Best 12 Butterscotch Apple Cake Donuts Recipes

BUTTERSCOTCH APPLE CAKE

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, mix together the canola oil, egg and sugar.
• In a separate bowl, sift together the flour, baking soda, salt, cinnamon and baking powder.
• Add the dry ingredients to the wet ingredients and mix just until combined.
• Fold in the chopped apples.
• Spray an 8x8 pan with cooking spray.
• Spread this mixture in the bottom of the prepared pan.
• Sprinkle the walnuts and butterscotch chips on top of the cake batter.
• Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Allow the bars to cool and cut them into squares.
• This cake is best baked one day before serving.

BUTTERSCOTCH APPLE CAKE

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans., Pour into a lightly greased 13x9-in. baking dish. Sprinkle with chips. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 10-15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

BUTTERSCOTCH APPLESAUCE CAKE

Steps:

• In a bowl, cream the butter and brown sugar. Add eggs and applesauce; mix well. Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Stir in raisins. Spread in a greased 13x9-in. baking pan. Sprinkle with chips, sugar and pecans. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean.

APPLE BUTTERSCOTCH CAKE

Steps:

• In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Combine the sugar, oil and eggs; stir into dry ingredients just until combined. Stir in the apples, pecans and 1/4 cup butterscotch chips., Pour into a greased 8-in. square baking dish. Sprinkle with the remaining butterscotch chips. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

APPLE-BUTTERSCOTCH RING CAKE

Steps:

• Heat oven to 325°F. Grease dark nonstick 12-cup fluted tube cake pan with shortening or cooking spray.
• In medium bowl, toss apples, pecans, butterscotch chips, brown sugar, apple pie spice and melted butter. Set aside.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently.
• Pour apple mixture evenly into bottom of pan. Pour cake batter evenly over top.
• Bake about 55 minutes or until cake is golden and springs back when lightly touched. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool cake slightly before serving.

BAKED APPLE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cavity mini doughnut pans.
• Combine flour, sugar, baking powder, salt, nutmeg, and cinnamon in a large bowl; mix together with a fork until combined. Add shortening and mix with the fork until broken up into small clumps.
• Mix together apples, milk, and eggs in a separate bowl. Add to flour mixture and stir just until blended. Spoon batter into the prepared doughnut pans.
• Bake doughnuts in the preheated oven until slightly browned on the bottoms, about 10 minutes. Remove from pan and transfer to a wire rack to cool completely.
• While doughnuts are cooling, place melted butter for topping in a shallow bowl. Mix together 1 cup sugar and 2 teaspoons cinnamon in another shallow bowl. Dip cooled doughnuts in butter and then in sugar mixture to coat.

UPSIDE-DOWN BUTTERSCOTCH APPLE SOUR CREAM CAKE

Steps:

• For cake:
• Preheat oven to 375°F. Mix flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until well blended. Add eggs and vanilla; beat until blended. Beat in flour mixture, then sour cream. Stir in chopped apple. Set aside while preparing butterscotch-caramel apples.
• For butterscotch-caramel apples:
• Melt butter in 10-inch-diameter nonstick ovenproof skillet over medium heat. Add brown sugar and butterscotch morsels; stir until melted and smooth and mixture is bubbling, about 2 minutes. Add apple slices to skillet and cook until golden brown, using tongs to turn slices, about 3 minutes per side (there will be a lot of liquid in skillet). Remove skillet from heat and let cool 3 minutes. Using tongs, arrange apple slices in skillet in concentric circles or other pattern.
• Carefully spoon cake batter in small dollops atop apples in skillet. Using offset spatula, gently spread batter evenly to edges of skillet (batter will seem to float on top of apples and pan juices). Bake until cake is golden brown and tester inserted into center comes out clean, about 30 minutes. Cool in skillet 10 minutes. Run knife around edges of cake to loosen. Place large platter atop skillet. Using oven mitts or pot holders, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Serve cake warm.

BUTTERSCOTCH PUDDING DOUGHNUT FILLING

Steps:

• Whisk together the half-and-half, brown sugar, cornstarch, salt and egg yolks in a medium saucepan. Heat, stirring, until thick, about 2 minutes. Remove from the heat and stir in the butter and vanilla. Let cool. Store covered.

APPLE BUTTERSCOTCH CAKE

Steps:

• Whisk together flours, sugar, flaxseed, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl.
• Whisk together eggs, applesauce, and oil in another bowl. Stir in apples until well-blended.
• Pour liquid ingredients over dry ingredients and stir just until moistened. Stir in butterscotch chips.
• Pour batter into a 13x9 pan that has been coated with cooking spray. Smooth with a rubber spatula.
• Bake in a preheated 350 degree oven about 35 minutes, or until the top is golden and a toothpick inserted in the middle comes out clean. (Watch carefully, mine was done at 26 minutes).
• Cool on a wire rack before cutting.

BUTTERSCOTCH-APPLE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
• Toss apples, cinnamon, brown sugar, and nutmeg together in a bowl.
• Combine cake mix, pudding mix, sour cream, water, vegetable oil, and eggs in a large mixing bowl. Mix on low speed with an electric mixer until completely blended, 1 to 2 minutes. Pour 2/3 of the batter into the prepared pan.
• Drain and discard any accumulated juices from the apple mixture. Scatter apples over the batter in the pan, then pour remaining batter over top. Smooth with a spatula to cover apples completely.
• Bake in the preheated oven until top is dry and springs back when touched firmly, 55 to 60 minutes.
• Remove from the oven and cool on a wire rack for 15 to 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before serving.

APPLE BUTTERSCOTCH CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine flour,baking powder, baking soda,salt, and cinnamon.
• Add the oil,sugar and eggs to the dry ingredients,stir until just combined.
• Then mix in the apples,pecans, and 1/4 of the chips.
• Pour batter into an greased 8 inch square pan,and sprinkle remaining chips over the top.
• Bake at 350 degrees for 40 to 45 ( I suggest 35 minutes ) or until a toothpick comes out clean.

BUTTERSCOTCH APPLE CAKE WITH CARAMEL GLAZE

Steps:

• Heat oven to 350ºF.
• Beat cake mix, pudding mix, water, eggs, oil and 1/4 cup milk in large bowl with mixer until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
• Microwave caramels, remaining milk and cinnamon in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.