Apple Praline Coffee Cake
From Baking Basics and Beyond by Pat Sinclair
1 ½ cups chopped peeled apples
1/3 cup sugar
2 teaspoons cinnamon, divided
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup butter, softened
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1 cup milk
¼ cup firmly packed brown sugar
¼ cup butter
1 cup powdered sugar, sifted
2 tablespoons whipping cream or milk
½ cup chopped pecans
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 once or twice. Gradually add sugar and continue beating until light in color. Scrape down sides of bowl. Beat in eggs and vanilla.
Reduce mixer speed to Low and add the flour mixture in three additions, alternating with two additions of milk. Scrape down bowl after each addition. Beat until smooth.
By hand, stir in the apple mixture. Spoon the batter into a prepared pan, and spread evenly with metal spatula.
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.
NOW THE GLAZE! It’s so good. I could just eat this.
Heat the brown sugar with ¼ 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.
Drizzle it over the cake and let it run over the side. Sprinkle with Pecans.
I actually put the pecans IN the mixture, and it was excellent.
I really recommend this book, the recipes are nice and detailed, which is great for someone like me, who has no training at all. I’m just trying to figure it out as I go along. Everyone in my family really loved this one, I think I’m going to put some pecans in the batter next time. I love pecans.