Best 4 Praline Bundt Cake Recipes

PEAR SPICE BUNDT CAKE WITH WALNUT PRALINE TOPPING

Steps:

• Cake:.
• Put oven rack in middle position and preheat oven to 350°F Butter and flour bundt pan.
• Sift together flour, baking soda, baking powder, and salt into a bowl.
• Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla.
• Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.
• Fold in pear pieces and chopped walnuts.
• Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
• Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
• Walnut Praline Topping:.
• Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.

APPLE, PRALINE AND CREAM CHEESE BUNDT CAKE

Steps:

• 1. Pre-heat the oven to 350 degrees. Grease and flour a 14-cup bundt pan.
• 2. Start by toasting your pecans in the oven for 8 - 10 minutes or until fragrant. Be sure to toss half way through cooking time. Set aside when they are done.
• 3. Prepare filling: Beat butter, cream cheese, and sugar until light and fluffy. Stir in egg, vanilla, and flour and mix until smooth. Set aside.
• 4. Prepare cake: In the bowl of an electric mixer, fitted with the paddle attachment, beat sugars, canola oil, and applesauce. Add in the eggs, one by one. Stir in vanilla.
• 5. In a separate bowl, combine flour, spices, salt and baking soda.
• 6. Working in batches, add this to your wet mixture.
• 7. Remove bowl from mixer and fold in pecans and apples.
• 8. Baking: Place 2/3 of the batter into the bundt pan. Spoon in the cream cheese mixture and, using a paring knife, swirl around to incorporate evenly. Be sure to leave about an inch border, so that the cream cheese does not leak out while baking.
• 9. Place the remaining 1/3 of the batter on top.
• 10. Bake for 60 - 75 minutes until a toothpick comes out clean.
• 11. Cool completely on a wire rack.
• 12. Frosting the cake: Bring brown sugar, butter, and milk to a boil in a small saucepan, whisking constantly. Remove from heat and stir in vanilla. Be careful, as mixture will bubble up violently!
• 13. Gradually whisk in confectioners' sugar. Allow mixture to harden slightly and pour over completely cooled cake. Garnish with additional pecans, if desired.

PRALINE BUNDT CAKE

Steps:

• CAKE:.
• Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350°F for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool.
• Reduce oven temperature to 325°F.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
• Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.
• Bake at 325°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.
• Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.
• ICING:.
• Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.
• SUGAR PECANS:.
• Whisk egg white until foamy; add pecans, and stir until evenly coated.
• Stir together sugars; sprinkle over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
• Bake at 350°F for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.
• Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks. Makes 5 cups.
• Use some to decorate the praline bundt cake and enjoy the leftovers.

CHOCOLATE AND ZUCCHINI PRALINE BUNDT CAKE

Steps:

• 1. Preheat oven to 325 F. Cream butter, oil, and sugar. Beat in eggs and set aside.
• 2. Sift dry ingredients and add alternately with sour milk to creamed mixture.
• 3. Add zucchini and vanilla. Slowly mix in apple.
• 4. Grease a Bundt cake pan and sprinkle with bread crumbs.
• 5. Pour cake batter into prepared Bundt cake pan. Mix topping ingredients and spread evenly on the cake batter. Gently push the topping into the dough. When it bakes, less will fall off.
• 6. Bake for 55 minutes.
• 7. When done, loosen the cake from the pan with a butter knife. Invert the cake onto a cake plate. If you want the topping on the top, put a plate on top of the pan and flip it. Then, put a decorative plate on the flipped cake and flip again so the topping side is up.