Praline Cake is a Southern classic dessert that marries the richness of a buttery, tender cake with the decadent sweetness of a caramelized pecan topping. Originating from the praline traditions of the American South, particularly Louisiana, this cake captures the essence of comfort baking, warm, nutty, and indulgent. The buttermilk ensures a moist crumb, while the praline topping, made with butter, brown sugar, evaporated milk, and pecans, creates a gooey, caramel-like layer that crisps slightly under the broiler. It’s a favorite for potlucks, holidays, or family gatherings, offering the nostalgic flavor of pralines in cake form.
Ingredients
Cake:
- ½ cup butter
- 1 cup buttermilk (heated)
- 2 cups brown sugar
- 2 eggs
- 2 cups flour (sifted )
- 1 tsp baking soda
Topping:
- ¾ cup butter
- 1 cup brown sugar
- ⅓ cup evaporated milk
- 1 cup pecans (chopped )
Instructions
Step 1: Prepare Cake Batter
- Cream together butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
Step 2: Combine Dry Ingredients
- Sift flour and baking soda together.
Step 3: Mix Batter
- Alternate adding sifted flour and heated buttermilk to the butter-sugar mixture, beginning and ending with flour. Mix until smooth.
Step 4: Bake
- Pour batter into a greased 9×13-inch pan.
- Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Prepare Topping
- In a saucepan, melt butter. Add brown sugar and evaporated milk. Stir until sugar dissolves and mixture is smooth.
- Stir in chopped pecans.
Step 6: Finish Cake
- Spread topping evenly over hot cake.
- Place under the broiler just until the topping bubbles and caramelizes. Keep oven door slightly open and watch closely to prevent burning.
Tips
- Heat the buttermilk gently before adding, as written, to help activate the baking soda.
- Toast pecans lightly before mixing into the topping for deeper flavor.
- Line the pan with parchment for easier removal and cleaner slices.
- Watch the broiler carefully; the topping can burn quickly, leave the oven door slightly open as noted.
- Substitute walnuts if pecans are unavailable, keeping the chopped size similar.
- Add 1 teaspoon vanilla to either batter or topping for extra aroma.
- For a less sweet cake, reduce brown sugar in topping slightly or use unsweetened evaporated milk.
- Ensure cake is warm before topping so the mixture spreads evenly.
- Sift flour as indicated on the card to keep crumb tender and light.
- Cool briefly before slicing to allow topping to set.
Nutrition
Calories: 410kcalCarbohydrates: 45gProtein: 4gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 65mgSodium: 10mgPotassium: 190mgFiber: 1gSugar: 34gVitamin A: 520IUCalcium: 50mgIron: 1.5mg
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