The Classic Praline Pecan Cake is a delectable delicacy that mixes the rich flavors of pecans, caramel, and buttery cake. This delicious recipe has weathered the test of time and remains a beloved dessert for all occasions. Whether it’s a family gathering, a special occasion, or a peaceful evening at home, this cake is sure to dazzle your visitors and leave them begging for more. So, let’s plunge into the lovely world of the Classic Praline Pecan Cake!
The Classic Praline Pecan Cake is more than just a dessert; it is a treasured heirloom recipe that has been passed down through generations in my family. Every mouthful of this cake is a monument to the love and effort that my grandma devoted into refining the recipe over the years. As you take your first forkful, the soft crumb of the cake melts in your mouth, producing a symphony of tastes that dance on your taste senses.
The buttery richness of the cake is balanced by the addictive crunch of roasted pecans strewn throughout, creating a lovely texture to each bite. But the true star of this dessert is the praline pecan topping that envelops the cake like a sweet caramel embrace. Its velvety smoothness and rich sweetness, mixed with the nutty undertones of the nuts, create a heavenly balance that leaves you craving for more. It’s a true masterpiece, a dessert that epitomizes tradition, love, and the delight of sharing exquisite moments with loved ones.
FOR THE CAKE BATTER: 250 grams.Of all-purpose flour.
300 grams.Of granulated sugar.
2 sticks.Of unsalted butter; softened to room temp.
4 big beaten eggs.
Whole milk, 200 mL.
2 Tsp.Of baking powder.
1 teaspoon vanilla extract.
1/2 Tsp.Of salt.
150 grams chopped pecans for the PRALINE PECAN TOPPING.
150 g of light brown sugar.
Whole milk, 50 mL.
1 pound unsalted butter.
1 teaspoon vanilla extract.
PREPARATION:
The first step is to preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Prepare a 9-inch round cake pan by greasing and flouring it or line it with parchment paper to make removal easier.
2nd Step In a large mixing mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Before proceeding, be sure to thoroughly beat the mixture after each addition of an egg. Mix in the vanilla bean essence.
3rd Step In a separate bowl, whisk together the flour, baking powder, and salt. And gradually integrate the dry ingredients into the butter mixture, alternating with the addition of the milk. Always begin with dry ingredients and end with them.
4th Step After preparing the cake pan, pour the batter into it and level it out evenly. Then bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
5th Step After 10 minutes, remove the cake from the oven and cool in the pan. After that, transfer it to a wire rack to cool completely.
In a medium saucepan over medium heat, melt the butter. After that, add the pecan pieces and simmer for another three to four minutes, stirring frequently, until the nuts become aromatic and softly toasted.
6th Step Using a wooden spoon, combine the milk, brown sugar, and vanilla extract. Bring the mixture to a boil, then reduce the heat to a low setting and leave it to simmer for two minutes, stirring regularly. Remove the saucepan from the heat and set it aside for a few minutes to enable the praline pecan topping to cool.
7th Step Transfer the cake to a serving dish once it has cooled. After spreading the warm praline pecan topping over the cake, spread it evenly with an offset spatula or a spoon. After the cake has rested for at least 30 minutes, the topping will have a chance to firm and attach to the cake better.
8th Step: Once the topping has hardened, cut the Classic Praline Pecan Cake into large slices. You may serve it plain or with a dollop of whipped cream or a scoop of vanilla ice cream on top for an extra delicious touch.
9th Step Cake leftovers can be stored in an airtight container in the refrigerated for up to a week or at room temperature for up to 3 days.
