Bourbon Praline Cake Recipes
SOUTHERN PRALINE BUNDT CAKE
Southern Praline Bundt Cake is a moist tender bundt cake with the wonderful crunch of pecans and a buttery, sweet praline icing.
Provided by Christin Mahrlig
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees and spray a 15-cup Bundt pan with baking spray with flour.Or you can coat the pan with shortening and then dust it with flour.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Using an electric stand mixer with a paddle attachment, beat butter, shortening, brown sugar, and vanilla extract on medium-high speed for 3 to 5 minutes.
- Beat in eggs one at a time, beating until no yellow is visible before adding the next one and stopping several times to scrape down the sides of the bowl.
- With mixer on low, beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions.
- Stir in the pecans.
- Transfer batter to prepared pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes and then invert onto a cake stand or serving plate.
- Make the icing. Place butter, brown sugar, and milk in a medium saucepan. Cut the butter in pieces so it melts faster.
- Bring to a boil and boil for 1 minute stirring constantly.
- Remove from heat and stir in vanilla and confectioners' sugar. Continue to stir until all the lumps are out. This may take a few minutes.
- Stir in pecans. Once icing starts to thicken slightly, slowly pour it over the cake. If it is still too runny, let it cool a little more. But don't let it cool too much or it will be too thick.
- Garnish with pecans if desired.
Nutrition Facts : Calories 569 kcal, ServingSize 1 serving
BOURBON PRALINE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil.
- Make the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside.
- Make the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl.
- Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans.
- Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream.
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- Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.
- Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
- Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans.
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- Place rack in the center of the oven. Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan.
- In a large bowl beat 1 cup of the butter and the granulated sugar on medium speed 3 to 5 minutes or until pale and fluffy, scraping bowl occasionally. Beat in eggs, one at a time, on low speed for 1 minute after each addition. Beat in vanilla seeds and almond extract. Add half the flour mixture; beat until combined. Slowly add buttermilk in a stream, beating on low the entire time. Beat in remaining flour mixture until combined, scraping sides and bottom of bowl. Spoon batter into prepared pan; smooth top.
- Bake 50 to 60 minutes or until a skewer inserted into cake comes out mostly clean, with a few moist crumbs. Transfer pan to a wire rack; let cake cool in pan 45 to 60 minutes. Remove cake from pan; cool completely.
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- Preheat oven to 350 degrees. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper.
- Let’s start with the praline topping first! Melt butter in a saucepan over medium heat. Stir in the brown sugar, corn syrup, kosher salt and vanilla.Pour the well mixed praline in the greased and parchment covered pan.
- On to the Cake! Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. In a separate bowl add your milk and apple cider vinegar, stir, and let it sit for 10 minutes.
- With a good mixer beat the butter and granulated sugar until fluffy, 5 minutes or so. Switch the mixer on low, beat in the eggs, one at a time when it’s well blended kick the mixer back up to medium speed for a minute or two.
- Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack, 30 minutes. Please be careful with this next part as the pan still may be a bit hot to the touch!
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- Preheat the oven to 350°F. Grease two, 9” cake pans with butter. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside. In another large bowl, beat the eggs. Gradually add both the brown sugar and granulated sugar, continually whisking until the mixture is thick and pale yellow. Whisk in the oil, pumpkin puree, and vanilla extract until fully incorporated. Slowly add the dry ingredients to the pumpkin mixture, whisking until smooth. Set aside.
- In a small saucepan, combine the butter, whole milk, and brown sugar over medium heat. Let the butter melt and the mixture come to a boil. Whisk so that you get a smooth, thick mixture. Evenly distribute the praline mixture into the cake pans from above. Do the same for the pecans, making sure the praline mixture is completely covered. Pour the batter into the cake pans, filling each one evenly. Use a rubber spatula to smooth out the batter. Bake for 30 minutes. Lower the heat to 300°F and bake for 10 minutes longer. Insert a toothpick to make sure the cake is done (the toothpick should come out clean). Let the cakes cool in the pans for 10 minutes.
- While the cakes cool, pour the bourbon into a small sauce pan. Bring the liquid to a bubble over medium-high heat. Reduce the heat to medium-low, and simmer the bourbon until it reduces and becomes syrupy. You want to reduce the bourbon until you’re left with two tablespoons. Transfer the reduce bourbon to a small bowl and let cool.
- Frost each cake individually using a spatula and a generous amount of cream cheese frosting. Carefully place one layer on top of the other. Garnish with extra toasted pecans. Slice the cake very carefully. Serve chilled, room temperature, or heated for 20 seconds in the microwave.
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- Prepare the Crust: Preheat oven to 350°F. Lightly coat a 9-inch springform pan with cooking spray. Stir together graham cracker crumbs, pecans, butter, and brown sugar in a bowl until well blended.
- Prepare the Filling: Beat cream cheese with a stand mixer fitted with a paddle attachment on low speed until smooth, about 1 minute. Add granulated and brown sugars; beat until fully combined and smooth, about 1 minute.
- Pour Filling into cooled Crust. Gently jiggle pan to smooth top. Place cheesecake in a plastic slow-cooker liner; place cheesecake in liner in a large roasting pan.
- Meanwhile, prepare the Praline Topping: Cook butter and brown sugar in a saucepan over medium-high, stirring often, until melted and beginning to bubble, 3 to 5 minutes.
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