Of course! This Pecan Praline Cake is a show-stopping Southern classic. It’s an incredibly moist brown sugar cake, studded with toasted pecans, and smothered in a warm, buttery praline glaze that soaks into the cake, creating an irresistible caramel-like flavor and texture.
This recipe is designed to be straightforward and utterly delicious.
Pecan Praline Cake
Serves 12-16
Ingredients
For the Cake:
· 1 cup (2 sticks) unsalted butter, softened
· 1 cup packed light brown sugar
· 1 cup granulated sugar
· 4 large eggs, at room temperature
· 2 teaspoons vanilla extract
· 3 cups all-purpose flour
· 1 tablespoon baking powder
· ½ teaspoon salt
· 1 cup whole milk or buttermilk, at room temperature
· 1 ½ cups chopped pecans, toasted
For the Praline Glaze:
· ½ cup (1 stick) unsalted butter
· 1 cup packed light brown sugar
· ¼ cup whole milk or heavy cream
· 1 cup powdered sugar, sifted
· 1 teaspoon vanilla extract
· Pinch of salt
· 1 cup whole pecan halves, for garnish
Instructions
Step 1: Preheat and Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-cup Bundt pan very thoroughly to ensure the cake releases easily.
Step 2: Toast the Pecans
- Spread the chopped pecans on a baking sheet and toast in the preheated oven for 5-7 minutes, until fragrant. Watch carefully to avoid burning. Let them cool.
Step 3: Make the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the softened butter, brown sugar, and granulated sugar together on medium-high speed for 3-4 minutes, until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. Mix until just combined. Do not overmix.
- Gently fold in the 1 ½ cups of toasted chopped pecans.
Step 4: Bake the Cake
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean.
- Let the cake cool in the pan on a wire rack for 20 minutes.
Step 5: Make the Praline Glaze
- While the cake is cooling, prepare the glaze. In a medium saucepan over medium heat, melt the ½ cup of butter.
- Whisk in the brown sugar and milk/cream. Bring to a gentle boil, stirring constantly, and let it boil for 1 minute.
- Remove from heat and whisk in the sifted powdered sugar, vanilla extract, and pinch of salt until the glaze is smooth.
Step 6: The Critical Glazing Step
- After the cake has cooled for 20 minutes in the pan, carefully invert it onto a serving plate or a wire rack set over a baking sheet (to catch drips).
- While the cake is still very warm, use a skewer or thin knife to poke holes all over the top.
- Immediately and slowly pour about two-thirds of the warm praline glaze over the warm cake, allowing it to seep into the holes and down the sides.
- Press the whole pecan halves onto the top of the cake for decoration.
- Let the cake cool completely, allowing the glaze to set.
Step 7: Final Touch and Serve
- Once the cake is completely cool, you can gently reheat the remaining glaze and drizzle it over the top for a more polished look and extra praline goodness.
- Slice and serve!
Tips for the Perfect Cake
· Room Temperature Ingredients: This is key for a smooth, well-emulsified batter that bakes up evenly.
· Don’t Overbake: Start checking for doneness at 50 minutes. An overbaked cake can become dry.
· Toasting the Pecans: This step is non-negotiable! It deepens their flavor and adds a wonderful crunch.
· Glaze on a Warm Cake: Pouring the warm glaze over the warm cake is the secret to that signature “soaked-in” moist texture and flavor. The cake acts like a sponge.
· Bundt Pan Prep: For absolute insurance against sticking, use a non-stick baking spray with flour in it.
· Make-Ahead: This cake actually tastes even better the next day as the flavors have more time to meld. Store it covered at room temperature.
· Serving Suggestion: It’s divine all on its own, but a scoop of vanilla ice cream or a dollop of whipped cream takes it over the top.
Enjoy this rich, decadent, and truly Southern treat