Thermomix Apple Praline Tea Cake
Inspiration: I recently stumbled across a recipe for Praline Apple Bread recipe by Debby Grusska of Southern Living magazine. While the original version uses sour cream for a moist, rich texture… I chose to replace this with yogurt simply because I’d made a lovely batch of Thermomix yogurt the day before, and that’s what was at hand. A few tweaks and tests later, (my family was thrilled about these ‘conversion trials’) and this Thermomix adaptation is ready for the blog.
Due to the sweetness of the outcome, this is more of a “cake” than a bread in my opinion… but not really a true cake either. So for now, let’s call it a ‘tea cake’ . With lovely chunks of soft cooked apple throughout, you might even believe you are eating something healthy, and satisfying as you reach for a slice between meals. But oh, what’s this? A bite of crunchy caramel and pecan praline topping that is just naughty enough to stop you from cutting that second slice. Yes, it’s a satisfying tea cake that is rich enough to last for while — so why not save the rest for later? Or divide it in half and share with someone you haven’t seen for a while. Over a hot cuppa warm friendship.
Apple Praline Tea Cake
200 g chopped pecans (or start with whole pecans and pulse for 1-2 seconds, speed 5… do not overchop)
325 g cored, Granny Smith apples (about 2-3 apples) cut into large chunks (eights), (Granny Smith are a crisp tart apple. I prefer to leave the skin on, but you can peel if desired. Other apple varieties seem to work fine too.)
220 g plain unsweetened yogurt (make your own! or substitute sour cream)
180 g granulated sugar
2 large eggs
1 Tbsp vanilla extract
270 g all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
pinch cinnamon powder
pinch clove powder
for topping:
100 g butter (make your own!)
100 g brown sugar
- Preheat oven to 175°C/350°F. Separate the chopped pecans into two amounts of about 80 g and 120 g. Bake 80 g pecans on a baking sheet for about 6-7 minutes at 175°C/350°F to roast and release the aroma of the nuts. Stir them half way through to prevent burning. (I use this time to prepare the apples.)
- Insert butterfly into TMX bowl and set the scale to zero. Weigh/add the yogurt, sugar, eggs, vanilla into bowl and mix for 1 minute on speed 2.
- Remove butterfly. Add apple pieces, flour, baking powder, baking soda, salt and spices. Mix 20 seconds on speed 3.
- Add the toasted pecans and mix for 5 seconds on reverse speed 3.
- Pour batter into a greased and floured loaf pan. Sprinkle with the reserved chopped pecans and gently press these into the batter.
- Bake at 175°C/350°F for 65-75 minutes or until a tester inserted into center comes out super clean. After the first 45 minutes of baking, lightly ‘shield’ top of loaf with aluminum foil to prevent nuts from over-toasting. Cool in pan on a wire rack for about 10 minutes, then remove from pan to wire rack.
- Add butter and brown sugar to TMX bowl and cook for 7 minutes at Varoma temp, speed 2. Spoon topping over cake and allow to cool completely for about 1 hour. Serve plain or with yogurt.
Notes: The key to success in creative works is knowing when to stop tweaking, building, adding. I thought about adding more spices, candied ginger, soaked raisins, and maple syrup to this recipe, but held back for the sake of keeping it yummy and simple. Now we have a recipe that works, and it can be a baseline for your own creative input. How did you customize this recipe with help of Thermomix? I’d love to know. (Our friend Mara in Chile substituted pears with much success! And here is a photo of Thermomix Apple Praline Tea Cake made by Cheryl in Switzerland.)
Sounds amazing. Will try asap!
Hi Mara – this one is quite popular at my house. Even the darling man who doesn’t usually eat any wheat tried it and came back for a second slice…
Oh dear, Ted ate my last Granny Smith last night. Off to the shop. Wonderful simple recipe.
Gretchen! I have just updated the recipe to let you know I tried this one again today using regular apples (Spartan variety) and it worked just fine. The Granny Smith makes for a little more tart flavor, but not truly necessary imho. Go for it!
I’m actually sooooo craving to try that I’m going to use fuji apples and nuts instead of pecans. Still trying to decide on whether to add some dehidrated strawberries or not. Will report!
The yogurt as a substitute for sour cream is a great idea. This is definitely a good cake to have with tea.
This looks scrumptious! The inside looks so moist. I can feel some baking coming on!
This looks delicious Helene. I will give it a try. What’s another kilo between friends?
Yes, that’s right Cookie1… what’s another kilo compared to the ultimate pleasure of this cake?! (It’s a good one — what’s not to like???)
I made this and took it in to work for my workmates and they all thought it was the best cake they had ever tasted. I used sour cream in mine and not yoghurt. Absolutely delicious and have made it twice since that original one a week ago.
Wow, how nice to have people appreciate your cooking with such enthusiasm Valma. I bet their compliments encouraged you to make it again… and again…and… I’ve taken this cake to parties and like you, have found that it’s always so well received. It’s been a while since I made it, so thanks for reminding me :-)