Wow guests with this decadent dessert, topped with a fun twist on a classic Southern candy.
Christmas Praline Bundt Cake
Serves: 1 (15-cup) Bundt cake
Ingredients
- Cake:
- 1 cup unsalted butter, softened
- 1 3⁄4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla bean paste
- 1⁄4 teaspoon almond extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon kosher salt
- 1 cup whole buttermilk
- Topping:
- 1⁄2 cup lightly packed dark brown sugar
- 6 tablespoons unsalted butter
- 3 tablespoons heavy whipping cream
- 1⁄2 teaspoon kosher salt
- 1 cup pecan halves
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 325°.
- For cake: In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste and almond extract.
- In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed just until combined after each addition.
- Spray a 15-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan.
- Bake until a wooden pick inserted near center comes out with a few moist crumbs, 50 minutes to 1 hour. Let cool in pan for 15 minutes. Invert cake onto a wire rack, and let cool completely.
- For topping: In a medium saucepan, heat brown sugar, butter, cream, and salt over medium-low heat, stirring frequently, until mixture is melted, well combined, and smooth, about 4 minutes. Remove from heat; stir in pecans and vanilla extract. Let cool until consistency is thick enough to spoon. Spoon topping onto cooled cake. Let stand until topping is set.
