Wisconsin Apple Growers Association

2008 Apple Recipe Contest Winners

 Desserts Category

Apple Pudding Cake with

Brown Sugar Glaze

Florentine Kelly, Hager City  

1st Place
 

Cake:

1 cup       Packed brown sugar

1 cup       Granulated sugar

1½ cup  Vegetable oil

3 Large eggs

3 cups     All-purpose flour

1 tsp.       Baking soda

2 tsp.       Cinnamon

1/4 tsp.   Allspice

1/2 tsp.   Salt

5               Medium apples, peeled and cut into inch-wide chunks (I mix sweet and tart apples.)

2 tsp.       Vanilla

In a large bowl, combine sugars, oil and eggs.  Mix flour, soda, cinnamon, allspice and salt.  Sift over wet mixture. Toss in apples, nuts and vanilla.  Stir lightly until mixed.  Butter and flour a 9 x 13” pan.  Pour in cake mixture.  (An angel food or Bundt pan also works.)  Bake in a pre-heated 375º oven for 50 minutes to one hour.  Cool for at least 15 minutes.

Glaze:

4 Tbs Unsalted butter

1/4 cup Granulated sugar

1/4 cup Heavy cream

1 big Pinch of salt

Melt butter and then mix in all the other ingredients.  Bring to boil and simmer for two to three minutes, stirring.

Assemble:

Make deep holes all over the cake with a wooden pick, chopstick, or thin knife and pour glaze over the cake.  Serve with ice cream, or whipped topping.  It’s good plain, too.

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Caramel Apple Cake

Kristy Vike-Manthe, Stoughton

2nd Place

1 pkg           Yellow cake mix

1 pkg           Vanilla instant pudding & pie filling (4 serving size)

1 cup           Water

4                   Eggs

1/3 cup      Oil

3                   Medium apples peeled; coarsely chopped (I use Paula Reds)

20                 Caramels

3 tbs            Milk

Preheat oven to 350º.  Grease and flour 12-cup fluted tube pan.  Beat cake mix, dry pudding mix, water, eggs, and oil in large bowl with electric mixer on low speed until blended.  Beat on high speed 2 minutes.  Gently stir in apples.  Pour into prepared pan.  Bake 50 minutes to one hour or until toothpick inserted in center comes out clean.  Cool 20 minutes.  Remove from pan.  Cool completely on wire rack.

Microwave caramels and milk in microwavable bowl on high 1 1/2 minutes stirring after every 30 seconds until blended.  Cool 10 minutes until slightly thickened.  Drizzle over cake.

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Last Modified: October, 2008 Copyright © 1998 Wisconsin Apple Growers Association Click the apple to go home.