Best 4 Pecan Praline Apple Buttermilk Cake Recipes

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Indulge in a symphony of flavors with our delectable Pecan Praline Apple Buttermilk Cake, where each bite is a celebration of sweet, tart, and nutty goodness. This moist and tender buttermilk cake is studded with chunks of crisp apples, toasted pecans, and a generous swirl of homemade praline sauce. The finishing touch is a delicate glaze that adds a touch of shine and sweetness. Along with this star recipe, discover a collection of equally enticing treats. Treat your taste buds to the classic Southern charm of our Buttermilk Pound Cake, a timeless delight with a rich, velvety texture. For a touch of tropical flair, try our Pineapple Upside Down Cake, where caramelized pineapple slices dance atop a moist and fluffy cake. And if you're craving a burst of lemony goodness, our Lemon Blueberry Bundt Cake is sure to tantalize with its bright citrus flavor and juicy blueberries.

Here are our top 4 tried and tested recipes!

PECAN PRALINE APPLE BUTTERMILK CAKE



Pecan Praline Apple Buttermilk Cake image

This recipe is very special to me. I posted this recipe on my blog. I was asked to make a recipe using Challenge Butter for a sponsored post. I love Challenge Butter. This recipe turned out great. I hope you enjoy it. Let me know what you think. This is a great fall recipe cake for your upcoming holday gatherings. Great with a...

Provided by Sheila Wilson

Categories     Cakes

Time 2h

Number Of Ingredients 20

2 1/2 c flour
1 1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 1/2 stick challenge butter(soft)
1 c brown sugar firmly packed
1 c white dugar
5 eggs, separated( yolks from whites)
1/3 c canola oil
1 tsp vanilla extract
1 c buttermilk
5 apples peeled cored and chopped
1 pinch orange zest
1 c chopped pecans
PECAN PRALINE ICING
1/1/4 c brown sugar, firmly packed
3/4 c water
1 pt heavy cream
1/2 stick challenge butter
1 c pecans

Steps:

  • 1. Mix dry ingredients and set aside. Beat butter, sugars and vanilla until creamy.Slowly add canola oil and mix until incorporated.Separate egg yolks from egg whites and place yolks in separate bowl to beat with a fork. Add yolks to butter mixture.Place egg whites in refrigerator until chilled. Beat egg whites until stiff peaks form. Add flour to butter mixture one cup at a time , mixing until just incorporated. Add buttermilk and mix well. Fold in egg whites being careful not to deflate cake mixture. Add mashed cooked apples, pecans and orange zest, gently incorporate. Place batter in a large greased bundt pan. Bake at 350 for one hour or until toothpick or knife inserted in center comes out clean. Pecan Praline Icing Add brown sugar and butter to medium sauce pan, turning the heat to medium. Sugar mixture will turn a dark amber color. Cook until reaching the soft ball stage and mixture thickens. Add water, heavy cream and pecans while continuing to stir. Pour this mixture over cake.

BUTTERMILK PRALINES



Buttermilk Pralines image

Years ago, I received this candy recipe from a dear friend in Texas. The creamy texture and sumptuous sweetness has earned me rave reviews each time I've made it.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 pounds.

Number Of Ingredients 6

2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon butter
1-1/2 cups pecan halves
1 teaspoon vanilla extract

Steps:

  • In a large heavy saucepan, combine the sugar, buttermilk and baking soda. Cook and stir over medium heat until a candy thermometer reads 210°. , Stir in butter and pecans; cook until thermometer reads 230°. Remove from the heat; add vanilla. Beat with a wooden spoon until mixture loses its gloss and begins to set, about 8 minutes. Quickly drop by teaspoonfuls onto foil-lined baking sheets. Cool.

Nutrition Facts :

BUTTERMILK SKILLET CAKE WITH PECAN PRALINE TOPPING



Buttermilk Skillet Cake with Pecan Praline Topping image

If you end up purchasing Joy's cookbook....you'll find the recipe on page 113, titled Buttermilk Skillet Cake with Walnut Praline Topping. I happen to not like walnuts, so I automatically swap them out for pecans whenever called for in a recipe. I made the cake in an 8" skillet as instructed. Which overflowed. I think it...

Provided by Danielle Nichols

Categories     Other Sauces

Number Of Ingredients 17

1 1/2 c all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
6 Tbsp unsalted butter, room temperature
1 c sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
3/4 c buttermilk
PRALINE TOPPING
3/4 c brown sugar, packed
1/2 c unsalted butter
1/4 c heavy cream
1 pinch salt
1 tsp vanilla extract
1 c pecans, chopped

Steps:

  • 1. Preheat your oven to 375' F. Grease and flour an 8" over safe (ie: cast iron) skillet, along the bottom and up the sides. Joy says a 9" cake pan will work as well. Don't make up your mind yet....please.
  • 2. In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
  • 3. In another medium bowl, with a stand or hand mixer, cream together the granulated sugar and butter until fully incorporated, about 3 minutes.
  • 4. Add the egg and yolk, one at a time, beating for 1 minute between the two.
  • 5. Beat in the vanilla.
  • 6. Now....with the mixer on low, add half of the flour. Beat until incorporated. Add the buttermilk, and beat again until incorporated. Finally, beat in the remaining flour until almost fully incorporated. Stop beating and continue with a spatula to fully incorporate the flour.
  • 7. Pour / spoon the batter into your prepared pan.
  • 8. Smooth the batter in the pan evenly. (Put a pan on the bottom rack. Just in case.) Bake for 30 minutes until a toothpick inserted in the center comes out clean.
  • 9. While things of unknown magnitude are going on in the oven....you should make the pralines: Combine the brown sugar, butter, cream and salt in a medium saucepan. Bring to a soft boil and let boil for 3 minutes. Keep an eye on it. It likes to get a little rambunctious....just stir it down.
  • 10. After 3 minutes, remove from heat and stir in the vanilla and nuts. Allow to set for about 20 minutes to thicken up a bit.
  • 11. Once the cake is out of the oven, and while it's still warm pour the praline over the whole thing.

PECAN PRALINE CAKE



Pecan Praline Cake image

Categories     Cake     Milk/Cream     Dessert     Bake     Thanksgiving     Pecan     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 16

Cake
2 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
1 1/2 cups chopped pecans
Syrup
3 tablespoons water
3 tablespoons sugar
1 tablespoon bourbon
Vanilla Cream Cheese Frosting
Pecan Praline Topping

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.)

Tips:

  • Use fresh ingredients, especially the apples. Fresh apples will give the cake a more vibrant flavor and texture.
  • Be sure to peel and core the apples before cooking them. This will help to prevent the cake from becoming too mushy.
  • Cook the apples until they are softened but still hold their shape. You don't want them to become too mushy, or they will make the cake too dense.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This pecan praline apple buttermilk cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a sweet and crunchy pecan praline topping. The buttermilk adds a subtle tanginess that balances out the sweetness of the cake. This cake is sure to be a hit with everyone who tries it!

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