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.
Nutrition Facts : Calories 642 kcal, Carbohydrate 87 g, Protein 7 g, Fat 31 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 65 mg, Sodium 192 mg, Fiber 3 g, Sugar 59 g, UnsaturatedFat 27 g, ServingSize 1 serving
APPLE PRALINE CAKE
The best Apple Praline Cake is loaded with fresh apples and topped with a sweet praline frosting and pecans. It is an amazing cake to enjoy this fall.
Provided by Jocelyn @ Inside BruCrew Life
Categories Cakes & Cupcakes
Time 1h5m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 362 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 192 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
APPLE PRALINE CAKE
This decadent apple praline cake has a surprise cream cheese filling. It's the perfect dessert for the holiday season and is sure to have people coming back for seconds!
Provided by Heather
Categories Dessert
Time 1h30m
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 1 slice, Calories 596 kcal, Carbohydrate 70 g, Protein 6 g, Fat 35 g, SaturatedFat 22 g, Cholesterol 86 mg, Sodium 345 mg, Fiber 2 g, Sugar 51 g
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
PRALINE-TOPPED APPLE BREAD
Apples, toasted pecans and a praline glaze make this bread perfect for a holiday celebration-or anytime. We like it better than our go-to coffee cake. -Sonja Blow, Nixa, Missouri
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 288 calories, Fat 16g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 235mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
PRALINE APPLE BREAD
Try traditional apple bread in a new way - made with Gold Medal® flour and crunchy pecans and topped with a caramel glaze.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h45m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. Spread 1/2 cup of the pecans in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown.
- In medium bowl, beat sour cream, granulated sugar, eggs and vanilla with electric mixer on low speed 2 minutes. Beat in flour, baking powder, baking soda and salt just until blended. Stir in apples and toasted pecans. Spoon batter into pan. Sprinkle with remaining 1 cup pecans; lightly press pecans into batter.
- Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 15 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pan to cooling rack.
- In 1-quart heavy saucepan, heat butter and brown sugar to boiling over medium heat, stirring constantly; boil 1 minute. Spoon glaze over top of bread. Cool completely, about 2 hours.
Nutrition Facts : Calories 480, Carbohydrate 55 g, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 370 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.
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.
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
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
APPLE PRALINE TART
Give regular ol' apple pie a run for its money with this praline-topped tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield makes an 8-inch tart
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Place an 8-by-1 3/4-inch cake ring on a parchment-lined baking sheet. Roll pate brisee on a lightly floured surface to a 1/8-inch thickness. Fit gently into ring, easing dough into corners and removing excess dough so the tart shell is flush with the top of the cake ring. Use a fork to pierce bottom of tart shell, and place in the freezer for 30 minutes.
- Place apricots, figs, cognac, and water in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until all the liquid has been absorbed and fruit is softened, about 4 minutes. Set aside to cool.
- Cut apples into 3/4-inch cubes. Place them in a bowl, and combine with lemon juice, tossing to coat. Add dried fruit mixture and chopped praline, and stir to combine.
- Combine eggs, sugar, and flour in a medium bowl, and whisk until smooth. Place butter and vanilla-bean pod and seeds in a saute pan, and cook over medium-high heat until butter begins to brown. Add to egg mixture, and whisk until fully incorporated.Remove pod, and discard.
- Remove tart shell from freezer, and fill with apple mixture, making sure dried fruits are evenly distributed. Slowly pour egg mixture over fruit, letting it seep into all the gaps, until it is 1/8 inch from the top of the tart shell.
- Place tart in oven, and bake until a tester inserted into the center comes out clean and the top is nicely browned, about 1 hour 30 minutes. Transfer to a wire rack to cool for 30 minutes before removing ring.
- Serve warm or at room temperature, topped with vanilla ice cream and garnished with almond praline.
APPLE PRALINE BREAD
A delicious moist apple bread with a praline topping that is out of this world!
Provided by Six Sisters Stuff
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan.
- In a large mixing bowl beat the sour cream, brown sugar, eggs, and vanilla on low speed for about 2 minutes until well blended.
- Add in flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until well combined. Then fold in the chopped apples and 1/2 cup of the chopped pecans.
- Spoon batter into the prepared pan. Sprinkle with remaining pecans. Pressing them lightly into the batter.
- Bake for about 55 minutes or until a toothpick inserted comes out clean. If the bread is browning too fast, tent foil loosely over the top of bread to prevent it from burning. Cool in the pan for about 15 minutes then transfer to a wire rack to finish cooling.
- While the bread is cooling make the praline topping.
- In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat stirring constantly. Lower the heat and simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and drizzle over the bread. Cool and then slice and serve.
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