APPLE PRALINE CAKE
This is a yummy cake...It's so moist and so easy to transport. Made with granny smith apples and walnut praline topping. A family favorite that you will enjoy for years to come. You can use different apples, but granny smith is the one that I prefer...I have 3 children, 4 grandchildren, a dear husband, two sons In Law, One...
Provided by Linda Griffith
Categories Cakes
Time 1h55m
Number Of Ingredients 16
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
FRESH APPLE CAKE WITH PRALINE ICING (SALLYE)
This has a gazillion calories per serving, but when you taste it you'll say "who cares?". Great for a dessert to impress at your next potluck or office . The cake is a tweaked version of my mother-in-law's apple cake, but I conjured up the icing myself based on my praline candy recipe. You are going to love this cake.
Provided by sallye bates
Categories Cakes
Time 1h40m
Number Of Ingredients 17
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.
OATMEAL-APPLE PRALINE CAKE
Delicious oatmeal spice cake with apples, coconut, and praline topping.
Provided by homemade mama
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h10m
Yield 14
Number Of Ingredients 20
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.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 68.2 g, Cholesterol 58.2 mg, Fat 23.8 g, Fiber 3.2 g, Protein 4.2 g, SaturatedFat 12.2 g, Sodium 505.6 mg, Sugar 51.5 g
HEAVENLY PRALINE CAKE
A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!-Jennifer Rodriguez, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings (5 cups candied pecans).
Number Of Ingredients 23
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.
Nutrition Facts : Calories 559 calories, Fat 31g fat (17g saturated fat), Cholesterol 124mg cholesterol, Sodium 305mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
PRALINE APPLE CAKE
An extra-special apple cake; maybe the best I've ever had. Rich, though. I got it out of a fundraising cookbook put out by a Toronto school. I don't think I fiddled with it much; maybe I upped the apple content in my never-ending quest for truely apple-y apple cake. I haven't seen another apple cake with the praline topping.
Provided by Jenny Sanders
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 12
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
An apple pie loaded with the sweet flavors of brown sugar, spices and pecans.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 645, Carbohydrate 79 g, Cholesterol 10 mg, Fiber 4 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 400 mg
APPLE PRALINE DESSERT CAKE
Make and share this Apple Praline Dessert Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
APPLE PRALINE PIE
You can make this pie without the nuts if you prefer, and it is still very delicious. It's great with a scoop of vanilla ice cream. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 22
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.
Nutrition Facts :
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
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