Whether your kitchen is overwhelmed with apples you picked at an orchard this fall, or you’re feeling like a taste of autumn throughout the rest of the year, this apple cake recipe is for you. We recommend baking it in a 9-inch Bundt pan, but a 9×13 cake pan will work too (just decrease the baking time by 10 or 15 minutes).
What You’ll Need:
1 1/2 teaspoons vanilla extract
1 tablespoon ground cinnamon
1/2 teaspoon salt
Directions:
Preheat oven to 350°F. Grease and flour one 9-inch Bundt pan.
In a large mixing bowl, beat eggs and oil with an electric mixer until creamy. Add the sugar and vanilla and beat well.
In a separate mixing bowl, combine the ground cinnamon, salt, flour and baking soda. Slowly add this mixture to the egg mixture and mix until fully incorporated (the batter will be thick). Fold in the apples by hand using a wooden spoon, and spread batter into the prepared pan.
Bake in preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool on a wire rack, and serve as is or with a dusting of confectioners’ sugar on top.
10-12 peppermint patties,
frozen and crushed into small pieces
Directions:
Prepare Devil’s Food Cake as instructed, with the addition of 2 tablespoons peppermint extract (add with vanilla extract). Cool completely.
For a layered cake, frost the top of the bottom layer with 1/4 of the frosting. Sprinkle 1/2 peppermint patties on top. Add the second layer and frost entire cake. Sprinkle remaining peppermint patties over the cake and serve.
For a sheet cake, frost the entire surface and sprinkle with peppermint patties. Serve and enjoy!
A decadent Devil’s Food Cake recipe that uses milk and coffee to create a moist, delicious chocolate cake for any occasion.
What You’ll Need:
3/4 cup unsalted butter, softened
1 ¾ cup granulated sugar
4 large eggs
2 cups all-purpose flour, sifted
3/4 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
3/4 cup freshly brewed coffee
1 ½ teaspoons vanilla extract
Directions:
Preheat the oven to 350°F. Lightly grease and flour two 9″ round cake pans or one 9×13 cake pan.
In a large bowl, cream the butter until smooth then beat in sugar until light and fluffy. Add and incorporate eggs one at a time. Set aside.
In a separate large bowl, whisk together the flour, cocoa powder, baking powder and salt.
In a large measuring cup or medium bowl, combine milk, coffee and vanilla.
Starting and ending with the flour, add #3 and #4 alternatively to #2 while mixing until fully incorporated. If using two round cake pans, divide batter evenly; otherwise pour the batter into the prepared 9×13 cake pan.
For two round cake layers, bake for 30-35 minutes in the preheated oven. For a 9×13 cake, bake for 40-45 minutes in the preheated oven. A cake tester or toothpick inserted into the center should come out clean, and the cake should have begun to pull away form the sides of the pan.
Remove from oven and let cool on a wire rack for 8-10 minutes. Remove the round cake layers from their pans and finish cooling on a wire rack (we suggest leaving the 9×13 cake in the pan for easier serving). Cool completely before frosting and decorating.
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What You’ll Need:
What You’ll Need:
