PRALINE APPLE BUNDT CAKE
Steps:
- Preheat oven to 350 degrees. Grease a 10 cup bundt pan.
- In a large bowl, whisk together sour cream or yogurt, oil, eggs and vanilla. Whisk in brown sugar until smooth.
- Add baking powder, baking soda, salt, cinnamon and stir until combined. Stir in flour just until combined. Stir in chopped and shredded apples and 1 cup pecans.
- Pour into greased bundt pan and bake for 50-55 minutes, until a toothpick comes out clean. Let cool in pan for 15-20 minutes before inverting onto a cooling rack to cool to room temperature.
Nutrition Facts : Calories 642 kcal, Carbohydrate 87 g, Protein 7 g, Fat 31 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 65 mg, Sodium 192 mg, Fiber 3 g, Sugar 59 g, UnsaturatedFat 27 g, ServingSize 1 serving
JIM'S APPLE RAISIN POUND CAKE WITH PRALINE GLAZE
This is a very moist cake. With all the grated apples, raisins and pecans, it could stand alone without a topping; however with the praline glaze....well, you be the judge!
Provided by JimJimmy
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h50m
Yield 20
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
- In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
- For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.
Nutrition Facts : Calories 492.4 calories, Carbohydrate 52.9 g, Cholesterol 51.6 mg, Fat 30.7 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 259.9 mg, Sugar 35.1 g
APPLE CREAM CHEESE BUNDT CAKE
I got this recipe from the September 2011 issue of Southern Living magazine...It looked so good that I thought I'd share. I'm really looking forward to making this cake soon for my family to enjoy. If someone has made or will be making this cake soon, please let me know how it turned out!!! The photo of the cake to the left is...
Provided by Kristie Towe
Categories Cakes
Time 1h55m
Number Of Ingredients 28
Steps:
- 1. Prepare filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
- 2. Prepare Batter: Preheat oven to 350. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
- 3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
- 4. Bake @ 350 degrees for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
- 5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.
APPLE, PRALINE AND CREAM CHEESE BUNDT CAKE
Where to begin to describe this deliciousness! This apple cake has all the fall spices and the aroma coming from the kitchen was amazing. The cake is dense, but the inside is perfectly tender with chunks of apple in every bite. We loved the cream cheese in the center and the flavors blended perfectly together. The praline...
Provided by Lindsay V
Categories Desserts
Time 1h15m
Number Of Ingredients 29
Steps:
- 1. Pre-heat the oven to 350 degrees. Grease and flour a 14-cup bundt pan.
- 2. Start by toasting your pecans in the oven for 8 - 10 minutes or until fragrant. Be sure to toss half way through cooking time. Set aside when they are done.
- 3. Prepare filling: Beat butter, cream cheese, and sugar until light and fluffy. Stir in egg, vanilla, and flour and mix until smooth. Set aside.
- 4. Prepare cake: In the bowl of an electric mixer, fitted with the paddle attachment, beat sugars, canola oil, and applesauce. Add in the eggs, one by one. Stir in vanilla.
- 5. In a separate bowl, combine flour, spices, salt and baking soda.
- 6. Working in batches, add this to your wet mixture.
- 7. Remove bowl from mixer and fold in pecans and apples.
- 8. Baking: Place 2/3 of the batter into the bundt pan. Spoon in the cream cheese mixture and, using a paring knife, swirl around to incorporate evenly. Be sure to leave about an inch border, so that the cream cheese does not leak out while baking.
- 9. Place the remaining 1/3 of the batter on top.
- 10. Bake for 60 - 75 minutes until a toothpick comes out clean.
- 11. Cool completely on a wire rack.
- 12. Frosting the cake: Bring brown sugar, butter, and milk to a boil in a small saucepan, whisking constantly. Remove from heat and stir in vanilla. Be careful, as mixture will bubble up violently!
- 13. Gradually whisk in confectioners' sugar. Allow mixture to harden slightly and pour over completely cooled cake. Garnish with additional pecans, if desired.
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- Add the cream cheese, butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and smooth. Add the egg, flour and vanilla and continue beating just until incorporated. Set aside.
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