• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lenox Bakery
  • Home
  • About Me
  • Recipes
    • Sweet
    • Savory
  • Resources
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

Praline Bundt Cake

February 15, 2021 by Bianca Leave a Comment

Sharing is caring!

4shares
  • Share
  • Tweet

If you’ve ever had praline candies you are going to love this bundt cake! Rich and buttery, this Praline Bundt Cake is packed with all of the flavors of the iconic New Orleans candy.

Praline Bundt Cake

About this Bundt Cake

The cake is a brown sugar based cake with a tender crumb. Made with buttermilk and sour cream to make a moist cake. This bundt cake is packed with toasted pecans and topped with a sweet caramel praline glaze.

You definitely don’t want to skip the glaze for this recipe! It’s sweet, packed with crunchy nuts and taste amazing on this bundt cake.

Praline Bundt Cake

Ingredients

  • All Purpose Flour
  • Baking Soda
  • Baking Powder
  • Salt
  • Unsalted Butter
  • Vegetable Oil
  • Brown Sugar
  • Vanilla Extract
  • Eggs
  • Buttermilk
  • Pecans
  • Sour Cream
Praline Bundt Cake

How to make bundt cake

Grease a 12 cup Bundt Pan with Non-stick baking spray then preheat the oven to 325 degrees Fahrenheit. Toasted chopped nuts for 5- 7 minutes then remove from oven and allow to cool. In a medium size bowl, mix together the flour, baking soda, salt and baking powder, set aside.

In stand mixer, blend the brown sugar, oil and butter until light and fluffy. Add in the eggs one at a time until fully incorporated. Alternating between the flour and buttermilk/sour cream add into the batter starting and stopping with the flour. Gently fold in the toasted pecans. Bake for 85-90 minutes or until a toothpick comes out clean.

Toasted Pecans

I would highly recommend toasting the nuts for this recipe however it’s completely optional. Toasting the nuts brings out the flavor of the pecans and adds a depth of flavor to the bundt cake.

Praline Bundt Cake Recipe

Praline Caramel Glaze

You will not want to skip making the glaze. Just 4 ingredients needed to really hone in on that praline flavor. In a medium sauce pot, add sweetened condensed milk, brown sugar and butter together. Cook for 4-5 minutes, making sure to constantly stir so the glaze doesn’t burn at the bottom. Allow to cool for about 10 minutes, giving it time to thicken up before pouring over the cake. Feel free to use the additional praline glaze to go over ice cream…yum!

0 from 0 votes
Print

Praline Bundt Cake with Pecan Caramel Glaze

Moist brown sugar bundt cake with a praline caramel glaze.

Course Breakfast, Dessert
Cuisine American
Keyword mardi gras dessert, praline bundt cake, praline cake
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
10 0 minutes
Total Time 1 hour 40 minutes
Servings 12 servings

Ingredients

Praline Bundt Cake

  • 3 cup All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • Pinch of Salt
  • 1/2 cup Unsalted Butter
  • 1/2 cup Oil
  • 2 1/2 cup Light Brown Sugar
  • 4 Eggs
  • 1 cup Buttermilk
  • 3/4 cup Sour Cream
  • 1 cup Chopped Pecans toasted

Praline Caramel Glaze

  • 1 15oz can Sweetned Condensed Milk
  • 1 cup Brown Sugar
  • 1/4 cup Unsalted Butter
  • 3/4 cup Chopped Pecans

Instructions

Praline Bundt Cake

  1. 1. Preheat the oven to 325 degrees Fahrenheit . Grease a 12 cup bundt pan with non stick baking spray.

    2. Toast the chopped pecans for 5 minutes.

    3. Measure the flour, baking powder, baking soda and salt together in a bowl, set aside. In a stand mixer, mix together the butter, oil, vanilla and brown sugar until well combined, about 2 minutes. Add in the eggs one at a time until combined. Add in the flour then the buttermilk/sour cream mixture alternating between the two. Starting and stopping with the flour. Fold in the chopped toasted nuts.

    4. Pour the batter in the prepared 12 cup bundt pan and bake for 85-90 minutes or until a toothpick comes out clean.

Praline Caramel Glaze

  1. 1. In a heavy bottomed pot, add in brown sugar, sweetened condensed milk, and butter together over medium low heat until it just comes to a simmer, about 5 minutes. Be sure to constantly stir so the caramel doesn't burn at the bottom. Once done, stir in the chopped pecans. Allow to thicken for 5 -10 minutes before pouring over the cooled cake.

    *** Note that you will have a bit of glaze left over, this will go perfectly over ice cream!***

Filed Under: Baking, Breakfast, Cake, Post, Recipes, Sweet

Previous Post: « Easy Strawberry Swirled Cheesecake
Next Post: Easy Lemon Blueberry Muffins Recipe »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

logo
Food Advertisements by

About Me

Hey Y'all! Thank you so much for stopping by!
Welcome to Lenox Bakery where I share all things sweet!
My name is Bianca and if you couldn't guess already, I'm low key obsessed with desserts. On this blog I will be sharing my favorite recipes, my favorite dessert places to visit, and my everyday adventures as a Mom. I'm so excited your here. Read More…

logo
Food Advertisements by

Copyright © 2021 Lenox Bakery on the Foodie Pro Theme