lumicero/recipes-ing2inst huggingface dataset:
Title: Carrot Cake & Cream Cheese Buttercream.
Ingredients:
- 2 sugar
- 1 1/3 pure vanilla extract
- 1 extra-large eggs
- 3 all-purpose flour
- 2 ground cinnamon
- 2 baking soda
- 2 carrots
- 3 raisins
- 1/2 walnuts
- 1 cream cheese
- 1 unsalted butter
- 1/2 confectioners' sugar
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
3. Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.
4. For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
5. When the cupcakes are cool, frost them generously and serve.
Title: Peanut Butter Bars
Ingredients:
- 1 1/2 graham cracker crumbs
- 1 margarine
- 16 powdered sugar
- 1 peanut butter
- 12
Instructions:
1. Combine first 4 ingredients together, mix well.
2. Press into the bottom of a 13x9" baking pan.
3. Melt butterscotch chips in a double boiler, spread over crumb mixture.
4. refrigerate, cut into bars when cooled.
Title: Chocolate Pound Cake
Ingredients:
- 3 boiling water
- 1 1/2 vanilla
- 3 eggs
- 1 1/2 cake flour
- 3 sugar
- 1 1/4 sugar
- 3/4 baking powder
- 2 salt
- 3/4 unsalted butter
- 1/4
- 13
Instructions:
1. Preheat oven to 350°F.
2. Use a 8 x 4 x 2 1/2" loaf pan, (4 cups) or any 6 cup loaf pan or fluted tube pan, greased and floured.
3. In a medium mixing bowl whisk together the cocoa and water until smooth.
4. Allow to cool to room temperature and lightly whisk in the vanilla and eggs.
5. In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
6. Add 1/2 the chocolate mixture and the butter.
7. Mix on low speed until the dry ingredients are moistened.
8. Increase to medium speed and beat for 1 minute to develop the cake's structure. Scrape down the sides.
9. Gradually add the remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
10. Scrape the batter into the prepared pan and smooth the surface with a spatula.
11. The batter will be almost 1/2 inch from the top of a 4-cup pan.
12. (if your pan is slightly smaller, use any excess batter for cupcakes.) Bake for 50 to 60 minutes, (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean.
13. Place loosely with buttered foil over the cake after 20 minutes to prevent over browning.
14. The cake should start to shrink away from the sides of the pan only after removal from the oven.
15. Let the cake cool in the pan on a rack for 10 minutes.
16. Loosen the sides with a metal spatula and invert onto a greased wire rack.
17. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.
18. TOPPING: This is for extra moistness and gives a subtle coffee accent.
19. In a small pan, stir together 1/4 cup water and 2 Tbsp sugar.
20. Bring to a full rolling boil.
21. Cover and remove from heat. When cool, add 1 tbsp Kahlua.
22. When cake is baked, brush half the syrup onto the top.
23. Cool the cake 10 minutes and invert it onto a lightly greased rack.
24. Brush the bottom and sides with remaining syrup.
25. Reinvert onto rack, top side up, to finish cooling.
Title: Golden Molasses Apple Cake
Ingredients:
- 2 eggs
- 2 brown sugar
- 1 molasses
- 1/2 apples
- 3 baking soda
- 1 baking powder
- 1 1/2 cinnamon
- 2 salt
- 2
- 1
Instructions:
1. preheat oven to 300*F line bottom of 9"-in springform cake pan with circle of waxed paper; butter paper and sides of pan.
2. place all eggs in a bowl. add brown sugar and molasses. beat 3 minutes with electric hand mixer.
3. stir in apples and orange rind.
4. sift flour, baking soda, baking powder, cinnamon and salt together. place in sifter and re-sift over cake batter while incorporating with wooden spoon.
5. pour batter into cake pan and cook 60-65 minutes or until cake is done.
6. cool in pan slightly before unmolding. finish cooling on wire rack.
7. serve with whipped cream.
Title: Ice Cream Cone Christmas Trees
Ingredients:
- 6 powdered sugar
- 1 margarine
- 2 milk
- 3 vanilla extract
- 1
Instructions:
1. To create frosting, combine all ingredients except for sugar cones and candy decorations.
2. Modify the shade of green to your taste.
3. Place cones top side down (standing up) on a plate or other flat surface.
4. Cover cones with frosting.
5. Use a spatula, butter knife or maybe a decorator tip on a piping bag.
6. Decorate trees with candies before frosting dries.
Title: Stroop Koekjes - Syrup Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 2 molasses
- 5 flour
- 1 ground ginger
- 1 baking soda
- 1 salt
Instructions:
1. Preheat oven to 375°F.
2. Cream shortening and brown sugar together until light and fluffy.
3. Add molasses.
4. Sift two cups of the flour with the remaining dry ingredients very well.
5. Add to the first mixture.
6. Add enough more flour to allow handling.
7. Roll out and cut with a floured cookie cutter and place on a cookie sheet.
8. Bake for ten to twelve minutes.
9. Place on a cooling rack.
Title: Dreamy Rhubarb Dessert
Ingredients:
- 1 flour
- 5 powdered sugar
- 1/2 butter
- 2 eggs
- 1 1/2 sugar
- 1/4 flour
- 3/4 salt
- 2 rhubarb
- 1/8 vanilla
- ice cream
Instructions:
1. Mix together crust ingredients and press in ungreased 8-inch square pan.
2. Bake at 350 degrees for 15 minutes — no longer then cool slightly.
3. Mix topping and spoon it onto baked crust.
4. Bake for additional 35 minutes at 350 degrees.
5. Serve warm with whipped cream, plain cream or ice cream.
Title: Chocolate Truffle Filling
Ingredients:
- 12 heavy cream
- 1
- 2
Instructions:
1. Put the chocolate in a large bowl.
2. In a small saucepan, heat the cream just until it starts to bubble.
3. Pour the cream over the chocolate; make sure all the chocolate is covered by the cream (push some pieces down if you need to).
4. Cover the bowl and let it sit there, undisturbed, for 10 minutes, until the chocolate has melted.
5. Whisk the mixture until the chocolate is dark and shiny, then cool to room temperature, or stick it in the fridge until ready to use.
6. If you refrigerate the filling before you put it on the cake, it will get very hard, and you'll need to pop it in the microwave for a few seconds to loosen it up.
7. You can, of course, pour it over the top of cake while it's still warm for a beautiful, smooth, shiny ganache topping.
Title: Treacle Sponge
Ingredients:
- 6 golden syrup
- 100 butter
- 100 sugar
- 2 eggs
- 1/2 vanilla essence
- 100 self-raising flour
Instructions:
1. Butter a 1 litre baking dish, and dollop the syrup in the bottom.
2. Put the butter and sugar in a food processor and blitz until pale.
3. Beat in the eggs one by one, then the vanilla.
4. Add the flour and pulse until just mixed.
5. Scrape into the dish, on top of the syrup.
6. Either cover with cling film and microwave on medium for 7 1/2 minutes or bake in the oven at 180C/fan 160C/gas 4 oven for 30 minutes until risen and golden.
7. Serve with lashings of custard.
Title: Pineapple Gingerbread Squares
Ingredients:
- 1 quick-cooking oats
- 2 egg
- 2
- 1/2
- 1
Instructions:
1. Heat oven to 350°F.
2. Add all ingredients to a 9"x13" nonstick baking pan and stir until well blended.
3. Bake 30 minutes or until wooden tooth pick inserted in centers comes out clean.
4. Place on cooling rack and allow to cool completely before cutting.
Title: Melon Seed Pudding
Ingredients:
- 1 cantaloupe
- 2 honey
- 4 vanilla
- 1 arrowroot
- 1 water
- 2
Instructions:
1. Combine seeds and innards with concentrate, honey and vanilla in a blender and blend until smooth.
2. In a small bowl, combine the arrowroot and water. Add to the blender and blend again.
3. Pour mixture into a medium saucepan and cook over medium heat, stirring constantly until thickened.
4. Chill and serve.
Title: Pudding or Waffle Sauce
Ingredients:
- 2 milk
- 3 cornstarch
- 1 salt
- 1 egg
- 3 -4 sugar
- 1 vanilla
Instructions:
1. Mix cornstarch with a little cold milk.
2. Beat in egg, sugar, salt and vanilla.
3. Heat milk in double boiler or microwave.
4. Add cornstarch mixture and continue to heat til thickened.
Title: American Girl Magazine's Colorful Cake
Ingredients:
- 1 water
- 3 lime Jell-O gelatin
- 1/3 berries
- 1 1/3
- 1
- 2
- 6
Instructions:
1. Preheat oven at 350.
2. Divide prepared white cake batter equally into 4 bowls.
3. Mix 1 tablespoons Jell-O powder into each bowl, one color per bowl.
4. Stir until blended.
5. Additional Jell-O powder may be added at this time for brighter colors.
6. Pour batter into greased and floured cake pans, 1 color per pan.
7. Bake 15 minute or until cake springs back when lightly touched in the center.
8. Cool 5 minute and remove from pans.
9. when cake is completely cool, spread yellow frosting between layers.
10. Scoop 3/4 of your white frosting into a bowl, add 6 drops blue food coloring.
11. Whisk until blended.
12. Cover outside of cake with blue frosting.
13. spread the remaining white frosting atop the blue frosting as clouds.
Title: Southern Sour Cream Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 1 vanilla extract
- 3 -4 eggs
- 6 flour
- 3 baking soda
- 1/4 salt
- 1/8 sour cream
- 8
Instructions:
1. Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt or tube pan.
2. Cream butter and sugar in a large mixing bowl at medium speed. Blend until mixture is light and fluffy and sugar is no longer granulated. (About ten minutes).
3. Add vanilla & almond extracts, scraping sides of bowl so it is thoroughly incorporated.
4. Add eggs one at a time, beating well after each egg is added.
5. Add sour cream all at once and blend thoroughly.
6. Sift flour, baking soda and salt into small bowl (A wire whisk works perfectly to sift/mix dry ingredients). Slowly add flour mixture and continue beating until mixture is smooth and well blended. (Add by approximately three parts-roughly 1-cup additions).
7. Pour batter into the well-greased and floured bundt or tube pan.
8. Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan for 5 minutes and then invert pan onto wire rack and cool completely.
Title: Lillehamar Cream Melts
Ingredients:
- 3 3/4 flour
- 1/2 sour cream
- 2 butter
- 1/2 powdered sugar
- 2 milk
Instructions:
1. Preheat oven to 375°F.
2. In large bowl, cream together sour cream and butter. Stir in flour and chill.
3. Roll out the dough to 1/8 inch thickness and cut with a doughnut cutter.
4. Bake until light brown, about 12 minutes.
5. Cool.
6. Whisk together powdered sugar and milk until a thick icing forms.
7. Frost with powdered sugar frosting, if desired.
Title: Gingersnap Baked Apples
Ingredients:
- 3 brown sugar
- 2 sweet apples
- 4 butter
- 1/4
- 1/2
Instructions:
1. In a blender or food processor, whirl gingersnaps and brown sugar to fine crumbs.
2. With a small, sharp knife, starting from stem ends, cut around cores to about 3/4 of the way through apples; scoop out cores with a spoon, making a 1 1/2-inch-wide cavity and leaving bases intact.
3. Set apples slightly apart in a shallow 2- to 3-quart baking dish.
4. Spoon 1 tablespoon gingersnap mixture into each cavity and top with 1/2 tablespoon butter.
5. Sprinkle apples evenly with remaining gingersnap mixture.
6. Bake in a 375º regular or convection oven until apples are tender when pierced, about 45 minutes.
7. Transfer to individual bowls and pour 2 tablespoons cream around each if desired.
Title: Bittersweet Chocolate Mousse
Ingredients:
- 9 bittersweet chocolate
- 4 1/2 unsalted butter
- 2 eggs
- 6 sugar
- 2 heavy cream
- 2
Instructions:
1. In the top of a double boiler, combine the chocolate, butter and espresso and cook over simmering water over moderately low heat, stirring, until the chocolate is melted.
2. Remove the top of the double boiler and let cool to 75° on an instant-read thermometer.
3. Beat in the egg yolks until incorporated.
4. In a large bowl, beat the egg whites at medium-high speed until very soft peaks form.
5. Gradually add the sugar and beat until the whites are slightly firm and glossy.
6. In another bowl, beat the cream until firm.
7. Gently fold half of the whipped cream into the chocolate mixture, then fold in half of the beaten whites until no streaks remain.
8. Repeat with the remaining whites and whipped cream.
9. Spoon the chocolate mousse into glasses or bowls and refrigerate until chilled, at least 3 hours.
10. Garnish with chocolate shavings and serve chilled.
11. *Make Ahead: The mousse can be refrigerated for up to 2 days.
Title: Maraschino Cherry Cake
Ingredients:
- 1/3 shortening
- 1 1/2 sugar
- 3 cake flour
- 2 1/2 baking powder
- 3/4 salt
- 1/2 cherry juice
- 3/4 milk
- 1/2 maraschino cherries
- 16
- 5
Instructions:
1. Preheat oven to 350 degrees.
2. Cream shortening and sugar together until fluffy.
3. Sift flour, baking powder and salt together; sift again. Alternately add the flour mixture, milk and cherry juice to the creamed mixture. Stir until smooth.
4. Stir in nuts and cherries. Fold in beaten egg whites.
5. Grease and flour two 9-inch cake pans or a 9-by-13-inch pan (we used two 9 inch pans). Bake about 30 minutes or until tested done.
6. Cool cakes on rack for about 5 minutes before removing from pans. Ice as desired.
Title: Goober Thumbprint Cookies
Ingredients:
- 1 1/2 flour
- 1/3 baking powder
- 1 1/2 salt
- 1/4 sugar
- 6 creamy peanut butter
- 1 butter
- 1 vanilla extract
- 1/3 eggs
- 1 1/2 chocolate-covered peanuts
- 2
- 1/2
Instructions:
1. Combine the flour, cocoa powder, baking powder, and salt in a small bowl.
2. Beat the sugar, 1/3 cup of the peanut butter, the butter, and vanilla in a large bowl until smooth and creamy.
3. Blend in the melted chocolate.
4. Add the eggs, one at a time, beating after each addition.
5. Gradually stir in the flour mixture just until combined.
6. Cover dough; chill just until firm.
7. Preheat the oven to 350*F.
8. Shape dough into 1" balls; press thumb into tops to make about 1/2" depression.
9. Place cookies 2" apart on ungreased cookie sheets. Fill each depression with about 1/2 teaspoons peanut butter; press 3 Goobers into the peanut butter.
10. Bake for 10-15 minutes, or until sides are set. Cool cookies on the sheets for 2 minutes; remove to wire racks to cool completely.
Title: Brown Sugar Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 3/4 salt
- 3/4 butter
- 1 1/4 brown sugar
- 1 vanilla extract
- 1 egg
- 1 1/4
Instructions:
1. Preheat oven to 350°F Line a baking sheet with parchment paper.
2. In a medium bowl, stir together flour, baking soda and salt.
3. In a large bowl, cream butter and brown sugar until light, about 2 minutes.
4. Beat in vanilla extract and egg until smooth.
5. With the mixer on low speed, gradually add in all the flour mixture, stopping when the dough has just come together and no streaks of flour remain.
6. Stir in chocolate chips.
7. Place slightly rounded tablespoons of dough on baking sheet.
8. Bake for 9-11 minutes, until just golden around the edges.
9. Transfer to a wire rack to cool completely.
Title: Chocolate Fruitcake (Non-Alcholic)
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 1/2 baking soda
- 1 raisins
- 1 1/2 dates
- 2 eggs
- 1 sour cream
- 1 vanilla extract
- 2 butter
- 1
- 1/4
Instructions:
1. Preheat oven to 300 degrees.
2. On wax paper, sift together flour, sugar, cocoa, baking soda. On another piece of wax paper, mix the raisins, dates, nuts and candied fruit.
3. In a large bowl, beat sour cream, eggs and vanilla until blended. Add butter then the flour mixture. Blend well until all is incorporated. Beat the mixture at medium speed for 1 minute. Add fruit and nut mixture and fold in until well distributed.
4. Turn into a prepared tube or Bundt pan. Bake at 300 degrees with a shallow pan of hot water near the floor of the oven until a cake tester comes out clean, approximately 1 3/4 hours. Cool on wire rack for 10 minutes. With a narrow spatual, loosen edges and turn out onto wire rack and cool completely. Wrap in foil or plastic wrap and refrigerate for 1 week, minimum. Do not attemp to slice this until the week is almost up, it will crumble badly, ask me how I know this. Slice very thinly and enjoy.
Title: White Chocolate Raspberry Almond Cookies
Ingredients:
- 11 white chocolate
- 1/2 butter
- 1 baking soda
- 1/4 salt
- 2 eggs
- 2 3/4 flour
- 1/4 dark chocolate
- 1/2
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. In the top of a double boiler over hot water melt 4 squared of white chocolate-set aside.
3. Coarsely chop 4 squares of the chocolate and set aside.
4. In a large bowl beat the butter, baking soda, salt and eggs together.
5. Slowly add the melted chocolate and beat until creamy.
6. Gradually stir in the flour, chopped chocolate and almonds.
7. Stir until well incorporated.
8. Roll dough into 1 inch balls and place on baking sheets 1 inch apart.
9. Bake for 10 minutes in the pre-heated oven.
10. You want the edges a light golden brown.
11. Remove and coolon racks.
12. In a small pan melt the jam.
13. Spoon 1/2 teaspoon on each cookie.
14. Cool.
15. Melt the remaining 3 squares of chocolate and drizzle over the jam covered cookies.
16. **Youcan use dark chocolate if you wish, it's nice when half the cookies are drizzled with white chocolate and the other half with dark chocolate.
Title: Cajun Pound Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 cinnamon
- 1/2 water
- 1 chocolate chips
- 3 water
- 1 margarine
- 1 corn syrup
- 2 confectioners' sugar
- 5
- 1
Instructions:
1. Preheat oven to 350.
2. Combine all ingredients.
3. Pour into greased, floured 10" tube pan.
4. Bake 45-50 minutes.
5. Do not remove from pan until ready to glaze.
6. Cajun Pound Cake Glaze: Cook all ingredients except the sugar until the margarine is melted.
7. Add the sugar and glaze the cake.
Title: Profiteroles With Chocolate Sauce
Ingredients:
- 1 water
- 1/2 unsalted butter
- 1 sugar
- 1 salt
- 1 all-purpose flour
- 1 baking powder
- 3 eggs
- 1 vanilla ice cream
- 3/4 of fresh mint
- 1 heavy cream
- 1/2 butter
- 1/4 pure vanilla extract
Instructions:
1. Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper.
2. To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot
3. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit.
4. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
5. Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes.
6. Reduce the heat to 350 degrees F and continue to cook for 25 minutes Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.
7. Using a serrated knife, slice the pastry puffs almost in half. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with confectioners' sugar and fresh mint, if desired.
8. Chocolate Sauce:
9. Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.
10. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.
Title: Chocolate Orange Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 egg
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1/2 salt
- 1/4
- 1
Instructions:
1. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 15 minutes.
2. On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter or shape into 2-in. x 1-in. rectangles. Place 2 inches apart on ungreased baking sheets. Combine orange peel and remaining sugar; sprinkle over cookies.
3. Bake at 350° for 14-16 minutes or until the edges just begin to brown. Remove to wire racks to cool. Melt chocolate chips; decorate cookies.
Title: Pumpkin Charlotte
Ingredients:
- 2 ladyfingers
- 6 cream cheese
- 2 sugar
- 2 powdered sugar
- 2 vanilla instant pudding mix
- 2 cinnamon
- 1/2 ginger
- 1/4 pumpkin pie spice
- 1/4 pumpkin
- 1 milk
- 1
Instructions:
1. Chill a mixing bowl and beaters.
2. Line the botom of a 9in springform pan with ladyfingers, cutting to fill spaces.
3. Trim the bottoms of the remaining ladyfingers, and place round side out, against pan sides.
4. Set aside.
5. To make cream cheese filling: Beat cream cheese and sugar with a mixer on med speed till combined.
6. In a chilled bowl, beat 1 3/4 cups of cream and pwdrd sugar until soft peaks form.
7. Reserve 1/2 cup.
8. Fold remaining into the cheese mixture.
9. For pumpkin filling: stir together pudding mixes and spices.
10. Add milk and pumpkin and beat until thick.
11. Fold in reserved 1/2 cup of whipped cream.
12. Spread the cream cheese layer evenly over the bottom of the prepaed pan.
13. Carefully spread pumpkin lyer over cream cheese layer.
14. Cover and refrigerate overnite.
15. To serve, remove sides from pan, place on platter.
16. Beat remaining 1/4 cup whipping cream to soft peaks, and spoon atop each individual serving.
Title: Passover Apple Cake
Ingredients:
- 3 eggs
- 3/4 sugar
- 1/3 apples
- 3/4 walnuts
- 5 pecans
- 1/2 sugar
- 3/4 cinnamon
- 1
Instructions:
1. Beat eggs, sugar and oil until mixture is light colored. Add cake meal and mix well.
2. Pour half of batter into a lightly greased 8 or 9 inch glass baking pan.
3. Mix topping ingredients and sprinkle about half the topping mixture evenly over the batter.
4. Pour half of the apples over the batter.
5. Pour the rest of the batter over the apples and cover with the remaining apples.
6. Sprinkle evenly the rest of topping over the apples.
7. Bake at 350 degrees for 1 1/4 hours or until the sides of the cake pull away very slightly from baking pan.
8. Cool completely and store wrapped in Saran Wrap.