Southern Praline Delight Bundt Cake
Indulge in a slice of Southern comfort with this exquisite Praline Delight Bundt Cake, inspired by a cherished recipe from Southern Living magazine. With a moist, buttery batter enriched by pecans and a delightful cream cheese blend, this cake is perfect for special occasions or cozy gatherings. Topped with a luscious praline icing and finished with homemade sugar pecans, each bite is a heavenly mix of flavors and textures that will leave your guests asking for seconds. Prepare to impress with this show-stopping dessert that beautifully combines tradition and taste.
12
Servings
333
Calories
20
Ingredients
Ingredients
chopped pecans
1 cup (toasted)
butter
1 cup (softened)
cream cheese
8 ounces (softened)
dark brown sugar
16 ounces (packed)
large eggs
4 (beaten)
all-purpose flour
2 1/2 cups (sifted)
baking powder
1 teaspoon (sifted)
baking soda
1/2 teaspoon (sifted)
salt
1/4 teaspoon (sifted)
sour cream
8 ounces (room temperature)
vanilla extract
2 teaspoons (pure)
light brown sugar
1 cup (firmly packed)
butter (for icing)
1/2 cup (unsalted)
milk
1/4 cup (whole)
powdered sugar
1 cup (sifted)
vanilla extract (for icing)
1 teaspoon (pure)
egg white
1 (whipped until foamy)
pecan halves
4 cups (raw)
granulated sugar
1/3 cup (granulated)
light brown sugar (for sugar pecans)
1/3 cup (firmly packed)
Instructions
1
1. Preheat your oven to 350°F (175°C). Arrange 1 cup of chopped pecans in a single layer on a baking sheet and toast them for 5 to 7 minutes, or until fragrant. Allow them to cool on a wire rack for approximately 15 minutes.
2
2. Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat the softened butter and cream cheese using an electric mixer on medium speed until the mixture is creamy and well combined. Gradually add dark brown sugar to the mixture, beating until smooth. Add the eggs one at a time, mixing well after each addition.
3
3. In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Alternate adding this dry mixture and the sour cream to the butter mixture, starting and finishing with the flour mixture. Mix on low speed just until combined, then gently fold in the toasted pecans and vanilla extract.
4
4. Grease and flour a 12-cup Bundt pan, then spoon the batter into the prepared pan evenly.
5
5. Bake in the preheated oven for 1 hour and 15 minutes, or until a long wooden pick inserted in the center comes out clean. Once baked, cool the cake in the pan on a wire rack for 15 minutes. Then, carefully remove the cake from the pan and allow it to cool completely on the wire rack for about 30 minutes.
6
6. While the cake is cooling, prepare the praline icing by combining 1/2 cup of butter, 1/3 cup of light brown sugar, and 1/4 cup of milk in a 2-quart saucepan. Bring the mixture to a boil over medium heat, whisking constantly for 1 minute. Remove from heat and whisk in the sifted powdered sugar and vanilla until smooth. Let it cool slightly until it thickens a bit, about 3 to 5 minutes.
7
7. Drizzle the praline icing over the cooled cake immediately. Top the cake with the sugar pecans, allowing them to stick to the icing.
8
8. To make the sugar pecans, whisk the egg white until foamy. Add 4 cups of pecan halves and stir until the pecans are evenly coated. Mix the granulated sugar and remaining light brown sugar together and sprinkle over the pecans, tossing to coat thoroughly. Spread the pecans in a single layer on a lightly greased aluminum foil-lined jelly-roll pan.
9
9. Bake the pecans at 350°F for 18 to 20 minutes, stirring once halfway through, until they are toasted and dry. Let cool completely before using them to garnish the cake.
10
10. Store any leftover sugar pecans in an airtight plastic bag at room temperature for up to 3 days or freeze for up to 3 weeks.
Nutrition Information
18g
Fat
37g
Carbs
5g
Protein
2.5g
Fiber
21g
Sugar
100mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the Southern Praline Delight Bundt Cake?
It is a moist, buttery Bundt cake enriched with pecans and cream cheese, inspired by a Southern Living magazine recipe and topped with praline icing and sugar pecans.
How many servings does this recipe provide?
This recipe makes 12 servings.
What is the calorie count per serving?
Each serving contains approximately 333 calories.
At what temperature should I toast the chopped pecans?
The chopped pecans should be toasted at 350°F (175°C) for 5 to 7 minutes until fragrant.
What is the baking temperature for the cake itself?
After toasting the pecans, reduce the oven temperature to 325°F (160°C) for baking the cake.
How do I start the cake batter?
Beat the softened butter and cream cheese together until creamy, then gradually add dark brown sugar and mix until smooth.
What kind of sugar is used in the main cake batter?
The recipe uses 16 ounces of packed dark brown sugar for the cake batter.
How should eggs be added to the batter?
Add the 4 large beaten eggs one at a time, mixing well after each addition.
Which dry ingredients need to be sifted together?
Sift together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
What is the technique for adding dry ingredients and sour cream?
Alternate adding the dry flour mixture and the sour cream, starting and finishing with the flour mixture, mixing on low speed.
When do I add the toasted pecans and vanilla?
Gently fold in the toasted pecans and 2 teaspoons of vanilla extract after the dry and wet ingredients are combined.
What size Bundt pan should I use?
A 12-cup Bundt pan is required for this recipe.
How do I prepare the Bundt pan?
The pan should be greased and floured before spooning the batter in evenly.
How long does the Bundt cake bake?
Bake the cake for 1 hour and 15 minutes, or until a long wooden pick inserted in the center comes out clean.
How long should the cake cool in the pan?
Let the cake cool in the pan on a wire rack for 15 minutes before removing it.
How long does the cake need to cool after being removed from the pan?
Allow the cake to cool completely on the wire rack for approximately 30 additional minutes.
What are the ingredients for the praline icing?
The icing consists of 1/2 cup butter, 1/3 cup light brown sugar, 1/4 cup milk, 1 cup sifted powdered sugar, and 1 teaspoon vanilla extract.
How do I cook the praline icing?
Combine butter, light brown sugar, and milk in a saucepan, bring to a boil over medium heat, and whisk constantly for 1 minute.
When do I add the powdered sugar to the icing?
Remove the mixture from the heat before whisking in the sifted powdered sugar and vanilla until smooth.
How long should the icing cool before drizzling?
Let it cool for about 3 to 5 minutes until it thickens slightly before drizzling it over the cake.
How are the sugar pecans prepared for the topping?
Whisk an egg white until foamy, coat 4 cups of pecan halves, then toss with granulated and light brown sugar.
What temperature and time are needed for the sugar pecans?
Bake the pecans at 350°F for 18 to 20 minutes, stirring once halfway through.
How do I store leftover sugar pecans?
Store them in an airtight plastic bag at room temperature for up to 3 days.
Can I freeze the sugar pecans?
Yes, they can be frozen for up to 3 weeks.
What is the fat content per serving?
Each serving contains 18g of fat.
How many grams of protein are in each slice?
There are 5g of protein per serving.
What is the carbohydrate count?
Each serving has 37g of carbohydrates.
How much sodium is in the cake?
The cake contains 100mg of sodium per serving.
What makes this cake 'Southern style'?
The use of pecans, praline-style icing, and its inspiration from Southern Living magazine give it its classic Southern profile.
Is the cream cheese supposed to be cold or soft?
The cream cheese should be softened to ensure it blends smoothly with the butter.