Apple Praline Cake Recipes

APPLE PRALINE CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
• Beat the oil and sugars until they look like wet sand. Add the eggs and vanilla and beat again.
• Stir together the flour, salt, baking soda, cinnamon, and nutmeg. Slowly beat it into the sugar and egg mixture. Stir in the apples by hand.
• Spread the batter in prepared pan. Bake for 45 minutes. Remove and let cool.
• Place the butter, brown sugar, and half & half in a small saucepan. Bring to a boil and stir for one minute. Remove from the heat and let cool 5-10 minutes, stirring occasionally.
• Beat together the cooled butter mixture and powdered sugar until creamy.
• Spread over the top of the cooled cake quickly. Sprinkle with the pecan chips and press into the frosting gently. Store in a tightly sealed container on the counter.

PRALINE-TOPPED APPLE BREAD

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, baking powder, baking soda and salt. In another bowl, beat sugar, sour cream, eggs and vanilla until well blended. Stir into flour mixture just until moistened. Fold in apples and 1 cup pecans., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes. Remove to a wire rack to cool completely., In a small saucepan, combine butter and brown sugar. Bring to a boil, stirring constantly to dissolve sugar; boil 1 minute. Working quickly, pour over bread. Sprinkle with remaining pecans; let stand until set.

OATMEAL-APPLE PRALINE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Place oats into a bowl and cover with boiling water. Set aside.
• Sift flour, pudding mix, cinnamon, salt, baking soda, cloves, and allspice together in a small mixing bowl. Set aside.
• Beat brown sugar, white sugar, and butter together using an electric mixer until fluffy. Beat in eggs, 1 at a time, until combined. Stir in flour mixture and coconut until blended; stir in softened oats and apples until well blended, making sure not to overmix. Pour batter into the prepared pan.
• Bake in the preheated oven until lightly browned on top and a toothpick or knife inserted into the center comes out clean, 35 to 40 minutes.
• While cake is baking, melt butter in a medium saucepan over medium-high heat. Boil, stirring constantly, until butter begins to brown, 2 to 3 minutes. Reduce heat to low and stir in brown sugar and coconut milk until well blended; stir in coconut and pecans. Remove from heat.
• Remove cake from the oven and immediately spread butter mixture over the top. Set an oven rack 2 to 4 inches from the heat source and preheat the oven's broiler.
• Broil cake in the preheated oven until topping bubbles and browns, about 2 minutes, making sure not to burn. Remove pan from the oven. Let topping absorb into the cake before serving, about 10 minutes.

APPLE PRALINE DESSERT CAKE

Steps:

• Set oven to 350 degrees.
• Grease an 8-in square baking pan.
• Cream together the 1 cup sugar with the 1/4 cup butter in a bowl.
• Add in the egg and apples; mix well.
• Sift together the dry ingredients.
• Add to creamed mixture; mix well; stir in nuts.
• Bake for 30 minutes, or until the cake tests done.
• FOR SAUCE: Melt the 1/4 cup butter in a saucepan.
• Add the cream and mix well until blended.
• Combine the sugar and the 1 tbsp flour to the butter/cream mixture; mix well until thickened, over low heat.
• Add in vanilla, mix well.
• Serve warm over the apple dessert.

PRALINE APPLE CAKE

Steps:

• Preheat the oven to 350°F Line the bottom of a 9" springform pan with parchment, and butter the pan.
• Cream the sugar and beat in the eggs, one at a time, and the vanilla.
• Sift the flour and baking powder into the butter and sugar.
• Beat them in to form a smooth batter.
• Scrape the batter into the prepared springform pan.
• Wet your hands and pat it evenly into the pan.
• Mix the cinnamon and sugar.
• Peel the apples and cut them into thin slices.
• Toss them in the cinnamon sugar and push them, on end, into the batter.
• At first they will seem to be sticking very far out of the batter, but the apples will make the level rise as you go.
• When all the apples are in- pack them in there- press them down slightly, so none stick out more than 1/2".
• Sprinkle any remaining cinnamon sugar over the top.
• Bake the cake for 45 minutes.
• Meanwhile, cream the remaining butter and sugar, and beat in the remaining egg.
• Spread this over the top of the cake and bake for 15 minutes more.

APPLE PRALINE CAKE

Steps:

• Place a rack in the center of your oven. Preheat oven to 350 degrees Fahrenheit 20 minutes before baking your bundt cake. Grease and flour your bunt pan and set aside.
• For the cream cheese filling, mix cream cheese and sugar in a bowl until smooth. Add your egg to the mixture and stir until incorporated.
• In a large bowl, whisk sugar, oil, and eggs until combined. In a medium bowl, stir flour, baking powder, cinnamon, salt, and baking soda. Slowly stir the flour mixture into the large bowl with sugar. Finally, incorporate apples, carrots, and pecans. Take care not to over-mix the batter at this point.
• Pour half of your cake batter into the pan. Add a layer of your cream cheese mixture. Then top with the remaining cake batter. Tap your pan a few times on the counter to remove any air bubbles and then smooth the top.
• Bake your cake for 50-60 minutes. To check for doneness, gently press down on the cake. If it bounces back completely, your cake is done! If your finger leaves an indent in the cake, it needs more time. Cool for 10 minutes before inverting onto a wire rack to cool completely.
• While the cake is cooling, make your icing. Bring brown sugar, butter, and milk to a boil in a medium saucepan. Stir continuously for one minute. Remove the pan and immediately stir in the confectioner's sugar and vanilla until combined. Drizzle the cooled mixture over the cake and sprinkle with pecans.

JIM'S APPLE RAISIN POUND CAKE WITH PRALINE GLAZE

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.

APPLE PRALINE CAKE

Steps:

• 1. Preheat oven to 375 degrees. Grease bundt pan with shortening and coat with flour. Set aside.
• 2. In a medium bowl, combine dry ingredients,(flour, salt, soda and sugar)Mix well and set aside.
• 3. In a large bowl, beat eggs with an electric mixer until pale yellow and foamy. Add oil and vanilla and mix to blend. Add the flour mixture until all is used. The batter will be thick so if you don't have a heavy duty blender, you may want to stir the last of the flour in.
• 4. Stir in the apples and nuts and pour into prepared bundt pan. Make sure it is equally distributed. Bake in preheated 375 oven for approximately one hour. Check to make sure it's done before taking out of the oven.
• 5. Place on baking rack while preparing Praline Topping.
• 6. PRALINE TOPPING
• 7. In a medium sauce pan, add the brown sugar, stick of butter, tsp. of vanilla extract and the 1/4th cup of evaporated milk.
• 8. Bring to a boil and cook for 5 minutes.
• 9. While cake is still warm, place into a cake plate and top with the topping. I spread it all over the cake while keeping the remaining topping in the middle of the cake, in the hole and scoop it up. This takes a lot of patience. You want to make sure that the whole cake is covered. This helps to keep it nice and moist. Keep bringing it up from the bottom and sides until it begins to set, about 15 or 20 minutes. The end result is well worth it. Enjoy

PUMPKIN PRALINE CAKE

Steps:

• Heat oven to 350°F. Heat brown sugar, butter and whipping cream in 2-quart saucepan over medium heat, stirring occasionally, until butter is melted. Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecans.
• Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; set aside. Beat sugar, oil, eggs and pumpkin in large bowl with electric mixer on medium speed 1 minute, scraping bowl constantly. Gradually beat in flour mixture on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down onto pan; turn tray and pan over. Let pan remain over cake a few minutes. Cool completely, about 1 1/2 hours.