Southern Pecan Praline Cake is a delicate cake packed with brown sugar, cream cheese and pecans. The praline icing gives it a royal touch.
Why should you Bake this cake?
If you like pecans and praline and Bundt cakes, you have to try this amazing cake. This cake is simple to assemble, and the pecans in every bite with praline icing makes it wonderful. The crumb is moist and decadent. With some simple easily available ingredients in the pantry you can work on this cake batter, pour it in any of the bundt cake pans of your choice and bake it in about an hour.
This Southern Pecan Praline Cake with chopped pecans is definitely a show-stopper at any party or occasion. Or the best part is you do not need to have an occasion to bake this nutty flavor cake, enjoy this easy cake and easy recipe any time and any day of the week. This pecan praline cake recipe is a delicious dessert and a must to try.
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What is Praline?
Praline is basically a classic Southern candy or icing that makes any cake fancy. It has a crunchy, creamy, buttery, caramel-ish, fudgy texture and is loaded with pecans. This praline topping is what enhances the flavor of this cake even further. All you need to do is gather some simples ingredients, stick butter and brown sugar. Using a small saucepan over medium heat, put together the brown sugar frosting in five minutes. The caramel glaze will make you think how easy it was to put it together in a small pot with stovetop melt butter. It is a yummy sauce.
Be Careful with Praline Icing
While preparing the top of the cake icing, be very vigilant with as it will get thicken very quickly. Prepare the icing, once the entire cake is fully cooled, pour the Praline Icing over the cake. Remember, the icing will thicken on the cake very quickly as well. The icing will drip down the sides of the cake. So, you do not need to frost sides separately. Use the icing right before serving the cake.
Greasing Bundt Pan Generously is Important
Many people have issues with sticking cake in the Bundt pans. To avoid this, grease the pan generously so that the cake can be taken out easily out of the pan. I use the nonstick cooking spray (or baking spray) with flour in it and spray a generous layer on my Bundt pan before pouring my batter in the pan. The trick works like a charm every single time.
Tip: Do not panic if your cake gets stuck on the pan. A fellow blogger Cookies and Cups easily covered and hid the damage by covering her cake with the praline icing.
One last thing you need to remember for this cake is to leave at least 2-inch gap from the batter to the top of the pan. This will ensure even baking for the whole cake and a a good rise. If you have any left-out batter, divide batter and pour batter into cup cake liners (as many as you need). You can decorate the top of the cup cakes with pecan halves. Pre-heat oven at 350f degrees and remember because of the small sizes of the cup cakes, they will require less baking time in the oven.
Required Ingredients
You need a few simple ingredients readily available in the pantry to make this cake. Here are the ingredients you would require:
All-Purpose Flour
Cream Cheese
Pecans
Butter
Dark Brown Sugar
Eggs
Sour Cream
Vanilla Extract
Room Temperature: Ensure that eggs, butter, cream cheese and sour cream are at room temperature for an airy, fluffy and moist crumb.
Frequently Asked Questions
Yes, you can bake this cake either in a 12-cup Bundt pan, which is my personal favorite. You may also use two
9 x 5-inch pan cakes to bake this cake. You may also use a sheet cake pan. The baking time will be almost the same time about 60 – 75 minutes. Use half quantity to bake one 9 x 5 inch loaf pan.This cake takes time to bake because of the heavy structure of the bake. This bake is heavy and to ensure a good structure, reduce the temperature and increase the baking time. This cake will take anywhere from 60 - 75 minutes to bake at a relatively cooler oven temperature of 325 F.
How to Store
Over the Counter: This cake will stay good on the counter for up to three days.
In the Fridge: The cake will stay good for up to a week in the fridge.
Freezer: The cake can be stored in freezer for 2-3 months. Store the cake without the Praline Icing, wrapping in plastic wraps and adding a layer of foil, before stashing it in the freezer.
Recipe
Southern Pecan Praline Cake
Equipment
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1 12-inch Bundt Cake Pan
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1 Electric Mixer
Ingredients
Praline Bundt Cake:
- 1 cup butter (8 oz/225 grams) room temperature
- 1 cup pecans (4.5 oz/130 grams) chopped
- 8 oz cream cheese (1 package/226 grams) room temperature
- 2 cup brown sugar (dark) (16 oz/400 grams) tightly packed
- 4 eggs (large)
- 2 ½ cup all-purpose flour (300 grams)
- 1 teaspoon baking powder (5 grams)
- ½ teaspoon baking soda (2.5 grams)
- ¼ teaspoon salt (1.5 grams)
- 1 cup sour cream (8 oz/240 grams) room temperature
- 2 teaspoon vanilla extract (8.67 grams)
Praline Icing:
- 1 cup brown sugar (dark) (8 oz/200 grams) tightly packed
- ½ cup butter (4 oz/110 grams)
- ¼ cup full-fat milk (60 ml)
- 1 cup icing sugar (200 grams) sifted
- 1 teaspoon vanilla extract (5 ml)
Instructions
Praline Bundt Cake:
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Preheat oven to 350 F. On a baking sheet arrange1 cup pecans in a single layer on a baking sheet. Bake it at 350 F for about 6– 8 minutes until it is toasted and fragrant. Let the pecans cool.
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Reduce the oven temperature to 325 F now. Grease the 12-cup Bundt pan with baking spray.
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In a bowl, add butter and cream cheese and beat until it is creamy. Add brown sugar and blend for another 1-2 minutes until well-incorporated. Keep adding eggs, one at a time and beat it until the mixture is creamy. Add vanilla and give it a stir.
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In another bowl, sift the flour, baking powder, baking soda and salt. Whisk well.
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Add the dry ingredients to the butter mixture along with sour cream. Beat the batter at low speed just until the mixture comes together. Stir in the pecans.
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Pour the batter into the bundt cake and place it in the middle rack of the oven. Bake for 75 minutes or until a tooth-pick comes out clean when inserted in the center of the cake.
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Take out the pan and let it cool on a wire rack for 15 minutes. Remove the cake from the pan and cool it completely on the wire rack for about an hour or so.
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Prepare the praline ice and pour it over the cake. Decorate the cake with pecan halves.
Praline Icing:
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Take a saucepan and bring brown sugar, butter and milk to boil. Whisk continuously. Boil for a minute and remove from heat.
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Add powdered sugar and vanilla until it reaches a smooth consistency. Keep stirring until it begins to cool and thickens slightly. Pour it over the cake immediately.
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