Warm up your fall with these apple cider desserts

Fall is getting so close I can almost smell it. I’m seeing a lot of apple recipes starting to appear on social media, and I know pumpkin will be just a few weeks away.

For this apple season, we will look at a few recipes using apple cider or apples as ingredients in some sweet treats. Enjoy!

Apple Cider Layer Cake with Brown Sugar Buttercream Frosting

​This cake is two thick layers of insanely rich, moist and delicious apple cider cake sandwiched between sensational, mouthwatering, homemade brown sugar buttercream and is the perfect beyond incredible flavor combination!

Cake:

* 1 cup butter- softened

* 1 cup brown sugar, packed

* 4 eggs

* 2 teaspoons vanilla extract

* 3 cups flour

* 3 teaspoons baking powder

* 1 teaspoon salt

* 2 teaspoons cinnamon

* 1/2 teaspoon nutmeg

* 1/4 teaspoon ground cloves

* 1 1/2 cups apple cider

Frosting:

* 3 sticks butter, softened

* 1/2 cup brown sugar, packed

* 2 teaspoon vanilla extract

* 3-4 cups confectioners’ sugar

* 1 teaspoon cinnamon

* 3-4 tablespoons heavy whipping cream

Preheat your oven to 350 degrees and prepare two (8-inch) cake pans by gently rubbing with shortening and dust with flour and set aside.

In the bowl of a stand mixer, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time and mix completely between each addition. Add the vanilla and mix until just combined. Add the flour, baking powder, salt, cinnamon, nutmeg and cloves and mix until evenly distributed. Last, add in the apple cider and mix until well combined and smooth.

Divide evenly between the prepared pans and tap gently on the counter to remove any air bubbles.

Bake for 20 to 25 minutes or until a skewer inserted comes out clean.

Allow the cake to cool for 10 to 15 minutes and flip out onto a wire rack to cool completely.

Frosting: In the bowl of a stand mixer equipped with a paddle attachment, add the butter and cream on high speed for two to three minutes until light and fluffy. Add the brown sugar and mix for an additional one to two minutes. Add the vanilla, powdered sugar and cinnamon and mix slowly until all the sugar is combined. Last, add in the heavy cream and mix on high speed for two to three minutes or until you get a “whipped” consistency.

Assembly: Place one layer of cake on a cake stand or serving plate. Top with about 1 cup of frosting and smooth evenly.

Place the second layer of cake on top and use the remaining frosting to cover the entire outside of the cake.

Pipe some swirls on top, if desired, and top with fresh apple slices.

Source: www.myincrediblerecipes.com

Caramel Apple Pie Cobbler

​This Caramel Apple Cobbler is a cozy dessert perfect for fall! With juicy Granny Smith apples, a spiced batter and gooey caramel sauce, it’s the ultimate comfort treat.

For the Apple Filling:

* 5 cups Granny Smith apples peeled and sliced thin

* 1/2 lemon, juiced

* 1 cup sugar

* Pinch of salt

* 1 teaspoon ground cinnamon

* 1/16 teaspoon ground cloves

* 1/16 teaspoon ground nutmeg

* 1/2 cup water

* 2 tablespoons cornstarch plus 3 tablespoons water for slurry

For a Quicker Option:

* 1 (21 ounce) can of apple pie filling

For the Batter:

* 1/2 teaspoon salt

* 1/2 teaspoon cinnamon

* 1 teaspoon vanilla extract

* 1/2 cup sugar

* 8 tablespoons butter, cold

* 1 tablespoon baking powder

* 1 1/2 cups all-purpose flour or 1to1 gluten free flour

* 3/4 cup buttermilk

* 1 cup pecans, chopped

Topping:

* 1/2 cup caramel sauce

Prepare the Apple Filling: In a large stockpot, combine the sliced apples, lemon juice, sugar, salt, cinnamon, cloves, nutmeg and water. Cook over low to medium heat for about 15 minutes until the apples are tender.

In a small bowl, mix together the cornstarch and 3 tablespoons of water to create a slurry. Add the slurry to the apple mixture, stirring well.

Continue cooking until the filling thickens, similar to apple pie filling.

Prepare the Batter: Preheat oven to 375 degrees. Spray a 9-inch-by-13-inch baking dish with nonstick spray.

In a mixing bowl, combine the salt, cinnamon, sugar, baking powder and flour. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the buttermilk and vanilla extract until just combined.

Assemble and Bake: Spread the apple pie filling evenly in the prepared baking dish. Drop spoonfuls of the batter over the apple filling, covering the surface. Sprinkle chopped pecans on top.

Bake for 35 to 40 minutes or until the top is golden brown and the filling is bubbly.

Remove from the oven and immediately drizzle the caramel sauce over the cobbler.

Allow the cobbler to cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream if desired!

Source: www.thesaltycooker.com

Apple Bundt Cake with Cream Cheese Frosting

​Wonderful, moist apple cake!

Cake:

* 2 cups all purpose flour

* 1 1/4 cups granulated white sugar

* 1/4 cup packed light brown sugar

* 2 teaspoons ground cinnamon

* 2 teaspoons baking powder

* 1/2 teaspoon salt

* 1/2 teaspoon ground nutmeg

* 1/4 teaspoon baking soda

* 1 cup vegetable or canola oil

* 3/4 cup milk

* 2 large eggs

* 2 cups (about 2 large) peeled, cored and shredded sweet-tart apples

Icing:

* 4 ounces cream cheese, at room temperature

* 2 cups powdered sugar

* 1/2 teaspoon vanilla extract

* 1/2 to 2 teaspoons milk (add more or less to reach the right consistency)

Preheat the oven to 350 degrees. Butter and flour a bundt cake pan (or spray with baking spray).

In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking powder, salt, nutmeg and baking soda.

In a medium bowl, whisk together the oil, milk and eggs.

Stir the wet ingredients into the dry (being careful not to over-mix), and then fold in the shredded apple.

Pour the batter into the prepared pan and spread it out evenly. Tap the pan a couple times on the countertop to get rid of any bubbles. Bake until a toothpick inserted in the center comes out clean, about one hour (start testing at about 50 minutes). Cool completely.

Make the icing: Once the cake has cooled, add the cream cheese, powdered sugar, and vanilla to a large bowl and use a handheld electric mixer to beat until combined. Beat in enough milk ½ teaspoon at a time so it reaches your desired consistency. It should be thick, somewhere between buttercream and a pourable glaze.

Run a paring knife between the cake and the inside of the pan to help loosen it. Turn the cake out onto a cake plate. Drizzle the icing decoratively on top.

Source: www.recipegirl.com

Apple Cinnamon Oatmeal Cookies

​n 1 cup flour

* 2 cups uncooked oats

* 1 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1/2 teaspoon salt

* 1 teaspoon cinnamon

* 1/4 teaspoon nutmeg

* 2 tablespoons softened butter

* 1/2 cup sugar

* 1/2 cup brown sugar

* 1 egg

* 3 tablespoons applesauce

* 2 teaspoons vanilla

* 1 cup peeled diced apple

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mat.

Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir oats into flour mixture and set aside.

Cream together butter, brown sugar and sugar. Add in egg, apple sauce and vanilla and beat until blended. Gradually add in the flour mixture, stirring by hand, until incorporated. Fold in the diced apples.

Spoon into 1-tablespoon balls and place on prepared sheets 2-inches apart.

Bake for 18 to 20 minutes or until the edges are lightly browned.

Source: www.myincrediblerecipes.com

Apple Spice Poke Cake

​The ultimate fall dessert, this poke cake features a moist apple spice cake studded with pockets of smooth apple pie filling. It's topped with a rich whipped cream layer, a caramel drizzle and a sprinkle of crunchy nuts.

* 1 Spice Cake mix

* 3 eggs

* 1 cup water

* 1/3 cup vegetable oil

* 1 (20-ounce) can apple pie filling

* 1 (1-ounce) box vanilla pudding mix

* 1 cup milk

* 8 ounces whipped topping, thawed

Optional toppings: caramel and sundae nuts

Combine the first 4 ingredients in a large bowl and mix with a hand mixer until smooth.

Pour mixture into a lightly sprayed 9-inch-by-13-inch baking pan. Bake cake for 26 to 29 minutes or until toothpick inserted in the middle comes out clean.

Allow cake to completely cool, and then mix together apple pie filling, vanilla pudding mix and milk in a blender in order to liquify the apples.

Poke holes in the cake with the end of a wooden spoon, and then pour the apple pudding filling over the cake and spread it back-and-forth to fill in the holes.

Top with whipped cream, caramel and chopped sundae nuts.

Source: www.4sonrus.com

Apple Dapple Cake

​The Apple Dapple Cake is a fall favorite with fresh diced apples, warm spices and a delicious buttery brown sugar glaze.

* 3 cups all-purpose flour

* 1 teaspoon baking soda

* 2 teaspoons ground cinnamon

* 1/2 teaspoon ground nutmeg

* 1/2 teaspoon salt

* 1 1/2 cups vegetable oil

* 1 1/2 cups granulated sugar

* 1/2 cup brown sugar, packed

* 2 teaspoons vanilla extract

* 3 large eggs

* 4 cups apples peeled and chopped into 1/2-inch chunks

Glaze:

* 1/3 cup butter

* 1/3 cup brown sugar packed

* 1/3 cup granulated sugar

* 1/3 cup heavy cream

* 1/2 teaspoon vanilla extract

Preheat oven to 325 degrees. Grease a 9-inch-by-13-inch baking pan with non-stick cooking spray; set aside.

In a medium mixing bowl, sift together the flour, baking soda, cinnamon, nutmeg and salt; set aside.

In a large mixing bowl, beat together the vegetable oil, granulated sugar and brown sugar with an electric mixer on medium speed. Beat in the vanilla and the eggs one at a time.

Add the dry mixture a little at a time, mixing well between each addition. Note: the batter will be very thick.

Using a sturdy wooden spoon, fold the apples into the batter.

Spread into the prepared 9-inch-by-13-inch pan and bake at 325 degrees for 50 to 60 minutes until a toothpick inserted into the center comes out clean.

While the cake is baking, make the glaze. Add all the ingredients to a medium saucepan. Heat over medium heat, stirring often, until the mixture begins to simmer. Remove from the and cool for five minutes.

Pour the glaze over the cake while it’s still warm.

Slice the cake and serve.

Source: www.kitchenfunwithmy3sons.com

Apple Cider Crazy Cake - No Eggs, No Milk, No Butter!

​This easy Apple Cider Cake is made with no eggs, no milk and no butter! Also known as Crazy Cake, Wacky Cake and Depression Cake, this super moist cake is budget friendly, made with ingredients right from the pantry. It tastes like a cake version of an apple cider doughnut right from the apple orchard! No Mixers, Dairy Free, Vegan. Forty-five minute cake!

Dry ingredients:

* 1 1/2 cups all-purpose flour

* 1/2 cup granulated sugar

* 1/2 cup light brown sugar

* 1 teaspoon cinnamon

* 1/2 teaspoon ground nutmeg

* 1 teaspoon baking soda

* 1/2 teaspoon salt

Wet ingredients:

* 5 tablespoons vegetable oil or canola oil

* 1 teaspoon pure vanilla extract

* 1 tablespoon apple cider vinegar or white vinegar

* 1 cup apple cider

Apple Cider Glaze Topping:

* 1 cup powdered sugar

* 2-3 tablespoons apple cider

Cinnamon Sugar Topping:

* 3 tablespoons granulated sugar

* 1 1/2 teaspoons ground cinnamon (can use up to 2 teaspoons cinnamon)

Preheat oven to 350 degrees. Spray an 8-inch square baking dish with non-stick cooking spray.

Mix the dry ingredients (flour, sugar, brown sugar, cinnamon, nutmeg, baking soda and salt) in a large bowl (or right in the prepared baking dish), until well blended.

Make 3 depressions in dry ingredients — two small, one larger. Add the vinegar in one depression, vanilla in the other, and the vegetable oil in the third larger depression. Pour the apple cider over top. Mix well until smooth. * Use a fork or small whisk to mix. Pour batter into baking pan.

Bake on the middle rack of the oven for approximately 35 to 40 minutes.

Check the center of cake with a toothpick to make sure it comes out clean. Allow to cool for 10 minutes, then top with Apple Cider Glaze and Cinnamon Sugar Topping.

While the cake is baking, mix the cinnamon and sugar topping in a small bowl.

For the glaze: In a small bowl, add powdered sugar, then add 2 tablespoons of apple cider. Using a small whisk, combine the glaze, whisking until smooth. Add a small amount of additional apple cider as needed, to reach the desired glaze consistency.

While the cake is still warm, top evenly with the glaze and then sprinkle cinnamon sugar over the top. This cake is delicious served warm and at room temperature.

Store in refrigerator tightly covered up to four days.

Notes: This cake is wonderful served with a warm or cold cup of apple cider!

Make sure your baking soda and vinegar are not expired — they are what make the cake rise.

This cake is very versatile — you can also top this wonderful cake with warm caramel sauce, your favorite frosting (caramel, vanilla, buttercream, cinnamon), a scoop of vanilla ice cream, a dusting of powdered sugar or dollop of whipped cream.

You can use vegetable oil or canola oil. You can use apple cider vinegar or white vinegar.

This cake can be doubled, use a 9-inch-by-13-inch baking pan.

For extra doughnut flavor, you can lightly brush the top of the warm cake after baking with a little bit of melted butter, then glaze and sprinkle with cinnamon sugar.

Source: www.sweetlittlebluebird.com

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.