Texas Praline Coffee Cake Recipes

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.

PRALINE COFFEE CAKE

Steps:

• 1. Cream together butter and sugar.
• 2. Add eggs one at a time; beating well.
• 3. Sift together flour, baking powder, baking soda and salt.
• 4. Add flour mixture and sour cream alternately to creamed mixtue, beating until smooth after each addition.
• 5. Pour batter into greased 9 x 9 x 2 inch pan.
• 6. Sprinkle streusel topping over batter.
• 7. Bake at 350 for 30 to 35 minutes until done.
• 8. Serve warm.
• 9. Streusel topping: Combine the 1/2 cup brown sugar, 1 tablespoon flour and 3 teaspoons cinnamon.
• 10. Add 2 tablespoons melted butter and 3/4 cup chopped pecans or walnuts.
• 11. Note: for a crumbly topping use 3 tablespoons of butter instead of 2 in topping ingredients.

TEXAS PRALINES

Steps:

• Line 2 baking sheets with aluminum foil. Coat with nonstick cooking spray.
• In a large saucepan over medium heat, combine sugar and corn syrup. Heat to 250 degrees F (120 degrees C). Remove from heat, and stir in butter until melted. Gradually stir in cream. Return to heat. Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C). Remove from heat, and stir in vanilla and pecans.
• Drop by spoonful onto prepared pans. Cool completely, then wrap with plastic.