Apple Maple Spice Cake

I found this recipe in the November issue of Better Homes and Garden and made it for Thanksgiving. We liked it better without the topping but either way it was delicious!

Ingredients

• 1 1/2cups all-purpose flour
• 1/2cup whole wheat flour
• 2teaspoons baking powder
• 1 1/2teaspoons ground cinnamon
• 1/2teaspoon baking soda
• 1/2teaspoon salt
• 1/2teaspoon ground nutmeg
• 1/8teaspoon ground cloves
• 4medium gala and/or Granny Smith apples
• 1cup butter, softened
• 1cup granulated sugar
• 2eggs
• 1cup apple butter
• 1/4cup plus 2 tablespoons maple syrup
• 2/3cup packed brown sugar
• 1/3cup heavy cream

Directions

1. Preheat oven to 350 degrees F. Butter and flour a 10-inch fluted tube pan.
2. In a medium bowl whisk together the flours, baking powder, cinnamon, soda, salt, nutmeg, and cloves. Core and finely chop apples.
3. In a large bowl beat 2/3 cup butter with a mixer on medium to high for 30 seconds. Add granulated sugar and beat for 2 minutes. Add eggs, one at a time, beating well after each. Beat in apple butter and 1/4 cup maple syrup (batter may appear curdled). Gradually beat in flour mixture on low until combined. Fold in half the finely chopped apples. Spoon batter into prepared pan, spreading evenly.
4. Bake 45 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool slightly on a wire rack.
5. meanwhile for topper: In a large skillet melt remaining 1/3 cup butter over medium. Add remaining apples. Cook and stir for 1 to 2 minutes or until softened. Stir in brown sugar and cream. Bring to boiling, stirring to dissolve sugar. Boil gently, uncovered, for 2 to 3 minutes. Remove from heat. Stir in remaining 2 tablespoons maple syrup. Cool slightly. Spoon over cake. Serve cake warm or cooled.

Nutrition Facts (Apple-Maple Spice Cake)

• Per serving:
• 540 kcal ,
• 19 g fat
• (12 g sat. fat ,
• 1 g polyunsaturated fat ,
• 5 g monounsaturated fat ),
• 79 mg chol. ,
• 383 mg sodium ,
• 90 g carb. ,
• 4 g fiber ,
• 66 g sugar ,
• 4 g pro.

Mug Cake

Sometimes you just need a little bit of chocolate to make the world a better place!

And you need it fast and a cup of hot coco just doesn’t make the grade. You need cake! Mix up a batch of this cake mix and you can have a piece of  warm chocolate cake in a minute straight from the microwave.

You only need to mix a box of angel food cake mix with a box of chocolate cake mix. Once well blended pour in an airtight container and store for up to six months.

To use your prepared mix you will also need some water, vanilla extract, and some chocolate chips. Oh yeah a microwaveable mug.
Mix the following into your mug and stir to combine.
3 tablespoons cake mixture
2 tablespoons water
1 teaspoon McCormick® Vanilla Extract

Drop in 2 tablespoons mini chocolate chip
Place in microwave for one minute.
Allow to cool slightly before eating.
Garnish with whipped cream, chocolate sauce, sprinkles, cherry, whatever suits your fancy!

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German Apple Cake

Today we had our Labor Day celebration and I asked Shawn if he wanted me to fix anything special. His answer set the theme for the cookout. He asked for my German Potato Salad which meant a German theme. We had Brats with sauerkraut, succotash, applesauce, Pumpkin spice cake, and  turkey burgers, hot dogs, and regular potato salad for those less advantages. The star of the meal was this dessert.

German Apple Cake

2 eggs – room temperature eggs will cut the time it takes to get them foamy.
1 c. vegetable oil
2 c. flour
2 c. sugar
1 tsp. vanilla
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
4 c. sliced apples (approx. 6 apples)
1 to 1/2 c. chopped nuts

Blend eggs and oil until foamy. Mix remaining ingredients with spoon. Pour in bundt pan. Bake at 350 degrees for 45 to 60 minutes.

CREAM CHEESE FROSTING:

1 lg. pkg. Philadelphia cream cheese
3 tbsp. melted butter
1 tsp. vanilla
1 1/2 c. powdered sugar

Cream together cream cheese and butter. Add vanilla, blend in powdered sugar.