Tag Archives: fresh apple cake

Apple Praline Cake


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
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!
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.



Apple Sheet Cake With Caramel Frosting

Our Community Bible Study director and her husband have shared apples from their apple orchard with many people this fall.  The Chief, my sous-chef dish-washing mom and I have been the lucky recipients time and again.  Between Caramel Apple Crisp and my homemade applesauce our apple-a-day has come in some wonderfully extraordinary forms!
I wanted to say a special “thank you” for their generosity and treat the group’s leadership as well.  Since the leadership group consists of 22 men and women a sheet cake seemed the answer.  A sheet cake filled with … apples, of course!
I mixed up the batter and added 2 cups of grated apples.  I used several varieties of apples blending into perfect flavoring.
I used an 11″ x 17″ baking pan.

When the cake was almost completely cooled I began making the caramel frosting.  This frosting is a crowning touch to the apple cake, but honestly I can’t imagine where this frosting wouldn’t be just perfect.  It is so good.  Anything that starts out with butter, brown sugar, and half & half has my full attention!  Once the butter melts and the sugar is dissolved the caramel starts turning into this beautiful golden color.  I stirred as it gently boiled for several minutes.
Confectioner’s sugar is added a cupful at a time beating slowly until the caramel becomes a sweet ribbon of frosting.
The frosting needs to be spread on the cooled cake fairly quick as it will set up within a few minutes.
I set aside a couple of tablespoons of caramel before adding the confectioner’s sugar and then drizzled across the finished cake.

Bless someone today with a little lovin’ from the oven!

~Blessings, Catherine

Apple Sheet Cake With Caramel Frosting
Prep time
Cook time
Total time
Serves: 24 servings
For Sheet Cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ teaspoon pumpkin pie spice
  • 1 cup unsalted butter, softened (2 sticks)
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • ⅓ cup milk
  • 2 cups peeled grated apples (about 3 to 4 medium), any variety or mixed variety
  • ½ cup finely chopped walnuts or pecans (Optional)
Caramel Frosting
  • 1½ cups unsalted butter (3 sticks)
  • 1½ cups light brown sugar
  • ⅓ cup half and half
  • ⅛ teaspoon cream of tartar
  • ¾ teaspoon fleur de sel or coarse salt
  • 4½ cups confectioner's sugar
For Apple Cake:
  1. Preheat oven to 350 degrees F. Grease and lightly dust with flour an 11" x 17" jelly roll pan, set aside.
  2. In a medium bowl combine flour, baking powder, baking soda, and spices.
  3. In a large mixing bowl, using an electric mixer, cream together butter and sugar. Add eggs one at a time mixing after each addition followed by vanilla and milk. Stir in grated apples and finely chopped nuts (optional.) Gradually add in flour mixture until blended.
  4. Spread batter evenly on prepared pan and bake in preheated oven for 18 to 22 minutes until cake tester comes out clean when inserted in the middle.
  5. Cool cake completely.
For Caramel Frosting
  1. In a medium saucepan combine butter, brown sugar, half and half, and cream of tartar over medium heat stirring occasionally until butter is melted and sugar is dissolved. Bring to a boil and stir frequently for 2-3 minutes. Remove from heat and stir in salt. Let cool slightly.
  2. Reserve 3 tablespoons of caramel for drizzling over frosted cake.
  3. In a large bowl mix caramel with about one cup of confectioner's sugar. Stir using an electric mixer on medium speed until confectioners sugar is combined. Continue to add in confectioner's sugar in about one cup at at time until desired consistency is reached.
  4. Spread frosting on cooled cake. Drizzle with reserved caramel.
This can also be baked in a 9” x 13” cake pan for approximately 35 minutes.

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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