Pecan Praline Apple Buttermilk Cake Recipes

Steps:

• Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
• Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, baking powder, baking soda and salt. In another bowl, beat sugar, sour cream, eggs and vanilla until well blended. Stir into flour mixture just until moistened. Fold in apples and 1 cup pecans., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes. Remove to a wire rack to cool completely., In a small saucepan, combine butter and brown sugar. Bring to a boil, stirring constantly to dissolve sugar; boil 1 minute. Working quickly, pour over bread. Sprinkle with remaining pecans; let stand until set.

Steps:

• Preheat the oven to 350°F Line the bottom of a 9" springform pan with parchment, and butter the pan.
• Cream the sugar and beat in the eggs, one at a time, and the vanilla.
• Sift the flour and baking powder into the butter and sugar.
• Beat them in to form a smooth batter.
• Scrape the batter into the prepared springform pan.
• Wet your hands and pat it evenly into the pan.
• Mix the cinnamon and sugar.
• Peel the apples and cut them into thin slices.
• Toss them in the cinnamon sugar and push them, on end, into the batter.
• At first they will seem to be sticking very far out of the batter, but the apples will make the level rise as you go.
• When all the apples are in- pack them in there- press them down slightly, so none stick out more than 1/2".
• Sprinkle any remaining cinnamon sugar over the top.
• Bake the cake for 45 minutes.
• Meanwhile, cream the remaining butter and sugar, and beat in the remaining egg.
• Spread this over the top of the cake and bake for 15 minutes more.

Steps:

• Preheat oven to 325°.
• Grease a 9" sq. pan.
• Blend 3/4 cup brown sugar, oil, egg & vanilla in large bowl.
• Combine flour, baking soda & salt. Add to wet mixture. Add apple & buttermilk. Mix thoroughly just to moisten.
• Spread mixture into greased pan.
• Topping: Combine brown sugar, pecans, & cinnamon in small bowl. Sprinkle evenly over batter.
• Bake cake at 325° for 30 to 35 mnutes.

Steps:

• Coat a 9-in. round baking pan with cooking spray. Pour caramel topping into pan and tilt to coat bottom evenly. Arrange apples and cranberries in a single layer over caramel., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in molasses and applesauce (mixture may appear curdled). Combine the flour, baking soda, ginger, pie spice and salt; add to butter mixture just until moistened. Stir in hot water., Pour over fruit; smooth top. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Combine whipped topping and yogurt; serve with gingerbread.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Place oats into a bowl and cover with boiling water. Set aside.
• Sift flour, pudding mix, cinnamon, salt, baking soda, cloves, and allspice together in a small mixing bowl. Set aside.
• Beat brown sugar, white sugar, and butter together using an electric mixer until fluffy. Beat in eggs, 1 at a time, until combined. Stir in flour mixture and coconut until blended; stir in softened oats and apples until well blended, making sure not to overmix. Pour batter into the prepared pan.
• Bake in the preheated oven until lightly browned on top and a toothpick or knife inserted into the center comes out clean, 35 to 40 minutes.
• While cake is baking, melt butter in a medium saucepan over medium-high heat. Boil, stirring constantly, until butter begins to brown, 2 to 3 minutes. Reduce heat to low and stir in brown sugar and coconut milk until well blended; stir in coconut and pecans. Remove from heat.
• Remove cake from the oven and immediately spread butter mixture over the top. Set an oven rack 2 to 4 inches from the heat source and preheat the oven's broiler.
• Broil cake in the preheated oven until topping bubbles and browns, about 2 minutes, making sure not to burn. Remove pan from the oven. Let topping absorb into the cake before serving, about 10 minutes.

Steps:

• Preheat the oven to 350°F.
• Lightly grease an 8-inch round cake pan.
• In a small bowl, combine apples, brown sugar, lemon juice and cinnamon. Set aside.
• In a large bowl, whisk together the gf flour, xanthan gum, baking soda and salt.
• In a separate bowl, beat the butter and sugar together with a hand held mixer on medium speed until well-blended.
• Add the egg and extracts; beating well.
• Add the flour mixture to the egg and sugar mixture alternating with buttermilk, beginning and ending with the flour mixture.
• Spoon the batter (it will be rather thick) into the prepared cake pan, spreading the top with a spatula to even it out.
• Arrange the apple mixture over the cake.
• Sprinkle with the pecan pieces.
• Bake for 25 minutes or until the cake begins to pull away from the sides of the pan.
• Cool in the pan on a wire rack for 10 minutes.
• Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk and vanilla extract.
• Drizzle glaze over cake.
• Serve cake warm or at room temperature.

Steps:

• Grease a baking pan, 13x9x2; dust lightly with flour, tapping out any excess.
• Sift cake flour, sugar, soda, baking powder, cinnamon, cloves, and salt into a large bowl.
• Add shortening and applesauce; beat, scrapping down side of bowl often, 2 minutes at medium speed with an electric beater.
• Add eggs; beat 2 minutes longer, or until blended; fold in raisins. Pour into prepared pan.
• Bake in moderate oven 350* for 35 minutes, or until center springs back when lightly pressed with fingertip. Remove from oven; cool in pan on a wire rack 15 minutes. Raise oven temperature to BROIL.
• Make Prailine Topping; spread enenly over warm cake.
• Broil, 6 inches from heat, 3 to 4 minutes, or until topping bubbles up and turns golden. Cool on a wire rack. Cut into squares.
• Praline Topping:.
• Cream butter with brown sugar until fluffy-light in a medium-size bowl; beat in cream until smooth, then stir in chopped pecans and coconut.
• Note:.
• To decorate cake, lay several inch-wider strips of wax paper diagonally across top of cooled cake; hold in place with wooden picks. Sieve powdered sugar generously over cake, then carefully lift off paper strips.