Fresh Apple Cake With Praline Icing Sallye Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
• Beat together the oil, eggs, vanilla and sugar.
• Sift together the flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture; stir in apples, nuts and raisins.
• Pour into prepared pan and bake at 325 degrees F (165 degrees C) for 1 1/2 hrs or until a cake tester inserted in the center comes out clean. Cool and frost with cream cheese icing. Sprinkle top with 1/4 cup fine chopped nuts.

Steps:

• CAKE: Preheat oven to 350 degrees F.
• Butter a 9 x 13-inch baking pan.
• In a small bowl, combine flour, cinnamon, baking soda, and salt.
• In a large bowl, combine apple pie filling, sugar, vegetable oil, and eggs; mix well.
• Add flour mixture; mix well.
• Turn batter into prepared pan.
• Bake for 1 hour.
• Cool.
• FROSTING: Combine cream cheese and butter; cream well.
• Add powdered sugar and vanilla extract; mix well.
• Frost top of cake.

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:

• Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool.
• Spray 13x9-inch pan with cooking spray. In medium bowl, mix flour, cinnamon, baking soda and salt. In large bowl, stir together melted butter, sugar, eggs and 1 teaspoon of the vanilla until blended. Stir in flour mixture just until blended. Stir in apples and 1 cup of the toasted pecans. (Batter will be very thick, similar to cookie dough.) Spread batter in pan.
• Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.
• Meanwhile, in 1-quart heavy saucepan, cook 1 cup butter over medium heat 6 to 8 minutes, stirring constantly, until butter begins to turn golden brown. Immediately remove from heat and pour into small bowl. Cover; refrigerate 1 hour or until butter begins to solidify.
• Beat browned butter with electric mixer on medium speed until fluffy. Gradually add powdered sugar alternately with milk, beating on low speed until blended. Stir in remaining 1 teaspoon vanilla. Frost cake. Sprinkle with remaining 1/2 cup toasted pecans. Store covered in refrigerator.