Val...Fresh Apple Cake with Cream Cheese Frosting

[Linda in MO]

Sorry it took me so long to get it typed in! I've been wanting to get it into MC for a while now, so thanks for the shove. I was drawn to this recipe because it only calls for 1/2 cup of oil and most other apple cake recipes call for 1 to 1 1/2 cups of oil! I cut the recipe in half and just baked it in a round cake pan (8 inch, I think). So I cut the frosting recipe in half too, but it made a little too much frosting. Any other notes I have are at the bottom.

* Exported from MasterCook *

Fresh Apple Cake with Cream Cheese Frosting

Recipe By :Hometown Cooking, Oct. '99, pg. 21
Serving Size : 0 Preparation Time :0:00
Categories : Cake , Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups finely chopped, peeled cooking apples (such as Golden Delicious, Rome, Granny Smith, Jonathan or Newtown Pippin)
2 cups sugar
1/2 cup oil
2 beaten eggs
2 t. vanilla
2 cups all-purpose flour
2 t. baking powder
2 t. cinnamon
1 t. salt
1/2 t. baking soda
1 cup walnuts -- optional (I didn't use)
Cream Cheese Frosting:
8 oz. cream cheese -- softened (I use light)
1 T. milk -- approx., may need more
1 t. vanilla -- (1-2 t.)
4 cups powderd sugar -- sift if desired

Grease and flour two 8 or 9 inch round baking pans or a 9x13 baking pan.

Combine apples and sugar. Add oil, eggs, and vanilla.

Combine flour, baking powder, cinnamon, salt, and soda. Add to apple mixture; stir just until combined.

Stir in nuts, if using.

Pour into prepared pans. Bake at 350 for 30-35 minutes (about 35 min. for a 9x13 pan).

Cool layers in pans on racks 10 minutes. Remove from pans (leave 9x13 cake in pan). Cool completely.

Frost with Cream Cheese Frosting.


NOTES : I added nutmeg to the cake and I didn't chop my apples very finely. I like to have apple chunks. And I think I used Granny Smith apples. I also drizzled the frosting with a little fat-free caramel ice cream topping. The frosting recipe I used above is from Betty Crocker and not the one listed with the recipe. It makes a lot of frosting, so you might want to cut the recipe down a bit if you're not making a layer cake.

Here are the 2 frosting recipes they listed with the cake:

Cream Cheese-Caramel Frosting:
Beat one 3 oz. pkg. softened cream cheese and 1/4 cup butter until light and fluffy. Beat in 1/3 cup caramel ice cream topping. Gradually beat in 2 cups sifted powdered sugar. Beat in 2 1/4 cups additional sifted powdered sugar to reach spreading consistency. Makes 2 1/4 cups

Simple Icing for 9x13 cake:
In a medium saucepan combine 1/2 cup sugar, 1/4 cup evaporated milk, 2 T. butter, 1 t. vanilla, and dash of salt. Bring to boiling. Boil for 2 minutes. Remove from heat. If necessary, beat with an electric mixer until smooth. Cool slightly. Drizzle on cake.

[Terri-Lynn]

I'm not Val, but this looks great, thanks so much for posting!!

Terri

[pilgrim719]

This cake looks really great! Thanks for posting the recipe! I wish I had checked the boards sooner and seen it, I was planning to make an apple cake today and ended up making an Apple Gingerbread recipe. It's yummy though :)

Kari

[valchemist]

yummy! this will be on the menu soon. thanks for posting, Linda.

I will post a review here when I make it. That will drag the thread to the top for those who miss it this time around. :)

val

[valchemist]

hmmm. I wonder how that caramel cream cheese topping would be -- looks good! any reason you didn't use that one, Linda?

[Linda in MO]

Oh, I guess the only reason I didn't use that frosting recipe was because it calls for butter and the recipe I normally use doesn't call for butter and uses more cream cheese. I did like the caramel sauce idea though, so I just drizzled some on at the last minute when I realized I had some in the fridge. Hope you like the cake and let us know which frosting you use. The simple icing sounds good to me, too. Maybe I will try that one next.

[valchemist]

Linda,

I plan to make the caramel cream cheese frosting and I'd like your opinion on something...

I have an open jar of butterscotch topping and an open jar of dulce de leche topping. I don't feel like buying another jar of topping only to have half leftover! Which of the two open jars would you use if you were me?

Val

[valchemist]

I see you are out there, so i am bumping...

[Linda in MO]

Oh gosh, I'm not sure how to answer this one. I've never had dulce de leche anything. Does it taste like caramel? If so, I would just use it. I don't think you could really go wrong with butterscotch though either. Sorry, I'm not much help. :rolleyes:

[Linda in MO]

Originally posted by valchemist
I see you are out there, so i am bumping...

I think we were posting at the same time. ;)

[valchemist]

ok. I think you are right that either would work. I think the Dulce de Leche is more like caramel, so I will go with that. I'll probably make the cake over the weekend.

[Melanie G.]

Originally posted by valchemist

I have an open jar of butterscotch topping and an open jar of dulce de leche topping. I don't feel like buying another jar of topping only to have half leftover! Which of the two open jars would you use if you were me?

Val - I would use the dulce de leche. The flavor is usually much richer. I'm a huge carmel fan, and LOVE dulce de leche.

As a side note for anyone wanting to buy dulce de leche:
If you ever want a real treat, try the dulce de leche from Williams-Sonoma. It's $8, but recently they had it on sale for $5. I can never get a chance to use it for anything before I inhale the jar
The brand is La Salamandra (cannot find on WS website today, but can also get at cooking.com)

http://www.salamandra.com.ar/english/index.html
http://www.salamandra.com.ar/english/productos/dulce.htm
http://www.cooking.com/products/shprodde.asp?SKU=168881

I live close to Mexico, so if I ever make a trip down there, I ALWAYS search for the local grocery stores (eg. Gigante) and buy the largest jar I can of any brand dulce de leche in stock. It's always good and dirt cheap ($2 - $4 for up to 32 oz jars!). Remember to add this to your list if ever traveling to Mexico!

Or, if you are really desperate. . .Smuckers, yes Smuckers now has a dulce de leche. I found it here in Southern California, but could not locate it when I was visiting family in Michigan. Possibly a region offering by Smuckers?

More than you all wanted to read on this topic. . .:o

[pilgrim719]

Originally posted by Melanie G.

Smuckers, yes Smuckers now has a dulce de leche. I found it here in Southern California, but could not locate it when I was visiting family in Michigan. Possibly a region offering by Smuckers?


We have the Smuckers dulce de leche here in MA too. I haven't tried it yet but I've seen it at the stores, and I think that's the brand Val has that she's considering using.

BTW, I just made this cake this morning. I cut the recipe in half and made cupcakes out of it. I got 8 cupcakes, but I filled the cupcake papers up to the top so you'd probably get more if you made normal size ones. I also made the caramel-cream cheese frosting and I'm looking forward to trying this tonight for dessert. The cake sure made my house smell wonderful while it was baking! :)

Kari

[pilgrim719]

This cake is soooo good! It's very moist and has a great apple/cinnamon flavor. I used Ginger Gold apples and also added nutmeg and a little extra cinnamon to the batter and it came out great. As I said before I made a half-recipe and got 8 good-sized cupcakes out of it. I made the Cream Cheese-Caramel Frosting to go with it and I must say the frosting is amazing! So creamy and has a great flavor! I love cream cheese frosting to begin with, but the caramel in it really makes this different. There's not a strong caramel flavor, but enough so you notice it. One change I made to the frosting was to use the whole 8 oz block of cream cheese instead of just the 3 oz called for in the recipe. I tasted the frosting after the 3 oz and didn't feel there was enough of a cream cheese flavor so I added the rest. The frosting is easy to adjust to your own personal taste. It really complimented the cake well and DF loved it and said it would go well with a lot of other cakes too. I agree and will definitely make both the cake and the frosting again. Thanks so much for posting this recipe Linda! :D

Kari

[KimKelly]

Thanks for posting that! I loved that magazine and was bummed when they stopped printing. I have no use for "Ladies Home Journal" that the rest of my subscription was replaced with.

In anycase... I've got the reicpe printed and it's on my list for this week!

Kim

[pammy]

Mmmmm. This looks good, but even though it has less oil than most other apple cakes, a half cup still makes me a little nervous:o. What do you guys think about subbing a half cup of buttermilk or plain yogurt for the oil? I have had much success with that in the past, and it would lower the fat content to almost nil (except for the couple of grams per serving for the eggs in the recipe). This way, I could really justify making that wonderful looking cream cheese/caramel frosting. :D

[HejazSunKat]

Originally posted by Melanie G.


Val - I would use the dulce de leche. The flavor is usually much richer. I'm a huge carmel fan, and LOVE dulce de leche.


Showing my ignorance here...what is this? I've never heard of it. :confused:

[wallycat]

I've been dying to try an apple cake...but 2 cups of sugar seems outrageous :eek: :eek: :rolleyes:

If anyone has a recipe that uses MUCH less, please post :o :D

Dulce la leche is "sweet milk" or caramel....no??

[pilgrim719]

Originally posted by pammy
Mmmmm. This looks good, but even though it has less oil than most other apple cakes, a half cup still makes me a little nervous:o. What do you guys think about subbing a half cup of buttermilk or plain yogurt for the oil? I have had much success with that in the past, and it would lower the fat content to almost nil (except for the couple of grams per serving for the eggs in the recipe). This way, I could really justify making that wonderful looking cream cheese/caramel frosting. :D

Thanks for reminding me pammy, I completely forgot to mention my other change! I subbed an equal amount of unsweetened applesauce for the oil in the cake recipe. I have done this successfully with other recipes in the past and figured it should definitely not have a negative effect on the flavor of this cake -- it's an apple cake after all :p Anyway, having never tried the recipe with the oil I can't make a comparison, but I can say that my cake came out very tasty with the applesauce. I also used 1/3 less fat cream cheese in the frosting and it tastes great as well. Hope this helps! :)

Kari

[pilgrim719]

Originally posted by wallycat
I've been dying to try an apple cake...but 2 cups of sugar seems outrageous :eek: :eek: :rolleyes:



I'm not really sure about this, but I would think that the amount of sugar you use in any apple recipe would be varied to compensate for the variety of apples you use. If you use a tart apple you'd want more sugar than if you used a sweeter variety. So you could probably reduce the sugar in the recipe Linda posted to suit your own tastes.

Kari

[Melanie G.]

This cake sound wonderful; I cannot wait to try it! Thank you all for your great reviews. Now, I need to get some dulce de leche for the recipe!


HejazSunKat -

Here's a description of the dulce de leche that I usually buy:


La Salamandra Dulce de Leche

"Very thick, rich and creamy, this silky smooth concoction has a deep, dark caramel flavor, but is not too sweet.

Dulce de Leche is a traditional dairy product - the name means "milk sweet" - from Argentina, where it is used as a topping for ice cream or fresh fruit, like bananas, as a filling for cakes and cookies, or as a simply decadent spread for toast.

La Salamandra, a dairy farm located near Buenos Aires, raises cows and buffalo; they use the buffalo milk for mozzarella and the cow milk for cheese and Dulce de Leche.

On their way to becoming certified organic, La Salamandra allows their animals to graze on pastureland all day, so their milk is rich and of the highest quality. The fresh cow's milk is taken directly from the dairy to the "dulceria", where it is cooked with sugar in giant cauldrons.

Since La Salamandra does not make butter, the milk they use is whole, and it produces a remarkably rich Dulce.

Thick and intensely flavored, it should be slightly warmed to make it pourable, for topping ice cream. It makes a great flavoring for crème brûlée, rice pudding, bread pudding, crème anglaise, and ice cream. We also definitely recommend eating it straight from the jar – divinely self-indulgent. "

Sorry, this is web advertising for this, but I definitely agree that eating this straight from the jar is the best!! :D

[Linda in MO]

Yay, Keri! I'm glad the cake was a success for you. And thanks for letting us know that the applesauce worked. Did you drain it? I'm not usually a fan of using applesauce to replace fat, but I might have to try it to compare.

Kim, I was soooo disappointed when they stopped making Hometown Cooking! :( I have almost all of the magazines except for about 4 and I've been trying to find them on ebay. Not having much luck though. FYI, I called them and had them send me Midwest Living instead of LHJ.

wallycat, 2 cups of sugar in a cake this size is pretty typical. I bet you could easily get away with 1 1/2 cups. I probably didn't use quite the full amount when I made it. I think sugar acts as a tenderizer in baked goods though, so don't cut it back too far. Let us know if you try it.

[pammy]

Thanks for posting about the applesauce, Kari. I might just make this to take into the office on Monday, and will go ahead with my planned subs, will let you all know how it turns out.

Wallycat, how about using 1 C. granulated and a 1/2 C. brown sugar? I might try it that way. For some reason, brown sugar seems sweeter to me, so I have cut back on the granulated sugar in recipes that call for both with good results.

[wallycat]

I found an apple cake recipe on epicurious that I may try--calls for 1-1/2 cups and I'll cut back a lot on that and see what monster I create. If it's good, I'll post (with my changes :D )
Thanks all for the suggestions.

[pilgrim719]

Originally posted by Linda in MO
Yay, Keri! I'm glad the cake was a success for you. And thanks for letting us know that the applesauce worked. Did you drain it? I'm not usually a fan of using applesauce to replace fat, but I might have to try it to compare.


No I didn't drain my applesauce this time. I usually do if it looks too liquidy, but I opened a new jar yesterday and it seemed pretty thick already so I didn't bother. Let me know if you try the cake again with the applesauce sub and how it compares. I'd hate to think I'm missing out on an even better tasting cake, although based on what I had for dessert last night I don't see how that could be possible! :D

Kari

[valchemist]

I made this today and it is great!

I used 4 (or 5?) medium sized ginger golds and I cut them up pretty small. would do that again. makes the cake hold together better, IMO. I baked it in a 13x9. I made the caramel frosting using smuckers brand dulce de leche. would definitely use that again -- lots more flavorful and richer than caramel. I used 4 oz of low fat cream cheese (because I happened to have half a bar leftover from something). I didn't use 4 1/4 cups of powdered sugar. I used about 1 box (3 3/4 cups I think). The frosting was great. The recipe makes too much frosting if you are just doing the top of a 13x9. But it would be a good amount for a layer cake.

thanks for sharing the recipe, linda!

[Linda in MO]

Oh, I'm so glad you liked the cake Val! I'm curious, did you use the oil or applesauce?

[valchemist]

I used the oil.

And, by the way, I mixed this all up by hand because of the apple pieces. it was quite easy to do by hand. just be sure you beat the egg up well before adding it.

[Kristine]

Yum! This cake was delicious. I had the urge to bake something last night, and this recipe caught my eye. I didn't make any modifications to the recipe, though I did use whatever apples I had in my fridge (Southern Rose, Fuji, Pink Lady). I cut the recipe in half and baked it in an 8x8 square dish. Didn't have any cream cheese (or enough powdered sugar), so we ate it sans frosting. It was great!

I'll definitely be making this one again. :)

[suzannel]

I tried this over the weekend, and it was great and very easy! The only changes I made were to use egg beaters instead of an egg, and also used a 50/50 mix of sugar and splenda. It was very good!

[Linda in MO]

I had some Jonathan apples that I needed to use, so I made this cake again yesterday but I iced it with the simple icing. YUM! I made 1 1/2 batch of the icing (didn't increase the butter though) because I had to open a big can of evap. milk to make this, so I figured what the heck. I think just the one batch would have been enough though. It tasted just like the apple cake that a local restaurant used to serve until they closed down.

I made the cake with a little less sugar, 1 t. cassia cinnamon, 1 t. vietnamese cinnamon, and 1/2 t. fresh grated nutmeg. Also, here's one other little thing that I do. I let my apples sit in the sugar a while before I mix all of the other ingredients into it. I know it was discussed on another thread that the batter was so thick that it couldn't be poured. This dissolves some of the sugar and makes the apples juicy and then the batter is pourable.
OMG, in re-reading the recipe, I'm pretty sure I left out the baking soda yesterday! :eek: Oh, well it turned out great anyway.

Here's the icing...
Simple Icing for 9x13 cake:
In a medium saucepan combine 1/2 cup sugar, 1/4 cup evaporated milk, 2 T. butter, 1 t. vanilla, and dash of salt. Bring to boiling. Boil for 2 minutes. Remove from heat. If necessary, beat with an electric mixer until smooth. Cool slightly. Drizzle on cake.

[valchemist]

I made CL's Cinnamon-Apple Coffeecake yesterday. It has received such good reviews on the BB. I think it is very good. But I must say that, in my opinion, Linda's Fresh Apple Cake is even better. The batter of the Cinnamon-Apple Coffeecake needed a bit more spices, I thought. And although both cakes were very moist, I liked the texture of Linda's cake a little better.

But again, both were great!

[Mamasue]

Thank you Linda. I made this recipe Yesterday as Kari did...cupcake style with caramel cream cheese frosting. DH's aunt from Maryland is here visiting and I served as dessert. Everyone loved them and his two aunts took some home. Its a keeper and a favorite in my MC.

[Canice]

I made this yesterday, halving the recipe and baking it in one round (thought it was 8" but maybe it's 9") pan. It came out only about 3/4" tall - is that right? :confused: Or should I not have halved the baking soda? If I made it right, then I'm thinking that next time I'd make the whole recipe and bake it in one 8" square Pyrex. And there definitely will be a next time, because DBF loved this cake! Anyhow, how tall was your cake?

[Kristine]

My cake didn't rise much either, but it was delicious nonetheless. I may have to make this again this weekend, as my family has been hankering me do make it again! :)

[Linda in MO]

Canice, it's not a very tall cake, but mine was definitely taller than 3/4 of an inch. Not sure what happened? Glad it tasted good though. :)

[valchemist]

I don't recall that mine was "short." I don't know how tall it was, but it was definitely not out of the ordinary or I would have noticed it.

[Canice]

Very strange. I made another half-batch last night and attempted to make cupcakes but the batter just ran over the pan and didn't rise. I'll give it another shot with the full recipe.

[RUSTYSMOM]

I have this in the oven now. Can't wait. I reduced sugar to 1 1/2 cups and substituted 1/4 c buttermilk and 1/4 c oil for the 1/2 cup oil. I will let you know how it comes out.

[RUSTYSMOM]

WOW - I made this yesterday it was sooo good!! I did reduce the oil to 1/4 cup and used 1/4 cup buttermilk. I also used 1 1/2 cups sugar. I did not use nuts.

The caramel frosting was awesome!!!!

I cannot believe how easy it was!! Thank you so much Linda for sharing. This is a definate repeater!

p.s. any chance anyone has nutritional info on this one?? (Not that it would deter me from making it again - this is worth every calorie and gram of fat)

[valchemist]

Here it is with the changes and assuming 16 servings.


* Exported from MasterCook *

Fresh Apple Cake with Cream Cheese Frosting - Light

Recipe By : posted by Linda in MO
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cake:
4 cups chopped apples (such as Golden Delicious,
Rome, Granny Smith, Jonathan or Newtown
Pippin) -- peeled
1 1/2 c sugar
1/4 c buttermilk
1/4 c oil
2 beaten eggs
2 tsps vanilla
2 cups all-purpose flour
2 tsps baking powder
1/4 tsp nutmeg
2 tsps cinnamon
1 tsp salt
1/2 tsp baking soda
Cream Cheese-Caramel Frosting:
3 oz light cream cheese -- softened
1/4 c butter
1/3 cup caramel ice cream topping
4 1/4 c powdered sugar

Grease and flour two 8 or 9 inch round baking pans or a 9x13 baking pan.

Combine apples and sugar. Add oil, eggs, and vanilla. Combine flour, baking powder, cinnamon, salt, and soda. Add to apple mixture; stir just until combined. Pour into prepared pans. Bake at 350 for 30-35 minutes (about 35 min. for a 9x13 pan).

Cool layers in pans on racks 10 minutes. Remove from pans (leave 9x13 cake in pan). Cool completely.

Frost with Cream Cheese Frosting.

Cream Cheese-Caramel Frosting:
Beat one 3 oz. pkg. softened cream cheese and 1/4 cup butter until light and fluffy. Beat in 1/3 cup caramel ice cream topping. Gradually beat in 2 cups sifted powdered sugar. Beat in 2 1/4 cups additional sifted powdered sugar to reach spreading consistency. Makes 2 1/4 cups

Source:
"Hometown Cooking"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 369 Calories; 8g Fat (19.4% calories from fat); 3g Protein; 73g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 328mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 3 1/2 Other Carbohydrates.

[RUSTYSMOM]

Val - thank you so much - I really appreciate it. The nutrional info is not bad! Thanks again.

[RUSTYSMOM]

I forgot!! I also used 1 egg and 2 egg whites in the cake. In the frosting I used 4oz low fat Cream Cheese and 4 oz light butter.

[valchemist]

here it is...


* Exported from MasterCook *

Fresh Apple Cake with Cream Cheese Frosting - Light

Recipe By : posted by Linda in MO
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cake:
4 cups chopped apples (such as Golden Delicious,
Rome, Granny Smith, Jonathan or Newtown
Pippin) -- peeled
1 1/2 c sugar
1/4 c buttermilk
1/4 c oil
2 egg whites
1 beaten eggs
2 tsps vanilla
2 cups all-purpose flour
2 tsps baking powder
1/4 tsp nutmeg
2 tsps cinnamon
1 tsp salt
1/2 tsp baking soda
Cream Cheese-Caramel Frosting:
4 ozs light cream cheese -- softened
4 ozs light butter
1/3 cup caramel ice cream topping
4 1/4 c powdered sugar

Grease and flour two 8 or 9 inch round baking pans or a 9x13 baking pan.

Combine apples and sugar. Add oil, eggs, and vanilla. Combine flour, baking powder, cinnamon, salt, and soda. Add to apple mixture; stir just until combined. Pour into prepared pans. Bake at 350 for 30-35 minutes (about 35 min. for a 9x13 pan).

Cool layers in pans on racks 10 minutes. Remove from pans (leave 9x13 cake in pan). Cool completely.

Frost with Cream Cheese Frosting.

Cream Cheese-Caramel Frosting:
Beat one 3 oz. pkg. softened cream cheese and 1/4 cup butter until light and fluffy. Beat in 1/3 cup caramel ice cream topping. Gradually beat in 2 cups sifted powdered sugar. Beat in 2 1/4 cups additional sifted powdered sugar to reach spreading consistency. Makes 2 1/4 cups

Source:
"Hometown Cooking"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 371 Calories; 8g Fat (19.6% calories from fat); 4g Protein; 73g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 348mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 3 1/2 Other Carbohydrates.

[RUSTYSMOM]

Thank you so much Val- you are so kind.

[valchemist]

no problem. thanks for the lightening tips! now I have them in my mastercook for next time I make the cake.

[Linda in MO]

Canice, sorry you're having so many problems with this cake. I don't think it's because you're cutting the recipe in half though. Are your baking soda and baking powder fresh?

RUSTYSMOM, thanks for the tips. I'll have to try it your way next time.

[BlueMoose]

Would it be ok if I made this a day ahead of time?

[Linda in MO]

I don't see why not. You might want to store it in the fridge if you use the cream cheese frosting though. Although, I think the first time I made this, I just left it on the counter and it was fine. Hope you enjoy it.

[valchemist]

I wonder what the rule on that is. I recall leaving my cake out on the counter too, even though I used the cream cheese icing. it was fine.

Are you "supposed" to refrigerate cakes with cream cheese icing?

[ErinM]

Originally posted by valchemist

Are you "supposed" to refrigerate cakes with cream cheese icing?

For that matter, are you supposed to refridgerate anything with dairy products in it, like yogurt or sour cream? Even if it gets baked first?

I made a blueberry coffeecake...it was very good, except that after a few days it molded! Now, me, having the iron stomach I apparently do, ate a piece:o , thought it was a little off, but couldn't decide why, figured it was just my tastebuds or something...:eek: Should I have stored that in the fridge?

[ISAIAH30_18]

I made this cake last night and it was wonderful!!!! I used Granny Smith apples and used 1 1/2 t. cinnamon and 1/2 t. nutmeg, cut the sugar by 1/2 cup....otherwise followed the original recipe.

Will be repeating this one for sure!!!

[ChristineB]

I am making this delicious sounding recipe tonight for my CL supper club tomorrow night. I will report back to let you know what everyone thought about it. Thanks for the recipe!!

Christine

[ChristineB]

This recipe is a must try! I served it TWICE this weekend and got RAVE reviews. The first time was on Friday night at CL Supperclub get together and everyone loved it. Two people had seconds! Here are some of the compliments that I got "amazing", "you've outdone yourself","I need this recipe" & "beautiful cake." And then I made the cake again for my Grandma's 82nd Birthday Party. And once again it got great reviews. The other two (store bought cakes) weren't even cut! I felt like the belle of the ball with all of the compliments;)

I only made one change to the recipe which was adding more cream cheese to the frosting than the recipe called for and I drizzled caramel sauce on the top of the cake for decoration. Oh I also changed the name a little bit--I called it Cinnamon Apple Cake with Caramel Cream Cheese Frosting.


Thanks BB for yet another wonderful recipe!!!!! If you haven't tried this recipe--you must do so soon!!
Christine

[ourthreegirls]

Had to revive this one....I made this today and all I can say is YUM-MY! Man is it good. I made it with all applesauce instead of oil and used the caramel cream cheese frosting (with Smucker's FF caramel sundae stuff). A definite keeper. DH is a HUGE fan of CL's cinnamon apple cake, so he is a tough sell on ANYTHING else that has apples in it. But the jury's still out with him....

Jennifer

[beckms]

Just wanted to revive this thread so I could add my raves!!! I made this cake last night to bring to work today for a birthday, and it was great! I made it in a 9x13 and used the cream cheese caramel frosting and drizzled caramel sauce on top.

YUM!!!!!

[Hoodone]

Are you new posters using the "original" 1/2 cup oil recipe or the lightened 1/4 cup oil, 1/4 cup buttermilk recipe. I'm interested in making this, but want to know which version I should try. Thanks!

[beckms]

I used the original recipe with the oil. But since people have had so much luck with the lightened versions, that's what I'll try next time I make it.

So good!

[Linda in MO]

I've been wanting to try this cake with shredded carrots. What do you all think?

[valchemist]

I bet it would be great with shredded carrots. let us know if you try it!

[Pat]

I made this last fall and usually do not repeat desserts as there are so many to try unless someone requests one. My youngest DD asked for this for her birthday in January. She was traveling from NC to KY for her birthday. I made the cake for the weekend of the 18th; we had a snow storm and she could not come; I shared it with others. The next weekend I prepared again and NC had a storm and she could not come. Finally, the weekend of Feb. 1, she made it and we repeated her requested menu again. She had requested the entrie meal from meat, sides, salads, and dessert. My other DD said that she thought the cake I made for Feb. 1 was the best yet. Well, with all that practice, I should have gotten better. Whew! Am I glad to be finished with that menu for a while!

I must say that it is a really good cake as I still like it but I didn't eat much as I gave a lot away each time.

[Linda in MO]

Originally posted by valchemist
I bet it would be great with shredded carrots. let us know if you try it!

Well, I made this into a carrot cake and it was wonderful! Carrot cake is my husband's favorite, so I baked this for him on Valentine's Day. I cut the recipe in half, since it was an experiment. It tasted very much like the Betty Crocker recipe I usually make, but with half the oil. The texture is very light, very moist, and very tender--not heavy or oily like carrot cake can be sometimes. Next time I think I will experiment further and sub. 1/2 the oil with buttermilk, like Rustysmom suggested. I cut the sugar by 1/4th also, so I used 3/4 cup sugar (for a 1/2 recipe) instead of 1 cup. I iced it with 3 oz. of softened light cream cheese, approx. 1 1/2 cups powdered sugar, 1 t. vanilla, and enough milk to make it spreadable. Also, I used my salad shooter to shred the carrots and just shot the shreds straight into the measuring cup. I didn't pack them down much, because I didn't want the cake to be soggy with carrots.

[greysangel]

Just bumping this up because I finally got around to making it! I didn't have any but DH proclaimed it fantastic. He said he prefered it to the cream cheese CL one that up to this point was his favorite. I think my oven runs cooler because I halved the recipe and it took a lot longer to bake than 35...mine was closer to 50.

Thank you Linda! I would be interested in playing around to try and lighten it as well.. but like you said it's very moist without being/looking oily/greasy.

JeAnne

[Pony]

I made this over the weekend for a bbq. It was very simple to make and tasted like fall.

I baked it in a 9x13 and was worried I did not have enough batter at first, but it was perfect. I used 1/2 granny smith and 1/2 golden delicious. I'm glad I did the mix b/c the GS would have been a little too much for my taste buds. I also let the apples sit with the sugar (used a little less than 2 cups) for a bit like Linda suggested, made them really juicy! I chose the cream cheese icing and made ~3/4 of the recipe. It was sweet and might have been a little too much for the cake, well that is what DH said. I love love cream cheese icing, so I didn't mind it, but it did sometimes overpower the apple flavor. Overall, this was a hit and I would make again!

Thanks for posting.

Michelle

[Linda in MO]

Originally posted by Pony
I also let the apples sit with the sugar (used a little less than 2 cups) for a bit like Linda suggested, made them really juicy!
Glad it worked out for you! I only use 1 1/2 cups of sugar when I make it now and it works fine.

[Angelina]

I have a question about frosting! My problem is that I don't really like it much. Too sweet for me...and no wonder, considering there is a whole box of confectioner's sugar in it! :eek:

What exactly is the role of the sugar, besides sweetness? Is it possible to make a frosting just, let's say, with dulce de leche and cream cheese? Would it be unstable?

Also, would this cake be ok without frosting...maybe a THIN coating of confectioner's sugar?

Angela

[jphilg]

Late review here....I just made this for a going away party and it was the apple cake of my dreams.

[doglady8]

Late review here....I just made this for a going away party and it was the apple cake of my dreams.


jphilg -
Did you frost it? I wonder if it would be tasty without the frosting?

[KimKelly]

I finally made this cake! I had printed the recipe when this thread first started, but it got "filed" and I never made it.

We loved it! I used the lightened recipe and did not frost the cake. My son, who doesn't really like cake said "That was awesome!". It will definitely not be forgotten again.

I think next time I may use a bit of whole wheat flour in place of some of the AP flour...

Kim

[Elisabeth13]

I know this is old news to most of you on here, but I just made this cake for the first time earlier this week. It really is fantastic! My dad has a bunch of apple trees in his yard, and had given us several boxes of his "less than perfect" apples for cooking and baking with, so I've been looking at all kinds of recipes. DBF made an apple wine last night with 10 pounds of our apples, and I used a few to make this - I'm so glad I did! I used applesauce in place of the oil and thought it worked perfectly. I made a half batch of the caramel-cream cheese frosting, and I would do that again...although the cake was so good, I would have eaten it sans-frosting as well. Thanks so much for sharing this recipe - I'll be using it often! :)

[Linda in MO]

I'm glad people are still enjoying this recipe! :)

[trisha]

Do you all think this would be a good cake to freeze? I am not great about figuring out what freezes well

Thanks
Trisha

[valchemist]

I think it would freeze well.