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Praline Crunch Apple Cake

  • Author: Cookies & Cups

Ingredients:

Cake

  • 4 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 teaspoons ground cinnamon
  • 4 teaspoons baking powder
  • 2 cups all-purpose flour
  • 4 medium Granny Smith apples, peeled, cored and sliced thinly

Praline Crunch

  • 1/2 cup butter, melted
  • 1/4 cup light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 8 ounces chopped pecans
  • 6 ounces coarsely chopped Nilla Wafer cookies (about a cup and a half)

Frosting

  • 1/2 cup butter
  • 1 cup light brown sugar
  • 1/4 cup milk
  • 2 cups powdered sugar

Instructions:

Cake

  1. Preheat oven to 350°F/175°C. Coat a 9×13 inch pan with baking spray and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the eggs and sugar on high speed for 5 minutes. Turn mixer to medium and add in the oil, vanilla, salt, cinnamon and baking powder and mix for another minute. Turn mixer to low and add in the flour until just mixed in and finally add stir in the apples.
  3. Pour the batter into your prepared pan and bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Leave the oven on to make the Praline Crunch

Praline Crunch

  1. While the cake is cooling line a large, rimmed baking sheet with parchment paper.
  2. In a medium bowl combine the butter, brown sugar, cinnamon and salt.
  3. Stir in the pecans and cookies and coat with the butter mixture.
  4. Spread evenly onto the prepared pan and bake for 10-12 minutes until golden brown.
  5. All the praline crunch to cool on the pan and then break into smaller pieces.

Frosting

  1. In a medium saucepan over medium heat melt the butter and brown sugar together. Allow the mixture to come to a boil and then reduce the heat to low, boil and stir for 2 minutes. Add in the milk, return to a boil and then remove from the heat immediately. Allow this to cool for 15 minutes. Next whisk in the powdered sugar and pour/spread onto the cooled cake.
  2. Top the frosting with the praline crunch.

Frosting


Notes:

The Praline Crunch can be made up to a week in advance. You can also use coarsely chopped graham crackers in place of the Nilla Wafers.

Store the cake airtight for up to 3 days.

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