Real Recipes From Real Home Cooks ®

pecan praline apple buttermilk cake

(2 ratings)
Recipe by
Sheila Wilson
Waco, TX

This recipe is very special to me. I posted this recipe on my blog. I was asked to make a recipe using Challenge Butter for a sponsored post. I love Challenge Butter. This recipe turned out great. I hope you enjoy it. Let me know what you think. This is a great fall recipe cake for your upcoming holday gatherings. Great with a cup of coffee. Note: I used Challenge Butter for this recipe. But if it is not available in your area, you can use any brand, just make sure it is real unsalted butter. Sheila

(2 ratings)
yield 10 serving(s)
prep time 1 Hr
cook time 1 Hr

Ingredients For pecan praline apple buttermilk cake

  • 2 1/2 c
  • 1 1/4 tsp
    baking soda
  • 1/4 tsp
  • 1 tsp
  • 1 1/2 stick
    challenge butter(soft)
  • 1 c
    brown sugar firmly packed
  • 1 c
    white dugar
  • 5
    eggs, separated( yolks from whites)
  • 1/3 c
    canola oil
  • 1 tsp
    vanilla extract
  • 1 c
  • 5
    apples peeled cored and chopped
  • 1 pinch
    orange zest
  • 1 c
    chopped pecans
  • 1/1/4 c
    brown sugar, firmly packed
  • 3/4 c
  • 1 pt
    heavy cream
  • 1/2 stick
    challenge butter
  • 1 c

How To Make pecan praline apple buttermilk cake

  • 1
    Mix dry ingredients and set aside. Beat butter, sugars and vanilla until creamy.Slowly add canola oil and mix until incorporated.Separate egg yolks from egg whites and place yolks in separate bowl to beat with a fork. Add yolks to butter mixture.Place egg whites in refrigerator until chilled. Beat egg whites until stiff peaks form. Add flour to butter mixture one cup at a time , mixing until just incorporated. Add buttermilk and mix well. Fold in egg whites being careful not to deflate cake mixture. Add mashed cooked apples, pecans and orange zest, gently incorporate. Place batter in a large greased bundt pan. Bake at 350 for one hour or until toothpick or knife inserted in center comes out clean. Pecan Praline Icing Add brown sugar and butter to medium sauce pan, turning the heat to medium. Sugar mixture will turn a dark amber color. Cook until reaching the soft ball stage and mixture thickens. Add water, heavy cream and pecans while continuing to stir. Pour this mixture over cake.

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