Mom's Apple Cake
Mom's Apple Cake
Whisk together well in a large bowl:
1 cup of oil
3 eggs
2 cups of sugar
1 tsp of cinnamon
1 tsp vanilla
Add:
2 cups of flour
1 tsp baking soda
a pinch of salt
3 cups of diced apples
Bake in an ungreased 9x13 pan for about 1 hour at 325 degrees.
Dust immediately with powdered sugar.
Enjoy with a cup of hot coffee, hot tea or a long, tall glass of ice-cold milk!!!
ആപ്പിൾ കേക്ക് | Best Ever Apple Cake Recipe | How To Make Apple Cake
I love to bake just as much as I love to cook and have been making this delicious apple cake for almost twenty years. It's perfect for any occasion and tastes just as good as it looks! I hope you'll give this recipe a try and let me know how you like it in the comments below.
Ingredients:
4 apples (any sweet variety)
2 tsp cinnamon powder
2 ½ cups all purpose flour
½ tsp salt
2 ½ tsp baking powder
3 eggs, room temperature
1 cup granulated sugar + 2 tbsp for apple mixture
1 cup vegetable oil
5 tbsp orange juice
1 ½ tsp vanilla extract
1 teaspoon powdered sugar (optional)
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Kerala cooking based on my mother's best recipes.
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APPLE CAKE
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No-Bake Apple Cake.
Ingredients:
Apples 1200g.
Sugar 100g.
Biscuits 400g.
Water 500ml (+ 100 ml. for the pudding),
Vanilla pudding 2x40g.
Cinnamon 1 tsp,
Honey 1 tbsp.
Preparation:
Wash, clean and peel off the apples. Grate them and place them in a pot to cook on medium t. Add the sugar, water, and cinnamon, stir well and boil for 10 mins.
In a bowl place vanilla pudding and add 100 ml of water. Stir well and add 1 tbsp of honey. Boil for 5 mins.
Take a tray (35cmx25cm.) and place the first layer of the biscuits. Above the biscuits add the first layer of the apple mixture. Repeat this 3 times.
On top of the cake, put whipped cream. Cut the cake into cubes.
Enjoy!
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My Mums Old Fashioned Apple Cake
Old Fashioned Apple Cake
This is my Mother Susan’s famous Apple Cake recipe, no family gathering is complete without this irresistible cake, a simple cake that will have everyone asking for one more slice!
{serves 8-10}
ingredients
8 pink lady apples, or 2 lbs. cooking apples peeled and cored and thinly sliced
228g self-rising flour (gluten-free if required), a little extra if you need
1 large, egg (beaten)
113g slightly salted butter or margarine (block)
113g caster sugar
1 tsp. vanilla bean paste or 1 vanilla bean pod de seeded
2 pinches sea salt
middle layers
1 ½ tsp. cinnamon
40g caster sugar
70g raisins or sultanas (optional)
garnish
200 ml crème fraiche or dairy – free coconut yogurt
2 tbsp. icing sugar
1 tsp. vanilla bean paste or 1 vanilla pod, de seeded
1 tbsp. icing sugar for dusting over the cake (optional)
Preparation time – 30 mins, cooking time – 60 mins
Pre-heat the oven to 375°F, gas mark 3, 1800°C (150°C fan-assisted).
Line the base and sides of a 9 x 9-inch non-stick square or round baking tin with parchment paper, (if you don’t have square you can use a round tin).
Peel and core the apples, then thinly slice the apples, and place in a bowl.
In a medium size sauce pan melt the butter on a low heat, when melted add the sugar, vanilla, salt and flour. Mix until combined. Add the beaten egg to the cake mixture and work into the flour until the mixture resembles a ball, (you can use disposable gloves or by hand).
Section off a quarter of the mixture for the base, but don’t not go too heavy with the mixture on the base as you will need enough mixture to cover the top of the cake. Using the palm of your hands flatten ¼ of the cake mixture into the base of the prepared tin, (making sure the base is entirely covered.
Divide the apples into 3 sections, cover the base of the cake with one section of the apples, ensuring the apples lay flat, sprinkle with 1 tablespoon of sugar over the apples and a sprinkling of cinnamon. Repeat this twice, so that you have 3 layers of apple with cinnamon and sugar on each layer, ensuring the last layer is flat and even. It’s optional if you would like to add raisins or sultana’s in the first two layers.
With the remaining dough place golf balls size amount in the palm of your hand, and flatten out the mixture, then press gently over the apples (the topping is always done by hand, you will have enough mixture, just make sure you flatten it out it in small sections, so that you have enough).
Once the topping is covered, press down slightly on the top, so that the cake is even at all sides.
Bake in the pre-heated oven for 1 hour, after 30 minutes, I like to turn the tin around for an even bake, then place back in the oven. Once baked removed from the oven and leave to cool. Once cooled you can sprinkle 1 tbsp. icing sugar over the top through a fine mesh sieve.
Mix the Crème fraiche or coconut yogurt with icing sugar, vanilla and serve on the side.
Enjoy!
LISA’S TIP – This cake can be made in advance and reheated when ready to serve, alternatively, you can also freeze this cake and reheat. You can also make this cake using plums if you prefer. I personally like to bake in a square tin as it’s easier to cut smallish squares, so everyone gets a taster, equally as good in a round tin too!
Please don’t forget to share photos of your creations with me – either via email lisa@myrelationshipwithfood.com OR on Instagram where you can find me @myrelationshipwithfood - I would love to see them!
Mom's Apple Hill Cake
Join Eric and Amy's mom as they make one of our classic family cakes. My mom has been making this Apple Hill Cake for many years. The recipe originally came from Apple Hill in Northern California and appeared in a community cookbook from my elementary school. I remember eating this as a kid! This cake is very moist and is a great treat! It is made from Granny Smith apples and flavored with cinnamon and nutmeg. Your family will love it! Enjoy! Please share!
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mom's apple cake
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Here's the recipe:
Mom’s Apple Cake
6 apples, McIntosh or Fuji
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. Add walnuts if desired.
Bake for about 1 1/2 hours, or until a tester comes out clean. Cool completely before running knife between cake and pan, and unmolding onto a platter.
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