A true Minnesota recipe (especially when it specifically calls for Honeycrisp apples) this sweet and crumbly apple praline cake is perfect with a hot cup of coffee or apple cider.
Honeycrisp Apple Praline Cake
- 3 cup all-purpose flour
- 2 1/4 cup granulated sugar, divided use
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 4 large eggs, beaten
- 1 cup vegetable oil
- 1/2 cup orange juice
- 2 1/2 tsp. vanilla extract
- 7 medium Honeycrisp baking apples, peeled and chopped
- 2 tsp. ground cinnamon
- 18-oz. package cream cheese
- 1/2 cup butter or margarine
- 3/4 cup packed brown sugar
- 1/3 cup whipping cream
- 1 1/2 cup chopped pecans
- Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- To make Cake: In a mixing bowl, combine flour, 2 cups of the granulated sugar, the baking powder and the salt. Set flour mixture aside.
- In a second bowl, combine beaten eggs, oil, orange juice and vanilla. Pour egg mixture into flour mixture and mix well, but just until combined, with electric mixer. Do not over mix.
- In a third bowl, toss chopped apples, cinnamon and remaining 1/4 cup granulated sugar. Separately, cube the cream cheese and divide into thirds.
- Spread 1/3 of batter in prepared tube pan. Sprinkle with 1/3 of apples and 1/3 of cream cheese. Repeat until all batter, apples and cream cheese are used; a layer of apples and cream cheese will be on top, not covered by batter. Bake 50 to 55 minutes, at which point cake should be not quite done.
- While cake is baking, make Topping. Place the butter, brown sugar, whipping cream and pecans in a small saucepan. Stirring constantly, bring mixture to a boil. Remove mixture from heat and pour over the almost-done cake. Bake 5 to 10 minutes more until wooden toothpick or skewer inserted in cake comes out clean. Cool cake in pan 15 to 20 minutes, then remove from pan and cool on wire rack.
- Note: Cake should be served with the nut-topping side up. Cake is better the day after it is baked.