Cakes - Apple cake using stewed apples recipes

Author: June Bradley  

Moist apple and cinnamon cake with stewed apples. This is a simple creamed cake recipe for Apple Crumble Cake that I use for my similar Rhubarb Crumble Cake.

Moist Apple and Cinnamon Cake Recipe

Moist Apple and Cinnamon Cake Recipe
Moist apple and cinnamon cake with stewed apples. Probably your new favorite apple traybake cake recipe.
Provided by: Adina
Total time: 105 minutes
Cook time: 75 minutes
Prep time: 30 minutes
Yields: 20 servings
Cuisine: Romanian
Number of ingredients: 13
  • Stewed apples:
  • 2 kg apples (4.4 lbs , (Note 2))
  • 150 g granulated sugar (5.3 oz/ 3/4 cup )
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves (optional)
  • Batter:
  • 4 eggs
  • 200 g granulated sugar (7 oz/ 1 cup )
  • 175 ml vegetable oil (6 oz/ ¾ cups )
  • 250 g all-purpose flour (8.8 oz/ 2 cups + 1 tablespoon )
  • 2 tablespoons baking powder
  • 175 ml milk (6 oz/ ¾ cups )
  • icing sugar for dusting
  • Serving Size: 1 square
  • Calories: 217 kcal
  • Carbohydrate: 35 g
  • Protein: 3 g
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Cholesterol: 32 mg
  • Sodium: 139 mg
  • Fiber: 2 g
  • Sugar: 24 g
  • Unsaturated Fat: 7 g
How to cook:
  1. Stewed apples:
  2. Prepare apples
  3. Peel and core the apples and process them coarsely, in batches, in the food processor. You could grate them coarsely, but it takes longer.
  4. Cook apples: Place them into a wide pan, add the sugar and cook gently until the apples are soft and almost all the released liquid is evaporated.It took me about 15 minutes, but you might need a bit longer if your apples are juicier. Add the cinnamon and the cloves and stir well. Leave to cool until you prepare the rest.
  5. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a rectangular baking tray with baking paper.
  6. Batter:
  7. Beat eggs
  8. Beat the eggs and the sugar until pale and frothy. Add the oil and incorporate it.
  9. Mix the flour and the baking powder in another bowl. Add the flour and the milk to the egg mixture, alternating, start with the flour and finish with milk. The batter will be pretty runny.
  10. Bake: Pour half of the mixture into the prepared baking tray and bake for 10 minutes or until lightly golden. Take the tray out of the oven. At this point, I prefer using a square baking frame because my baking tray is very shallow. If your baking tray is deeper, you will not need the frame, but otherwise, I recommend using it, just to make sure your batter will not end up all over the place.
  11. Top and bake: Spread the apples on the cake, level nicely, and pour the remaining batter on top. Level very lightly and continue baking the cake at the same temperature for about 40 minutes or until nicely browned.
  12. Cool
  13. Leave to cool completely, then slice and dust with icing sugar just before serving.
Notes: Easy Apple Cake - Australia's Best Recipes, Ingredients · 150g butter melted · 2 cups stewed apple · 1 cup sugar · 2 eggs · 2 cups self-raising flour · 2 tsp baking powder · 2 tsp ground cinnamon · 1/2 cup mixed

Easy Apple Cake Recipe - Super Soft and Fluffy Apple Cake

Transcript · 3 eggs and 2 apples ! Never had such a delicious cake! super soft and very easy Duration: 4:16

Apple Crumble Cake

This is a simple creamed cake recipe for Apple Crumble Cake that I use for my similar Rhubarb Crumble Cake. I LOVE a Crumble Cake. All that buttery nubbleness on top is just delicious.
Provided by: Jenny
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 9 servings
Cuisine: Universal
Number of ingredients: 12
  • 100 grams plain flour
  • 1/2 tsp baking powder
  • 75 grams butter (cold)
  • 75 grams caster sugar
  • 100 grams unsalted butter (soft)
  • 175 grams plain flour
  • 3 tbsps milk
  • 100 grams caster sugar
  • 1 heaped tsp baking powder
  • 1 1/2 tsp cinnamon
  • 2 large eggs
  • 400 grams stewed apples (or 500 grams cooking apples, 4 tbsps water and 90 grams sugar)
  • Calories: 365 kcal
  • Carbohydrate: 49 g
  • Protein: 5 g
  • Fat: 17 g
  • Saturated Fat: 10 g
  • Cholesterol: 84 mg
  • Sodium: 81 mg
  • Fiber: 1 g
  • Sugar: 24 g
  • Trans Fat: 1 g
  • Unsaturated Fat: 6 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 170 C (150 Fan)/325F/ Gas Mark 3
  2. For the crumble topping- you could sift the 100 grams flour and ½ tsp baking powder into a bowl and then rub in the 75 grams butter with your fingers until breadcrumbs like before mixing in the 75 grams sugar. I just blitz the lot in my food processor until sandy and rubbly - just keep whizzing. Place in the fridge to chill until you're ready for it.
  3. For the cake-cream 100 grams butter until soft in a free standing mixer or with a hand held whisk. Add 100 grams sugar and whisk until pale and fluffy .Beat in the 2 eggs one at a time before sifting the 1½tsp cinnamon, 175 grams flour and 1 heaped tsp baking powder into the bowl. Whisk until mixed through then add 3 tbsps milk and whisk again. You may need to add more milk to get it to a soft dropping consistency.
  4. I use an 8 inch loose bottomed square cake tin. It is a deep one though. A 9 " would be the better bet if your tin is not as deep. Fill the tin with the cake batter as levelly as you can. Spread the apple mixture gently over the cake batter. Scatter the crumble mix all over and bake the cake for 45/50 minutes. Watch carefully at the end as the top can start to catch.
  5. Leave to cool in the tin before gently running a knife around the edge and removing. I cut mine into 2.5 inch squares for 9 large portions.
Notes: 3-Ingredient Apple Dump Cake Recipe, Spread apples evenly in bottom of pan. Top with dry cake mix; gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as

Apple Cinnamon Cake

Apple Cinnamon Cake
Nothing beats the tempting smell of apples and cinnamon. This cake is so delicious it should carry a warning!
Provided by: Chelsea Sugar
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 11
  • 150g Tararua Butter, melted
  • 2 cups well drained slightly stewed apple (approximately 3 fresh apples) or canned apple-pie filling
  • 1 cup Chelsea Raw Sugar
  • 2 eggs
  • 2 cups Edmonds Standard Grade Flour
  • 2 tsp Edmonds Baking Powder
  • 2 tsp ground cinnamon
  • 1/2 cup sultanas
  • 1/2 cup chopped walnuts
  • Chelsea Icing Sugar, to dust
  • Whipped cream, to serve (optional)
How to cook:
  1. Preheat oven to 170°C fan bake.
  2. Grease a 20cm cake tin or line with baking paper.
  3. Mix Tararua Butter, stewed/canned apple, Chelsea Raw Sugar, eggs, Edmonds Standard Grade Flour, Edmonds Baking Powder, cinnamon, sultanas and walnuts together.
  4. Spoon into the tin. Bake for 50 - 60 minutes or until golden and when a skewer inserted into the centre of the cake comes out clean.
  5. Leave the cake to cool in the tin for 15 minutes, then turn out onto a wire rack.
  6. Serve warm, dusted with Chelsea Icing Sugar and with a generous dollop of whipped cream.
Notes: Apple Crumble Cake - Apply to Face Blog, If making the stewed apples from scratch you would need 500 (17.6 oz) grams of bramley apples, 4 tbsps water and about 50-90 ( 1.7 - 3.17 oz) grams of sugar

Stewed Apples Dessert

An easy stewed apple dessert made with Leibniz cookies, delicious and perfect for using lots of apples.
Provided by: Adina
Total time: 30 minutes
Prep time: 30 minutes
Yields: 15 servings
Cuisine: Romanian
Number of ingredients: 7
  • 1 kg/ 2.2 lbs apples
  • 150 g/ 5.3 oz/ ¾ cup granulated sugar
  • 1 teaspoon cinnamon
  • 300 ml/ 10.1 fl.oz/ 1 ¼ cups apple juice
  • 1 packet vanilla pudding powder OR 40 g/ 1.4 oz/ 1/3 cup corn starch + 1 teaspoon vanilla extract
  • 200 g/ 7 oz butter biscuits (Note 1 and 2)
  • icing sugar
  • Serving Size: 1 square
  • Calories: 142 kcal
  • Carbohydrate: 30 g
  • Protein: 1 g
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Sodium: 79 mg
  • Fiber: 2 g
  • Sugar: 20 g
  • Unsaturated Fat: 2 g
How to cook:
  1. Stewed apples:
  2. Peel and roughly grate the apples. Place in a pot, add the sugar, cinnamon and apple juice and let stand for about 20-30 minutes or until you notice that the apples have released more juices.
  3. Stir in the pudding powder (OR corn starch and vanilla extract), mix well, place on the hob and bring to a boil stirring often. Let bubble a couple of times until the mixture thickens like a pudding.
  4. Assemble:
  5. Line a baking tray or a rectangular dish (20x30 cm/ 8x11 inches) with plastic wrap. Arrange one layer of biscuits in the dish. Pour half of the apple mixture over the cookies and level. Cover with another layer of biscuits. Pour the rest of the apples on top, level and add the third layer of biscuits.
  6. Cover with plastic wrap, let cool slightly, then place in the fridge for about 3 hours or until the apple mixture is cold and set.
  7. Serve:
  8. When ready to serve remove the plastic wrap from the top of the cake. Place a suitable serving dish on top of the cake, grab both dishes and turn them simultaneously, so that the cake falls onto the serving platter. Remove the second plastic wrap.
  9. Sprinkle the cake with icing sugar and cut into squares the size of the biscuits.
Notes: Dutch Apple Cake Recipe, I made this apple cake with apples that had been hanging aroung the kitchen and it was so moist and delicious. The cinnamon and sugar combo added to the top
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