Heavenly Praline Cake

Name: Heavenly Praline Cake
Prep time: 40 min
Cook time: 60 min
Total time: 1 h 40 min
Yield: 16 servings (5 cups candied pecans).
Ingredients: CANDIED PECANS (optional):; 1 large egg white; 4 cups pecan halves; 1/3 cup sugar; 1/3 cup packed dark brown sugar; CAKE:; 1 cup butter, softened; 1 package (8 ounces) cream cheese, softened; 2 cups packed dark brown sugar; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup sour cream; 1 cup chopped pecans, toasted; ICING:; 1 cup packed dark brown sugar; 1/2 cup butter, cubed; 1/4 cup 2% milk; 1 cup confectioners' sugar; 1 teaspoon vanilla extract

A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!—Jennifer Rodriguez, Midland, Texas

Ingredients

CANDIED PECANS (optional):
1 large egg white
4 cups pecan halves
1/3 cup sugar
1/3 cup packed dark brown sugar
CAKE:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups packed dark brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 cup chopped pecans, toasted
ICING:
1 cup packed dark brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 cup confectioners' sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat.
Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container.
Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
In a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.

To Make Ahead: The sugared nuts can be made a week in advance. The cake can be made the day before serving tightly wrapped at room temperature.

Nutrition Facts

1 slice: 559 calories, 31g fat (17g saturated fat), 124mg cholesterol, 305mg sodium, 65g carbohydrate (48g sugars, 1g fiber), 6g protein.

Reviews

Click stars to rate

Average Rating:

Jacqueline

Oct 7, 2019

This cake is very good but I reduced the baking time by 20 minutes. 45 to 50 minutes is perfect depending on certain ovens. I also made a maple simple syrup and brushed it all over the bundt and used a cream cheese frosting. Cake was moist and delicious!
Jerry

Jun 3, 2019

Don’t waste your time and money on this cake. It looked lovely, like the picture, but it was very dry. The glaze was good but I wouldn’t make again.
kbbradford

May 19, 2019

bessiebell, you serve the nuts along with the cake. They are not added into the cake mixture.
SwedeStelzer

May 19, 2019

Does not taste like I want a second piece. I would not make it again!
bessiebell

May 18, 2019

When do you put the pecans in?