Praline Apple Cake Recipes

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.

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.

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

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 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.

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.

APPLE PRALINE PIE

Steps:

• In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In large bowl, mix granulated sugar, 2/3 cup of the pecans, 1/3 cup flour, the cinnamon, nutmeg and 1/4 teaspoon salt. Add apples; toss to coat. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of pastry 1/2 inch from rim of pie plate.
• Roll other round of pastry into 11-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 50 to 60 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.
• In 1-quart saucepan, place brown sugar, remaining 1/3 cup pecans and the half-and-half. Cook over low heat, stirring constantly, until sugar is melted. Spread over hot pie. Serve warm.

CRAN-APPLE PRALINE GINGERBREAD

Steps:

• Coat a 9-in. round baking pan with cooking spray. Pour caramel topping into pan and tilt to coat bottom evenly. Arrange apples and cranberries in a single layer over caramel., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in molasses and applesauce (mixture may appear curdled). Combine the flour, baking soda, ginger, pie spice and salt; add to butter mixture just until moistened. Stir in hot water., Pour over fruit; smooth top. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Combine whipped topping and yogurt; serve with gingerbread.

HEAVENLY PRALINE CAKE

Steps:

• Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat., Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container., Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.

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 PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Sprinkle with vinegar. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge., In a large bowl, toss apples with the ginger ale, lemon juice and vanilla. Combine the sugar, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Spoon into crust; dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 400° for 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary., Meanwhile, in a small saucepan over medium heat, melt butter. Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved. Stir in pecans; cook 1 minute longer. Remove from the heat; stir in cream and vanilla. Immediately pour over pie. Bake 3-5 minutes longer or until topping is bubbly. Cool on a wire rack.