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pdfs sticky spiked double apple cake with a brown sugar brandy sauce
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(131)
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For this fall dessert, you’ll give your apple cake a luscious drizzle of toffee sauce.
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Three layers of super moist cake + two layers of creamy pudding = a chocolate lover’s dream.
5.0
(4.79)
Easy
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This apple cake is the poster child for fall.
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Apple pie in doughnut hole form? We’re in love.
4.4
(4.4)
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Classic caramel apples get reimagined as a cake, complete with a glossy top and soft, custardy interior.
4.4
(4.35)
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Indulge your “Great British Baking Show” yearnings with this jam-filled, cream-slathered classic best enjoyed with a cup of tea.
3.7
(3.67)
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The gooey toffee sauce is both absorbed by the cake for a glossy, polished presentation, and served on the side for extra indulgence.
5.0
(4.86)
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With six layers of spice cake and an orchard’s worth of apple butter, this Appalachian apple stack cake IS the party.
4.0
(4)
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Skip the fuss of individual servings; this sheet cake sticky toffee pudding is cozier, easier, and, dare we say, far more festive.
4.7
(4.67)
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A birthday favorite in the Bon Appétit Test Kitchen.
4.5
(4.46)
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A plush fall bake loaded with fruit and topped with cinnamon streusel.
4.4
(4.4)
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This is essentially the cake version of banana pudding mashed up with sticky toffee pudding, which is actually cake. All of which is to say, this is a very good thing.
3.3
(3.3)
Recipes
Yes, the convivial festival favorite can be recreated at home. This one’s even more fun with a ginger-tinged glaze and a shower of pulverized berries.
5.0
(5)
Recipes
Appalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets, then brought together and assembled for church suppers and gatherings. Instead of the spongy cakes we're used to today, these layers are more like cookies—firmer, so they slowly soften beneath liberal applications of apple butter and cooked apples. This recipe stays mostly true to those principles.
Instead of individually baking the layers one skillet at a time, though, use a cake pan to trace a pattern on parchment paper and trim circles of rolled dough to fit it. Bake two layers simultaneously (more if you have a convection oven). The edges of the cake layers won't be as perfectly neat as if you'd baked them in skillets or cake pans, but that's all right. This is a rustic cake.
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Dairy free, rustic and easy to make, this fruit-layered cake works equally well with stone fruit in summer or firm pears in winter.
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Here's a cake that showcases the flavors and smells of Christmas. This three-layer extravaganza has a touch of molasses and shredded apple to keep it moist. As the cake bakes, it fills the house with a fragrance that beats the most expensive holiday-scented candle. Many amateur cooks are intimidated by just thinking about making a cake that doesn't come from a box. Yes, it takes extra time, but it isn't hard. Just follow the steps outlined below. I say, if you want to make an impression, bring on a tall, showy homemade cake. Your friends will be talking about it long after the party is over.
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This gorgeous cake uses a surprisingly simple method to slice the apples just so.
4.4
(4.41)
Quick
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This is a perfect sipper for a warm day. The boozy sour is tempered by lots of ice and brightened by tart and tender raspberry.
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If you wait all year for apple-picking season then spend all fall baking every single apple dessert, this earthy, nutty apple and rye cake has your name all over it.
4.4
(4.44)
Quick
Recipes
This speedy one-pan summer dessert channels peaches and cream with a twist.
4.7
(4.67)
Recipes
CINNAMON. CRUMBLE.
5.0
(5)
Recipes
I love apples. I have this recurring dream where I leave the stress of the restaurant world behind and start a cider house, making exquisite hard cider. I start at sunrise and I finish in the mid-afternoon and retire to the farmhouse to cook a dinner for Mary and the girls.
Apple brown betty is like a crisp made with bread crumbs. It's a wonderful dessert that is so simple and so rewarding in results. This is a good one for roping the kids into helping. Those apples arent going to peel themselves.
Zabaglione is also known in France as sabayon. It is a custard-based dessert, cooked with a dessert wine. I stabilize mine with whipped cream and serve it cold, whereas in Italy and France you often see them served warm. Kind of like an eggnog in heaven.
Recipes
Tiny but mighty, these individual buckwheat cakes are rich and dense and bring big sticky toffee pudding energy.
5.0
(5)