Decadent Southern Praline Bundt Cake with Rich Salted Caramel Drizzle
Indulge in the rich, buttery flavors of this exquisite Southern Praline Bundt Cake, perfectly complemented by a luxurious salted caramel sauce. This show-stopping dessert features an intricate blend of light and dark brown sugars, creating a caramel undertone that dances across your palate. The addition of toasted pecans adds a delightful crunch, making each slice a heavenly treat. Perfect for celebrations or a lavish afternoon dessert, this cake is sure to impress family and friends alike. While it may take some time to prepare, the end result is an opulent dessert that is well worth the effort.
N/A
Servings
371
Calories
21
Ingredients
Ingredients
Unsalted Butter
2 cups (softened)
Light Brown Sugar
2 cups (firmly packed)
Granulated Sugar
1 cup
Vanilla Extract
1.5 tablespoons
Large Eggs
6
All-Purpose Flour
3.75 cups
Baking Powder
1.25 teaspoons
Salt
1.25 teaspoons
Whole Milk
1.25 cups
Sweetened Condensed Milk
1 (14-ounce) can
Dark Brown Sugar
1 cup (firmly packed)
Unsalted Butter
2 tablespoons
Vanilla Extract
1 teaspoon
Sea Salt
1 teaspoon
Unsalted Butter
1 cup (for buttering the pan)
Granulated Sugar
2 cups
Water
1 cup
Vanilla Extract
1 teaspoon
Kosher Salt
1/2 teaspoon
Pecan Halves
1 cup
Chopped Toasted Pecans
1/2 cup
Instructions
1
Preheat your oven to 350°F (175°C). Generously spray a 15-cup Bundt pan with nonstick baking spray that contains flour to ensure an easy release later.
2
In a large mixing bowl, use an electric mixer to beat the softened unsalted butter on medium speed until creamy, about 3 minutes.
3
Add the firmly packed light brown sugar, granulated sugar, and vanilla extract to the butter. Continue to beat the mixture until it becomes light and fluffy, roughly 3 more minutes.
4
Incorporate the eggs one by one, ensuring each egg is fully mixed in before adding the next.
5
In a separate medium bowl, sift together the all-purpose flour, baking powder, and salt.
6
Gradually add the flour mixture to the butter mixture, alternating with the whole milk. Start and end with the flour mixture, mixing just until combined after each addition.
7
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
8
Bake in the preheated oven for 45 minutes. After 45 minutes, cover the cake loosely with aluminum foil to prevent over-browning and continue baking for an additional 45 minutes, or until a wooden pick inserted into the center comes out clean.
9
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Carefully invert the cake onto the rack to cool completely.
10
While the cake is cooling, prepare the Salted Caramel Sauce. In a medium saucepan, combine the sweetened condensed milk and dark brown sugar. Bring the mixture to a boil over medium-high heat, whisking frequently.
11
Once boiling, reduce the heat to medium-low and let it simmer for 5 to 8 minutes, continuing to whisk often. Remove from heat and whisk in the unsalted butter, vanilla extract, and sea salt. Allow the sauce to cool for at least 20 minutes before drizzling over the cooled cake.
12
To make the Pecan Toffee, butter a large rimmed baking sheet and set it aside. In a large saucepan, combine the sugar, unsalted butter, 1 cup of water, vanilla extract, and kosher salt. Bring this mixture to a boil over medium-high heat, stirring occasionally.
13
Boil until the candy thermometer reads 285°F (soft-crack stage). Pour the toffee mixture onto the prepared baking sheet and immediately sprinkle with pecan halves.
14
Let the toffee cool and set for about 30 minutes. Once set, break it into small pieces, which can be sprinkled over the cake when serving.
15
To serve, drizzle the cooled salted caramel sauce over the Bundt cake and sprinkle generously with the chopped toasted pecans. Enjoy your decadent creation!
Nutrition Information
20.5g
Fat
43.3g
Carbs
3.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Southern Praline Bundt Cake?
It is a rich, buttery Southern-style cake featuring caramel undertones from light and dark brown sugars, toasted pecans, and a luxurious salted caramel drizzle.
What size Bundt pan is required for this recipe?
This recipe requires a 15-cup Bundt pan to accommodate the large volume of batter.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C) before baking.
How do I ensure the cake releases easily from the pan?
Generously spray the pan with a nonstick baking spray that contains flour to ensure a clean release.
How long should I beat the butter and sugar?
Beat the butter for 3 minutes until creamy, then add the sugars and beat for another 3 minutes until light and fluffy.
How should eggs be added to the batter?
Incorporate the eggs one by one, ensuring each is fully mixed in before adding the next one.
What is the proper method for adding flour and milk?
Gradually add the flour mixture alternating with the whole milk, starting and ending with the flour mixture.
What is the total baking time for this cake?
The cake bakes for a total of 90 minutes: 45 minutes uncovered and another 45 minutes covered with foil.
Why do I need to cover the cake with aluminum foil halfway through baking?
Covering the cake loosely with foil after 45 minutes prevents the top from over-browning while the center finishes baking.
How do I test if the cake is done?
Insert a wooden pick into the center of the cake; if it comes out clean, the cake is ready.
How long should the cake cool in the pan?
Let the cake cool in the pan on a wire rack for 10 minutes before inverting it.
What ingredients are in the Salted Caramel Sauce?
The sauce consists of sweetened condensed milk, dark brown sugar, unsalted butter, vanilla extract, and sea salt.
How is the Salted Caramel Sauce prepared?
Combine sweetened condensed milk and dark brown sugar in a saucepan, bring to a boil, simmer for 5-8 minutes, then whisk in butter, vanilla, and sea salt.
How long should the caramel sauce cool before use?
The sauce should cool for at least 20 minutes before being drizzled over the cake.
What temperature should the Pecan Toffee reach?
The toffee mixture should reach 285°F on a candy thermometer, which is the soft-crack stage.
What is included in the Pecan Toffee mixture?
It contains sugar, unsalted butter, water, vanilla extract, kosher salt, and pecan halves.
When do I add the pecans to the toffee?
Sprinkle the pecan halves immediately after pouring the hot toffee mixture onto the prepared baking sheet.
How long does the toffee take to set?
The toffee needs approximately 30 minutes to cool and set completely before being broken into pieces.
What is the final step for serving the cake?
Drizzle the cooled salted caramel sauce over the cake and sprinkle with chopped toasted pecans and pieces of pecan toffee.
How many calories are in a serving of this cake?
Each serving contains approximately 371 calories.
What is the fat content per serving?
There are 20.5 grams of fat per serving.
How many carbohydrates are in a serving?
There are 43.3 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving provides about 3.5 grams of protein.
How many ingredients are required in total?
The recipe uses a total of 21 ingredients including the cake, sauce, and toffee components.
What type of flour is used?
The recipe calls for 3.75 cups of all-purpose flour.
Do I use salted or unsalted butter?
This recipe specifically calls for unsalted butter in the cake, sauce, and toffee.
Can I use light brown sugar for the sauce?
The recipe specifies dark brown sugar for the sauce to achieve a deeper, richer flavor.
What type of salt is used in the sauce versus the toffee?
Sea salt is used in the caramel sauce, while kosher salt is used in the pecan toffee.
Are the pecans in the garnish different from the toffee pecans?
Yes, the toffee uses pecan halves, while the final garnish uses chopped toasted pecans.
Is this a quick recipe to make?
No, it is an opulent dessert that takes significant time to prepare, including a 90-minute bake time and additional time for the sauce and toffee.