Praline Butter Cake
Praline Butter Cake is a rich, moist dessert made with a buttery cake base, often layered or topped with a praline topping. The topping typically consists of caramelized brown sugar, butter, and pecans, creating a sweet and crunchy texture. It's a perfect blend of soft cake and nutty sweetness.
Equipment
- Electric mixer
- Mixing bowls
- 9-inch round
- Measuring cups and spoons
- Saucepan
- Spoon
- Cooling rack
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup buttermilk
For the Praline Topping:
- 1 cup packed brown sugar
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 cup chopped pecans or walnuts, if preferred
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Alternate Dry Ingredients and Wet Ingredients: Add the flour mixture in three parts, alternating with the sour cream and buttermilk. Start and end with the dry ingredients. Mix just until combined.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Cook the Praline Sauce: In a medium saucepan, combine the brown sugar, butter, and heavy cream. Bring to a simmer over medium heat, stirring constantly, until the mixture thickens and becomes smooth (about 5 minutes).
- Add Pecans and Vanilla: Stir in the chopped pecans and vanilla extract. Continue to cook for another 2 minutes.
- Top the Cake: Pour the hot praline topping over the cooled cake, allowing it to spread and cover the entire surface. Let it sit for a few minutes to set.
Notes
❖ Storage: If you have any leftovers, store the cake in an airtight container at room temperature for up to 3 days. It’s best served fresh, but it still tastes delicious even after a couple of days.
❖ Nut Alternatives: Feel free to substitute the pecans with other nuts, like walnuts or almonds, depending on your preference.
❖ Make Ahead: You can prepare the cake and praline topping separately a day ahead, then assemble them the next day for an easier prep time.