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apple cake?

post #1 of 13
Thread Starter 
I want to make a barrel of apples cake for Thanksgiving in 2 weeks and I was thinking an apple cake would be perfect for this. Does anyone have a good recipe? And what could I use for filling?
post #2 of 13
I just recently tried this recipe that I found on here. I used applesauce instead of the pumpkin and left out the nutmeg. It tasted great! I used caramel for the filling.

Pumpkin Spice Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz canned pumpkin
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Tbsp vanilla or almond extract
5 whole eggs

Instructions

1. Preheat oven 350. Prepare your pans as you normally would.
2. Sift dry ingredients together into mixer bowl.
3. Add everything but eggs and mix just until combined.

Beat on high for 2 minutes, turn down mixer and add eggs,

return to high and beat for another 2 minutes.
4. Pour into pans and bake.
5. This recipe makes 10 cups of batter, but can be halved or

doubled (if your mixer can handle it).

Makes 2- 10" pans for approx 50 min
-----------------------------------------------------

Here is the thread where I found the recipe. Worth checking out. HTH


http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=654467&postdays=0&postorder=asc&highlight=wasc&&start=0
post #3 of 13
Thread Starter 
thanks, sounds yummy!
Would it be much different if I used regular flour instead?
post #4 of 13
You can substitute 3/4 cup of all purpose flour + 2 Tbs cornstarch for 1 cup of cake flour.
post #5 of 13
I use WASC using spice cake mix, and fold in 2 cups of chopped granny smith apples before baking.
post #6 of 13
I tried the one that was in the thread of "gourmet flavors", I thought it was very good.

Apple Pie Cake
1 yellow cake mix
1 t baking powder
3 egg whites -- whipped
20 oz can apple pie filling
1 T oil
1 t cinnamon
½ t lemon extract
¼ t nutmeg
post #7 of 13
Thread Starter 
sounds great! Thanks guys!

Bakemeacake78 - do you have a recipe for the caramel filling you used?
post #8 of 13
Sure! Here is the link for the caramel filling.


http://cakecentral.com/recipes/6851/thick-caramel-sauce-or-filling
post #9 of 13
Thread Starter 
thanks so much!
post #10 of 13
Me and my customers love the apple cake recipe from smitten kitchen's blog. It's kind of dense and very flavorful. Smells great, and don't try to substitute apple juice or cider for the orange juice, for some reason it really does make a difference and brings a more pronounced fruit flavor, not citrus-ey at all tho.
I have never frosted it, just served as a pound/bundt cake, but it would probably be great with a spiced buttercream and caramel filling. To stack the layers just make sure you cut the apple smaller than the recipe photo, the link is below...

http://smittenkitchen.com/2008/09/moms-apple-cake/

6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.
Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
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Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
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post #11 of 13
Thread Starter 
oh wow, that sounds great! I gotta try that one. That picture looks so good. Kinda neat that it has orange juice in it, that's what makes me really want to try it
post #12 of 13
Quote:
Originally Posted by bakemeacake78 View Post

I just recently tried this recipe that I found on here. I used applesauce instead of the pumpkin and left out the nutmeg. It tasted great! I used caramel for the filling.

Pumpkin Spice Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz canned pumpkin
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Tbsp vanilla or almond extract
5 whole eggs

Instructions

1. Preheat oven 350. Prepare your pans as you normally would.
2. Sift dry ingredients together into mixer bowl.
3. Add everything but eggs and mix just until combined.

Beat on high for 2 minutes, turn down mixer and add eggs,

return to high and beat for another 2 minutes.
4. Pour into pans and bake.
5. This recipe makes 10 cups of batter, but can be halved or

doubled (if your mixer can handle it).

Makes 2- 10" pans for approx 50 min
-----------------------------------------------------

Here is the thread where I found the recipe. Worth checking out. HTH


http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=654467&postdays=0&postorder=asc&highlight=wasc&&start=0

 

 

Quote:
Originally Posted by bakemeacake78 View Post

I just recently tried this recipe that I found on here. I used applesauce instead of the pumpkin and left out the nutmeg. It tasted great! I used caramel for the filling.

Pumpkin Spice Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz canned pumpkin
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Tbsp vanilla or almond extract
5 whole eggs

Instructions

1. Preheat oven 350. Prepare your pans as you normally would.
2. Sift dry ingredients together into mixer bowl.
3. Add everything but eggs and mix just until combined.

Beat on high for 2 minutes, turn down mixer and add eggs,

return to high and beat for another 2 minutes.
4. Pour into pans and bake.
5. This recipe makes 10 cups of batter, but can be halved or

doubled (if your mixer can handle it).

Makes 2- 10" pans for approx 50 min
-----------------------------------------------------

Here is the thread where I found the recipe. Worth checking out. HTH


http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=654467&postdays=0&postorder=asc&highlight=wasc&&start=0

 

I made this recipe as a trial for an apple walnut  wedding cake in a few months.  It turned out like a pudding; didn't brown on top at all.!  I'm not sure what happened, but I made one-third the recipe (using calculator)  to make a small layer.   I also baked it at 340 as I do with my other WASC cakes.

 

I checked the thread you quoted which was for a white scratch cake.  That recipe called for sour cream, as most WASC cakes do.   I guess you substituted the applesauce (or pumpkin) for it.  In other apple recipes, I see they have used baking soda, not baking powder.  With a glass of milk, this was quite good, but what I made would never pass for cake. icon_redface.gif

 

I think I will try the WASC using spice cake mix with diced apples as another reply suggested. 

2Sweetz
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2Sweetz
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post #13 of 13

Okay....My baking powder was out of date!!icon_lol.gif  I tried to delete this post about my bad experience, but couldn't.  I think I'll try it again since I really like using applesauce instead of having to grate or dice fresh apples.

2Sweetz
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