Sunday, December 8, 2019

Praline Bundt Cake

One thing about it, pecans are a favorite in our house. I always have to have a big bag kept on hand for baking. We have a place close to us that sells in bulk that has their own website, so it makes it convenient.

Having a cake with the flavor of pralines is a southern treat. This cake has cream cheese and sour cream in it which makes it quite moist.  Crushed candied pecans also makes a great crowning touch. Since I have yet to know anyone that hates pecans, I feel that this cake is at home on any dessert table.

The cake pan was sprayed with non stick cooking spray and it fell right out with no issues. It did rise above the center hole about an inch so it has a thick bottom, it would not sit flush with the cake plate. However, it did not detract from the general appearance or taste of the cake.

If you are looking for a southern dessert, you have landed on the right post.

Praline Bundt Cake
adapted from Southern Living

1 cup chopped pecans
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup butter
8 oz cream cheese
16 oz dark brown sugar
8 oz sour cream
4 eggs
2 tsp vanilla

1 cup light brown sugar
1/2 cup butter
1/4 cup milk
1 cup powdered sugar
1 tsp vanilla extract
chopped sugared pecans

Preheat oven to 350 degrees. Toast pecans in a single layer in the oven for 5-7 minutes or until fragrant. Let cool for 15 minutes. Then reduce oven temperature to 325 degrees. Spray the interior of a 10 cup bundt pan with non stick cooking spray.

Fill the bowl of a stand mixer with butter and cream cheese. Beat at medium speed, scraping down sides of bowl when necessary.  Once mixture is smooth, add brown sugar in increments, beating after each addition until blended. After all the brown sugar is incorporated add one egg and beat for 30 seconds. Repeat process for additional eggs.

Using another bowl, sift together flour, salt, baking powder and baking soda. Add 1/3 of sifted ingredients to butter mixture and blend with a wooden spoon. Then add half of the sour cream, mixing until incorporated. Repeat process ending with dry ingredients. Stir in toasted pecans and vanilla extract until evenly distributed. Spoon batter into prepared cake pan and lightly tap on counter to get rid of any air pockets.

Place pan in oven and bake until tester comes out clean, approximately 1 hour and 15 minutes. Place cooling rack over wax or parchment paper. Remove cake and leave in pan for 20 minutes to cool. Then invert cake onto rack to finish cooling.

After cake has cooled, prepare icing. Fill a saucepan with brown sugar, butter and milk and place over medium heat. Stir as the butter melts down. Let the mixture come to a boil and then set your timer for one minute. Remove from heat and add powdered sugar. Whisk until all the sugar is dissolved then stir in vanilla extract. Then spoon over cake and let drip down sides. Sprinkle surface with candied pecans.