bluejeannes Posted 22 Sep 2010 , 4:53pm
post #1 of

I want to make a barrel of apples cake for Thanksgiving in 2 weeks and I was thinking an apple cake would be perfect for this. Does anyone have a good recipe? And what could I use for filling?

12 replies
bakemeacake78 Posted 22 Sep 2010 , 6:09pm
post #2 of

I just recently tried this recipe that I found on here. I used applesauce instead of the pumpkin and left out the nutmeg. It tasted great! I used caramel for the filling.

Pumpkin Spice Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz canned pumpkin
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Tbsp vanilla or almond extract
5 whole eggs

Instructions

1. Preheat oven 350. Prepare your pans as you normally would.
2. Sift dry ingredients together into mixer bowl.
3. Add everything but eggs and mix just until combined.

Beat on high for 2 minutes, turn down mixer and add eggs,

return to high and beat for another 2 minutes.
4. Pour into pans and bake.
5. This recipe makes 10 cups of batter, but can be halved or

doubled (if your mixer can handle it).

Makes 2- 10" pans for approx 50 min
-----------------------------------------------------

Here is the thread where I found the recipe. Worth checking out. HTH


http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=654467&postdays=0&postorder=asc&highlight=wasc&&start=0

bluejeannes Posted 22 Sep 2010 , 7:09pm
post #3 of

thanks, sounds yummy!
Would it be much different if I used regular flour instead?

bakemeacake78 Posted 22 Sep 2010 , 9:21pm
post #4 of

You can substitute 3/4 cup of all purpose flour + 2 Tbs cornstarch for 1 cup of cake flour.

CookieMeister Posted 22 Sep 2010 , 9:34pm
post #5 of

I use WASC using spice cake mix, and fold in 2 cups of chopped granny smith apples before baking.

didavista Posted 22 Sep 2010 , 9:45pm
post #6 of

I tried the one that was in the thread of "gourmet flavors", I thought it was very good.

Apple Pie Cake
1 yellow cake mix
1 t baking powder
3 egg whites -- whipped
20 oz can apple pie filling
1 T oil
1 t cinnamon
½ t lemon extract
¼ t nutmeg

bluejeannes Posted 24 Sep 2010 , 12:55pm
post #7 of

sounds great! Thanks guys!

Bakemeacake78 - do you have a recipe for the caramel filling you used?

bakemeacake78 Posted 24 Sep 2010 , 3:05pm
post #8 of

Sure! Here is the link for the caramel filling.


http://cakecentral.com/recipes/6851/thick-caramel-sauce-or-filling

bluejeannes Posted 24 Sep 2010 , 4:03pm
post #9 of

thanks so much!

megankennedy Posted 1 Oct 2010 , 3:14am

Me and my customers love the apple cake recipe from smitten kitchen's blog. It's kind of dense and very flavorful. Smells great, and don't try to substitute apple juice or cider for the orange juice, for some reason it really does make a difference and brings a more pronounced fruit flavor, not citrus-ey at all tho.
I have never frosted it, just served as a pound/bundt cake, but it would probably be great with a spiced buttercream and caramel filling. To stack the layers just make sure you cut the apple smaller than the recipe photo, the link is below...

http://smittenkitchen.com/2008/09/moms-apple-cake/

6 apples, Mom uses McIntosh apples
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. Bake for about 1 1/2 hours, or until a tester comes out clean.

bluejeannes Posted 1 Oct 2010 , 1:45pm

oh wow, that sounds great! I gotta try that one. That picture looks so good. Kinda neat that it has orange juice in it, that's what makes me really want to try it

DorisMassey Posted 27 Jun 2013 , 2:39am
Quote:
Originally Posted by bakemeacake78 

I just recently tried this recipe that I found on here. I used applesauce instead of the pumpkin and left out the nutmeg. It tasted great! I used caramel for the filling.

Pumpkin Spice Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz canned pumpkin
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Tbsp vanilla or almond extract
5 whole eggs

Instructions

1. Preheat oven 350. Prepare your pans as you normally would.
2. Sift dry ingredients together into mixer bowl.
3. Add everything but eggs and mix just until combined.

Beat on high for 2 minutes, turn down mixer and add eggs,

return to high and beat for another 2 minutes.
4. Pour into pans and bake.
5. This recipe makes 10 cups of batter, but can be halved or

doubled (if your mixer can handle it).

Makes 2- 10" pans for approx 50 min
-----------------------------------------------------

Here is the thread where I found the recipe. Worth checking out. HTH


http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=654467&postdays=0&postorder=asc&highlight=wasc&&start=0

 

 

Quote:
Originally Posted by bakemeacake78 

I just recently tried this recipe that I found on here. I used applesauce instead of the pumpkin and left out the nutmeg. It tasted great! I used caramel for the filling.

Pumpkin Spice Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz canned pumpkin
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Tbsp vanilla or almond extract
5 whole eggs

Instructions

1. Preheat oven 350. Prepare your pans as you normally would.
2. Sift dry ingredients together into mixer bowl.
3. Add everything but eggs and mix just until combined.

Beat on high for 2 minutes, turn down mixer and add eggs,

return to high and beat for another 2 minutes.
4. Pour into pans and bake.
5. This recipe makes 10 cups of batter, but can be halved or

doubled (if your mixer can handle it).

Makes 2- 10" pans for approx 50 min
-----------------------------------------------------

Here is the thread where I found the recipe. Worth checking out. HTH


http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=654467&postdays=0&postorder=asc&highlight=wasc&&start=0

 

I made this recipe as a trial for an apple walnut  wedding cake in a few months.  It turned out like a pudding; didn't brown on top at all.!  I'm not sure what happened, but I made one-third the recipe (using calculator)  to make a small layer.   I also baked it at 340 as I do with my other WASC cakes.

 

I checked the thread you quoted which was for a white scratch cake.  That recipe called for sour cream, as most WASC cakes do.   I guess you substituted the applesauce (or pumpkin) for it.  In other apple recipes, I see they have used baking soda, not baking powder.  With a glass of milk, this was quite good, but what I made would never pass for cake. icon_redface.gif

 

I think I will try the WASC using spice cake mix with diced apples as another reply suggested. 

DorisMassey Posted 27 Jun 2013 , 4:54pm

Okay....My baking powder was out of date!!icon_lol.gif  I tried to delete this post about my bad experience, but couldn't.  I think I'll try it again since I really like using applesauce instead of having to grate or dice fresh apples.

Quote by @%username% on %date%

%body%