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  1. Jan 24, 2022 · Apple Pancakes. Pancakes vary in thickness from the ultra-thin French crêpe to the robust American breakfast pancake. In this recipe, which calls for sliced cinnamon apples, the oven transforms a rather thin batter into a sweet, pillowy treat dusted with confectioners' sugar.

  2. Feb 17, 2021 · Spicy and flavorful with a moist, pudding-like texture, this apple cake from Edna Lewis is truly easyjust stir together by hand. #cake #apple #caramel

    • (11)
    • 751
    • Dessert
  3. May 17, 2024 · This quick pancake recipe from Martha Stewart results in fluffy, tender pancakes every time— and it's easy enough for a weekday morning.

    • (3)
    • American
    • Breakfast, Brunch
  4. Sep 30, 2008 · Recipe. mom’s apple cake. September 30, 2008 Jump to recipe, comments. My mother makes the best apple cake, and has for as long as I can remember.

  5. Jan 9, 2019 · This recipe from Margaret Haen, of Sheboygan, Wisconsin, uses a pound and a half of apples, making the cake dense and moist. Ingredients ½ cup (1 stick) unsalted butter, melted, plus more for pan

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  6. Absolutely! Substitute sugar free cake mix, sugar free pudding mix, no sugar added applesauce, and sugar free caramel sauce to make a much lighter cake. Pro tips:

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    • Caramel Sauce
    • Apple Mix
    • Caramel Cake
    • Whipped Cream Cheese Frosting
    • Putting The Caramel Cake All Together
    Make the caramel sauce first so it has time to cool to room temperature.
    In a sauce pan melt the butter, then add the brown sugar and whipping cream.
    Stir over low heat until the sauce thickens.
    Set aside to cool (or put it in the fridge to cook quickly).
    Peel and cut up the apples into small chunks (about 1cm cubes).
    Add sugar and cinnamon to the apples, and mix well.
    Let rest for at least 15 minutes, stirring often so the sugar turns kind of syrupy.
    Set aside, it’s time to make the cake batter.
    Prepare a Bundt pan with butter and flour, or a cooking spray like Pam. Set aside.
    In a mixer beat butter and sugar until fluffy.
    Add eggs one at a time. Mix well.
    Add vanilla.
    Whip the whipping cream into stiff peaks. Set aside.
    In a separate bowl beat cream cheese, icing sugar and vanilla until smooth.
    Then fold together the whipped cream and cream cheese mix.
    After you have removed the caramel cake from the pan, wait until the cake has cooled before serving or icing.
    The frosting recipe makes a lot of frosting, so you could cut the amount in half. I think the icing should actually be used only as a compliment to the cake, as too much overpowers the caramel flav...
    Then drizzle the cake with some of the remaining caramel sauce!