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 CARROT CAKE WITH CREAM CHEESE FILLING & PRALINE ICING
I get recipe requests every time I make this cake. I think the original recipe came from Taste of Home. I have a Kitchenaid mixer with the shredder attachment and use that to shred up the carrot, apple, and even the toasted pecans, but any shredder will do, or you could chop with a good old-fashioned kitchen knife instead! Note: Be sure to both grease AND flour your tube pan as this cake is very moist and needs the flour to help it release from the pan! Enjoy!
Provided by Michelle in KY
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 608.1, Fat 35.3, SaturatedFat 8.5, Cholesterol 93.3, Sodium 411, Carbohydrate 69.6, Fiber 2.2, Sugar 50.8, Protein 6.3
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 SPICE CAKE WITH CREAM CHEESE ICING
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve.
- In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins.
- Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes.
- Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely.
- Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve.
- Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy.
WILLIAM TELL'S NEVER-MISS APPLE CAKE
I bake my family-favorite fall cake to usher in this abundant season. It looks so luscious that eating one piece is nearly impossible. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 22
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.
Nutrition Facts : Calories 614 calories, Fat 36g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 407mg sodium, Carbohydrate 68g carbohydrate (50g sugars, Fiber 2g fiber), Protein 7g protein.
APPLE AND OLIVE OIL CAKE WITH MAPLE ICING
Provided by Yotam Ottolenghi
Categories Cake Dessert Bake Rosh Hashanah/Yom Kippur Raisin Apple Birthday Maple Syrup Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 20
Steps:
- 1. Grease an 8-inch / 20-cm springform cake pan and line the bottom and sides with parchment paper. Place the raisins and water in a medium saucepan and simmer over low heat until all of the water has been absorbed. Leave to cool.
- 2. Preheat the oven to 325°F / 170°C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.
- 3. Put the oil and superfine sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a whisk if you don't have a mixer). Slit the vanilla bean lengthwise in half and, using a sharp knife, scrape the seeds out into the bowl. Beat the oil, sugar, and vanilla together, then gradually add the eggs. The mix should be smooth and thick at this stage. Mix in the diced apples, raisins, and lemon zest, then lightly fold in the sifted dry ingredients.
- 4. Whisk the egg whites in a clean bowl, either by hand or with a mixer, until they have a soft meringue consistency. Fold them into the batter in 2 additions, trying to maintain as much air as possible.
- 5. Pour the batter into the lined pan, level it with an icing spatula, and place in the oven. Bake for 1 1/2 hours, until a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the plan.
- 6. Once the cake is completely cold, you can assemble it. Remove from the pan and use a large serrated knife to cut it in half horizontally. You should end up with 2 similar disks. If the cake is very domed, you might need to shave a bit off the top half to level it.
- 7. To make the icing, beat together the butter, muscovado sugar, and maple syrup until light and airy. You can do this by hand, or preferably, in a mixer, fitted with the paddle attachment. Add the cream cheese and beat until the icing is totally smooth.
- 8. Using the icing spatula, spread a layer of icing 3/8 inch / 1 cm thick over the bottom half of the cake. Carefully place the top half on it. Spoon the rest of the icing on top and use the icing spatula to create a wavelike or any other pattern. Dust it with confectioners' sugar, if you like.
APPLE CAKE I
This is a tasty cake that stores well and is quite easy to make.
Provided by Judy Richardson
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
- Beat vegetable oil and eggs until foamy. Add the sugar, flour, ground cinnamon, baking, soda, salt, and vanilla and mix well. Stir in the diced apples. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool cake in pan for 10 minutes. Cake needs no frosting.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 27.7 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 107.2 mg, Sugar 18.9 g
FRESH APPLE CAKE WITH BROWNED BUTTER FROSTING
Bake this delicious apple cake using pecans and top it with browned butter frosting for a perfect fall dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 15
Number Of Ingredients 13
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.
Nutrition Facts : Calories 560, Carbohydrate 80 g, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 420 mg
APPLE CAKE WITH MAPLE-WALNUT CREAM CHEESE FROSTING
Categories Cake Fruit Dessert Bake Cream Cheese Apple Walnut Fall Maple Syrup Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 23
Steps:
- Make cake:
- Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine apples and water in small saucepan. Cover; simmer over medium-low heat until apples are tender, about 20 minutes. Place in processor; purée until smooth. Cool purée. Sift 2 1/2 cups flour and next 5 ingredients into medium bowl. Toss currants with remaining 1 tablespoon flour in small bowl to coat; mix in walnuts.
- Using electric mixer, beat sugar, butter, brandy and vanilla in large bowl until blended. Beat in eggs 1 at a time. Beat in half of flour mixture and 1 1/4 cups apple purée, then remaining flour mixture (re-serve any remaining puree for another use). Stir in currants and walnuts. Divide batter among prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cut around pan sides to loosen cakes; turn out onto racks and cool.
- Make frosting:
- Using electric mixer, beat butter and sugar in large bowl until blended. Beat in cream cheese, then maple syrup and flavoring. Chill until beginning to firm, about 20 minutes.
- Assemble cake:
- Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with second layer; spread with 3/4 cup frosting. Top with third layer. Spread 1 cup frosting in thin layer over cake. Chill 15 minutes. Spread remaining frosting over cake. Press 2 cups walnuts halfway up sides of cake. Chill until frosting is set, at least 30 minutes. (Can be made 1 day ahead. Cover; keep chilled. Let stand at room temperature 1 hour before serving.)
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
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