PRALINE BUNDT CAKE Recipe

Ingredients

Cake:
1 cup chopped pecans
1 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package dark brown sugar
4 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8-oz.) container sour cream
2 teaspoons vanilla extract
Praline Icing
Sugared Pecans
Preparation:
1. Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool. Reduce oven temperature to 325°.
2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
4. Bake at 325° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.
5. Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.
Praline Icing:
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup milk
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
Preparation:
Sugared Pecans:
1 egg white
4 cups pecan halves (about 1 lb.)
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
Preparation:
1. Whisk egg white until foamy; add pecans, and stir until evenly coated.
2. Stir together sugars; sprinkle over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
3. Bake at 350° for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.
Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks.

Preparation

Step 1

As above.