praline crunch cake
While remembering the family friend who gave me the other cherished cake recipe I posted today (Florence's Fruit Cake)I saw this one in my favorites folder too. It is so good, and I haven't baked it in ages, but I will soon. I loved this woman, she was a quiet, but sweet mother and wife, and she lived in the same neighborhood I did when we summered on Martha's Vineyard. I thought of her as an Aunt but we were not related;I was so fond of her. Dot was a great cook too!
prep time
25 Min
cook time
55 Min
method
Bake
yield
10 - 12
Ingredients
- SIFT CAKE INGREDIENTS:
- 2 cups flour
- 2 teaspoons baking powder
- 1 1/4 cups sugar
- 1 teaspoon salt
- 2 teaspoons instant coffee powder
- ADD TO DRY INGREDIENTS AND BEAT 90 SECONDS*
- 3/4 cup milk
- 1/2 cup shortening (soft crisco i suppose)
- 2 tablespoons molasses
- THEN ADD:
- 1/4 cup milk
- 2 - eggs
- 1 teaspoon vanilla extract
- FROSTING INGREDIENTS:
- 1 1/2 cups confectioners' sugar
- 1 teaspoon instant coffee powder
- 2 tablespoons cream or milk
- 1/2 teaspoon vanilla extract
How To Make praline crunch cake
-
Step 1Mix cake ingredients in order listed. Pour batter into well-greased pan/FLOURED ON BOTTOM ONLY. -
Step 2BAKE for 35 - 40 minutes. Cool and frost with frosting listed above.
-
Step 3MAKE A TOPPING WITH: 2 Tbsp. butter and 2 Tbsp.brown sugar, with 1/4 cup flour to form a ball. Add 1/4 cup chopped pecans, and spread on a small pan. Bake in 350 degree oven for 15 minutes.Cool and break into small pieces and sprinkle over frosted cake.
- 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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