Monday, January 19, 2015

Praline Bundt Cake with Praline Icing and Sugared Pecans

I did an entire post dedicated to Bundt Cakes and then I found this one.

Praline Bundt Cake

Here's what you'll need:
Preheat the oven to 350 degrees. It will be lowered to 325 degrees later in the recipe.
1 - 12 C Bundt Pan, your choice of design. Brush it well with Pan Release Mix. I talk about this mix in every baking recipe that I post. It's a fool proof method of releasing any cake from any Bundt Pan that has a very detailed and intricate design. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 C Chopped Pecans, toasted at 350 degrees on a sheet pan for 5 - 7 minutes.
Cool completely and set aside.
Reduce the oven temperature to 325 degrees to bake the cake.

1 C Butter, softened
8 oz. Cream Cheese, softened
1 - 16oz. bag of Brown Sugar
4 Large Eggs
2 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
8 oz. Sour Cream
2 tsp Vanilla

1 Icing recipe (to follow)
1 Sugared Pecan recipe (to follow)

In a Stand Mixer with a Paddle Attachment:
Cream Cheese
Beat well.

Brown Sugar
Combine well.

Eggs, 1 at a time, beating after each one.

In a mixing bowl, sift together:
Baking Powder
Baking Soda
Whisk well.
Add this to the Mixer, alternating with Sour Cream.
Beat at low speed.

Fold in, by hand:
Chopped Pecans
Mix well.

Spoon into the prepared pan.
Bake at 350 degrees for 1 hour and 15 minutes.
Remove to a rack and allow to cool for 15 minutes.

Increase the oven temperature to 350 degrees again.

Invert the cake onto a Parchment Paper lined Sheet Pan and cool completely.
Transfer to a large serving platter.
Make the Icing and the Sugared Pecans for the next step.


1 C Brown Sugar
1/2 C Butter
1/4 C Whole Milk
1 C Confectioner's Sugar, sifted.
1 tsp Vanilla

In a saucepan on medium heat:
Whisk constantly and boil for 1 minute.
Remove from heat.
Whisk in Confectioner's Sugar and Vanilla.
Continue whisking for 3 - 5 minutes.
It will thicken as it cools.
Ice the cake immediately.

Sugared Pecans:

1 Large Egg White, whisked well in a large mixing bowl.
4 C Pecan Halves
1/3 C Granulated Sugar
1/3 C Brown Sugar

Add Pecans to the Egg Whites and stir until coated well.

In a small bowl:
Whisk the two sugars together.
Sprinkle the Pecans with the Sugar mixture and stir until well coated.

Spread them evenly onto a Parchment Paper Lined Sheet Pan .
Bake at 350 degrees for 18 - 20 minutes.
Remove and cool completely.
Sprinkle the Pecans on the cake and around the base.

Peace in the Kitchen!

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