BOurbon Praline Cake

By clbrosnan

Ingredients

• FOR THE PRALINE LAYER
• 4 Tablespoons unsalted butter plus more for greasing
• 1/3 cup packed light brown sugar
• 1/3 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 1/2 teaspoon vanilla extract
• 21/4 cups pecans, toasted
• FOR THE CAKE
• 1 1/2 cups cake flour
• 1 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon fine salt
• 1/4 cup buttermilk, at room temperature
• 1 1/2 sticks unsalted butter, at room temperature
• 1 1/4 cups granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup pecans, toasted and chopped
• Vanilla Ice Cream, for serving

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan, then line the bottom and sides with parchment paper and butter. Wrap the outside of the pan with foil.

Make the praline layer. Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt, and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside.

Make the cake: Whisk the flour, baking soda, nutmeg, and fine salt in a large bowl. Whisk the buttermilk and bourbon in a another bowl.

Beat the butter and the granulated sugar with a mixer on medium speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at the time. Add the flour mixture, starting and ending with flour. Fold in the pecans.

Pour batter into he pan and bake until a toothpick inserted into the center comes out clean, about an hour. Cool on a rack, 30 minutes. remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream