Tag Archives: 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
 
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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.

 

 

Lemon Blueberry Coffee Cake – Got Blueberries?

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,
~Catherine

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
 
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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.
Author:
Recipe type: Coffee Cake, Brunch or Breakfast,
Serves: 12-16
Ingredients
Cake
  • 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
Icing
  • 1 cup powdered sugar
  • ¼ cup butter, softened
  • 1 - 2 tablespoons lemon juice
Instructions
  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.
Notes
Optional: I added a sprinkle of yellow food coloring to the frosting to give it the lemony-look!

This recipe came from Barbara at www.barbarabakes.com

 

Happy Birthday Mom With Butter Pecan Cake with Caramel Frosting

Butter Pecan Cake with Caramel Frosting
Butter Pecan Cake with Caramel Frosting

What a blessing to celebrate my sous chef dishwashing mom’s 85th birthday!  Today, February 8 is her birthday, although we have celebrated for several days!

mom cat cakes

Last week she spent time in Missouri with my brother and sister-in-law and their family.  They brought her home on Friday and I surprised her with 15 Bundt cakes that needed frosted for her party yesterday afternoon!

Mom and Kay
Mom and Kay

Mom and my sister-in-law Kay were both good sports as I started bringing  cakes out of the freezer.  I started baking last week and each day baked a few cakes.  Fifteen in all.  Yikes!

Sous Chef Dishwashing Mom!
Sous Chef Dishwashing Mom!

Carrot cake with cream cheese frosting, lemon supreme on lemon, fresh strawberry with homemade frosting, chocolate with fudge frosting, red velvet, and white on white.  But the hit of the cake parade is my new favorite cake, Butter Pecan with Caramel Frosting!

Mom and Gaye
Mom and Gaye

My neighbor Kathy got in the act by keeping some of the cakes in her freezer.  She dropped them off on her way to watch her granddaughter play basketball.  About that time, my other neighbor Gaye and her mother-in-law stopped by and quickly began frosting the last of the cakes, which were the three Butter Pecan cakes with Caramel Frosting!

SAMSUNG CAMERA PICTURES

The Butter Pecan recipe was given to me after I ate a piece at a women’s luncheon last spring.  The recipe went into my “to-do” pile and surfaced recently.  I made one cake a couple of weeks ago for my Chief Cake Lover and my sous chef dishwashing mom.  They were both taken by surprised and thrilled with the texture and taste.  I was immediately reminded why I asked for the recipe in the first place.  This one is a keeper!  When you make it I guarantee you rave reviews!

We had a lovely party celebrating “1931 Was A Very Good Year!”

“For by me your days will be multiplied, and years will be added to your life.”      Proverbs 9:11

Happy Birthday Mom!  I love you.

~Catherine

Butter Pecan Cake with Caramel Frosting!
 
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My new very favorite cake and frosting! You will love it too!
Author:
Recipe type: Dessert
Serves: 12-16 servings
Ingredients
Cake
  • 1 Box Butter Pecan cake mix (I prefer Duncan Hines)
  • 1 can Coconut Pecan icing
  • 3 Eggs
  • ¾ cup oil
  • 1 cup water
Frosting
  • 1 stick butter (1/2 cup)
  • ¼ cup Evaporated milk
  • 1 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups confectioners sugar
Instructions
  1. Prepare cake pan with spray oil. (Use a Bundt pan or a 9" x 13" baking pan) Preheat oven to 350 degrees F.
  2. For the cake, mix all ingredients in a large mixing bowl and beat with an electric mixer until well mixed. Pour into prepared pan. Bake for 45 minutes or until tester inserted into the middle comes out clean.
  3. After the cake has baked and is cool, prepare frosting.
  4. Melt butter, add brown sugar and milk. Cook 2 minutes over medium heat. Add in vanilla.
  5. Pour over confectioner's sugar and beat until smooth. Frost cake immediately before frosting cools and sets. If the frosting is a little too thick, thin with milk.

 

Top Three Most Viewed Recipes

I have a lot of new subscribers to My Daily Bread Body and Soul.  What a blessing!  That makes this a great time to  take a few weeks and highlight some of my favorite recipes posted over the past 4 years.

Bacon Wrapped Cream Cheese Stuffed Chicken Breast has taken the lead with the latest round of Facebook posts for this awesome chicken recipe.
baked stuffed chicken breasts
Speaking of those deliciously wrapped nuggets of goodness, I recently made this recipe for friends in NYC.  I used a luscious Pineapple Habanero Sauce to mix into the cream cheese.  I basted with the same sauce the last 10 minutes while crisping up the bacon under the broiler.  The sweetness in the sauce caramelized the sugars as it crisped up the bacon.
But wait there’s more! Click to continue reading

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