Pecan-Toffee Pound Cakes with Praline Creme Anglaise

by Christin Mahrlig on November 26, 2013

in Cakes, Desserts

Pecan-Toffee Cake with Praline Creme Anglaise

A few months ago I bought a mini-Bundt pan and I absolutely love making individual-sized cakes with it. At first I was worried they would be a little dry, but that hasn’t been the case at all. Especially when they have a sauce or Crème Anglaise drizzle on them like this recipe for Pecan-Toffee Pound Cakes with Praline Anglaise. The praline liquour makes the Crème Anglaise extra sweet and decadent. I’ll just have to figure out what to do with the rest of the bottle. I think it would taste good as a flavoring in just about any cake and I bet it would intensify the flavor of a pecan pie.

The types and flavors of cakes you can make in mini-Bundt pans are endless. I loved these Rum-Glazed Sweet Potato Cakes I made a while back.

Pecan-Toffee Cake with Praline Creme Anglaise

Wanted to thank everyone for their thoughts and prayers for our son as he faces a battle against cancer. We are in the hospital now waiting for his first chemo treatment to begin. If anyone would like to follow his progress, I just started a Caring Bridge page (chasemahrlig). Normally I’m an extremely private person, but I want as many prayers sent his way as possible. I’ll give some updates here, but since cancer is not the most appetizing subject, I will keep them to a minimum.

Pecan-Toffee Cake with Praline Creme Anglaise

Thank goodness for lap tops and cell phones and other electronic devices. I have no idea what parents did to pass the time in the hospital before they became prevalent. I went on a cooking spree several weeks so I have plenty of blog material for when I feel up to it.

Pecan-Toffee Cake with Praline Creme Anglaise

Pecan-Toffee Pound Cakes with Praline Creme Anglaise
 
Mini pound cakes flavored with pecans and toffee, drizzled with a delicious praline flavored Crème Anglaise.
Recipe type: Dessert
Serves: 5

Ingredients
  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 large eggs
  • 1 cup all-purpose flour
  • ⅓ cup plus 1 teaspoon heavy whipping cream
  • 1 teaspoon vanilla extract
  • ½ cup finely toasted pecans
  • ⅓ cup toffee bits
Praline Crème Anglaise
  • 1 cup milk
  • 3 eggs yolks
  • ¼ cup firmly packed dark brown sugar
  • ½ teaspoon vanilla extract
  • 1½ teaspoons pecan-flavored liqueur

Instructions
  1. Preheat oven to 350 degrees.
  2. Spray 5 mini bundt pans with nonstick cooking spray with flour.
  3. In a mixing bowl, combine both sugars an butter and beat at medium speed until fluffy.
  4. Add eggs one at a time, beating until well-combined.
  5. Gradually add flour mixture, alternating with heavy cream, beginning and ending with flour mixture. Do not overbeat.
  6. Beat in vanilla and stir in pecans and toffee bits.
  7. Bake 20-22 minutes, or until a wooden pick inserted in center comes out clean.
  8. Cool in pans 10-15 minutes. Remove to wire rack to cool completely.
  9. For Crème Anglaise, bring milk to a simmer in a medium saucepan, but not to a boil. Remove from heat an set aside.
  10. Combine egg yolks and brown sugar in a mixing bowl and beat for 2 minutes at medium speed with an electric mixer.
  11. Whisking constantly, gradually add ½ cup hot milk to yolk mixture. Add yolk mixture to remaining hot milk in saucepan. Cook over medium-low heat, stirring constantly, about 5 to 6 minutes, until mixture thickens slightly. Place saucepan in an ice bath. Stir in vanilla and pecan liqueur. Stir sauce every now and then while it cools.
  12. Serve drizzled over cakes.

 

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{ 23 comments… read them below or add one }

Rachel December 2, 2013 at 7:02 am

I’m so sorry to hear about your son. Cancer is such a jerk. Here’s hoping he kicks its butt.

That said, I am now convinced I need a mini-Bundt pan so that I can make these delicious-looking cakes!

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Laura Dembowski December 1, 2013 at 3:48 pm

I’m sorry to hear about your son. I hope he recovers quickly. I will keep you and your family in my thoughts.

Mini bundts are so cute and that liquor sounds amazing!

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Jessica @ Jessiker Bakes December 1, 2013 at 9:46 am

Oh wow! I just bought a bundt pan (how did I not have one in my collection??) and a few mini loaf pans for the coming season. Seeing these Pecan pound cakes makes me want to go and search for some mini bundt pans! They look so delicious and perfectly sized. I’m so sorry to hear about your son’s battle but I just prayed for you! <3

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Juliana November 27, 2013 at 5:35 pm

These little bundts cake look awesome Christin, love the idea of pecan and toffee in each bite and it is perfect pair with the creamy crème anglaise…yum!
My thoughts and prayers are with your family as your son goes through such a bumpy road at the moment.

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Christin Mahrlig November 27, 2013 at 9:09 pm

Thank you so much Juliana!

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Shundara@SavyNaturalista November 27, 2013 at 10:38 am

Cute little cakes! I love the fact that they have pecan toffee! Yum Yum!!

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Marcie November 27, 2013 at 10:16 am

I will continue to pray for your son and the rest of your family, Christin — Here’s a big hug to you!
I love mini cakes, and these sound amazing with that luscious creme anglaise! You rocked these little cakes.

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Christin Mahrlig November 27, 2013 at 9:13 pm

Thank you so much Marcie. It means so much to know that people are praying.

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Monet November 26, 2013 at 11:21 pm

These are precious! I know that the individual size should help with portion control (but I’d probably end up eating at least three!) They look so good! Thank you for sharing!!

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Christin Mahrlig November 27, 2013 at 9:24 pm

That’s the only problem with small sizes, sometimes there’s too much temptation to eat more than one!

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Trish November 26, 2013 at 9:04 pm

OK, totally sold. Making these ASAP!
Trish

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Matt @ Runner Savvy November 26, 2013 at 7:54 pm

This looks delicious!

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Kelly November 26, 2013 at 5:14 pm

Oh Christin, you and your family have been in my thoughts and prayers and I am sending big hugs your way.
These pound cakes look amazing, I love that you made them using the mini bundt pan, they look so pretty.

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Christin Mahrlig November 27, 2013 at 9:33 pm

Thank you so much for your thoughts and prayers Kelly! We are staying strong and will get through this!

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Consuelo @ Honey & Figs November 26, 2013 at 4:41 pm

I’m sending my prayers to your son, and lots of hugs your way! I’m sure he’ll recover soon, you’ll see. He’s strong and he’s surrounded by people who love him and believe in him as well so he’ll definitely win this battle!
Lovely pound cakes, as always. They sound delish! xx

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Christin Mahrlig November 27, 2013 at 9:41 pm

Thank you so much for your words of encouragement Consuelo!

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Ashley @ Wishes and Dishes November 26, 2013 at 3:07 pm

Christin, I am praying for your son! I’m glad you told us so that you can have him lifted up in prayer as much as possible. I am so sorry you are going through this (((((((HUGS))))))) :(

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Christin Mahrlig November 29, 2013 at 9:55 am

Thank you so much Ashley.

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Amy @ Elephant Eats November 26, 2013 at 2:58 pm

I guess I’m playing catchup on these blog posts…but I’m so so happy to hear that surgery went well. You’re son is so young and strong that I’m sure he will get through this all easily. Sending lots of good thoughts and prayers your way, Christin!!!

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Christin Mahrlig November 29, 2013 at 9:56 am

Thank you Amy! He is staying really strong and we are thinking nothing but positive thoughts!

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Aunt Jean November 26, 2013 at 2:56 pm

Christin, Thanks for the link to Caring Bridge. It’s almost 3:00 now so I hope the chemo is over for today and that all went well. Big hugs all around! In answer to what parents did in the hospital “back in the day” when Katie was at Johns Hopkins, I spent the days appliquing and the evenings at home getting new pieces ready to sew the next day. The finished wall hanging is hanging in their house. Q: Could this recipe be made in one regular bundt pan? I beat your Mother out in acquiring your grandmother’s pan at Carolina Meadows…. Love, Aunt Jean

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Christin Mahrlig November 27, 2013 at 9:08 pm

I’m sure it could be made in a regular Bundt pan. I didn’t think about sewing in the hospital, but it did recently cross my mind that I could do some knitting.

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Ashley | Spoonful of Flavor November 26, 2013 at 12:48 pm

Christin, I think of you and your family everyday. Praying for your son and sending big hugs your way!

These pecan toffee pound cakes look amazing! I wish I had one in front of me right now.

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