Pecan Praline Apple Buttermilk Cake Food

PECAN PRALINE BUTTERMILK POUND CAKE

Steps:

• Do not preheat the oven. Liberally butter and flour a tube pan. Set aside. (See Cook's note)
• In the bowl of a stand mixer cream together the butter, shortening, vanilla, brown and granulated sugars. Beat for 2 minutes or until creamy and light beige in color..
• Add the eggs one at a time beating well after each addition stopping to scrap the sides of the bowl as needed.
• Sift together the flour, baking powder and salt. Lower the speed of the mixer and add to the creamed mixture alternately with the buttermilk. After all has been added increase the speed of the mixer to medium and beat until fully combined around 45-60 seconds.
• By hand mix in 1 1/2 cup pecans and toffee bits. Spread into the prepared pan.
• Place the cake into a cold oven. Bake at 325F for 1hr 30min to 1hr 45min or until a long skewer inserted into the center comes back clean.
• Cool in the pan on a cooling rack for 30 minutes then turn onto the rack to cool completely.
• To make the glaze. In a deep microwave safe bowl melt the butter in the microwave. Whisk the brown sugar and heavy cream into the melted butter then return to the microwave..
• Cook on high for 2 minutes. Remove from the microwave and stir in the vanilla and 1/4 cup pecans. Allow to cool slightly then drizzle over the cake.

BOURBON PRALINE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil.
• Make the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside.
• Make the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl.
• Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans.
• Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream.

PECAN PRALINES

Steps:

• Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
• Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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.

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.

BUTTERMILK APPLE COFFEE CAKE WITH PECANS

Steps:

• Preheat the oven to 350°F.
• Lightly grease an 8-inch round cake pan.
• In a small bowl, combine apples, brown sugar, lemon juice and cinnamon. Set aside.
• In a large bowl, whisk together the gf flour, xanthan gum, baking soda and salt.
• In a separate bowl, beat the butter and sugar together with a hand held mixer on medium speed until well-blended.
• Add the egg and extracts; beating well.
• Add the flour mixture to the egg and sugar mixture alternating with buttermilk, beginning and ending with the flour mixture.
• Spoon the batter (it will be rather thick) into the prepared cake pan, spreading the top with a spatula to even it out.
• Arrange the apple mixture over the cake.
• Sprinkle with the pecan pieces.
• Bake for 25 minutes or until the cake begins to pull away from the sides of the pan.
• Cool in the pan on a wire rack for 10 minutes.
• Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk and vanilla extract.
• Drizzle glaze over cake.
• Serve cake warm or at room temperature.

PECAN PRALINE CAKE

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottoms of pans with waxed paper; butter paper. Whisk flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating until well blended after each addition. Mix in vanilla. Beat in dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Stir in chopped pecans. Divide batter between pans.
• Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 35 minutes. Cool cakes in pans on racks 10 minutes. If necessary, run small knife around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
• For syrup:
• Stir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to simmer. Remove from heat. Stir in bourbon. Cool.
• Using 9-inch-diameter tart pan bottom as aid, transfer 1 cake layer, flat side up, to platter. Brush some of syrup over top of cake. Spread 1 cup cream cheese frosting over top. Top with second cake layer, flat side up. Brush top and sides of cake with remaining syrup. Spread remaining frosting over top and sides of cake. Arrange Pecan Praline Topping all over top of cake, mounding slightly in center. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)

PRALINE-TOPPED APPLE BREAD

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.

SOUTHERN PRALINE PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
• Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
• Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.