Best 3 The No Peel Apple Cake Recipes
NO PEEL APPLE CRISP RECIPE
Make this delicious no peel (read little effort) Apple Crisp in under an hour. Add up a scoop of your favorite vanilla ice cream for a truly dreamy dessert! {WW 5 pts}
Provided by Ginny
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 Degrees. Grease a 9x13" baking dish with nonstick spray.
Nutrition Facts : ServingSize 7 g, Calories 205 kcal, Carbohydrate 28 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 65 mg, Fiber 4 g, Sugar 12 g
NO-PEEL APPLE CAKE
No-Peel Apple Cake is VERY easy to make, no need to peel the apples (yay!) and the aroma while it's baking is absolutely divine. It's delicious warm from the oven, but I keep leftovers in the fridge and its equally good served cold.
Provided by Melinda O'Malley Keckler
Number Of Ingredients 12
Steps:
- Preheat oven to 350°
- Grease or spray a 9" pie plate with Pam, set aside.
- Mix first eight ingredients (both sugars and all dry ingredients) together in a medium bowl. Melt butter and add vanilla and egg, stir to combine in a small bowl.
- Slice apples into bite-sized pieces and add to dry ingredients, add wet ingredients and mix together until there's no sign of dry ingredients at the bottom of the bowl. The dough will be stiff.
- Spread into prepared pie plate and bake 40-45 minutes. Serve with vanilla ice cream or fresh whipped cream.
Nutrition Facts : Calories 406 kcal, Carbohydrate 76 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 57 mg, Sodium 406 mg, Fiber 3 g, Sugar 53 g, ServingSize 1 serving
THE NO-PEEL APPLE CAKE RECIPE - (4.4/5)
Provided by ruthg
Number Of Ingredients 26
Steps:
- Prepare Cake: Preheat oven to 350°F. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition; stir in vanilla. Whisk together flour and next 4 ingredients in a medium bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended after each addition. Spread batter in a greased (with shortening) and floured 9- x 2-inch round cake pan. Bake at 350°F for 50 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 35 to 40 minutes to prevent excessive browning, if necessary. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely (about 1 hour). Meanwhile, prepare Apples. Cut apples into 1/2-inch-thick wedges. Toss together apples, 1/2 cup brown sugar, and next 3 ingredients. Melt 2 tablespoons butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes). Arrange sautéed apples over cooled cake, and drizzle with desired amount of warm Apple Brandy-Caramel Sauce; serve with remaining sauce. Apple Brandy Sauce: Bring brown sugar, butter, cream, and salt to a boil in a small saucepan over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat, and stir apple brandy. Whisk in powdered sugar; cool 15 minutes before serving.
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