Apple Praline Cake

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Has the season changed where you live?  Are the leaves falling, the days are cooler, and the nights are made for snuggling?  Today, September 30 is the FIRST day since early spring that I can remember the temperatures anything less than 80’s and 90’s!  Whew, I am so over summer.  A month ago I changed out my summer clothes to fall clothes.  BIG mistake.  Then 29 days ago I started bringing summer clothes back into my closet one pair of capris pants at a time!

Apple Praline Cake - Fall's Delight!
Apple Praline Cake – Fall’s Delight!

If clothes and the closet aren’t enough hassle I totally wanted to start making and baking autumn food!  We had  White Chicken Chili that my sous-chef dish-washing mom made for us early in September and we sweat it out eating it while the sun blazed 80 degrees outside!

Red Rome Apples
In my mind fall is here when the apples are ready, or it should be that way.  But in middle Tennessee mother nature has a mind of her own and the temperature drops when she says it drops!

Our friends, Ed and Joan have an apple orchard and they share their fall bounty with us each year.  What a blessing to receive 3 or 4 different kinds of apples freshly picked!  Even as the temperatures soared this month we started cooking apples and it has been lovely. This Apple Praline Cake has turned out to be a real keeper!  I have made it twice already and decided it was high time I share it with you, because I know you are going to want to make and bake it with fresh apples of your own!

apple praline cake dof

The original recipe came from Inside Brucrew Life and I changed it up just a bit.  The recipe listed southern pecan coffee creamer for the icing and I used Coffee Mate’s new creation of Vanilla Caramel.  This stuff is so good you can drink it straight – but save some for this frosting!  I also used homemade vanilla.  Btw- it’s not too late to make homemade vanilla extract for this year’s holiday gift giving.  Check out this recipe!  Since my cousin Jill taught me how to make my own vanilla extract I cannot imagine using anything else!

Apple Praline cake closeup

For this cake, you can use any variety of apples you want — or mix it up and use a couple different kinds.  That is what I usually do.  If you make the cake please let me know how it turns out and what a hero you are to your friends and family!

Happy Baking!

I love this quote from C.S. Lewis, and I hope it blesses you today:

“I pray because I can’t help myself.  I pray because I’m helpless. I pray because the need flows out of me all the time — waking and sleeping. It doesn’t change God – it changes me.”     

Apple Praline Cake
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Apples and praline pecans - oh my this is fantastic cake. Not your ordinary cake by a long shot. Happy Fall!
Recipe type: Dessert
Serves: 24
  • 1 cup canola oil
  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract.
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 cups finely diced apples (any variety, or a mix of varieties works well too!)
Praline frosting
  • ½ cup butter
  • 1 cup brown sugar
  • ¼ cup flavored coffee creamer, I recommend Vanilla Caramel but Southern Pecan works well too
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1 cup pecan chips
  1. In your large mixer bowl, beat the oil and sugars until they look like wet sand.
  2. Add eggs and vanilla, continuing to mix.
  3. Stir together flour, salt, baking soda, and cinnamon. Slowly beat it into the sugar mixture.
  4. Stir in the apples.
  5. Spread the batter in a greased 9" x 13" baking dish*. Bake at 350 degrees F. for 45 minutes. Remove and let cool.
  6. When the cake is nearly cooled, place the butter, brown sugar, and coffee creamer in a small saucepan. Bring to a boil and stir for one minute. Remove from the heat and let cool for 8 to 10 minutes.
  7. With an electric mixer, beat together the cooled butter mixture and the powdered sugar. Stir in pecan chips.
  8. Quickly spread the frosting over the top of the completely cooled cake. This frosting will set up quite fast.
  9. Cut into 24 squares and serve or store at room temperature in a tightly sealed container.
  10. *See Note
* This cake can be baked in the 9" x 13" baking dish, a BUNDT pan, or cupcake tins. I have even made it in mini-muffin tins. Time should be adjusted for the cupcakes and mini-cupcakes.



Lemon Blueberry Coffee Cake – Got Blueberries?

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Lemon Blueberry singleI make a lot of food that never makes it to my blog.  Not that it is all terrible (although sometimes it is!) but I only want to blog the recipes that are terrific!!

Lee's Blueberry Bush

Our blueberry bush produced a lot of beautiful berries this year.  I am so grateful to have them in the freezer now.  But if you don’t have a freezer full, the grocery stores still have nice berries for this recipe, because you are going to want to put this recipe on your “to-make” list!

Lemon BB coffee cake top down

I used a 9″ springform pan and the cake turned out well.  If you don’t have a springform pan then a regular baking pan will work and you can simply slice and serve from the pan.

Lemon BB single

Even though this is a simple “coffee cake” recipe the crumb topping really sets it apart from others.  But do not pass up on making the lemon buttercream frosting – that is what puts it on the “must make and bake” list!  Your family and friends will thank you!

Do you bake for compliments?  I do!

Happy Baking,

P.S.  As soon as my sous-chef dish-washing mom sees this blog post she is going to want me to make this again!  And I will.

Blueberry Bush July

Lemon Blueberry Coffee Cake
Prep time
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The weekend is coming and this coffee cake will thrill family and friends. It is fast and easy to put together and a luscious, moist combination of flavors.
Recipe type: Coffee Cake, Brunch or Breakfast,
Serves: 12-16
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • 1 tablespoon lemon zest
  • 2 cups blueberries, fresh or frozen
Crumb Topping
  • ½ cup sugar
  • ¼ cup all-purpose flour
  • 3 tablespoons butter, melted
  • 1 cup powdered sugar
  • ¼ cup butter, softened
  • 1 - 2 tablespoons lemon juice
  1. Preheat oven to 350 degrees F. Spray a 9" springform pan with cooking spray.
  2. In a small bowl, mix together the crumb topping ingredients, sugar, flour and 3 T. butter. Set aside.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, milk and lemon zest. Add in flour, baking powder, and salt and mix just until combined. Gently stir in the blueberries.
  4. Spread batter evenly into the prepared pan. Sprinkle with the crumb topping.
  5. Bake at 350 degrees F. for 45 minutes or until a toothpick inserted into the middle comes out clean.
  6. Cool the cake for 10 minutes and then gently run a knife around the edges and remove the ring.
  7. With whisk or electric mixer combine the powdered sugar, softened butter and 1 tablespoon lemon juice. Add more lemon juice, 1 teaspoon at a time until desired consistency. Drizzle over cooked cake.
Optional: I added a sprinkle of yellow food coloring to the frosting to give it the lemony-look!

This recipe came from Barbara at


Summer’s Bounty Quiche

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summer bounty quiche

From a recent visit to our friends in Sewanee we came away with armloads of fresh out-of-their-garden produce!

Pepers cucs onions farmers market

We don’t have a garden this year and the summer’s bounty was such a lovely gift!  I did the usual cucumber and onion salad,  a luscious southern squash casserole, and then a super vegetable stir fry.  But, if you have been with me on My Daily Bread for very long you will know I love to make Quiche.  Quiche meets a ton of quick meal criteria:  easy, can use of leftovers from the refrigerator, almost always have the basics of milk and cheese on hand and then the best part — the family oohs and aahs over a tasty, lovely Quiche.

summer's bounty quiche

This is a crustless Quiche, which was necessary because my sous-chef dish-washing mom had just made an awesome peach pie and we sometimes have to draw the line and go crustless!  🙂

I filled this Quiche with fresh veggies, chopped ham, a couple different cheeses I had on hand!  Quiche is synonymous with create!
Use your favorite ingredients and you won’t be disappointed.

I have found there are just two basics for me:
4 large eggs
1 1/2 cups whole milk
(and  1/2 cup cream is optional
if I have it on hand.)

Then the add-ons make your Quiche really pop!

Cheese – mix and match your favorite up to 1 1/2 cups – I almost always use some combination that includes pepper jack!

Vegetables – saute’ onions, garlic, zucchini, yellow squash, green peppers, broccoli straws, carrots and more!

Add in crispy bacon, chopped ham,  or shredded chicken … about 1 cup is usually enough.

Yum – no crust needed.  Just pour into the pan, slice some fresh tomatoes on top and pop in the oven!

Have a bountiful and blessed week,

Psalm 65:11
Psalm 65:11

Summer's Bounty Quiche
Prep time
Cook time
Total time
This versatile quiche is so pretty and equally delicious!
Recipe type: Breakfast, Brunch, Light Supper
Serves: 6 to 8 servings
  • 4 large eggs
  • 1½ cups whole milk
  • ½ cup cream* optional
  • 1½ cup shredded cheese: i.e. cheddar, pepper jack, Colby, asiago,
  • 1½ cup chopped vegetables, mix it up: i.e.saute' onions, garlic, zucchini, yellow squash, green peppers, broccoli straws, carrots
  • Optional: 1 cup chopped ham, crispy fried bacon, or cooked shredded chicken
  • Salt and pepper to taste, ¼ tsp cayenne pepper optional.
  • Garnish with slices of fresh tomato
  1. Preheat oven to 375 degrees F.
  2. In a medium size bowl, whisk eggs until well blended. Add in milk (and cream) and continue to whisk until all is blended.
  3. Saute' chopped vegetables in 1 tablespoon of butter or oil just until translucent (3 to 5 minutes).
  4. Add vegetables to egg/milk mixture. Stir in meat (optional). Add shredded cheeses.
  5. Salt and pepper to taste.
  6. Pour mixture into 9" or 10" pie plate, lightly sprayed with cooking oil.
  7. Thinly slice a fresh tomato and garnish.
  8. Bake at 375 degrees F. for 25 to 30 minutes until quiche is lightly browned and cooked all through.
  9. Let set for 5 minutes before serving.



Chocolate Peanut Butter No Bake Cookies

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No bake cookies platedAm I the only baker on the planet who has never made these awesome chocolate and peanut butter no bake cookies?  A few weeks ago my sous-chef dishwashing mom and I delivered a panful of PW cinnamon rolls to our friend Julie.  Julie had given us fresh

PW Cinnamon Rolls

garden tomatoes the day before and we needed to return her basket.  In keeping with true southern tradition (never return a plate, or garden box, empty) we included some fresh-out-of-the-oven cinnamon rolls with our return.

When Julie returned our cinnamon roll pan she included No Bake Cookies!  (Aren’t we lucky?!)
But wait there’s more! Click to continue reading

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