Praline Cake
By
Torrey Moseley
@Torrey
1
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!
Ingredients
- 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
- 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
CAKE
FROSTING
How to Make Praline Cake
- 1Preheat oven to 350 degrees F.
- 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.
- 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.
- 4In separate bowl, combine dry ingredients and whisk to blend.
- 5Add dry ingredients to egg mixture, a little at a time. Alternating with milk--beginning and ending with flour mixture. Add vanilla.
- 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.
- 7Cool in pans for 10 minutes, then remove from pans, peel off parchment and allow to cool completely on wire rack.
- 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.
- 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.
- 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).
- 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.
