Apple Praline Roll Cake

I got home from church today feeling the urge to make something sweet.  I have a sick love for praline, and I decided to do some experimenting, since it has been a while since I had any.  This was the fruit of my labor, and I can't wait to taste it!

Apple Praline Roll Cake

Cake

1 box Angel Food Cake mix

2 tbsp powdered sugar

Filling

5 cups (5 medium) thinly sliced peeled apples

¾ cup granulated sugar

¼ cup flour

1 tsp ground cinnamon

1 tsp vanilla extract

1 tbsp butter

Praline topping

¼ cup butter

½ cup packed brown sugar

2 tbsp half and half or milk

½ cup chopped pecans

Heat oven to 350.  Grease a cookie sheet pan and line bottom of pan with waxed paper (this keeps your sponge cake from crisping).  Prepare cake batter as directed on package.  Pour batter into wax-lined pan.  Bake for 17 to 22 minutes or until golden brown and cracks in cake appear dry.

In the meantime, place a clean towel on a flat surface.  Lightly sprinkle powdered sugar evenly onto towel.  Once your cake is out of the oven, loosen the edges of the cake with a spatula and invert onto the towel.  Remove pan and waxed paper, carefully.  Starting with the long side, roll the cake up in the towel and cool for 45 minutes or until completely cool on a baking rack.

Cooling

Combine apples, sugar, flour, cinnamon and vanilla extract in a bowl, toss lightly. (I actually went ahead and prepped my praline while I waited for it to cool, but you can wait and do it after you have everything rolled up if you prefer.)

To assemble, unroll cooled cake, remove towel.   

Unrolled cake

Spread apple mixture over cake, dot with butter.  Carefully re-roll cake loosely.  

Rolled cake

In 1-quart saucepan, melt ¼ cup butter, stir in brown sugar and half-and-half.  Slowly heat to boiling and remove from heat.  Stir in pecans and spread mixture over the top of the cake.  

Finished product

It looks fantastic.  Here's hoping it tastes as good as it looks!  I'll let you know.

Nom, nom, nom...