Vanilla Bean Cake with Praline Glaze
By Jahel
The praline glaze takes this vanilla bean cake recipe over the top! It’s absolutely perfect and made the cake taste extra amazing.
- 12
- 30 mins
- 210 mins
Ingredients
- 3 cups flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup plus 6 tablespoons unsalted butter, softened
- 1 3/4 cups sugar
- 4 eggs, room temperature
- 2 vanilla beans, halved lengthwise and seeds scraped
- 1/4 teaspoon almond extract
- 1 cup buttermilk
- 1/2 cup light brown sugar, packed
- 3 tablespoons heavy cream
- 1 cup pecan halves
- 1 teaspoon vanilla
Preparation
Step 1
Place rack in center of oven. Preheat oven to 350°F. Grease and flour a 10 inch fluted tube pan.
In a bowl whisk together flour, baking powder, baking soda, and 1/2 teaspoon of the salt; set aside.
In a large bowl beat 1 cup butter and the sugar on medium speed for 3 to 5 minutes or until pale and fluffy, scraping bowl occasionally. Beat in eggs, one at a time, on a low-speed for one minute after each addition. Beat in vanilla seeds and almond extract. Add half the flour mixture; beat until combined. Slowly add buttermilk in a stream, beating on low the entire time. Beat in remaining flour mixture until combined, scraping sides and bottom of bowl. Spoon batter into prepared pan; smooth top.
Bake 50 to 60 minutes or until toothpick comes out clean. Transfer pan to a wire rack; let cake cool in pan 45 to 60 minutes. Remove cake from pan and cool completely.
For Pecan Praline Glaze: In a medium saucepan combine brown sugar, remaining 6 tablespoons butter, the cream and remaining 1/2 teaspoon salt, stirring over medium-low until melted and smooth, about 4 minutes. Increase heat to medium-high, bringing to boiling. Cook 2 to 3 minutes or until slightly thickened; remove from heat. Coarsely chop half of the pecan halves; stir all pecans and the vanilla into glaze. Let cool slightly until thick and spoonable. If glaze sets too much while cooling, re-heat over low heat and add a bit of cream. Spoon glaze over cake; let rest until set.
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