with a mixer on low speed until frothy. As the mixture begins to lighten in color, increase the speed to medium high and whip until stiff glossy peaks form. Beat in the butter 2 tablespoons at a time, making sure it is incorporated before adding more. (If the frosting separates, reduce the mixer to medium low and beat until it comes back together. If the frosting is soupy, refrigerate for 15 to 20 minutes, then continue beating.)
  • Spread the frosting on the cake. Decorate with the leaf cutouts.

WALKER HOUSE APPLE PIE CAKE



Walker House Apple Pie Cake image

Well here is one more apple pie/cake I dug up . I hope you like this one too. It is quick and very simple - You will love the delicious aroma coming from the kitchen and permeating throughout the house. Enjoy your pie/cake with a nice dollop of whipped cream, ice cream or lemon sauce.

Provided by Pat Duran

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 9

1 c granulated sugar
1 tsp baking soda
2 large eggs, beaten
1/4 c melted margarine
1/2 c walnuts, chopped
1 c all purpose flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/3 c apple slices, peeled and cored

Steps:

  • 1. Preheat oven to 350^. Spray a 9 or 10 inch pie pan. Set aside.
  • 2. Mix all ingredients together ,except apples. Fold apples gently into batter, so you do not break up the slices.
  • 3. Pour into prepared pan and spread evenly. Bake for 30-40 minutes. Do tthe toothpick test. Cool or serve warm with a dollop of whipped cream or ice cream.

APPLE PIE CAKE



Apple Pie Cake image

Craving some cake, but still hungry for pie? This fruity dessert combines the best of both worlds, with apple-pie goodness blended into a moist sheet cake.

Provided by Bree Hester

Categories     Breakfast

Time 1h35m

Yield 12

Number Of Ingredients 12

1 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter, cut into small pieces
6 apples, peeled, thinly sliced
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/3 cups water
1/3 cup oil
3 eggs

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.
  • In a large bowl, gently stir together Apple Mixture ingredients; set aside.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Arrange apple mixture evenly over cake batter and sprinkle with Topping.
  • Bake 45 to 50 minutes. Cool completely, about 2 hours.

Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 36 g, TransFat 0 g

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