Praline Cake

Torrey Moseley

By
@Torrey

This is the cake I made for my mom on Mother's Day this year. It started life as a caramel cake recipe, but as I was preparing it, I decided it needed something...else. I tweaked it by adding toasted pecans and I cooked the frosting a bit more than I had intended. The result was this decadent variation on a caramel cake!


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Prep:

30 Min

Cook:

25 Min

Ingredients

CAKE

1 1/2 c
sugar
1/2 c
(1 stick) butter, softened
2 large
eggs
1 large
egg white
2 1/4 c
flour
2 1/2 tsp
baking powder
1/2 tsp
salt
1 1/4 c
milk (i used skim milk)
2 tsp
vanilla extract
1/4 c
chopped pecans, toasted
15-20
pecan halves, toasted

FROSTING

1 c
dark brown sugar, packed
1/2 c
fat-free evaporated milk (not sweetened condensed milk)
3 Tbsp
butter
2 tsp
light corn syrup
2 c
powdered sugar
2 1/2 tsp
vanilla extract
1/2 tsp
salt

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
2
Prepare 2 (9-inch) round cake pans with cooking spray. Line bottoms with parchment or waxed paper. Coat parchment with cooking spray. Dust pan with flour.
3
For cake: beat sugar and 1/2 cup softened butter until well blended. Add eggs and egg white, one at a time, betting well after each addition.
4
In separate bowl, combine dry ingredients and whisk to blend.
5
Add dry ingredients to egg mixture, a little at a time. Alternating with milk--beginning and ending with flour mixture. Add vanilla.
6
Pour batter into prepared pans, and sharply tap pans on counter a few times to remove air bubbles. Bake at 350 degrees for about 30 minutes or until a toothpick inserted in center comes out clean.
7
Cool in pans for 10 minutes, then remove from pans, peel off parchment and allow to cool completely on wire rack.
8
To toast pecans: place them in single layer on cookie sheet and bake in 350 degree oven for about 5-10 minutes. Keep an eye on them so they don't burn.
9
For frosting: Combine brown sugar, evaporated milk, butter, corn syrup and salt in medium saucepan. Bring to boil over medium-high heat, stirring constantly. Reduce heat and continue to simmer until thickened (about 5-7 minutes), stirring occasionally.
10
Remove from heat. Add powdered sugar and vanilla. Beat at medium speed with mixer until smooth and slightly warm. Cool 2-3 minutes (it will be thin, but it thickens as it cools).
11
Place 1 cake layer on a plate. Sprinkle with roasted chopped pecans and spoon some of the frosting on top of layer. Top with remaining layer and frost top and sides of cake. I let the frosting kind of drip down the sides. Garnish with roasted pecan halves. Store cake, loosely covered, in refrigerator.

About this Recipe

Course/Dish: Cakes
Hashtags: #pecan, #praline