Praline Bundt Cake
Indulge in a slice of pure decadence with this Praline Bundt Cake, a show-stopping dessert that marries the rich flavors of butter, brown sugar, and toasted pecans. Baked to golden perfection, this moist and tender cake is crowned with a luscious caramel glaze that cascades over its curves, creating a stunning presentation. The finishing touch? A sprinkling of chopped pecans for a delightful crunch. Perfect for holidays, special occasions, or simply satisfying a sweet tooth, this praline-inspired Bundt cake is as visually impressive as it is irresistible. Ready in just over an hour and serving up to 12, it’s a must-try for fans of Southern flavors and classic desserts.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 1 cup Light brown sugar, packed
- 5 pieces Eggs, large
- 3 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 1 cup Pecans, chopped
- 0.5 cup Unsalted butter (for glaze)
- 1 cup Light brown sugar (for glaze)
- 0.25 cup Heavy cream
- 1 cup Powdered sugar
- 0.5 cup Pecans, chopped (for garnish)
Instructions
Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch Bundt pan, or use a non-stick baking spray with flour.
In a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar together using an electric mixer, until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition to fully incorporate.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture in three additions, alternating with the milk in two additions (starting and ending with the dry ingredients). Mix until just combined.
Stir in the vanilla extract and fold in the chopped pecans using a spatula.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the Bundt pan from the oven and allow the cake to cool in the pan for 15 minutes. Then, carefully invert the pan onto a wire rack and let the cake cool completely.
To prepare the caramel glaze, melt the butter in a medium saucepan over medium heat. Add the brown sugar and heavy cream, whisking constantly until the mixture is smooth and begins to bubble. Cook for 2-3 minutes, then remove from heat.
Whisk the powdered sugar into the saucepan until the glaze is smooth and slightly thickened.
Once the cake is completely cool, drizzle the caramel glaze evenly over the top, allowing it to cascade down the sides.
Sprinkle the chopped pecans over the glaze for garnish. Let the glaze set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
9416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 465.6 g | 597% | |
| Saturated Fat | 218.6 g | 1093% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1798 mg | 599% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 1272.1 g | 463% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 967.8 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 971 mg | 75% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 2450 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
