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Full Online Book HomeLearning KitchenFruit - Apple - Buttermilk Glazed Apple Cake
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Fruit - Apple -  Buttermilk Glazed Apple Cake Post by :aparent Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2004

Click below to download : Fruit - Apple - Buttermilk Glazed Apple Cake (Format : PDF)

Fruit - Apple - Buttermilk Glazed Apple Cake

1 1/2 cups sugar
1 1/4 cup canola or corn oil
3 eggs (room temperature)
1/2 cup apple or orange juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 Granny Smith apples peeled, cored and finely chopped
1/2 cup shredded coconut (optional) (I didn’t use)
1/2 cup chopped toasted walnuts (optional) *

Soaking Syrup:
1/2 cup buttermilk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla

Preheat oven to 325 Lightly grease and flour a 10 inch Bundt pan.

Place the sugar, oil, eggs, juice, vanilla, flour, baking soda, cinnamon and salt in a bowl. With a mixer fitted with a paddle, mix until just combined. Don’t over mix. Batter will be thick and gooey.
Scrape down sides of the bowl and add by hand the apples and coconut, if using and walnuts, if using. Mix until combined.

Place in the Bundt pan and bake until tester comes out clean about 50 to 60 minutes.
To make the soaking syrup: Place the buttermilk, sugar, butter and baking soda in a small saucepan and bring to boil over high heat. Take off heat and add the vanilla.

Cool the cake in the pan for 5 to 10 minutes then prick the surface of the cake with a toothpick (I used the cake tester) Brush the soaking syrup on the cake a little at a time, let it soak in and then brush on more. Cool the cake in the pan for another 15 minutes.

Remove cake from Bundt pan and invert on a platter. Brush the top and sides of cake with the Sugar Glaze (recipe below)

Use this glaze after the cake has been inverted on a platter.

Sugar Glaze:
2 cups of Powdered Sugar, sifted
1/3 cup of warm milk
1 teaspoon pure vanilla extract

In a small mixing bowl, mix until well combined. Brush over the top and sides of the warm cake.

*How to toast the walnuts: Preheat the oven to 300. On a rimmed cookie sheet, spread the nuts in a single layer. Bake until the nuts are lightly browned, about 15 to 20 minutes. Cool completely, before using.
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Fruit - Apple -  Butterscotch Apple Pecan Crisp Fruit - Apple - Butterscotch Apple Pecan Crisp

Fruit - Apple -  Butterscotch Apple Pecan Crisp
2 1/2 pounds apples -- peeled & chopped 1 pkg. butterscotch morsels -- (about 12 oz.) 1/4 C. brown sugar 1/4 C. flour 1/2 t. cinnamon Topping: 1/2 C. flour 1/4 C. brown sugar 1/4 C. butter 1 C. pecans -- chopped 3/4 C. quick oats Preheat oven to 375. Place apples in a 13x9x2-inch baking pan. In small bowl combine butterscotch morsels, brown sugar, flour and cinnamon; sprinkle over apples. Bake in oven for 20 minutes. Topping: In a medium bowl, combine flour and brown sugar, cut in butter until crumbly. Stir in pecans and oats; sprinkle over apple mixture.

Fruit - Apple -  Buttermilk-apple Coffee Cake Fruit - Apple - Buttermilk-apple Coffee Cake

Fruit - Apple -  Buttermilk-apple Coffee Cake
Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Coffee And Crumb Cake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1 1/2 cups thinly sliced peeled Granny Smith apples 3 tablespoons brown sugar 1 tablespoon lemon juice 1/2 teaspoon ground cinnamon 1 cup all-purpose flour 1/2 teaspoon baking soda 1/8 teaspoon salt 1/3 cup granulated sugar 2 tablespoons butter, softened 1 large egg 1/2 teaspoon almond extract 1 teaspoon vanilla extract 1/2 cup low-fat buttermilk cooking spray 2 tablespoons sliced almonds Glaze: 1/4 cup sifted powdered sugar 1 teaspoon low-fat buttermilk 1/4 teaspoon vanilla extract Preheat oven