praline cake
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!
prep time
30 Min
cook time
25 Min
method
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yield
Ingredients
- CAKE
- 1 1/2 cups sugar
- 1/2 cup (1 stick) butter, softened
- 2 large eggs
- 1 large egg white
- 2 1/4 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk (i used skim milk)
- 2 teaspoons vanilla extract
- 1/4 cup chopped pecans, toasted
- 15-20 - pecan halves, toasted
- FROSTING
- 1 cup dark brown sugar, packed
- 1/2 cup fat-free evaporated milk (not sweetened condensed milk)
- 3 tablespoons butter
- 2 teaspoons light corn syrup
- 2 cups powdered sugar
- 2 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
How To Make praline cake
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Step 1Preheat oven to 350 degrees F.
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Step 2Prepare 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.
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Step 3For 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.
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Step 4In separate bowl, combine dry ingredients and whisk to blend.
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Step 5Add dry ingredients to egg mixture, a little at a time. Alternating with milk--beginning and ending with flour mixture. Add vanilla.
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Step 6Pour 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.
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Step 7Cool in pans for 10 minutes, then remove from pans, peel off parchment and allow to cool completely on wire rack.
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Step 8To 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.
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Step 9For 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.
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Step 10Remove 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).
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Step 11Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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