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
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CAKE
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1 1/2 csugar
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1/2 c(1 stick) butter, softened
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2 largeeggs
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1 largeegg white
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2 1/4 cflour
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2 1/2 tspbaking powder
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1/2 tspsalt
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1 1/4 cmilk (i used skim milk)
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2 tspvanilla extract
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1/4 cchopped pecans, toasted
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15-20pecan halves, toasted
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FROSTING
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1 cdark brown sugar, packed
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1/2 cfat-free evaporated milk (not sweetened condensed milk)
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3 Tbspbutter
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2 tsplight corn syrup
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2 cpowdered sugar
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2 1/2 tspvanilla extract
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1/2 tspsalt
How to Make Praline Cake
- Preheat oven to 350 degrees F.
- 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.
- 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.
- In separate bowl, combine dry ingredients and whisk to blend.
- Add dry ingredients to egg mixture, a little at a time. Alternating with milk--beginning and ending with flour mixture. Add vanilla.
- 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.
- Cool in pans for 10 minutes, then remove from pans, peel off parchment and allow to cool completely on wire rack.
- 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.
- 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.
- 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).
- 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.
