Apple Praline Dessert Cake Food

APPLE PRALINE CAKE

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.

APPLE PRALINE CAKE

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

APPLE, PRALINE AND CREAM CHEESE BUNDT CAKE

Steps:

• 1. Pre-heat the oven to 350 degrees. Grease and flour a 14-cup bundt pan.
• 2. Start by toasting your pecans in the oven for 8 - 10 minutes or until fragrant. Be sure to toss half way through cooking time. Set aside when they are done.
• 3. Prepare filling: Beat butter, cream cheese, and sugar until light and fluffy. Stir in egg, vanilla, and flour and mix until smooth. Set aside.
• 4. Prepare cake: In the bowl of an electric mixer, fitted with the paddle attachment, beat sugars, canola oil, and applesauce. Add in the eggs, one by one. Stir in vanilla.
• 5. In a separate bowl, combine flour, spices, salt and baking soda.
• 6. Working in batches, add this to your wet mixture.
• 7. Remove bowl from mixer and fold in pecans and apples.
• 8. Baking: Place 2/3 of the batter into the bundt pan. Spoon in the cream cheese mixture and, using a paring knife, swirl around to incorporate evenly. Be sure to leave about an inch border, so that the cream cheese does not leak out while baking.
• 9. Place the remaining 1/3 of the batter on top.
• 10. Bake for 60 - 75 minutes until a toothpick comes out clean.
• 11. Cool completely on a wire rack.
• 12. Frosting the cake: Bring brown sugar, butter, and milk to a boil in a small saucepan, whisking constantly. Remove from heat and stir in vanilla. Be careful, as mixture will bubble up violently!
• 13. Gradually whisk in confectioners' sugar. Allow mixture to harden slightly and pour over completely cooled cake. Garnish with additional pecans, if desired.

PRALINE APPLE CAKE

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 DESSERT CAKE

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.

FRESH APPLE CAKE WITH BROWN SUGAR PRALINE GLAZE

Steps:

• Preheat oven to 325ºF. Spray a non-stick bundt cake pan liberally with cooking spray and set aside.
• In a large bowl beat together sugar, brown sugar, vegetable oil, eggs, molasses, applesauce, and vanilla.
• Whisk together flour, baking soda, cinnamon, ground ginger, allspice, nutmeg, ground cloves, and salt in a separate bowl. Add dry ingredients to the sugar mixture and beat well.
• Stir in fresh apples and 1 cup walnuts, if desired. Reserve remaining walnuts for topping. Pour into prepared pan and bake for 70-80 minutes, or until tester inserted in cake comes out clean.
• Cool cake in pan for 15-20 minutes. Use a knife to gently go around edges. Turn cake onto wire rack to remove from pan. Cool completely before transferring to a cake platter and frosting.

APPLE PRALINE PIE

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.

OATMEAL-APPLE PRALINE CAKE

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.

CRAN-APPLE PRALINE GINGERBREAD

Steps:

• Coat a 9-in. round baking pan with cooking spray. Pour caramel topping into pan and tilt to coat bottom evenly. Arrange apples and cranberries in a single layer over caramel., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in molasses and applesauce (mixture may appear curdled). Combine the flour, baking soda, ginger, pie spice and salt; add to butter mixture just until moistened. Stir in hot water., Pour over fruit; smooth top. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Combine whipped topping and yogurt; serve with gingerbread.

PRALINE APPLESAUCE CAKE

Steps:

• Grease a baking pan, 13x9x2; dust lightly with flour, tapping out any excess.
• Sift cake flour, sugar, soda, baking powder, cinnamon, cloves, and salt into a large bowl.
• Add shortening and applesauce; beat, scrapping down side of bowl often, 2 minutes at medium speed with an electric beater.
• Add eggs; beat 2 minutes longer, or until blended; fold in raisins. Pour into prepared pan.
• Bake in moderate oven 350* for 35 minutes, or until center springs back when lightly pressed with fingertip. Remove from oven; cool in pan on a wire rack 15 minutes. Raise oven temperature to BROIL.
• Make Prailine Topping; spread enenly over warm cake.
• Broil, 6 inches from heat, 3 to 4 minutes, or until topping bubbles up and turns golden. Cool on a wire rack. Cut into squares.
• Praline Topping:.
• Cream butter with brown sugar until fluffy-light in a medium-size bowl; beat in cream until smooth, then stir in chopped pecans and coconut.
• Note:.
• To decorate cake, lay several inch-wider strips of wax paper diagonally across top of cooled cake; hold in place with wooden picks. Sieve powdered sugar generously over cake, then carefully lift off paper strips.

APPLE CAKE WITH PRALINE ICING

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.