Apple Cake With Praline Icing Recipes

Steps:

• 1. Preheat oven to 350 degrees Grease and flour bundt or tube pan
• 2. Using medium speed on electric mixer, beat apples, sugar, oil and eggs together in a large mixing bowl, set aside for 30 minutes. Leave apples chunky. NOTE: You can use Granny Smith or other kinds of apples if desired
• 3. Sift together flour, soda, salt, and cinnamon in a mixing bowl Add pecans and stir to coat the pecans
• 4. After apple mixture has set for 30 minutes, gradually add flour mixture to the apples, and mix well using low speed on electric mixer. Leave the apples a little chunky. Continue mixing as you stir in vanilla extract.
• 5. Pour into bundt or tube pan, and cook for 55 minutes. Test with toothpick inserted into thickest part of cake, if it comes out clean remove from oven; if not cook another ten minutes Turn out from pan onto serving dish and cool
• 6. Making icing: Bring sugar and milk to a boil, stirring constantly. When boiling, cease stirring and cook gently until a drop forms a soft ball when dropped in cold water Remove from fire Add butter and vanilla, cool ten minutes Beat with electric mixer until creamy, add nuts and spread over cake NOTE: This is a tricky icing, if it starts to get hard before you spread it, add warm milk by tablespoons until desired consistency for spreading. (it will set up again on cake within a few minutes.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a small bowl, beat cream cheese and sugar until smooth; beat in egg. , For cake, in a large bowl, beat sugar, oil and eggs until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture. Stir in apples, carrots and pecans., Transfer half of the batter to prepared pan; layer with cream cheese mixture, then remaining batter. Bake 50-60 minutes or until a toothpick inserted in cake portion comes out clean. Cool 10 minutes before removing to a wire rack to cool completely., For icing, in a large saucepan, combine brown sugar, butter and milk; bring to a boil. Cook and stir 1 minute. Remove from heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans.

Steps:

• 1. Sift flour, baking powder, salt, baking soda, cinnamon and nutmeg together. Beat oil and sugar at high speed in mixer for several minutes. Add eggs, 1 at a time, mixing well after each addition. Beat in sifted dry ingredients. Add vanilla and mix well. Stir in apples and pecans. Pour into greased Bundt pan. Bake at 350 for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Invert onto serving plate. Let stand til completely cooled Drizzle with Praline Icing. Praline Icing: 1 1/2 cups packed light brown sugar 1/4 cup margarine, 1/2 stick 1/4 cup evaporated milk 1 tsp. vanilla extract Mix brown sugar, margarine and milk in pan. Bring to a boil. Stir constantly. Remove from heat. Stir in vanilla. Let stand til slightly cooled. Beat until mixture is of spreading consistency.

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.

Steps:

• Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.
• In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.
• Bake 41 to 47 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.

Steps:

• In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
• In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.
• Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
• Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cooled cake. Sprinkle with pecans.