Decadent Praline Bundt Cake
Indulge in the luxurious flavors of this decadent Praline Bundt Cake, featuring a moist and rich cake topped with a luscious praline icing and sugared pecans. Perfect for any special occasion or a delightful treat.
Ingredients
| 1 | cup chopped pecans |
|---|---|
| 1 | cup butter, softened |
| 1 | (8 ounce) package cream cheese, softened |
| 1 | (16 ounce) package dark brown sugar |
| 4 | large eggs |
| 2 1/2 | cups all-purpose flour |
| 1 | teaspoon teaspoon baking powder |
| 1/2 | teaspoon teaspoon baking soda |
| 1/4 | teaspoon teaspoon salt |
| 1 | (8 ounce) container sour cream |
| 2 | teaspoons teaspoons vanilla extract |
| 1 | cup firmly packed light brown sugar |
| 1/2 | cup butter |
| 1/4 | cup milk |
| 1 | cup cup powdered sugar, sifted |
| 1 | teaspoon teaspoon vanilla extract |
| 1 | egg white |
| 4 | cups pecan halves (about 1 lb.) |
| 1/3 | cup cup granulated sugar |
| 1/3 | cup cup firmly packed light brown sugar |
Instructions
| 1. | Preheat the oven to 350°F. |
|---|---|
| 2. | Begin by arranging 1 cup of pecans in a single layer on a baking sheet. Toast in the preheated oven for 7 minutes until fragrant and toasted. Allow the pecans to cool on a wire rack for 15 minutes. |
| 3. | Reduce the oven temperature to 325°F. |
| 4. | In a mixing bowl, beat the softened butter and cream cheese together at medium speed until creamy. Gradually add the dark brown sugar, beating until well blended. Add the eggs one at a time, beating just until blended after each addition. |
| 5. | Sift together the all-purpose flour, baking powder, baking soda, and salt. Alternately add this flour mixture to the butter mixture with the sour cream, starting and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in the toasted pecans and vanilla extract. Pour the batter into a greased and floured 12-cup Bundt pan. |
| 6. | Bake the cake at 325°F for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely for 30 minutes. |
| 7. | Prepare the Praline Icing as follows and drizzle it over the cake. Sprinkle the top of the cake with the Sugared Pecans. |
| 8. | In a saucepan, bring the butter, milk, and brown sugar to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat. Whisk in the powdered sugar and vanilla until smooth. Let it cool slightly until thickened. Use the icing immediately. |
| 9. | For the Sugared Pecans, whisk the egg white until foamy, then coat the pecans evenly. Mix the granulated sugar and light brown sugar, sprinkle over the pecans, and gently stir to coat. Spread the pecans in a single layer on a lined baking sheet. |
| 10. | Bake the pecans at 350°F for 18-20 minutes until toasted and dry, stirring once halfway through. Let them cool completely. |
| 11. | Pro Tip: Store any leftover sugared pecans in a sealed bag at room temperature for up to 3 days, or freeze for up to 3 weeks. Enjoy them as a topping for the Praline Bundt Cake. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 1025.1 kcal |
| Protein | 11.4 g |
| Fat | 66.2 g |
| Carbohydrates | 103.8 g |
| Fiber | 4.7 g |
| Sugar | 77.3 g |
Published on Jul 19, 2024 by Luminița