How to make Topped Apple Cake Recipe is from other source and this blog just to republish with same information about How to make Topped Apple Cake Recipe , if you are the owner from this article feel free to cantact me

How to make Topped Apple Cake recipe? This is one of the best cake recipes. Follow this simple directions carefully:

 

HOW TO MAKE APPLE CAKE RECIPE

INGREDIENTS :

For the fruit layer

2 Bramley apples, cored peeled and diced
2 tablespoons honey
1 teaspoon cinnamon

For the cake

150g butter
150g golden caster sugar
1 egg, beaten
50ml milk
190g self-raising flour

For the topping

40g butter
2 tablespoons soft brown sugar
80g rolled oats

DIRECTIONS :

Preheat the oven to 170˚C/gas mark 3. Grease and line a loaf tin, measuring approximately 23cm down the long side. First, make the fruit layer. This needs to be made first and allowed to go completely cool before using.
Place the fruit and honey in a saucepan and cook over a low heat until the apples begin to break down or ‘fall’ (no water needed over a low heat).
Add the cinnamon, stir to mix and place in a dish to cool. Next, make the cake…
Cream the butter and the sugar together.
Beat in the egg and milk and fold in the flour.
Spoon the mixture into the prepared tin.
When the apple and honey mixture is cool, spread it over the cake mixture. Finally, make the topping.
Melt the butter in a pan with the sugar over a very low heat. Remove from the heat and stir in the oats.
Spread this over the apple layer and bake for 55–60 minutes. Test to see if the cake is cooked by inserting a skewer into the centre; if the cake is done, the skewer will come out clean. If it isn’t done, put the cake back in the oven and bake for 5 more minutes.
Cool the cake in the tin for 20 minutes before transferring to a cooling tray or wire rack. Remove the paper after about 5 minutes. This will keep for 4–5 days in an airtight container.

Variations for the recipe:

Stew 100g of prepared gooseberries with 3 tablespoons honey until soft and allow to cool before using like the apples.
Stew 120g chopped rhubarb and 3–4 tablespoons honey until soft, cool and use in the same way as the apples.

Small Tip

For a slice able cake, make sure the apples are cold before cooking. If you want more of a pudding-like consistency, use warm apples to put on the cake, but put on the topping immediately and bake as quickly as you can, or the cake base will melt.

Follow the easy directions very carefully and you will be amazed how good this recipe is. Bon Apetit.

 

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Skillet Fruit Topped Cake is from other source and this blog just to republish with same information about Skillet Fruit Topped Cake , if you are the owner from this article feel free to cantact me

Who would imagine serving this type of cake on the Fourth of July? With the butter cream frosting and the colorful fruit it will be a hit at your celebration. Add a spoonful of whipped topping to each piece as a garnish.

What You Need:

1 C of all purpose flour
1 t baking powder
1 t pumpkin pie spice
1/4 t baking soda
1/4 t salt
3/4 C + 2 T of sugar, divided
1/4 C brown sugar, packed
3/4 C of canned pumpkin
2 eggs
1/4 C of cooking oil
1/3 C of buttermilk
3/4 C of walnuts, chopped fine
1/4 C + 3 T of butter, divided
1 1/2 C of powdered sugar
2 t milk
1/2 t vanilla
2 red skin pears, cored and sliced
1/2 C of fresh cranberries
1 C of fresh blueberries

How to Make It:

Preset the oven temperature to 350 and generously grease an 8X8 baking pan.

Line the bottom of the pan with wax paper and grease the paper well.

Lightly coat the pan with flour shaking out any excess.

Whisk together the flour, baking powder, pie spice, baking soda and salt until combined.

Place the 3/4 C of sugar and the brown sugar into a mixing bowl.

Add the pumpkin, eggs and oil and stir until well blended.

Stir in the buttermilk well.

Gradually beat in the flour mixture until moistened.

Fold the walnuts into the batter well.

Pour the batter evenly into the prepared pan.

Bake for 30 minutes or until a toothpick comes out clean.

Cool on a wire rack for 15 minutes, invert the cake, remove the pan and wax paper and cool the cake completely.

Beat 1/4 C of butter on medium speed with an electric mixer until smooth.

Gradually beat in 1 C of the powdered sugar.

Add the milk and vanilla and beat until well combined.

Very slowly beat in the remaining powdered sugar until the mixture reaches a spreadable consistency.

Spread the frosting over the top of the cooled cake.

Melt the remaining butter in a skillet placed over medium heat.

Stir in the remaining sugar until dissolved.

Add the pears, cranberries and blueberries.

Reduce the heat to low, stir to coat the fruit and cook gently for 3 minutes or until the apples are just tender.

Remove the skillet from the heat and let stand for 10 minutes.

Spread the fruit over the top of the icing.

Makes 8 servings

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