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.
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.
Ingredients
- All Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Unsalted Butter
- Vegetable Oil
- Brown Sugar
- Vanilla Extract
- Eggs
- Buttermilk
- Pecans
- Sour Cream
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 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!
Praline Bundt Cake with Pecan Caramel Glaze
Moist brown sugar bundt cake with a praline caramel glaze.
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
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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
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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!***
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