- 12
Ingredients
- PRALINE ICING:
- 1 cup pecans, chopped
- 1 cup butter, softened
- 1 8-oz. pkg. cream cheese, softened
- 1 16-oz. pkg. dark brown sugar (I used light)
- 4 large eggs
- 2 1/2 cups all-purpose flour, sifted
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 8-oz. container sour cream
- 2 tsp. vanilla extract
- 1 cup firmly packed light brown sugar
- 1/2 unsalted butter
- 1/4 cup milk (I used 2%)
- 1 cup powdered sugar, sifted
- 1 tsp. vanilla extract
Preparation
Step 1
1. Preheat oven to 350. Arrange 1 cup pecans in a single layer on a baking sheet. Bake for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool. Reduce oven temp 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.
3. Sift together 2 1/2 cups all-purpose flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mnixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan. NOTE I filled my 10-cup pan to just a small tick over 3/4 full and had to pour the rest out.
4. Bake at 325 for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake 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.
ICING:
Bring first 3 ingredients to a boil in a 1-quart saucepan over medium heat, whisking constantly, boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.