Preserving the Apple Harvest to Enjoy All Year!
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Harvest Cake
We've captured the taste of autumn and put it in our light and fluffy Harvest Cake. Sprinkle it with powdered sugar for a truly special treat.
See the full recipe here;
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How to make Amazing Apple Custard Cake recipe Bondi Harvest
This is totally my favourite cake of all time! Its really simple.
If you don't happen to have a Japenese mandolin for slicing up your apples, many food processes have similar attachements these days.
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Music by Jai Pyne
© Bondi Harvest 2013
How To Make A FALL HARVEST CAKE! Carrot cake, caramel, cinnamon buttercream and sautÈed fruit!
I'm Yolanda and this is HOW TO CAKE IT! CLICK BELOW FOR ALL INGREDIENTS AND RECIPES!
Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo's famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting - PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
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Keto Harvest Apple Mug Cake Recipe - FULL OF Fall Flavors!
This week we bring you a great easy keto/low carb friendly dessert, it is a Keto Harvest Apple Mug Cake. This was recipe was inspired by our love of the Food Network channels Halloween Wars and the great cakes they have to create. Easy to make, full of flavor!
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Recipe Link:
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*Get your apple flavoring here:
More delicious Keto Mug Cake Recipes
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*Keto Carrot Cake Mug Cake =
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*Keto Cinnamon Bun Mug Cake =
*Keto Chocolate Chip Cookie in a Cup =
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Apple Harvest Cake by Magnolia Bakery
Yield: One very large 9” cake
Cake Ingredients:
3 cups all-purpose flour
2 tsp cinnamon
1 tsp baking soda
½ tsp nutmeg
½ tsp salt
3 eggs
2 cups sugar
1 ½ cups vegetable oil
2 tsp vanilla
3 cups ½” dice Granny Smith apples with skin on, about 3 medium apples
1 cup fresh or frozen cranberries chopped slightly in the food processor
½ cup raisins tossed with 1 TBLS flour
½ cup diced dates
½ cup chopped walnuts (optional)
Instructions:
Preheat oven to 325 degrees. Grease and flour a 9 or 10-inch springform pan.
In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg and salt; set aside.
In a liquid measuring cup, whisk together the eggs, vegetable oil, and vanilla. Place the sugar in a very large bowl, whisk in the egg mixture until smooth and creamy. Slowly fold in the flour mixture stirring with a spoon until incorporated. Using a spatula, scrape the bottom and sides of the bowl until no streaks of flour remain.
Using the same bowl that the flour was in, toss together the apples, raisins, dates, and walnuts until evenly mixed. Using a large metal spoon, add the fruit to the batter and mix until evenly distributed throughout.
Pour the batter into the prepared pan and bake for 1 hour and 15 minutes to an 1 hour and 30 minutes until a tester inserted into the center comes out clean. (If using a 10” springform pan it will take less time). It can be difficult to know when this cake is done as the cake creates a crust on the top while baking. You need to check the center with a toothpick several times which must come out clean. An extra 5 minutes in the oven to ensure the cake is done won’t hurt it. Place on a cooling rack while preparing the glaze.
Glaze Ingredients:
6 TBLS butter
6 TBLS brown sugar
6 TBLS granulated sugar
6 TBLS heavy cream
1 tsp vanilla
1 cup heavy cream
Instructions:
In a medium sized saucepan, add the butter, brown sugar, granulated sugar and heavy cream and vanilla, stir together. Bring to a boil, boil for one to two minutes or until the sugars are completely dissolved.
Pour 1/3 cup of the glaze over the warm (but not too hot) cake. If you are not serving the cake immediately, place the rest of the sauce in a container and place in the refrigerator.
Cool the cake completely in the pan. Once completely cool, remove from the spring form pan and place on your serving plate/platter.
To serve the cake, place the glaze in a saucepan. Heat on medium high heat, add the one cup of heavy cream. Bring to a boil and reduce until thickened, 5-10 minutes.
Present the cake at the table with the sauce on the side to pour per slice.
To cut the cake, use a serrated knife cutting with a sawing motion to get a nice clean slice.