PRALINE APPLE CAKE

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Praline Apple Cake image

An extra-special apple cake; maybe the best I've ever had. Rich, though. I got it out of a fundraising cookbook put out by a Toronto school. I don't think I fiddled with it much; maybe I upped the apple content in my never-ending quest for truely apple-y apple cake. I haven't seen another apple cake with the praline topping.

Provided by Jenny Sanders

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 12

1/2 cup butter
1 cup dark brown sugar (I use Sucanat)
2 eggs
1 3/4 cups soft unbleached flour
2 teaspoons baking powder
1 teaspoon vanilla
4 -6 large apples
1 tablespoon cinnamon
2 tablespoons sugar
2 tablespoons butter
1/2 cup sugar
1 egg

Steps:

  • Preheat the oven to 350°F Line the bottom of a 9" springform pan with parchment, and butter the pan.
  • 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.
  • Scrape the batter into the prepared springform pan.
  • Wet your hands and pat it evenly into the pan.
  • Mix the cinnamon and sugar.
  • Peel the apples and cut them into thin slices.
  • Toss them in the cinnamon sugar and push them, on end, into the batter.
  • At first they will seem to be sticking very far out of the batter, but the apples will make the level rise as you go.
  • When all the apples are in- pack them in there- press them down slightly, so none stick out more than 1/2".
  • Sprinkle any remaining cinnamon sugar over the top.
  • Bake the cake for 45 minutes.
  • Meanwhile, cream the remaining butter and sugar, and beat in the remaining egg.
  • Spread this over the top of the cake and bake for 15 minutes more.

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