Pecan Praline Cake

Pecan Praline Cake
Pecan Praline Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CAKE

  • 2

    cups flour

  • 1 1/2

    tsp baking powder

  • 1/2

    tsp salt

  • 2

    cup sugar

  • 1

    cup unsalted butter at room temp 2 sticks

  • 4

    large eggs

  • 2

    tsp vanilla

  • 1

    cup milk

  • 1 1/2

    cups pecans chopped

  • SYRUP

  • 3

    Tbsp water

  • 3

    Tbsp sugar

  • 1

    Tbsp bourbon

  • FROSTING

  • 12

    oz cream cheese at room temp

  • 1/2

    stick unsalted butter room temp

  • 2

    tsp vanilla

  • 4

    cups powdered sugar

  • PECAN PRALINE

  • 1

    large egg white room temp

  • 1

    Tbsp water

  • 1/2

    cup brown sugar

  • 1 1/2

    cup pecan halves

Directions

preheat oven 350* butter two 9 inch round cake pans whisk flour, baking powder and salt cream together the butter and sugar until it becomes fluffy add the eggs in one at a time to blend into the butter batter and then add the vanilla beat in the dry ingredients while interchanging the milk until both flour mixture and milk is well mixed use a rubber spatula to mix in the chopped pecans dived batter between prepared pans Bake the cakes until a toothpick is inserted in the middle of the cake and it comes out clean about 30 minutes cool cakes inside the pans on a cooling rack for about 10 minutes cut around pan sided to loosen cakes and turn the cakes on the cooling rack and allow them to cool completely THE SYRUP stir in the 3 tablespoon of water and sugar in a saucepan over medium heat until the sugar dissolves and the mixture comes to a simmer remover from heat and stir in the bourbon let the syrup cool completely ICING with a electric mixer beat the cream cheese, butter and vanilla in a large bowl until smooth beat in a cup of powdered sugar one at a time scrap down the bowl occasionally set aside until ready to use PECAN PRALINE TOPPING preheat oven to 300* butter a baking sheet, use a fork to beat the egg whites and tablespoon of water until foamy add sugar and stir until the sugar dissolves add pecan halves and toss to coat spread pecan mixture on a prepared baking sheet bake until the nuts are deep brown and crisp stirring occasionally about 25-30 minutes cool nuts completely on a sheet ASSEMBLY Of THE CAKE place 1 cake layer flat side up on the cake platter you plan to use. brush some of the syrup over the cake spread about 1 cup of the vanilla cream frosting over top top with second layer flat side up brushing top and sides of cake with remaining syrup spread the remaining frosting over top and sides of the cake arrange the pecan praline on top of the cake and arrange them slightly in the center of the cake Place a bamboo stick in the middle of the cake so that cakes can stay firm and won't move around

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