Paula Deen's Apple Cake

Granny Smith apples are not a favorite in this house, but my 18 year old son was at the grocery store with me and asked me to buy a bag.  I questioned his apple selection, but he insisted he loved the tart apples and, not wanting to squelch his desire for such a healthy snack, I put the bag in my cart.  He ate one apple that afternoon and the rest sat in the fruit bowl for the next 2 weeks.  So much for his love of Granny Smith aplles (I just knew he wasn't going to eat them!!).  Anyway, what's a mom to do with fruit nobody wants to eat - bake something!!  Enter this Paula Deen recipe called Grandgirl's Fresh Apple Cake from Georgia.  Strange recipe name, but the cake is pretty yummy and it stays moist for days and days.  It's very dense and heavy, and it'll feed an army so I plan to share it at an upcoming brunch.

Items used in this recipe:

(affiliate links)

• 10-inch angel food cake pan with removable bottom https://amzn.to/3fWHoyd

• pure vanilla extract https://amzn.to/3ADnphF

• cooling rack https://amzn.to/3DWxslj

• serrated knife https://amzn.to/3h8H7Ms

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Paula Deen's Fresh Apple Cake

serves 16-20

Printable Recipe

Ingredients

cake:

• 2 cups granulated sugar

• 3 eggs

• 1 1/2 cups vegetable oil

• 1/4 cup fresh orange juice

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 tablespoon ground cinnamon

• 1 tablespoon pure vanilla extract

• 3 cups peeled and finely chopped apples

• 1 cup shredded coconut

• 1 cup chopped pecans

Sauce:

• 8 tablespoons butter

• 1 cup granulated sugar

• 1/2 cup buttermilk

• 1/2 teaspoon baking soda

Directions

1. Preheat oven to 325F. Spray a 10-inch angel food cake pan with flour/oil cooking spray.

2. In a large bow, combine all the ingredients except for the apples, coconut, and pecans.

3. Stir in the apples, coconut, and pecans.

4. Pour batter into prepared pan and bake for 90 minutes.

5. Remove from oven and using a long skewer, poke holes all over the cake (cake should still be in the pan).

6. Shortly before the cake is finished baking, make the sauce by combining all the sauce ingredients in a large saucepan (mixture will bubble up).

7. Bring mixture to a boil; stirring constantly, boil for 1 minute.

8. Pour sauce all over the hot cake and let it stand for 1 full hour before unmolding the cake to cool completely.

adapted from Paula Deen

Pralines

Do you like your Pralines chewy or crystallized?  I'm a chewy gal, but what the heck, I'll share a recipe for both today.  I probably shouldn't share either recipe with you because these are so darn dangerous.  Warning - do not make pralines unless you have a crowd to share them with because you probably won't be able to resist eating them all yourself.  Yes, that nearly happened to me - had to box them up and send them to out the door with the teens.  Oh my, sooooo good!

Notes:  The crystallized pralines are ready to eat in about 30 minutes, but the chewy pralines need several hours to set up. Be sure to have all ingredients ready to go - once the sugar syrup starts to boil, things happen pretty fast.  Be sure to have a parchment or silicone lined sheet pan close by too.  For best results, don't make pralines on a rainy or humid day.

Chewy Pralines

makes 10-15

Printable Recipe

Ingredients

• 3/4 cup brown sugar

• 3/4 cup granulated sugar

• 1/4 teaspoon baking soda

• 1/2 cup heavy cream

• 1 tablespoon light corn syrup (or Lyle's Golden Syrup , my preference)

• 1 tablespoon unsalted butter

• pinch of salt

• 3/4 teaspoon pure vanilla extract 

• 1 1/2 cups pecans, whole or chopped

Directions

1. Have all ingredients ready, and have a silicone or parchment lined sheet pan prepared and set aside. 

2. In a medium heavy-bottomed saucepan over medium heat, combine sugars, baking soda, cream, corn syrup, butter, and salt; stir to dissolve. 

3. Raise heat and bring mixture to a boil; don't stir while boiling. 

4. When mixture reaches 240F, remove from heat and stir in vanilla and pecans. 

5. Working quickly, spoon mixture into 15 equal portions onto prepared sheet pan. 

6. Cool for several hours until caramel sets. 

7. Store on silicone or wax paper, in a single layer, in an airtight container.

Crystallized Pralines

makes 10-15

Ingredients

• 1/2 cup brown sugar

• 1/2 cup granulated sugar

• 1/4 cup heavy cream

• 1 tablespoon unsalted butter

• pinch of salt

• 1/2 teaspoon pure vanilla extract

• 3/4 cup pecans, whole or chopped

Directions

1. Have all ingredients ready, and have a silicone or parchment lined sheet pan prepared and set aside. 

2. In a small heavy-bottomed saucepan over medium heat, combine sugars, cream, butter, and salt; stir to dissolve. 

3. Raise heat and bring mixture to a boil; don't stir while boiling. 

4. When mixture reaches 240F, remove from heat and stir in vanilla and pecans; continue to stir quickly for a minute or so until mixture starts to crystallize. 

5. Working quickly, spoon mixture into 10 equal portions onto prepared sheet pan. 

6. Cool for several hours until caramel sets.

7. Store on silicone or wax paper, in a single layer, in an airtight container.

(affiliate links)