A few months ago I bought a Mini Bundt Pan
and I absolutely love making individual-sized mini bundt 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. I find that everyone feels special when they have their own mini bundt cake to dig into.
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.
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 Pound Cakes with Praline Creme Anglaise
Ingredients
- 1/2 cup butter,, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup plus 1 teaspoon heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup finely toasted pecans
- 1/3 cup toffee bits
Praline Crème Anglaise
- 1 cup milk
- 3 eggs yolks
- 1/4 cup firmly packed dark brown sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons pecan-flavored liqueur
Instructions
- Preheat oven to 350 degrees.
- Spray 5 mini bundt pans with nonstick cooking spray with flour.
- In a mixing bowl, combine both sugars an butter and beat at medium speed until fluffy.
- Add eggs one at a time, beating until well-combined.
- Combine flour, baking powder, and salt.
- Gradually add flour mixture, alternating with heavy cream, beginning and ending with flour mixture. Do not overbeat.
- Beat in vanilla and stir in pecans and toffee bits.
- Bake 20-22 minutes, or until a wooden pick inserted in center comes out clean.
- Cool in pans 10-15 minutes. Remove to wire rack to cool completely.
- For Crème Anglaise, bring milk to a simmer in a medium saucepan, but not to a boil. Remove from heat an set aside.
- Combine egg yolks and brown sugar in a mixing bowl and beat for 2 minutes at medium speed with an electric mixer.
- Whisking constantly, gradually add 1/2 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.
- Serve drizzled over cakes.
Nutrition information is automatically calculated, so should only be used as an approximation.
I have a ?. Is there something I can substitute for the pecan flavored liqueur? I am making these for a elderly lady at my church. I cannot find it but at a liqueur store and I am not shopping in there since I am a pastor’s wife. LOL!
I’ve tried your recipe. It’s moist and delicious. I’ve used substitute for whip cream and instead of pecans I used walnuts and pistachios as I didn’t have pecans. Thank you
I’ve been baking all my life and my family and friends always ask me ro bring dessert. When I served these recently ( I did also add a caramel sauce with the crème anglais) my friend told me it was the most delicious dessert I ever made – that’s pretty high praise . They were amazing !
I have three mini bund t pans and they are different sizes. Would like to know what pan you used.
My mini-bundts are in the oven. I doubled the recipe and got 19 mini-bundts. I think mini-bundt pans vary in size. Mine are equal to a cupcake portion. (A singe recipe wouldn’t have been enough for tonight’s birthday party.) Fingers crossed that they come out of the bundt pans perfectly. I am going to let them cool completely before taking them out.
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!
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!
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
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.
Thank you so much Juliana!
Cute little cakes! I love the fact that they have pecan toffee! Yum Yum!!