Best 13 Apple Praline Dessert Cake Recipes

APPLE PRALINE CAKE

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.

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.

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 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.

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.

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

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.

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.

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 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.

APPLE DATE BUNDT CAKES W/PRALINE GLAZE

Steps:

• 1. Directions: 1. Preheat the oven to 325ºF, with a rack in the middle of the oven. Grease a 12-cup fluted tube pan (Bundt pan). 2. In a bowl, sift together the flour, salt, baking soda and cinnamon. Stir in the dates, nuts and sugar. 3. In a large mixer bowl, beat the eggs, egg whites, oil, applesauce and vanilla until well blended. 4. Peel, core and chop the apples into dices, sprinkling with lemon juice as you cut them (to keep them from turning brown). Stir the flour mixture into the eggs. The batter will be very thick. Stir in the apples. 5. Spoon the batter into the prepared pan and bake for 65 to 75 minutes or until a toothpick inserted into the center of the cake comes out clean with no moist crumbs attached. 6. Cool on a rack for 20 minutes and then invert.
• 2. GLAZE: In 1 qt. saucepan, melt butter over medium high heat. Stir in brown sugar, corn syrup and milk. Heat to rolling boil over medium high heat, stirring frequently; remove from heat. Immediately beat in powdered sugar and vanilla with wire whisk until smooth. Immediately drizzle about 1 Tablespoon glaze over cake; sprinkle with 1 - 2 teaspoon chopped nuts. Store loosely covered at room temperature.

FRESH APPLE CAKE WITH PRALINE ICING (SALLYE)

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.

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.