ISO: Best apple cake recipe

[Mindy]

I am looking for your favorite apple cake recipies. I have made the honey apple torte before and I like that, but I was looking for your opinions on some others.

[mb]

our favorites are the honeyed apple torte (like you mention) and the cinnamon apple cake.

[Terrytx]

The one we like is Nutty Apple Spice Cake with Quick Butterscotch Sauce from CL/10/99.

[RUSTYSMOM]

Another delicious apple cake I made last fall was a Reader Recipe - I think it was called Jewish Apple Cake. It was fabulous - I brought it to work and everyone raved. I cannot recall which issue but I am happy to pursue if you are interested.

The best ever, imho, is the apple cake that was featured again recently on the back page - a Best Of recipe. I am so helpful here with all of these ideas and no good names!! SOrry.

P.s I also love the Honeyed APple Torte

[Mandy]

I would go for Cinnamon Apple Cake. We liked that even better than the Honeyed Apple Torte.

[patsyk]

Originally posted by Mandy
I would go for Cinnamon Apple Cake. We liked that even better than the Honeyed Apple Torte.

This is a BIG favorite with my family! My dh can't resist it whenever I make it... and not just for Rosh Hashanah! :p

[funnybone]

I love so many Apple cakes, but this one is good too. It's from Canadian Living:

Double Apple Cake

Applesauce makes this cake moist and low-fat. Decoratively arranged apple slices make it luscious to look at.


2 apples
2/3 cup packed brown sugar
1/4 cup butter, softened
1 egg
1/4 cup low-fat plain yogurt
1 tsp vanilla
1-2/3 cups sifted cake flour
1-1/2 tsp ginger
1-1/2 tsp baking powder
pinch salt
2/3 cup applesauce

TOPPING:

3 tbsp packed brown sugar
2 tsp water
1/2 tsp cinnamon

Preheat oven to 350 F.

Peel, core and thinly slice apples; set aside.

In bowl, beat sugar with butter until crumbly. Beat in egg. Beat in yogurt and vanilla.

Combine flour, ginger, baking powder, baking soda and salt; fold into butter mixture alternately with applesauce, making 3 additions of dry and 2 of wet. Spoon into lightly greased 9-inch springform pan. Arrange apples in overlapping concentric circles on top.

Topping: Combine sugar, water and cinnamon; brush over apples.

Bake in 350°F oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 5 minutes. Remove side of pan; let cool completely.

Nutritional Information: about 220 calories, 3 g protein, 6 g fat, 40 g carbohydrate.

[Mindy]

Is the cinnamon apple cake the one with the cream cheese from a couple years ago? I think I made it when the recipe was originally printed and I did something wrong. Maybe I'll try it again. I can always make both right!!

[funnybone]

Family Circle has some "all-time favorite apple desserts" if anyone is interested

All-Time Favorite Apple Desserts
By Julie Miltenberger

Savor the quintessential fall fruit with a bushel of delicious desserts, like a butterscotch apple cheesecake, cran-apple pie and more.

Streusel-Topped Apple Cake

Makes: 16 servings at 27¢ each.
Prep: 20 minutes.
Bake: at 350° for 50 minutes.

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/2 cup (1 stick) butter, at room temperature
1 1/4 cups sugar
3 eggs
1 container (8 ounces) apple cinnamon-flavored low-fat yogurt
1/3 cup apple juice
1 teaspoon vanilla
2 Granny Smith apples (1 pound), peeled, cored, coarsely chopped
1/2 cup chopped walnuts (optional)

Topping:
3/4 cup all-purpose flour
1/3 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, at room temperature
1/4 cup chopped walnuts (optional)

Heat oven to 350°. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.

Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg and cardamom in small bowl.

Beat butter and sugar in bowl on medium-high speed until smooth and creamy, 2 minutes. Beat in eggs, one at a time, beating well after each. Mix yogurt, apple juice and vanilla in small bowl. On low speed, alternately beat flour mixture and yogurt mixture into butter mixture, beginning and ending with flour. Stir in apples and walnuts. Spread into prepared pan.

Topping: Mix flour, sugar and cinnamon in bowl. Work butter in with fingers until pea-size pieces form. Add nuts. Sprinkle over batter.

Bake in 350* oven 50 minutes, or until cake tester inserted in center comes out clean. Remove pan to wire rack to cool. Serve slightly warm.

Nutrient Value Per Serving:
300 calories, 11 g fat (6 g saturated), 5 g protein, 46 g carbohydrate, 1 g fiber, 146 mg sodium, 66 mg cholesterol.


Brandied Apple Bundt Cake

Makes: 16 servings at 34¢ each
Prep: 25 minutes.
Bake: at 350° for about 50 minutes.

3 1/4 cups sifted cake flour (not self-rising)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup butter (1 stick), at room temperature
1 cup sugar
3 eggs
1/2 cup sour cream
1 cup applesauce
2 Golden Delicious apples (about 1 pound), peeled and cut into 1/4-inch square pieces

Syrup:
1/2 cup sugar
1/4 cup apple juice
1/3 cup brandy or calvados (apple brandy)

Glaze:
1 cup plus 2 tablespoons confectioners' sugar
2 tablespoons apple juice
Pinch ground nutmeg

Heat oven to 350°. Coat 10-inch Bundt pan with nonstick cooking spray.

Cake: Sift flour, baking powder, salt, baking soda, cinnamon, nutmeg and cloves into medium-size bowl.

Beat together butter and sugar in second medium-size bowl on medium-high speed until smooth and creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in sour cream and applesauce; mixture may look curdled. On low speed, slowly add flour mixture, beating until well blended. Gently fold in apple pieces. Scrape batter into prepared pan, smoothing top.

Bake in 350° oven for about 50 minutes or until cake tester inserted in center of cake comes out clean.

Syrup: Meanwhile, heat together sugar, apple juice and brandy in small saucepan over medium-low heat until sugar dissolves; do not boil. Remove from heat.

Remove cake from oven. Leave cake in pan; place pan on wire rack. Brush top of cake with half the brandy syrup. Let stand 10 minutes. Invert onto wire rack and remove pan; place rack over jelly-roll pan. Brush cake with remaining syrup; let cool completely.

Glaze: Mix sugar, juice and nutmeg in small bowl until smooth. Drizzle over cake. Let harden slightly.

Nutrient Value Per Serving: 300 calories, 9 g fat (5 g saturated), 3 g protein, 51 g carbohydrate, 1 g fiber, 190 mg sodium, 59 mg cholesterol.


Butterscotch Apple Cheesecake

Makes: 12 servings at 79¢ each.
Prep: 20 minutes.
Bake: at 325° for 1 hour.
Stand: 1 hour.
Cook: 10 minutes.
Stand: 1 hour.
Refrigerate: about 5 hours.

Crust:
1 1/3 cups graham cracker crumbs (from 10 rectangular boards)
1/4 cup packed light-brown sugar
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon ground cinnamon

Filling:
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1 1/2 pounds cream cheese, at room temperature
1 jar (about 12.25 ounces) butterscotch sauce
1/4 cup packed light-brown sugar
3 eggs
1/2 teaspoon vanilla
1 Gala or Red Delicious apple (about 1/2 pound), peeled, cored and finely diced

Topping:
2 tablespoons butter
2 Gala or Red Delicious apples (about 1 pound), peeled, cored and thinly sliced
1/2 cup packed light-brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup apple juice
2 tablespoons cornstarch

Crust: Mix crumbs, sugar, butter and cinnamon by hand in medium-size bowl or in food processor with on/off pulse motion until crumbs are evenly moistened. Cover your hand with plastic wrap, and press crumb mixture over bottom and 1 inch up sides of 9-inch springform pan. Wrap outside bottom and sides of pan with aluminum foil. Refrigerate until chilled, about 30 minutes.
Heat oven to 325°.

Filling: Mix together flour, cinnamon and nutmeg in small bowl. Beat cream cheese in medium-size bowl on medium speed until smooth. Add butterscotch sauce and brown sugar; beat until smooth. Add eggs, 1 at a time, beating well after each addition. On low speed, beat in the flour mixture and vanilla until smooth. Fold in diced apple.

Scrape filling into springform. Place larger baking pan on oven rack; place springform in larger pan. Add hot water to larger pan to come halfway up sides of springform pan.

Bake in 325° oven 1 hour. Turn oven off; prop oven door open slightly with wooden spoon. Let cake cool in water bath 1 hour. Transfer springform pan from water bath to wire rack to cool, about 1 hour. Refrigerate until chilled.

Topping: Melt butter in medium-size skillet over medium-high heat. Add sliced apples; saute 5 minutes or until slightly softened. Meanwhile, in small bowl, combine sugar, cinnamon, nutmeg and salt. Add sugar mixture to skillet; cook until sugar melts, 2 minutes. Whisk apple juice and cornstarch in small bowl. Add to skillet; cook, stirring occasionally, until thickened and caramel colored, 2 minutes. Pour onto cooled cake, spreading evenly to edges. Refrigerate until topping is cooled and set, about 2 hours.

To serve, remove side of pan. Slice cheesecake into wedges.

Nutrient Value Per Serving:
493 calories, 26 g fat (16 g saturated), 8 g protein, 60 g carbohydrate, 2 g fiber, 398 mg sodium, 126 mg cholesterol.


Cran-Apple Pie

Makes: 12 servings
at 33¢ each.
Prep: 1 hour.
Bake: at 425°
for 15 minutes, then 400* for 40 to 45 minutes.

1 cup fresh or frozen cranberries, chopped
1/2 cup apple juice
1/2 teaspoon grated orange rind
3 tablespoons plus 1/4 cup granulated sugar
1 recipe Double-Crust Pastry, prepared with cinnamon (recipe follows)
8 McIntosh apples (about 21/2 pounds)
1/2 cup packed light-brown sugar
3 tablespoons cornstarch
Pinch ground cinnamon
Pinch ground cloves
1 egg yolk
1 tablespoon milk
1 tablespoon granulated sugar, for sprinkling

Simmer cranberries, juice, rind and 3 tablespoons sugar in saucepan 12 minutes, until consistency of cranberry sauce. Let cool.

Heat oven to 425°.

On floured surface, roll half of pastry into 13-inch circle; pinch together any cracks around edges. Roll crust onto rolling pin; transfer to 9-inch pie plate. Smooth pastry over bottom and up sides of plate. Trim crust so it covers lip of plate.
Peel apples. Core; cut each apple into 8 slices, about 1/2 inch thick. Combine apple slices, remaining 1/4 cup granulated sugar, brown sugar, cornstarch, cinnamon and cloves in large bowl. Add cooled cranberry mixture and egg yolk; stir well to mix. Scrape into pie plate; spread apples, mounding high in center; do not compact them.

On floured surface, roll out remaining half of pastry to 13-inch circle. Drape over pie. Trim dough, leaving 3/4-inch overhang. Fold top crust under bottom crust; press to seal. Flute edge. Cut 10 vents in top. Brush crust with milk; sprinkle with sugar. Place on baking sheet.

Bake in 425° oven 15 minutes. Reduce to 400*. Bake 40 to 45 minutes, until golden brown. Remove to rack; cool at least 40 minutes.

Nutrient Value Per Serving:
351 calories, 18 g fat (8 g saturated), 8 g protein, 39 g carbohydrate, 2 g fiber, 216 mg sodium, 25 mg cholesterol.


Double-Crust Pastry

Makes: enough for double-crust 9-inch pie (12 servings) for $1.33.
Prep: 10 minutes.
Refrigerate: 30 minutes.

The pastry can be made ahead and refrigerated, well wrapped, for up to 2 days or frozen for up to 1 month. Thaw frozen dough in refrigerator overnight.

2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
OR: 1 teaspoon ground ginger plus 1/2 teaspoon ground white pepper
1/2 cup solid vegetable shortening, cut into pieces and chilled
1/3 cup butter, cut into pieces and chilled
1/3 cup plus 2 tablespoons cold water

Whisk together flour, salt and spice (use cinnamon version for Cran-Apple Pie) in medium-size bowl.

Using medium-size bowl and pastry blender or 2 knives, or in food processor with pulsing action, cut shortening into flour mixture until consistency of small peas. Cut in butter. Add water, a little at a time, tossing with a fork, until dough is moistened and holds together when pinched.

Turn dough out onto a sheet of plastic wrap; gently press into a ball. Cut ball in half; flatten each half into a disk. Wrap each disk with plastic wrap. Refrigerate for at least 30 minutes.

Nutrient Value Per Serving:
206 calories, 14 g fat (5 g saturated), 3 g protein, 18 g carbohydrate, 1 g fiber, 195 mg sodium, 14 mg cholesterol.



I'm sure we can find ways to lighten these up too!

[Mindy]

Ok! Who wants to tey and lighten the struessel topped apple cake posted above? It sounds yummy!

[JJeannette]

Mindy, it shouldn't be too hard----egg substitute for the 3 eggs, drained applesauce for the butter, leave the walnuts out of the cake. If you want to go a bit further, use whole wheat pastry flour in place of the regular flour to slightly increase the fiber count.

[RUSTYSMOM]

How about Christina's APple Torte - a reader recipe from last year (I think it was last year). I just remembered this one - it is excellent.

[Karen M]

I like the Cinnamon Apple Cake a lot.

DH loves this recipe (from his mother) that he grew up with. It is very good too.

Rosemary's Apple Cake

4 C. Sliced Apples
1 ½ C. White sugar
2 eggs, lightly beaten

Mix apples, eggs, and sugar well. Let stand for one hour.

Combine:
2 C. Flour
1 t. Baking soda
1 t. Cinnamon
2 t. baking powder
1 t. Salt
1 C. chopped nuts
1 C. raisins

Preheat oven to 325 degrees. Mix dry ingredients with the apple mixture until well blended. Place in greased and floured 9” x 13” pan. Bake at 325 degrees for 50-60 minutes.

[Lisa W]

Another vote for the Cinnamon Apple Cake!