Bourbon Praline Cake
- Praline Layer
- 4 Tbsp. butter
- 1/3 cup packed light brown sugar
- 1/3 cup light corn syrup
- 1/4 tsp. kosher salt
- 1 1/2 tsp. vanilla
- 2 1/2 cups pecans, toasted
- Cake Layer
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 1/3 cup buttermilk, room temp.
- 2 Tbsp. bourbon
- 1 1/2 sticks butter, room temp.
- 1 1/4 cups sugar
- 3 eggs, room temp.
- 1/2 cup pecans, toasted and chopped
Preheat oven to 350.
Butter a 9 inch springform pan, then line the bottom and sides with parchment paper and butter the paper. 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 the top; set aside.
Whisk flour, baking soda, nutmeg and salt. Whisk the buttermilk and bourbon in another bowl.
Beat the butter and sugar until fluffy, 10 minutes. Beat in eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in pecans.
Pour into pan. Bake for about 1 hour. Cook on a rack for 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper.