Southern Praline Bundt Cake

The Southern Praline Bundt Cake has a special place in my heart, often reminding me of my childhood and family gatherings. I recall my grandmother in the kitchen, her apron dusted with flour, as she whipped up this delightful cake that would fill the house with a warm, inviting aroma. The combination of butter, brown sugar, and toasted pecans created a symphony of flavors that danced on my taste buds, leaving me eager for just one more slice. Every bite was a nostalgic journey back to those sweet moments spent together, and it’s a recipe I cherish deeply. Whether it’s for a special occasion or just because, this cake brings a sense of joy and comfort with every slice.

Essential Ingredients for Southern Praline Bundt Cake

The ingredients for the Southern Praline Bundt Cake are simple yet essential for creating its signature flavor. Each ingredient plays a crucial role, from the all-purpose flour that forms the cake’s foundation to the toasted pecans that add a delightful crunch. Together, they work harmoniously to create a dessert that’s both comforting and indulgent.

• 3 cups all-purpose flour: The base of the cake, providing structure and stability.
• 1 teaspoon baking powder: Helps the cake rise, giving it a light texture.
• 1/2 teaspoon salt: Enhances the flavor of the other ingredients.
• 1 cup unsalted butter, softened: Adds moisture and richness to the cake.
• 1/2 cup solid vegetable shortening: Contributes to a tender crumb.
• 3 cups packed light brown sugar: Imparts sweetness and a deep caramel flavor.
• 2 teaspoons vanilla extract: Adds depth and warmth to the cake’s flavor.
• 5 large eggs: Binds the ingredients together and adds structure.
• 1 cup buttermilk: Keeps the cake moist and adds a slight tang.
• 1 cup coarsely chopped toasted pecans: Provides a delightful crunch and nutty flavor.
• 8 tablespoons unsalted butter (for icing): Forms the base of the sweet icing.
• 1 cup packed light brown sugar (for icing): Adds sweetness and a rich flavor to the icing.
• 1/4 cup whole milk or half-and-half: Creates a smooth icing consistency.
• 1 1/4 cups confectioners’ sugar: Sweetens and thickens the icing.
• 1 teaspoon vanilla extract (for icing): Enhances the flavor of the icing.
• 1/2 cup chopped toasted pecans (for icing): Adds texture and nuttiness to the icing.
• Whole pecans for garnish, optional: A beautiful finishing touch.

How to Cook Southern Praline Bundt Cake

Making the Southern Praline Bundt Cake is a rewarding experience that fills your kitchen with irresistible aromas. Follow these detailed steps to ensure your cake turns out perfectly every time.

1. Preheat your oven to 325 degrees and spray a 15-cup Bundt pan with baking spray that contains flour. Alternatively, you can coat the pan with shortening and then dust it with flour. This step is crucial to ensure the cake releases smoothly from the pan.

2. In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Setting this mixture aside allows the leavening agents to be evenly distributed throughout the cake later.

3. 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 until the mixture is light and fluffy. This step is essential as it incorporates air into the batter, making the cake light.

4. Add in the eggs one at a time, beating until no yellow is visible before adding the next one. Don’t forget to scrape down the sides of the bowl a few times to ensure even mixing.

5. With the mixer on low speed, gradually beat in the flour mixture in three additions, alternating with the buttermilk in two additions. Start and end with the flour mixture. This method helps maintain the cake’s structure while allowing it to stay moist.

6. Stir in the coarsely chopped toasted pecans by hand. This ensures they’re evenly distributed without overmixing the batter.

7. Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the cake as it bakes; the aroma will be heavenly!

8. Once done, let the cake cool in the pan for 10 minutes. Then, carefully invert it onto a cake stand or serving plate. This gives you a beautiful presentation.

9. To make the icing, place the butter, brown sugar, and milk in a medium saucepan. Cut the butter into pieces to help it melt faster. Bring the mixture to a boil, stirring constantly for about 1 minute.

10. Remove from heat and stir in vanilla extract and confectioners’ sugar. Keep stirring until all lumps are gone, which may take a few minutes. Once it’s smooth, stir in the chopped toasted pecans.

11. Once the icing starts to thicken slightly, slowly pour it over the cooled cake. If it’s too runny, let it cool a bit more. Just be careful not to let it cool too much, or it will become too thick to spread.

12. Garnish with whole pecans if desired, and then slice yourself a piece of this divine cake!

Ways to Customize

There are countless ways to customize the Southern Praline Bundt Cake to suit your taste and make it uniquely yours. Here are some ideas to inspire you:

• Flavor variations: Consider adding spices like cinnamon or nutmeg to the batter for a warm, aromatic twist.
• Chocolate lover’s delight: Fold in some chocolate chips for an extra indulgent treat.
• Fruit addition: Try incorporating dried fruits like cranberries or raisins for a pop of color and flavor.
• Frosting alternatives: Experiment with a cream cheese frosting instead of the praline icing for a tangy complement.
• Serving suggestions: Serve warm with a scoop of vanilla ice cream or whipped cream for an unforgettable dessert.
• Garnish ideas: Drizzle with caramel sauce or chocolate for added sweetness and visual appeal.

Best Served With

The Southern Praline Bundt Cake is a true showstopper that pairs wonderfully with various accompaniments. Here are some delightful serving suggestions:

• Coffee: This cake makes a wonderful companion to a cup of freshly brewed coffee, perfect for brunch or afternoon tea.
• Ice cream: Serve warm slices with a scoop of vanilla ice cream for a comforting dessert.
• Whipped cream: A dollop of whipped cream adds a luscious touch and balances the sweetness.
• Fruit salad: A side of fresh fruit salad adds brightness and a refreshing contrast to the sweet cake.
• Seasonal gatherings: Perfect for holiday gatherings, birthdays, or simply as a treat to share with loved ones.
• Lunch or dinner: This cake can also serve as a delightful dessert after a savory meal, making it versatile for any occasion.

FAQ

Conclusion

The Southern Praline Bundt Cake is truly a special dessert that’s filled with rich flavors and warm memories. It’s a cake that brings people together, perfect for celebrations or cozy gatherings. I encourage you to try making this delightful cake for your next event or simply as a treat for yourself. It’s sure to bring a smile to your face and a sense of nostalgia with every bite.

Southern Praline Bundt Cake

The ultimate comfort dessert, the Southern Praline Bundt Cake is rich, moist, and full of flavor. With its luscious praline icing and crunchy pecan topping, this cake is perfect for any occasion. Treat yourself and your loved ones to a slice of this delicious cake tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 18 servings

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

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 coarsely chopped toasted pecans
• 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

Equipment

• Baking spray with flour
• Bundt Pan
• Electric Stand Mixer

Method

 

1. Preheat your oven to 325 degrees and spray a 15-cup Bundt pan with baking spray that contains flour. Alternatively, you can coat the pan with shortening and then dust it with flour. This step is crucial to ensure the cake releases smoothly from the pan.
2. In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Setting this mixture aside allows the leavening agents to be evenly distributed throughout the cake later.
3. 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 until the mixture is light and fluffy. This step is essential as it incorporates air into the batter, making the cake light.
4. Add in the eggs one at a time, beating until no yellow is visible before adding the next one. Don’t forget to scrape down the sides of the bowl a few times to ensure even mixing.
5. With the mixer on low speed, gradually beat in the flour mixture in three additions, alternating with the buttermilk in two additions. Start and end with the flour mixture. This method helps maintain the cake’s structure while allowing it to stay moist.
6. Stir in the coarsely chopped toasted pecans by hand. This ensures they’re evenly distributed without overmixing the batter.
7. Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the cake as it bakes; the aroma will be heavenly!
8. Once done, let the cake cool in the pan for 10 minutes. Then, carefully invert it onto a cake stand or serving plate. This gives you a beautiful presentation.
9. To make the icing, place the butter, brown sugar, and milk in a medium saucepan. Cut the butter into pieces to help it melt faster. Bring the mixture to a boil, stirring constantly for about 1 minute.
10. Remove from heat and stir in vanilla extract and confectioners' sugar. Keep stirring until all lumps are gone, which may take a few minutes. Once it’s smooth, stir in the chopped toasted pecans.
11. Once the icing starts to thicken slightly, slowly pour it over the cooled cake. If it’s too runny, let it cool a bit more. Just be careful not to let it cool too much, or it will become too thick to spread.
12. Garnish with whole pecans if desired, and then slice yourself a piece of this divine cake!

Notes

• Storage: The cake can be stored at room temperature in an airtight container for 4 to 5 days.
• Freezing: It can be frozen for up to 2 months.
• Make ahead: This cake can be prepared a day in advance as the flavors deepen overnight.
• Garnishing: Be creative with toppings; adding caramel sauce can elevate the presentation.
• Room temperature ingredients: Ensure butter and eggs are at room temperature for better mixing.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!