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.
Servings: 18
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1/2 cup solid vegetable shortening
- 3 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 5 large eggs
- 1 cup buttermilk
- 1 cup coarsley chopped toasted pecans
Praline Icing
- 8 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup whole milk or half-and-half
- 1 1/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped toasted pecans
- whole pecans for garnish optional
Instructions
- 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.
Video
Notes
Cake can be stored at room temperature in an airtight container for 4 to 5 days or frozen for up to 2 months.
Nutrition
Calories: 569kcal | Carbohydrates: 74g | Protein: 5g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 140mg | Potassium: 169mg | Fiber: 1g | Sugar: 57g | Vitamin A: 578IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 2mg