Fresh Apple Cake with Praline Frosting

The newest addition to my collection of Southern food recipes is this Fresh Apple Cake we had for dessert last night on our third day of Masters weekend. We had another superb dinner of barbecue king salmon

along with some Southern sides of biscuits, cheesy potatoes and coleslaw. (The coleslaw is a simple recipe of chopped green cabbage with the same mayonnaise dressing used in my macaroni salad recipe plus a sprinkle of celery seed.)

For appetizers, we had steamed artichokes

with a little mayonnaise and chilled Chardonnay. The sisters are enjoying Masters weekend, too.

I chose a recipe from Tea-Time at the Masters for our dessert called Fresh Apple Cake and made a few adaptions of my own that resulted in this spectacle cake.

The glaze on this cake tastes like pralines and is ooey-gooey delicious! The cake makes for a beautiful presentation if you want a cake that will impress. It will be the center of attention.

You can make this cake ahead of time and freeze it. Make the glaze fresh to pour over the cake before serving. We discovered that the cake tastes even better the second day.

Makes 12 servings

2 eggs, slightly beaten
2-3/4 cup flour
1-1/2 tsp. ground cinnamon
3/4 tsp. baking soda
1/2 tsp. kosher salt
3 cups peeled and chopped Granny Smith apples (about 3 apples)
1 tsp. lemon juice
1-1/2 cup sugar
1 cup vegetable oil
2 tsp. vanilla
1 cup chopped pecans

Glaze:

1 stick (1/2 cup) butter
1-1/2 cups brown sugar
1/2 cup chopped nuts
1/4 cup cream

1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a bundt pan.

2. In a medium bowl, stir together flour, cinnamon, baking soda and salt; set aside.

3. In another bowl, toss apples with lemon juice; set aside.

4. In a large mixing bowl, combine granulated sugar, oil, eggs, and vanilla. Beat with an electric mixer on medium speed for 2 minutes.

5. Add flour mixture and beat on low speed just until combined.
6. Fold in apples and pecans. Batter will be thick.

7. Spoon batter into the prepared pan.
8. Bake in a 350 degree oven about 1 hour or until a wooden toothpick inserted near the center comes out clean.
9. Cool cake in pan on a wire rack for 15 minutes.

10. Carefully remove from pan. Cool thoroughly on wire rack.
11. To make glaze, melt butter in small saucepan.
12. Add sugar, nuts and cream and bring to a boil.
13. Cook until soft ball stage (235 degrees).
14. Pour glaze over cake.

Comments

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