Praline Glazed Cake Or Muffin Topping Recipes

CANTALOUPE MUFFINS WITH PRALINE TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 10 jumbo muffin cups or line with paper muffin liners.
• Mix pecans, brown sugar, 1/2 cup flour, and softened butter together in a bowl until mixture is crumbly.
• Beat 1 cup white sugar and oil together in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Beat pureed cantaloupe and vanilla extract into sugar mixture.
• Whisk 1 1/2 cup flour, baking powder, cinnamon, and salt together in a mixing bowl. Stir flour mixture into cantaloupe puree mixture; gently fold in cantaloupe chunks and lemon zest. Pour batter into prepared muffin cups.
• Bake in the preheated oven for 25 minutes. Remove from oven and sprinkle pecan mixture over the top of each muffin. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

SOUTHERN PRALINE BUNDT CAKE

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.

PRALINE TOPPING

Steps:

• Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
• To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
• To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

HEAVENLY PRALINE CAKE

Steps:

• 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.

PECAN CAKE WITH PRALINE GLAZE

Steps:

• In a bowl, combine raisins and bourbon; stir well; cover and refrigerate at least 1 hour.
• In a mixing bowl, cream the butter; gradually add sugar, beating well.
• Add eggs, one at a time, beating well after each addition.
• In another mixing bowl, combine flour, and next 3 ingredeints; add dry mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
• Mix well after each addition; fold in pecans and raisin mixture.
• Pour batter into a greased/floured 10-inch tube pan.
• Bake in a 325° oven for 1 hour and 30 minutes or until pick comes out clean.
• Cool in pan 10 minutes; remove to a wire rack.
• To make glaze: combine first 4 glaze ingredients to a saucepan.
• Cook over low heat, stirring constantly until mixture reaches soft ball stage (234°).
• Remove from heat and stir in pecans; immediately drizzle over cake.

PRALINE GLAZED CAKE OR MUFFIN TOPPING

Steps:

• 1. Melt 1/4 stick of butter in cast iron skillet & add chopped pecans. Stir over low heat until nuts are toasted about 3 or 4 minutes. DO NOT LEAVE UNATTENDED OR NUTS WILL BURN. Remove from heat and spread out on a large plate or platter and allow to cool. Remove any pieces that may be burnt or too dark.
• 2. In a medium size sauce pan, add the 5 tablespoons of butter, sugar, salt, and 1/2 cup ginger Ale. Stir to dissolve sugar.
• 3. Place over low heat, while continuing to stir, allowing butter to melt, and let mixture come to a simmer, and cook until it becomes thick and syrupy.
• 4. Remove from heat add the toasted nuts and the butter pecan flavoring. Stir to mix and drizzle over the top of cake, allowing it to flow along the sides. You are now done.
• 5. Allow glaze to cool on cake.
• 6. Slice & serve plain with whipped topping or with your favorite ice Cream.