Friday, October 5, 2012

Praline Apple Cake

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The fall season is definitely my favorite because it's the most comfortable for me in terms of weather, the colorful scenery is especially beautiful here in the Midwest and it's the start of baking season. With that, apples are finding their way into my kitchen this time of year and the most recent apple dessert I made was this Praline Apple Cake. A sweet batter with fresh chopped apples swirled in is baked up with a cinnamon sugar topping. The only way this could be made better is serving it with a healthy scoop of vanilla bean ice cream and a dollop of buttery caramel...
There will always be more apple recipes than time for me to make them. It's this time of year that I look forward to trying out new apple recipes and this came out really well. The cake wasn't too desnse and the chopped apples offered a nice texture throughout. Having it a la mode and with an extra touch of caramel just put it over the top! It was easy to convert this into a gluten free recipe but feel free to use all purpose flour if you'd like. As usual, I made more than enough and friends took leftovers home. The cake held up well even the next day too! You could even bake this in muffin or cupcake form if you'd like. Either way, it's a delicious recipe to take advantage of this season's apples.

Praline Apple Cake
recipe adapted from Food
1/2 cup butter
1 cup dark brown sugar
2 eggs
1 3/4 cups soft unbleached flour {or 245 grams gluten free flour blend}
2 teaspoons baking powder
1 teaspoon vanilla
3-4  large apples, peeled, cored & chopped fine
1 tablespoon cinnamon
2 tablespoons sugar


Preheat the oven to 350°F. Butter a 9"x9" baking pan and set aside.

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. Stir in the chopped apples and transfer batter into prepared pan.

Combine the cinnamon and sugar and sprinkle over the cake

Bake the cake for 45 minutes.

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