Ingredients for Praline Bundt Cake
- 5 cups pecans (for sugared pecans and cake)
- 1 cup (2 sticks) unsalted butter
- 8 ounces cream cheese
- Dark Brown Sugar
- 4 large eggs
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- Vanilla Extract
- 1/2 cup packed light brown sugar (for sugared pecans and cake)
- Milk
- 1 1/2 cups powdered sugar (for icing)
- 1 large egg white (for sugared pecans)
- Pecan Halves
- 1 cup granulated sugar (for sugared pecans)
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How to Make Praline Bundt Cake
- **Make Sugar Pecans (Prepare ahead):**
- Whisk 1 large egg white until foamy.
- Add 5 cups pecans and stir until evenly coated.
- In a separate bowl, combine 1 cup granulated sugar and 1/2 cup packed light brown sugar.
- Sprinkle sugar mixture over pecans and gently stir until coated.
- Spread pecans in a single layer on a lightly greased, aluminum foil-lined 15x10 inch jelly-roll pan.
- Bake at 350°F (175°C) for 18-20 minutes, stirring once after 10 minutes, until toasted and dry.
- Let cool completely before using (about 30 minutes).
- **Make the Cake:**
- Preheat oven to 350°F (175°C). Arrange 1 cup pecans in a single layer on a baking sheet and toast for 5-7 minutes, until golden brown. Cool completely.
- Reduce oven temperature to 325°F (165°C).
- Cream together 1 cup (2 sticks) unsalted butter and 8 ounces cream cheese using an electric mixer until light and fluffy.
- Gradually add 1 1/2 cups packed light brown sugar, beating until well combined.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients and 1 cup sour cream to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix on low speed until just combined.
- Stir in the toasted pecans and 1 teaspoon vanilla extract.
- Grease and flour a 12-cup bundt pan. Pour batter into the pan.
- Bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 15 minutes.
- Invert the cake onto a wire rack and let cool completely (about 30 minutes).
- **Make the Praline Icing:**
- In a 2-quart saucepan, combine 1/2 cup granulated sugar, 1/4 cup light corn syrup, and 1/4 cup water.
- Bring to a boil over medium heat, whisking constantly.
- Boil for 1 minute.
- Remove from heat and whisk in 1 1/2 cups powdered sugar and 1 teaspoon vanilla extract until smooth.
- Stir gently for 3-5 minutes, or until the mixture begins to cool and thicken slightly.
- Pour icing immediately over the cooled cake.
- Sprinkle the top with remaining sugared pecans.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
309g
Fat
123g
Carbs
34g
