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Bake for 15 to 20 minutes. In a large skillet, melt the remaining stick of butter over medium heat. Add the apples, and cook for 3 minutes. Stir in 1 cup sugar, 1/2 teaspoon cinnamon, and lemon juice; cook for 3 minutes. In a small bowl, soften the gelatin in cold apple juice, then add it to apples, and cook for 15 minutes.
Preheat the oven to 350 °F. Spray two 9-inch round cake pans with baking spray. Pour 1/4 cup melted butter into each cake pan. Sprinkle each evenly with 3/4 cup brown sugar. Arrange the apple slices in a single layer over the brown sugar. In a large bowl, beat the remaining 1 cup softened butter and the granulated sugar with a mixer at medium ...
Preheat the oven to 325 °F. Lightly grease a Bundt pan or tube pan. In a bowl, mix together the apples, walnuts, vanilla and cinnamon. In a separate bowl, sift together the flour, baking soda and salt.
For pie: In a large bowl, stir together all apples, ¾ cup sugar, and lemon juice; transfer mixture to a colander set in a large bowl. Let stand for 1 hour.
Directions. Preheat oven to 350 °F. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour.
Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.
Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour. For swirl: In a medium bowl, beat cream cheese with a mixer at medium speed until creamy. Add confectioners’ sugar, flour, egg, and zest, and beat until smooth, about 2 minutes, stopping occasionally to scrape sides of bowl. Cover and refrigerate.
