Fresh home with lots of apples from our Apple Picking trip. We are making apple recipes like they are going out of style. We camped for the entire weekend, my husband, my son and my parents along with some family friends and I came back with lots of fresh apples. My girls weren't able to come with us because of dance and work, so I was sure to share all the apples with them when I got home.
My daughter, Kayley decided to jump into the kitchen and make this recipe Apple Praline Coffee Cake. (I think I may be rubbing off of my kids a little.) This makes me a happy mama. I had already made some delicious apple recipes while camping, Pepper Jack Grill Cheese with Apples, Hot Caramel Apples (in crock-pot), Pioneer Woman's Apple Dumplings and a few Apple Muffins, but my girls weren't there to share them with me, so they were hungry for some apple goodies too.
Apple Praline Coffee Cake
found at Honey and Jam
1-1/2 cups chopped peeled apples
1/3 cup sugar
2 tsp cinnamon, divided
3 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1 cup sugar
2 eggs, beaten
1 tsp vanilla
1 cup milk
Heat oven to 375 degrees with oven rack in the middle. Spray a nonstick 10-cup Bundt pan with nonstick spray.
Combine apples, sugar, and 1 teaspoon cinnamon in medium bowl. Combine flour, baking powder, remaining 1 teaspoon of cinnamon, and salt in another medium bowl.
Beat butter in bowl of a heavy-duty mixer on medium speed until creamy, scraping down sides of the bowl. Gradually add sugar and continue beating until light in color. Beat in eggs and vanilla.
Reduce mixer speed to low and add the flour mixture in three additions, alternating with milk. Beat until smooth.
By hand, stir in the apple mixture. Spoon the batter into a prepared pan, and spread evenly.
Bake 45-60 minutes or until a toothpick comes out clean. The apples should be fork-tender. Cool on a wire cooling rack 15 minutes and remove from pan.
1/4 cup firmly packed brown sugar
1/4 cup butter
1 cup powdered sugar, sifted
2 tbsp whipping cream or milk
1/2 cup chopped pecans
Heat the brown sugar with 1/4 cup butter in a small saucepan over medium heat. Bringing mixture to boil while stirring constantly. Reduce heat to low and cook until butter is absorbed, about 1 minute. Remove from heat and add whipping cream/milk and powdered sugar. Beat until smooth. Add in the pecans right before you drizzle it over the cake and let it run over the side.