Southern Pecan Praline Cake is a delicate and scrumptious cake packed with brown sugar, cream cheese and pecans. This delicious cake with golden brown color is topped with an amazing praline icing that gives it a royal touch. The texture of the easy cake is moist, light and airy. If you like a buttery pecan cake with a sweet praline sauce then you've to try this decadent cake. This will be one of the best Bundt cakes you'll ever bake.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Cakes
Cuisine: American, Southern States America Cuisine
On a baking sheet arrange one cup pecans in a single layer on a baking sheet. Bake it at 350 F for about 6– 8 minutes until it is toasted and fragrant. Let the pecans cool.
Reduce the oven temperature to 325 F. Grease one 12-cup Bundt pan with baking spray.
In a large mixing bowl, add butter and cream cheese and beat until it is creamy. Add brown sugar and blend for another 1-2 minutes until well-incorporated. Keep adding eggs, one at a time and beat it until the mixture is creamy. Add vanilla and give it a stir.
In another bowl, sift the flour, baking powder, baking soda and salt. Whisk well.
Add the dry ingredients to the butter mixture along with sour cream. Beat the batter at low speed just until the mixture comes together. Stir in the pecans.
Pour the batter into the bundt cake and place it in the middle rack of the oven. Bake for 75 minutes or until a tooth-pick comes out clean when inserted in the center of the cake.
Take out the pan and let it cool on a wire rack for 15 minutes. Remove the cake from the pan and cool it completely on the wire rack for about an hour or so.
Prepare the praline ice and pour it over the cake. Decorate the cake with pecan halves.
Praline Icing:
Take a small saucepan and bring brown sugar, butter and milk to boil. Whisk continuously. Boil for a minute and remove from heat.
Add powdered sugar and vanilla until it reaches a smooth consistency. Keep stirring until it begins to cool and thickens slightly. Pour it over the cake immediately.
Notes
When to Drizzle Praline Icing: Use the icing right before serving the cake. You can bake the cake early and then prepare the butter pecan glaze once the cake is ready to be served. Let the cake cool for 20 minutes after pouring the praline icing over it. Add Pecans to Praline Icing: If you are a pecan lover, you can chop and add pecans in the praline sauce. Add ½ cup of chopped pecans.Grease Bundt Pan Properly: Many people have issues with sticking cake in the Bundt pans. To avoid this, grease the pan generously so that the cake can be taken out easily out of the pan. I use the nonstick cooking spray (or baking spray) with flour in it and spray a generous layer on my Bundt pan before pouring my batter in the pan. The trick works like a charm every single time. Leave Gap in the Bundt Pan: Leave at least 2-inch gap from the batter to the top of the pan. This will ensure even baking for the whole cake and a a good rise. If you have any left-out batter, divide batter and pour batter into cup cake liners (as many as you need). You can decorate the top of the cup cakes with pecan halves. Pre-heat oven at 350f degrees and remember because of the small sizes of the cup cakes, they will require less baking time in the oven.