Got your attention? Good.

Okay. I have to admit that I have been REALLY slow at getting my recent Zesty Kitchen recipes out to y’all. One of the problems I find now is that I am taking a bazillion great pictures with my fantastic Nikon camera. This is also the monster I call “editing”. All of these great pictures ensures lots of time with the “monster”. Picking and choosing what y’all are gonna see on MZL. I am not holding out on you, my zesty kitchen friends… I swear! Today is delivery day.

But wait. There’s another reason. I tend to get a little choked up in my old age, when I look at this picture -

Caramel Apple Filled Spice Cake and the birthday boy. I guess I have to start saying young man, huh? Sniffle.
I know. This is a silly picture. It’s just that this picture used to hold an image of a baby. And now look what happened. This. 16 year old C$. Whaa.

But wait? Didn’t I mention a Caramel Apple Filled Spice Cake? Of course I did. Which brings me back to my zesty life, you and this special recipe. A bright, yummy side to it all – ’cause I love ya.

C.A.C. This year C$’s birthday cake request: “a layer cake that has caramel, apples, and spices”. Complicated, huh? Can’t I hit rewind? Back to baby smiles over a train decorated boxed cake? Nope, not when you can get this. Caramel Apple Filled Spice Cake, a special cake for a special 16 year old C$.
If you like caramel apples you will be in for a treat. This delicious double decker spice cake is filled with a caramel apple cinnamon concoction & then glazed. It is so dang good. If you already haven’t guessed, we love apples, cakes and caramel around these parts. There ain’t nothin’ wrong with that.

Caramel Apple Filled Spice Cake – definitely worth the wait.

First things first. Set aside the following ingredients:
Caramel Apple Filling & Topping: 3 Granny Smith apples or apples of your choice, peeled and cut into ½ inch chunks, 2-3 Tablespoons lemon juice, 1 Tablespoon ground cinnamon, 4 Tablespoons Butter, 1 cup brown sugar, ½ cups cream, ½ teaspoon salt and 1 tablespoon Vanilla extract. Don’t know how to make Caramel Sauce? Get my zesty lowdown here.
Cream Cheese Glazed: 1 Tablespoon softened cream cheese, ½ teaspoon Vanilla extract, 1 Tablespoon lemon juice, and 1 ½ cups sifter powdered sugar.

For the Spice Cake:

Ingredients: 2 ½ cups all purpose flour, ½ cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder
1 pinch of salt, 1 cup brown sugar, packed, ½ cup white sugar, 1 Tablespoon vanilla extract, 1 stick butter, softened
½ cup unsweetened applesauce (all natural), 1 cup buttermilk, and 3 eggs.

Round up the following spices

2 Tablespoons ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and a ½ teaspoon ground coriander. I like to pre-blend my herb?spice and seasoning mixes. You can always skip this step and add ‘em straight to the flour mixture. It’s our little secret.

Give the spices a good whisk and then set aside.

To the the flour add

the baking soda, baking powder, a pinch o’ salt and the

mucho spices.

Give it another whisk, and set it aside.

On to the eggs. “You gotta keep ‘em separated!” Do you know what song this is?

Separate the yolks from the whites.

Place the whites into a medium bowl.

Keep ‘em separated and set ‘em aside.

Preheat the oven to 350°. and prepare two two 9-inch round cake pans with grease and flour. I use non-stick baking spray with flour.

Butter time.

Using a Kitchen Aid or electric mixer, cream the butter

and sugar together in a large bowl.

Add the egg yolks one at a time,

beating well after each addition.

Add the applesauce

and vanilla extract, beating on medium speed until well blended.

Add the buttermilk

and flour alternately.

Mix on medium speed until the batter is well blended.

Grab the egg whites and your hand mixer.

Beat the egg whites on high. Watch them go from this

to billows of fluff

and then to this. Stiff peaks.

Grab the yummy spice batter. It will get nice and airy with the addition of the whites.

Fold the egg whites into the cake batter until combined.

Fold gently and

carry a big spatula.

Pour the batter evenly into the two prepared cake pans.

Bake for 20-25 minutes or until the center springs back when touched. Time to get busy with the Caramel Apple Filling & Topping; prepare and set aside or refrigerate. Wanna 2-step? Follow the 2-step link for step by step instructions OR boogie on down to the recipe instructions.

Cool the cakes in the pan for 10 minutes on wire racks; turn the cakes out onto the racks to finish cooling. Get going on the Cream Cheese Glazing. Ready? Set. 2-step with me or follow the recipe instructions.

Turn the cooled cakes onto a wax paper or parchment paper lined cookie sheet. Here’s the trick. This will keep the toppings, fillings and glazing, off of the surface of the cake dishes. You will see in a moment how this works.

In the meantime, look.

Caramel Apple Filling has showed up just in time. Oh yeah. You know what this means.

Spread the the filling evenly out

and then top it with the remaining layer of cake.

Ready? Set?

Glaze me baby!

Drizzle the top with the Cream Cheese Glazing, starting in the center of the cake. This ensures that the cake will have even drips and dribbles.

Glaze away!

Dribble, drip. YUM.

Transfer the glazed goodness on to the cake stand and cut around the base, in a nice pretty circle. See?
No cake gunk on my serving platter. Nice trick huh?

Another trick -

a light dusting of powdered sugar.

Look.

Every angle is pure

Caramel Apple Filled

Perfection.

A tower of spice cake love.

Happy Birthday C$, with many happy returns! Love, MOM

An Anomaly: I give the MZL photos abbreviated intitials when organizing pictures for publication. It just so happened that the abbreviation I used for Caramel Apple Cake, “CAC” also stands for the actual initials in C$ name. Pretty weird huh?

Note: There is a print link embedded within this post, please visit this post to print it.

Caramel Apple filled Spice Cake or C.A.C.

Spice Cake:
2 ½ cups all purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch of salt
2 Tablespoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground coriander
In a medium bowl, wire whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.

1 cup brown sugar, packed
½ cup white sugar
1 Tablespoon vanilla extract
1 stick butter, softened
½ cup unsweetened applesauce (all natural)
1 cup buttermilk
3 eggs, separated *Place the separated whites into a large bowl

Pre-heat the oven to 350°. Grease and flour (or use non-stick baking spray with flour) two 9 inch round cake pans.

Using a Kitchen Aid or electric mixer, cream the butter and sugar together in a large bowl. Add the egg yolks one at a time beating well after each addition. Add the applesauce and vanilla extract, beating on medium speed until well blended. Add the flour mixture and buttermilk alternately, mixing on medium speed until well blended.
In a large bowl, beat the egg whites until stiff. Fold the egg whites into the cake batter until combined. Pour the batter evenly into the two prepared cake pans.

Bake for 20-25 minutes or until the center springs back when touched. Prepare the Caramel Apple Filling & Topping; set aside or refrigerate. Cool the cakes in the pan for 10 minutes on wire racks; turn the cakes out onto the racks to finish cooling. Prepare the Cream Cheese Glazing and set aside. Assemble the cooled cake by spooning a generous amount of Caramel Apple Filling on the top of one cake layer. Spread the filling evenly out and then top it with the remaining layer of cake. Ice the cake by drizzling the top with the Cream Cheese Glazing. Finish with a sprinkle of powdered sugar on top. Serve each slice with a spoonful of the Caramel Apple filling on top!

Caramel Apple Filling & Topping

3 Granny Smith apples or apples of your choice, peeled and cut into ½ inch chunks
2-3 Tablespoons Lemon juice
1 Tablespoon ground cinnamon
*1/2 teaspoon cornstarch (optional), dissolved in ½ teaspoon COLD water

In a medium bowl, toss together the cubed apples, two Tablespoons of the lemon juice and the cinnamon. In a medium saucepan, cook the apples over medium heat and bring the mixture to a boil; add the remaining lemon juice. Turn down the heat and let the apples simmer, stirring often. If you notice a lot of liquid follow the *instructions for adding cornstarch to thicken. Cook the apples for about 5 minutes until al dente. We like our apples still a bit crunchy. Set aside.

*Some apple varieties produce a lot of juices when they cook down. If there is a lot of liquid you will need to thicken it up by adding cornstarch. Mix ½ teaspoon cornstarch into ½ teaspoon COLD water until the cornstarch dissolves. Add the dissolved cornstarch into the apples. Stir and cook over med/high heat until the apple mixture is thickened. Set aside.

In a medium saucepan add:
4 Tablespoons Butter
1 cup brown sugar
½ cups cream
½ teaspoon salt
1 tablespoon Vanilla extract

Mix the butter, brown sugar, cream and salt in a saucepan over medium low. Cook and whisk for 7 minutes. Turn off the heat and stir in the vanilla extract. Pour the caramel sauce over the cooked apples, stirring the mixture until is thoroughly combined. Spoon the filling into a glass bowl. To avoid moisture and condensation, cover the Caramel Apple mixture by placing plastic wrap directly on the top of the filling, and refrigerate. Caramel Apple Filling and Topping is freezer friendly; spoon the mixture into an appropriate container and freeze.

Cream Cheese Glazing

1 Tablespoon softened cream cheese
½ teaspoon Vanilla extract
1 Tablespoon lemon juice
Blend cream cheese, vanilla extract, and lemon juice together. Then gradually add:
1 ½ cups sifter powdered sugar

Using an electric hand mixer, beat the cream cheese, lemon juice, and vanilla extract until creamy. Gradually add the powdered sugar, beating until the glazing is smooth, drizzling consistency. If it is too thick, add a little more lemon juice a teaspoon at a time.

April is a big Birthday month around here so I am going all out with birthday cakes galore featuring cakes made with all the glory and love of caramel. Guess what that means for you? As you can see, my super yummy caramel cake recipes!!! Today’s cake recipe showcases the natural pairing of caramel with chocolate. Next week’s request is a cake creation with caramel & apples. Guess what that means for me? Oh yeaaaahhh! I love cake + feeding family & friends + birthday celebrations + eating cake = big love happiness. Guess what that means for my tummy jelly rolls? Big + Sigh = boo. But I’ll save tummy jelly roll talk for another day ~or~ NOT. Unless the jelly roll is the kind that is sprinkled in powdered sugar.

My sister’s birthday & visit kicked off the party with her request for a caramel and chocolate cake. Of course not just any chocolate & caramel cake will do for my sis. That’s where my creation of her Chocolate Caramel Decadence Cake comes into play. A rich chocolate cake is layered with a purely decadent and out of this world caramel filled center, topped with a salted caramel whipped cream frosting, sprinkled with toffee bits and drizzled in a homemade caramel sauce. Enough said? Huh.

***NOTE!*** Start by making the Caramel Sauce for the Salted Caramel Whipped Cream Frosting. It will need some time to set up and must be cool before using in the frosting recipe. Bonus – the frosting recipe does not use the entire batch of caramel sauce and you will end up with extra! This caramel sauce will keep in the fridge for about 2 weeks. The extra sauce is great drizzled over ice cream, sundaes, pies, etc…

Let’s get our caramel cake extravaganza on!

Ingredients: 1 package (14 ounces) caramels, 1 can fat free sweetened condensed milk, 1/3 cup butter, 4 squares unsweetened chocolate, 1 stick butter, 1 cup hot water, ½ cup buttermilk, 1/3 cup natural (no sugar added) applesauce, 2 eggs, 1 Tablespoon vanilla extract, 2 ½ cups all-purpose flour, 1 3/4 cups sugar, 1 teaspoon baking soda, and 1 teaspoon salt.

Let’s start with the caramel filling

Unwrap 1 package caramels into a small saucepan.

Add the fat free sweetened condensed milk and 1/3 cup butter.

Heat it all over low heat.

Stir until the caramels are melted

and the mixture is smooth.

Set the caramel filling aside and preheat the oven to 350°. Grease and flour (I use the baking spray) a 13×9 glass baking dish.

It’s now chocolate cake makin’ time!

Melt the chocolate and butter.

With a Kitchen Aid or hand mixer, beat the chocolate and butter at low speed while adding the hot water.

Continue mixing on low, until it is glossy and smooth.

Add the applesauce,

buttermilk,

vanilla,

and eggs.

Beat on medium speed until thoroughly mixed.

Okay, time to do a little taste test just to make sure that it is good. That taste was not good. It was GREAT!!!!

In a medium bowl whisk the flour, sugar, baking soda, and salt together.

Gradually add the dry ingredients to the chocolate mixture.

Beat on medium speed until all of the flour is incorporated.

Keep beating until the cake batter is smooth.

Pour half of the batter in the prepared baking dish

Evenly spread the cake batter out. Time to pop the cake in the oven.

Get the caramel filling ready by reheating it on low heat and stirring until it is a spreadable consistency.

After 15 minutes (do not over-bake), remove the cake from the oven to a heat safe surface and

immediately pour the caramel filling over the top of the hot cake.

Evenly spread out the caramel filling, covering the cake completely.

Top with the other half of cake batter.

Completely cover and smooth the cake batter over the caramel filling.

Pop the cake back into the oven for 23 minutes. Cool completely on a wire rack before frosting.

Now on to the Salted Caramel Whipped Cream Frosting.

First things first, homemade Caramel Sauce. YUMMMM!

Ingredients: 4 Tablespoons butter, 1 cup brown sugar, ½ cups cream, ½ teaspoon salt and 1 tablespoon vanilla extract.

Using a wire whisk, mix the butter

cream,

brown sugar,

and salt in a saucepan over medium low heat.

Cook and whisk for 7 minutes until bubbly.

Remove from heat and

add the vanilla extract.

Whisk until the vanilla is blended into the caramel goodness.

Pour the caramel sauce into glass bowl.

Cover and refrigerate.

The next day I poured the sauce into a fine tipped plastic squeeze bottle to use for decorating the cake and to drizzle on ice cream.

Take the caramel sauce out of the fridge at least 20 minutes before starting the whipped frosting; the caramel sauce should be at room temperature.

For the whipped frosting: 2 ½ cups whipping cream, 1 cup confectioners sugar and 4-6 Tablespoons of the caramel sauce you made.

Using a Kitchen Aid or a hand mixer, whip the cream on medium high speed.

Add 1 cup confectioners sugar

and beat until soft peaks start to form.

Turn off the mixer. Are you ready? Oh yeah! Taste test time, must insert spoon (or clean finger) into the whipped cream.

Ahhhh. All good.

On low speed add 4-6 Tablespoons of the caramel sauce,

or if you are like me add the caramel sauce to your liking. I likes…A LOT.

Beat on medium speed

until stiff peaks are formed and the caramel is fully incorporated. Cover the frosting and refrigerate for at least 2 hours before using.

The finito Salted Caramel Whipped Cream Frosting. OH MY. This frosting is highly addictive and is truly the BEST frosting I have ever made! For alls y’all, you know I make and taste test a lot of frosting. I could seriously do some damage and taste test the entire bowl of frosting. But my sis would never forgive me.

Speaking of my sista. Here is her adorable son, my nephew. Today he is my little cake helper and the candy crusher. He is fondly gazing at the frosting, and cooked cake. Aunt Robyn when can I have a taste???

I gave him a plastic zip lock bag filled with 2 Skor bars, a smooth mallet and then let him loose. He did such a great job! This is the smile I got when I told him that he get’s to taste test EVERYTHING just like his Aunt Robyn.

Now that the candy is crushed, we can frost the cake!

Start by frosting the top of the cake.

Make it fancy with a generous sprinkle of crushed toffee bar pieces all over and some drizzling of the caramel sauce over the top.

Chocolate Caramel Decadence Cake

Happy Birthday Alycat.

My mega bite.

Pure decadence.

Note: There is a print link embedded within this post, please visit this post to print it.

Chocolate Caramel Decadence Cake

Caramel Filling
1 package caramels, 14 ounces
1 can fat free sweetened condensed milk
1/3 cup butter

In a small saucepan heat the caramels, butter and butter over low heat. Stir until the caramels are melted and the mixture is smooth; set aside.

Chocolate Cake
4 squares melted unsweetened chocolate, melted
1 stick butter, melted
1 cup hot water
½ cup buttermilk
1/3 cup natural applesauce
1 Tablespoon vanilla extract
2 eggs
2 ½ cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt

Preheat the oven to 350°. Grease a 13×9 glass baking pan.

In a large mixing bowl, melt the chocolate, and butter. With a Kitchen Aid or hand mixer, beat the chocolate and butter at low speed while adding the hot water. Continue mixing on low, until it is glossy and smooth.Add the applesauce, buttermilk, vanilla, and eggs. Beat on medium speed until thoroughly mixed.

In a medium bowl whisk the flour, sugar, baking soda, and salt together. Gradually add the dry ingredients to the chocolate mixture. Beat on medium speed until all of the flour is incorporated. Keep beating until the cake batter is smooth.

Pour half of the batter into the prepared baking dish. Using a spatula, evenly spread and smooth out the cake batter. Bake for 15 minutes, do not over-bake. Remove the cake from the oven to a heat safe surface and immediately pour the previously prepared caramel filling over the top of the hot cake. Evenly spread out the caramel filling, covering the cake completely.Top with the other half of the cake batter and spread it to completely cover the caramel filling. Bake for an additional 23 minutes. Cool completely on a wire rack before frosting.

Salted Caramel Whipped Cream Frosting

Caramel Sauce Adapted from Pioneer Woman
4 Tablespoons Butter
1 cup brown sugar
½ cups cream
½ teaspoon salt
1 tablespoon Vanilla extract

Mix the butter, brown sugar, cream and salt in a saucepan over medium low. Cook and whisk for 7 minutes. Add vanilla. Turn off heat and pour sauce into glass bowl. Cover and refrigerate.

Take the caramel sauce out of the fridge at least 20 minutes before starting the whipped frosting; the caramel sauce should be at room temperature.

For the whipped frosting:
2 ½ cups whipping cream
1 cup confectioners sugar
4-6 Tablespoons Caramel Sauce (or to taste)

Using a Kitchen Aid or a hand mixer, whip the cream on medium high. Add 1 cup confectioners sugar and beat until soft peaks start to form. On low speed add 4-6 Tablespoons (or to taste) of the caramel sauce. Beat on medium speed until stiff peaks are formed and the caramel is fully incorporated. Cover the frosting and refrigerate for at least 2 hours before using to frost cake.

Frost the top of the cake and sprinkle crushed toffee bar pieces on the top. Finish by drizzling caramel sauce over the top.

This recipe came about one day when I first moved to Austin. I was craving a bit of home that day and had some apples on hand. I decided to give this cake my own flair by adding ingredients that I easily had on hand. The results? Apple loaded. Layered gooey, divine and fancy. In a cake. And of course it’s simple to make. Robyn’s Apple Cake, tastes of down-home, Texas style.

Robyn’s Apple Cake is different than my mom’s in a few ways. Like I said in Part 1 – mine is more of a “German version” in it’s preparation – having layers of apples and a more coffee cake like batter. Mine does not have raisins or nuts – just good ol’ apples! I also bake mine in a bundt pan, to get the nice gooey apple layers. Serve mine with a sprinkle of powdered sugar on the top.
One other thing.
Robyn’s Apple Cake is also missing butter. What? Yep, you heard me right. My creation is suuuper yum without it. Try it. I will tell no lies – when it comes to apple cakes!

I love my apple cake because it also falls under the diggity dang delicious category (just like my Mom’s). It is more cake like, than bread like. I have an apple cake confession to make. I have been eating my apple cake for breakfast everyday, oh yeah and did I mention lunch? I have also been known to have a slice after dinner. I’m afraid I won’t be able to stop. Somebody please DON’T stop me! The apples are saucy & cinnamon swirled, sandwiched between layers of cake; the taste reminiscent of an apple fritter. Sounds good huh?
Mom’s Apple Cake and Robyn’s Apple Cake both share the love of apples, cake and home baked comfort. Can’t decide which one to make? I will leave you with some crumbles& crumbs – 2 apple cakes are better than 1!

***Beware I went picture crazy with my new lens – if you want to skip to the printable recipe I understand.
Whew. Now that being said, let’s get started.

Ingredients: 2 cups sugar, 4 large eggs, 1 Tablespoon Vanilla extract, 3 ½ teaspoons baking powder,
½ teaspoon salt,

2 cups all-purpose flour, 1 cup whole wheat flour

1 cup unsweetened applesauce,  1 small lemon, 4-5 medium apples of your choice (I used cameo and golden delicious),

juiced and zested or zested and juiced.

Set aside the juice and zest.

Let’s start with the Apple Mixture:

4 – 5 medium apples, about 6 cups peeled, cored cut into 1/2 inch pieces,
1 Tablespoon of the lemon juice

3 teaspoons ground cinnamon, and

6 Tablespoons sugar.

Give it a good toss and turn. Taste it. Good? Gooood.

Set it aside to marinate. Ahhh.

Now for the cake.

In a small bowl add the wheat,

all-purpose flour,

baking powder,

and salt.

Wire whisk to combine and set it aside.

In a large bowl combine the remaining lemon juice and zest,

the sugar,

applesauce,

and vanilla extract.

Using a hand mixer or Kitchenaide, mix on low until blended. If using the Kitchenaide use the beater attachment.

Add the eggs in one at a time

mixing well after each addition.

Slowly add the flour mixture to the egg mixture.

Beat on medium speed until batter is smooth and blended.

Robyn’s Apple Cake ready to assemble. Preheat oven to 350°F.

Prepare the bundt pan with grease and flour or use your favorite cooking spray.

Spoon about 1 cup of the batter into the prepared bundt pan.

Top with ½ the apple mixture.

Keep going – cover with about 1 cup batter,

top with the other ½ apple mixture

and then cover with the remaining batter.
Alternately, you can layer this in 3 layers using a little less batter to start with – (I did 2 layers).

Smooth it out.

Bake for 50-55 minutes, or until a toothpick inserted comes out with moist crumbs attached.

Cool cake on wire rack until completely cool before turning onto plate.  Cover your eyes.

Naked Apple Cake.

Dust with powdered sugar. Makes 8-10 servings. Or one big ginormous serving.

Look at that! Fancy, delicious and down-home.

The Apple of my eye.

Note: There is a print link embedded within this post, please visit this post to print it.

Robyn’s Apple Cake

Cake:
2 cups sugar
4 large eggs
1 cup unsweetened applesauce
1 Tablespoon Vanilla extract
1 small lemon juiced and zested (reserve 1 Tablespoon juice for the Apple Mixture below)
Juice and zest the lemon reserving 1 Tablespoon of the juice for the apple mixture. In a large bowl combine the sugar, applesauce, the remaining lemon juice and zest, and vanilla extract. Mix on low until blended. Add eggs in one at a time mixing well after each addition. Add flour mixture to egg mixture. Beat on medium speed until batter is smooth and blended.

2 cups all-purpose flour
1 cup whole wheat flour
3 ½ teaspoons baking powder
½ teaspoon salt
In a small bowl wire whisk the flour, salt and baking powder together.

Apple Mixture:
4-5 medium apples Of your choice; about 6 cups peeled, cored cut into 1/2 inch pieces
6 Tablespoons sugar
3 teaspoons ground cinnamon
1 Tablespoon Lemon Juice
In medium bowl, core and peel apples. Cut into ½ inch pieces. Sprinkle with 1 Tablespoon lemon juice, cinnamon and sugar, mix and set aside.

Preheat oven to 350°F. Grease and flour a 12-cup bundt pan.

Spoon about 1 cup of the batter into the prepared bundt pan. Top with ½ the apple mixture. Cover with about 1 cup batter, top with the other ½ apple mixture and then cover with the remaining batter. Alternately, you can layer this in 3 layers using a little less batter to start with – (I did 2 layers).

Bake for 50-55 minutes, or until a toothpick inserted comes out with moist crumbs attached. Cool cake on wire rack until completely cool before turning onto plate. Dust with powdered sugar.

Makes 8-10 servings.

I started this website last October with a post called Rain and Apple Cake. It was inspired by eating my Mom’s Apple Cake on a rainy day. My funny furry animal friends also took part in the festivities minus the apple cake. This I was not going to share!

Here begins part 1 of my tale of 2 Apple Cakes. A perfect way to kick off the first day of Spring. Both cakes are chock full of apples and both use just about the same ingredients. They are both delicious versions of apple cakes – mine being more of a “German version”.  Robyn’s Apple Cake will be next week in part 2.

I have to admit I make my Mom’s Apple Cake more than I make my own. It is really, really good. Her recipe is simple, and produces homemade goodness and love. Really it just reminds me of home and that makes me happy. I will start this tale with my Mom’s Apple Cake – the original version.

I love my Mom’s Apple Cake for a variety of reasons the first of course being that it is diggity dang delicious. The second that it is perfect year round. It is not too sweet, and very moist. It is really a cross between a bread and a cake. Did I tell you how much I love this cake? My absolute favorite is eating it for breakfast with my feet kicked up & a cup of coffee in hand. I like it “straight up” as I have announced in many of my recipe writings! (Straight up = no embellishments.) In this case it means no icing or frosting. I have enjoyed it both ways though and will provide you with the frosting recipe as well.

Let’s get started.

Ingredients: 6 apples (about 4 cups cubed w/ peels left on.) I used a mix of gala & braeburn.

2 cups flour, 2 Tablespoons cinnamon, ½ teaspoons baking soda, a pinch of salt

1 cube (1/2 cup) butter, 2 eggs, 1½ cups sugar, 1 teaspoon Vanilla extract and

2 cups raisins. Nuts are optional.

In a large bowl melt the butter

Stir in the sugar

eggs,

and Vanilla Extract.

Stir it well and then set it aside.

Let’s prepare the apples – about 4 cups cubed w/ peels left on.

First thing’s first – Do NOT peel the apples!
Core the apples. I’ll show you how with knife. It’s a lot faster than using an apple coring tool. And we like fast.

Cut around the core.

Place your apple wedges face side down.

Slice

and then cut the apples into small cubes.

Stir the cubed apples into the egg mixture.

Set the apple mixture aside.

In a small bowl add the flour

cinnamon, baking soda and a pinch of salt.

Mix the dry ingredients together using a wire whisk.

Let’s put this cake together!

Slowly add the dry ingredients, in parts, to the apple mixture.

Stir until blended. Repeat.

Stirring well after each flour addition.

It will be a really thick batter.

Now add:

2 cups raisins

Batter ready!

Preheat oven to 350°.

Prepare the pan.

Spread the batter into the pan.

Bake for 45-50 minutes  and cool on a wire rack.

Delicious as is, topped with a cream cheese frosting, or with a scoop of vanilla ice cream.

All mine.

Straight up homemade goodness! ENJOY!

Note: There is a print link embedded within this post, please visit this post to print it.

Mom’s Apple Cake

6 apples, (about 4 cups) cubed w/ peels left on.
Do not peel apples! Core apples and then cut apples into small cubes. Set aside.

Stir together the following ingredients in large bowl:
1 cube (1/2 cup) butter, melted
2 eggs
1½ cups sugar
1 teaspoon Vanilla extract
Stir the cubed apples into the egg mixture. Set aside.

Mix dry ingredients in small bowl:
2 cups flour
2 Tablespoons cinnamon
½ teaspoons baking soda
Pinch of salt
Slowly add dry ingredients to apple mixture. Stir until blended.

Then add
2 cups raisins
1-2 cups walnuts, optional

Preheat oven to 350°. Grease and flour a 9×13 pan. Spread the batter into the pan. Bake 45-50 minutes. Cool.

Delicious as is, topped with a cream cheese frosting, or with a scoop of vanilla ice cream. ENJOY!

Cream Cheese Frosting (adapted from Betty Crocker Cookbook)

1 3 ounce package cream cheese, softened
1 Tablespoon Milk
1 teaspoon lemon juice
1 teaspoon Vanilla Extract

2 ½ cups powdered sugar

Using an electric hand mixer, beat the cream cheese, milk, lemon juice, and vanilla extract until creamy. Gradually add the powdered sugar, beating until frosting is smooth and of spreading consistency. If it is too thick, add a little more lemon juice a teaspoon at a time.

Frosts a 13×9-inch cake or a bundt cake. Cool cake before frosting.

Surprise your sweetie with this ultra rich and decadent cake. Why not? It may be because it’s Valentine’s Day, or maybe just ‘cause you want some. Chocolate that is. Get your mind out of the gutter people. No matter what the celebration, you will show that certain someone that you truly care!

I vacillated between calling this cake a wonder cake or a surprise cake. Why? For starters this cake looks like a one layer cake. So it get’s people wondering. Why the surprise? Really the surprise is revealed when you cut into it. Look. See? All that gooey and rich chocolate filling. How’d I do that? Easy of course. And I wouldn’t have it any other way. This cake was inspired by the individual lava cakes and your everyday saucepan cake. Damn I love those lava cakes. And I love Valentine’s Day. Ahhh, cupids, romance, flowers, and a Triple Chocolate Surprise Cake. Oh yeah.

Triple Chocolate Surprise Cake – it will surprise you and make you wonder – why didn’t I make this cake sooner?

Let’s start with the Chocolate Filling:

What you’ll need: 6 oz. (6 squares) semi-sweet chocolate, 1 oz. (1 square) unsweetened chocolate, 3 Tablespoons heavy cream, 2 Tablespoons vanilla extract and 2 Tablespoons light corn syrup.

Coarsely chop the chocolate.

Add the chopped chocolate to a small saucepan.

On low/med, heat the chocolate. Add the heavy cream, and

vanilla.

Stir it up with a spatula, until it is melted and combined.

Then add the corn syrup.

Heat on low stirring frequently, until the chocolate filling is creamy and is melted.

Remove from heat and set aside.

Let’s move on to the Chocolate Cake.

Ingredients: 2 cups all purpose flour, 2 cups sugar, 1 teaspoon baking soda,  Pinch of salt, ½ cup buttermilk, 2 eggs, 1 teaspoon vanilla extract, 1 cup butter, 1 cup water, and ½ cup cocoa ( I used ¼ cup dark cocoa and ¼ cup light).

In a medium bowl, add the flour, sugar, baking soda and salt.

Combine using a wire whisk. Set aside.

Get your pan ready. Grease and lightly flour a 9” round cake pan. I am using this cool silicone mold.  If using a silicone mold place it on a baking sheet to keep the cake’s shape.

In a medium bowl whisk the eggs.

Add the buttermilk

and vanilla.

Stir to mix and set aside.

In a medium/large saucepan

Melt the butter.

Then add 1 cup water and

½ cup cocoa powder ( I used ¼ cup dark cocoa and ¼ cup light).

Stir with a wire whisk to combine.

Over med/high heat

bring to a boil stirring constantly.

Take off of heat.

Set on a heat proof surface and plug in electric mixer. We are going to do it all in one pan baby!

Start by beating in the flour mixture. The chocolate will still be warm so we want to add the flour part in first.

Then add the buttermilk mixture.

Beat on medium speed until thoroughly mixed.

Pour half of the batter into a greased and lightly floured 9” round cake pan.
Get the Chocolate Filling ready.

Place the Chocolate Filling by the spoonful

in a circle pattern on the cake batter.

Leave a hole in the center.

Pour the rest of the batter over the top to cover completely.

Bake for 40 – 50 minutes in a preheated 350° oven until toothpick inserted in center comes out clean.

Set aside to cool completely before frosting.

For the Rich Chocolate Frosting:

½ stick unsalted butter, 1 oz semi-sweet chocolate, ½ bar dark chocolate, 3-4 cups sifted powdered sugar, 1 teaspoon vanilla, and 5-6 Tablespoons of heavy cream (not pictured).

In a medium glass bowl,

melt the butter and chocolate in the microwave.

Beat together until glossy.

Add the vanilla extract and

half of the sifted powdered sugar.

Beat the mixture until it looks a bit lumpy.

Beat in the heavy cream one tablespoon at a time until it’s a nice, creamy, spreadable consistency.

Adjust by adding more powdered sugar accordingly.

Place in fridge for 20 -30 minutes.

Let’s frost our wonder cake!

I’m using my cool cake pan. It’s quite a unique relic that I got at a garage sale a few years back.
I think it is charming. Like me.

Flip the cooled cake over onto the prepared plate or platter.

It’s not as easy with the silicone cake pan.

OOOH yeah.

Start spreading the frosting from the center of the cake out.

Frost the sides. Lick frosting from finger. Repeat last step.

Now for the finishing touch, some shaved dark chocolate.

sprinkle it on top.
The chocolate melted on my fingers. I guess I’ll have to lick it off. Poor me.

What a wonder!

Let’s get some.

In our mouth

NOW.

Triple Chocolate

Surprise!

Note: There is a print link embedded within this post, please visit this post to print it.

Triple Chocolate Surprise Cake

Chocolate Cake:

2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
Pinch of salt
Using a wire whisk, combine the flour, sugar, baking soda and salt. Set aside.

½ cup buttermilk
2 eggs
1 teaspoon vanilla extract
In a medium bowl whisk the eggs. Add the buttermilk and vanilla and stir to mix.

In a medium/large saucepan:
Melt 1 cup butter
Then add
1 cup water
½ cup cocoa powder ( I used ¼ cup dark cocoa and ¼ cup light)
Bring to a boil stirring constantly. Take off of heat. With an electric mixer, beat in the flour. Then add the buttermilk mixture. Beat on medium speed until thoroughly mixed.

Pour half of the batter into a greased and lightly floured 9” round cake pan. Place the Chocolate Filling by the spoonful in a circle pattern on the cake batter. Leave a hole in the center. Pour the rest of the batter over the top to cover completely. Bake for 40 – 50 minutes in a preheated 350° oven until toothpick inserted in center comes out clean.

Set aside to cool completely before frosting.

Chocolate Filling:

6 oz. (6 squares) semi-sweet chocolate
1 oz. (1 square) unsweetened chocolate
Coarsely chop the chocolate

3 Tablespoons heavy cream
2 Tablespoons vanilla extract
2 Tablespoons corn syrup, light
In a small saucepan, heat the chocolate. Add the heavy cream, and vanilla stirring until it is melted and combined. Stir in the corn syrup. Heat on low stirring frequently, until the chocolate filling is creamy and is melted. Remove from heat and set aside.

Rich Chocolate Frosting

½ stick unsalted butter
1 oz semi-sweet chocolate
½ bar dark chocolate
1 teaspoon vanilla
In a medium bowl melt the butter, and chocolate. Add the vanilla extra.

3-4 cups sifted powdered sugar
5-6 Tablespoons of heavy cream

With an electric mixer beat in half of the powdered sugar. Beat in the heavy cream one tablespoon at a time until it’s a nice, creamy, spreadable consistency. Adjust by adding more powdered sugar accordingly. Place in fridge for 20 -30 minutes. Frost cooled cake.

Another year and another yummy dessert- like my super scrumdee Pumpkin Spice Cheesecake!

Pumpkin Spice Cheesecake can cure anything, a hangover, the blues, it can even make you happy! This Pumpkin Spice Cheesecake is always a huge hit. A friend of mine’s child always requested this on her birthday and would make it in a 13×9 cake pan. If you’re throwing a party you can bake it like this and cut it into little cheesecake bites or do it up in a springform pan like I do. Either way, I like it any way you serve it, especially big, like Texas.

Oh and by the way wishing you a big & zesty Happy New Year!

For the filling you will need six 8-ounce packages cream cheese at room temperature, 6 extra large eggs, 2 2/3 cups granulated sugar, 2 teaspoons vanilla and 2 cups canned solid-pack pumpkin.

Now for the spices  1 Tablespoon cinnamon, 2 teaspoons freshly grated nutmeg and ½ teaspoon ground ginger.

See that nutlike thing? This is fresh Nutmeg and is not actually a nut, but is really the kernel of the fruit.

Let’s start by making the Snappy Cinnamon Graham Cracker Crust.  Preheat the oven to 250°.

You will need 2 sticks of softened butter,  2 pkgs. Cinnamon Graham crackers, 1 cup ginger snap cookies, ¼ cup granulated sugar and 1 Tablespoon cinnamon.

Put the two packages cinnamon grahams and

1 cup ginger snaps in a zippy bag.

Crush graham crackers and ginger snap cookies in the Ziploc bag using a flat mallet or rolling pin.

Pretty snappy eh?

Keep crushing until it looks like fine crumbs.

Then add sugar

and cinnamon to the bag and mix.

Just toss it around a bit

until it look like this.

In a medium bowl melt the butter.

Add the cinnamon cracker/cookie goodness to the melted butter.

Stir with a spoon until well combined.

Now butter up your baking pan – I am using a springform pan.

Springform pan ready?

Check.

Snappy Cinnamon Crust ready?

Check.

You know what’s next?

Check.

Add the crust to the pan and

spread it around.

Press mixture into the bottom of prepared pan. Use flat surface of cup on top of saran wrap to make sure the crumbled crust mixture is flattened and compact.

Bake the crust in a 250° oven for 10 minutes and let cool.

Let’s get started on the filling. Put the cream cheese in a large bowl. Be sure that the cream cheese is soft and at room temp.

If using your KitchenAid mixer, use the flat beater and mix on the speed setting 4 or medium speed if using your electric mixer.

Beat cream cheese until light and fluffy.

Add sugar

and beat mixture until smooth.

Add eggs one at a time,

beating well after each addition.

Keep beating making sure all the eggs are incorporated, and you have a nice creamy consistency.

It should look creamy and dreamy.  Taste test here if you don’t believe me.

Now add vanilla,

look at those vanilla flecks.  Nummy.

Keep going – add cinnamon and

pumpkin.

Now stop.  Let’s take a nutmeg break.  Go ahead, you’re worth it.

Nutmeg is a “warm” spice and is a great for your circulatory system, and even better for your digestive system.  What could be better than this?

Grate the nutmeg and set aside.  If you don’t have the fresh stuff we can say you did, wink, and take an extra long nutmeg break. Use what you’ve got in the pantry.  I won’t tell.

Add the ginger

and the nutmeg.

Look.  It’s all in there.

Check, check and big zesty check.

Now it’s time to beat it all together.  Or whip it up if using the KitchenAid, by changing the beater to the wire whip attachment. Whip in the pumpkin spice goodness.

See?

Looks ready to me.  But just to be sure ya may want to to do another taste test. Wink.

Super nummy.  Cheeeeck!

Remember the snappy crust?  It should be cool and ready.

Ready.

Set.

Pour.

Aaahhhh.

Now if you are using a springform pan,

place it on a jelly roll pan to catch the butter drippings from the crust.

Bake in a 250° oven for 3 hours.

It should start puffing up like this after about an hour.

About halfway through cooking, sprinkle on some cinnamon.

A light dusting will do.  Just gorgeous!

Let cheesecake cool in pan on a rack for 1 hour. It will deflate a bit while cooling and settle back into the pan.

You must let this baby cool before cutting into it, so cover it up and refrigerate.

How about a piece?

Let’s see, one for you and

and one for me.

A view from behind.

How about some Vanilla Bean Whipped Cream?

YES. Puhleaze.

I’m going for it, I’m not going to wait.

and I’m not sorry,

not one

little

wee

bite, I mean bit.

Amen.

and hallelujah.

My mouth is singing the praises

my stomach is doing a jig.

And a jiggle.

and a jive. And I don’t mind. Not one little jiggly bit.

“Hi there”, Pumpkin Spice Cheesecake.  Wanna dance?

Note: There is a print link embedded within this post, please visit this post to print it.

Pumpkin Spice Cheesecake

10” spring from pan

Filling:
Six 8-ounce packages cream cheese, softened
2 2/3 cups granulated sugar
6 extra large eggs
2 teaspoons vanilla
2 cups canned solid-pack pumpkin
1 Tablespoon cinnamon
2 teaspoons freshly grated nutmeg
½ teaspoon ground ginger

Preheat oven to 250°.

In a large bowl with an electric mixer beat cream cheese until light and fluffy. If using your KitchenAid mixer, use the flat beater and mix on the speed setting 4. Add sugar and beat mixture until smooth. Add eggs one at a time, beating well after each addition. If using the KitchenAid change the flat beater to the wire whip attachment and add vanilla, pumpkin, cinnamon, nutmeg and ginger beating until filling is combined well. Set aside and make crust.

Pour filling into the prepared crust pan or 13×9 cake pan. If using a springform pan, place it on a jelly roll pan to catch the butter drippings from the crust.

Bake in a 250° oven for 3 hours. Let cheesecake cool in pan on a rack for 1 hour. Cover and refrigerate.

Snappy Cinnamon Graham Cracker Crust

2 pkgs. Cinnamon Graham crackers
1 cup ginger snap cookies
2 sticks (1 cup) unsalted butter, melted
¼ cup granulated sugar
1 Tablespoon cinnamon

Crush graham crackers and ginger snap cookies in a gallon ziplock bag using a flat mallet or rolling pin. Then add sugar and cinnamon to the bag and mix. In a medium bowl melt the butter. Add the cracker/cookie mixture to the melted butter. Stir with a spoon until well combined.

Lightly butter the sides and bottom of the springform pan. Press mixture into the bottom of prepared pan. Use flat surface of cup on top of saran wrap to make sure the crumbled crust mixture is flattened and compact.

Bake the crust in a 250° oven for 10 minutes and let cool.

Enjoy!

Zesty cheers,
Robyn