Tag Archives: Apple cake

Apple Praline Cake

app

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!
~Catherine

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
 
Prep time
Cook time
Total time
 
Apples and praline pecans - oh my this is fantastic cake. Not your ordinary cake by a long shot. Happy Fall!
Author:
Recipe type: Dessert
Serves: 24
Ingredients
Cake
  • 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
Instructions
  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
Notes
* 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.

 

 

Scripture Cake

scripture cake apple fig walnutScripture cake is also known as “Bible Cake”, “Scriptural Cake” and “Old Testament Cake” and was extremely popular in the latter part of the nineteenth century, especially in the southern Appalachians.  The cake was meant as a way to teach young girls baking and Bible verses.  The cake was sweet to eat, and a chance to modestly exhibit knowledge of the Bible.  It was fun in the form of an early trivia game, and a great dish to take to a church supper.  The original recipe didn’t include the ingredients only the amount next to the scripture. Mom and I recently used this recipe as part of a devotional we presented to our Community Bible Study leaders.  It was fun, filled with scripture with a very tasty ending!
peeling applesFor example the recipe reads: 1 cup Judges 5:25
If you know your Bible well, this will pose no problem and 1 cup butter is the first ingredient.  If you don’t know it quite that well you may end up with a “surprise cake!”

The earliest recipe for this cake has been traced to the Atlanta Constitution, published on June 27, 1897.  Some researchers believe the cake dates to the late 1700s in England or Ireland, while others claim the cake a favorite of Dolly Madison, wife of U.S. President James Madison.
scripture cake nutsThis cake is my version, arranging ingredients and amounts to give us this incredible apple, fig, and walnut cake.  The cake is loaded with flavor, quite dense and wonderfully delicious.  I’ll go easy on you and give you both the scripture and the ingredient.  Scripture comes from the King James version.

Grease 12-cup nonstick Bundt pan with 1 tablespoon Judges 5:25.  Sprinkle with raw Jeremiah 6:20, turning pan to coat. Sprinkle 1/3 cup chopped Genesis 43:11 evenly into the bottom of the pan and set aside.

In a large mixer bowl, beat 1 cup Judges 5:25 (Butter)

He asked water, and she gave him milk; she brought forth butter in a lordly dish.

along with 1½ cups Jeremiah 6:20 beating until light and fluffy– (Sugar)

To what purpose cometh there to me incense from Sheba, and the sweet cane from a far country? Your burnt offerings are not acceptable, nor your sacrifices sweet unto me.

Beat in 4 Jeremiah 17:11, one at a time. (Eggs)

As the partridge sitteth on eggs, and hatcheth them not; so he that getteth riches, and not by right, shall leave them in the midst of his days, and at his end shall be a fool.

Combine 2 cups Exodus 29:2 –(flour)

And unleavened bread, and cakes unleavened tempered with oil, and wafers unleavened anointed with oil; of wheaten flour shalt thou make them.

mix with the following ingredients: 2 teaspoons Amos 4:5 – (baking powder)

And offer a sacrifice of thanksgiving with leaven, and proclaim and publish the free offerings; for this liketh you, O ye children of Israel, saith the Lord God.

2 Chronicles 9:9 to taste (cloves, allspice, nutmeg)

And she gave the king a hundred and twenty talents of gold, and of spices great abundance, and precious stones: neither was there any such spice as the queen of Sheba gave King Solomon.

2 teaspoons Exodus 30:23 (Cinnamon)
Take thou also, unto thee the chief spices; of flowering myrrh five hundred shekels, and of sweet cinnamon, half as much.

and A pinch of Mark 9:50 – (salt)

Salt is good: but if the salt have lost his saltness, wherewith will ye season it? Have salt in yourselves, and have peace with another.

Add to the Judges 5:25 mixture; beat at low speed until well combined.

Stir in: 1 tablespoon 1 Samuel 14:25 – (honey)

And all they of the land came to a wood; and there was honey upon the ground.

along with 1/2 cups 1 Samuel 30:12 – (raisins)

And they gave him a piece of a cake of figs, and two clusters of raisins; and when he had eaten, his spirit came again to him; for he had eaten no bread, nor drunk any water, three days and three nights.

and 2 cups chopped dried Song of Solomon 2:13 (figs)

The fig tree putteth forth her green figs, and the vines with the tender grape give a good smell. Arise, my love, my fair one, and come away.

Mix in 1 cups slivered or chopped Numbers 17:8 – (almonds) and remaining 2/3 cup chopped Genesis 43:11 (walnuts).

And it came to pass, that on the morrow Moses went into the tabernacle of witness; and behold, the rod of Aaron for the house of Levi was budded, and brought forth buds, and bloomed blossoms, and yield almonds.

Add in 4 cups cored, peeled, and coarsely chopped Psalms 17:8. (apple)

Keep me as the apple of the eye, hide me under the shadow of thy wings,

Follow Solomon’s advice for making good boys – Proverbs 23:14
Thou shalt beat him with the rod, and shalt deliver his soul from hell.

Spoon batter into prepared pan. Bake in 350 degree oven until wooden pick inserted near center comes out clean, about 50 to 60 minutes.  Cool in pan 15 minutes; invert onto wire rack and cool completely.  Best if prepared 1 day before serving.  Store cake at room temperature.  Serve with a dollop of whipped cream!

Scripture cake single slice

Taste and see that the Lord is good; blessed is the one who takes refuge in Him.   Psalm 34:8

The historical cake can still be made today. To play the game as our grandmothers might have played it, read the Biblical list of ingredients and write down your knowledge (or best guess) of the scriptural ingredients. Then, to be on the safe side, look in a King James version of the Bible to verify your answers! Have fun with your sons and daughters or grandsons and granddaughters in playing this game!
scripture cake single
~Blessings, Catherine

Scripture Cake
 
As women moved westward across America, this recipe went with them as a small, treasured bit from "back home." It usually traveled along as part of a prized collection of recipes.
Serves: 12-16 servings
Ingredients
  • 1 Tablespoon Judges 5:25 (Butter)
  • ¼ cup raw Jeremiah 6:20 (Sugar)
  • 1 cup coarsely chopped Genesis 43:11, divided (Walnuts)
  • 1 cup Judges 5:25, softened (Butter)
  • 1½ cups granulated Jeremiah 6:20 (Sugar)
  • 4 Jeremiah 17:11 (Eggs)
  • 2 cups Exodus 29:2 (Flour)
  • 2 teaspoons Amos 4:5 (Baking soda)
  • ½ teaspoon Mark 9:50 (Salt)
  • 2 teaspoons ground Exodus 30:23 (Cinnamon)
  • to taste Chronicles 9:9 (Cloves, Allspice, Nutmeg)
  • 4 cups cored, peeled, and coarsely chopped Psalms 17:8 (Apples)
  • 1 Tablespoon 1Samuel 14:25 (Honey)
  • 1 cup chopped Numbers 17:8 (Almonds)
  • 8 ounces dried, chopped Song of Solomon 2:13 (Figs)
  • ½ cup 1Samuel 30:12 (Raisins)
Instructions
  1. Grease 12-cup nonstick Bundt pan with the 1 tablespoon butter. Sprinkle raw sugar into pan, turning pan to coat. Sprinkle ⅓ cup of the chopped walnuts evenly into bottom of pan; set aside.
  2. In large mixer bowl, beat the 1 cup butter and granulated sugar at medium speed until light and fluffy. Beat in eggs, one at a time.
  3. In a medium bowl, combine flour, baking soda, salt, and cinnamon. Add optional spices to taste: cloves, allspice, and nutmeg. Add to butter mixture; beat at low speed until well combined.
  4. Stir in chopped apples, figs, raisins, honey, almonds, and remaining ⅔ cup walnuts.
  5. Spoon batter into prepared pan. Bake in 350 degrees F. oven until wooden pick inserted near center comes out clean, about 50 to 60 minutes.
  6. Cool in pan 15 minutes; invert onto wire rack to cool completely. Best if prepared 1 day before serving. Store cake covered at room temperature.
Notes
This historical cake can still be made today. To play the game as our grandmothers might have played it, read the Biblical list of ingredients and write down your knowledge (or best guess) of the scriptural ingredients. Then, to be on the safe side, look in a King James version of the bible to verify your answers!

 

 

Weekend RoundUP September 1, 2012


End of the week, beginning of the month!  Happy September!  Got apples?  I’ve got gallons and gallons.  A few apple recipes will be coming your way!!  You can PRINT the recipe for Autumn’s Caramel Apple Crisp from my Tasty Kitchen Recipe Box.  Yum!

I had such a good laugh this week that I just have to share. 🙂  This little post was written on Facebook by my friend Dede, from Alliance, Nebraska.  Dede and I go waaayyy back to the day we were both in nurse’s training.  Oh my … I digress.

Dede writes:

Loving the cool breeze. Was outside reading a magazine around 8… getting dark.  Front door is open.  Spot starts to bark. So I think someone is at the door. To the front door I go. It is dark. I think I see someone staring at me. I scream. Turns out it is my reflection in the glass of the door.  I shut the door. No more barking and no more screaming . 🙂

I know I said NO MORE green tomato recipes and then look what pops up across my radar?  Fried Green  Tomatoes with Mozzarella!  Now really, who can resist these?  I am on the hunt for some more green tomatoes …. hmmm, wonder where my chief culinary consultant and gardener is hiding them???  Thank you Des at Life’s Ambrosia for sharing yet another fabulous green tomato recipe!


I posted this picture of my freezer corn on Facebook.  My freezer is beginning to fill up with little packets of goodies like this frozen corn and I love it!

I haven’t actually taken time to blog about freezing corn but you can find the recipe in my Tasty Kitchen Recipe Box.  We take the corn off the cob, cook for a bit with some sugar, salt, water, and butter.  We absolutely love this corn and as the winter wears on we will begin to hoard it so it will last us until next summer 🙂 I think you will love it too!

A picture’s worth a thousand words … here are this week’s recipes!
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It’s a long weekend as Labor Day approaches.  How are you saying good-bye to summer this weekend?  I do hope it will include some wonderful food –  for the body and for the soul.

~Blessings, Catherine

 

Apple Cream Cheese Bundt Cake with Praline Frosting

Last September when I received my copy of Southern Living magazine, the cover photo was their Apple Cream Cheese Bundt Cake.  I loved the look of the cake and any fresh apple cake sounds wonderful to me.  However, I was on my way to cruise the northern Atlantic for my 20th wedding anniversary and the magazine photo faded into the back of my mind.
Fast forward 12 months and my kitchen is filled to the brim with fresh apples just picked from the trees of my brother-in-law. It’s fall … well, almost and I adore everything fall!  Except hurricanes… While Issacc whirls and swirls against the coast we are still dry in middle Tennessee. I digress …
The apples this year are beautiful and plentiful.  We are so blessed!  While my dear sous-chef dish-washing mom cleaned and peeled, I had visions of that fresh apple Bundt cake dancing across my mind!  A quick search of Southern Living’s website and I found the recipe.  You won’t be surprised to know I added my own touch, but the basic recipe is the same 🙂First things first,  is to make the cream cheese filling.  I love all things cream cheese. Plain, on a bagel, smeared with jelly, in a pastry, as a filling, spooned right out of the container (you don’t do that?) Love it all!

Then I started peeling and chopping apples for the cake. Truthfully I was getting quite excited because I have wanted to make this cake for so long!After making the batter, 2/3 went into the prepared Bundt pan.  The cream cheese filling is spooned around the pan and the last 1/3 of the batter is poured on top of the cream cheese.  Next time I think I will put 1/2 the batter in, then the filling, then the other half of the batter.  Just personal preference.
As the cake baked the house was filled with the most incredible fragrance.  Yes, just like fall. I took this picture because when I turned the cake pan upside down this absolutely gorgeous cake slid right out.  There wasn’t a crumb left in the Bundt pan.  I don’t always have that kind of luck with a made-from-scratch cake! This one is already on my “keeper” list!

When the cake was cooled I made the praline frosting.  I fell in love with “pecan praline” long before I moved to the South.  Now, it is just an added benefit of being Southern!  I should have realized that Southerners didn’t invent pralines as a quick search told me French settlers brought the praline recipe to Louisiana, where both sugar cane and pecan trees were plentiful. During the 19th century, New Orleans chefs substituted pecans for almonds, added cream to thicken the confection, and thus created what became known throughout the American South as the praline. Pralines have a creamy consistency, similar to fudge. It is usually made by combining sugar (often brown), butter, and cream or buttermilk in a pot on medium-high heat, and stirring constantly, until most of the water has evaporated and it has reached a thick texture with a brown color. Then it is usually dropped by spoonful onto wax paper or a sheet of aluminum foil greased with butter, and left to cool.  In the case of my fresh apple cake, the praline is used for the frosting and it is luscious!
The praline cools and hardens pretty quick as you can tell from this picture.  I spooned several layers and each one left its own little drip.  I garnished with a few whole pecans.  The only regret I have is that you aren’t here to have cake and coffee with me.

Recipe can be found and PRINTED from my Tasty Kitchen Recipe Box!

~Blessings, Catherine

“Consequently, you are no longer foreigners and strangers, but fellow citizens with God’s people and also members of his household,” Ephesians 2:19 NIV

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