Description
Praline Delight Cake brings Southern charm to dessert tables with nutty caramel layers and silky buttercream. Sweet pecans and brown sugar create a luxurious experience you’ll savor with pure Southern comfort.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1 cup (240 ml) milk
- 2 large eggs
- 1 stick (113 grams) unsalted butter (softened)
- 1 ¼ cups (250 grams) sugar
Flavor and Seasoning Ingredients:
- 2 teaspoons instant coffee
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 teaspoons baking powder
Topping and Filling Ingredients:
- ⅓ cup (40 grams) all-purpose flour
- ⅔ cup (130 grams) sugar
- 2 tablespoons cornstarch
- 2 ¼ cups (540 ml) milk
- 3 egg yolks
- 2 teaspoons vanilla extract
- ¾ cup (170 grams) unsalted butter (well creamed)
- 2 tablespoons unsalted butter
- ¼ cup (30 grams) all-purpose flour
- 2 tablespoons brown sugar
- ¼ cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and meticulously prepare a 13x9x2 inch baking pan by greasing and dusting with flour.
- Sift the dry ingredients (flour, sugar, baking powder, salt, and instant coffee) into a spacious mixing bowl, creating a uniform powder base.
- Incorporate of milk, softened butter, and molasses, blending on low speed for approximately 90 seconds until smooth.
- Introduce the remaining of milk, eggs, and vanilla extract, then beat on medium speed for another 90 seconds until the batter achieves a silky consistency.
- Transfer the batter into the prepared baking pan, ensuring even distribution, and bake for 35-40 minutes until a toothpick inserted comes out clean.
- For the filling, combine flour, sugar, and cornstarch in a medium saucepan, creating a dry mixture.
- Gradually pour in milk and cook over medium heat, continuously stirring until the mixture thickens and becomes glossy.
- Carefully temper the egg yolks by slowly incorporating a portion of the hot mixture, whisking constantly to prevent curdling.
- Return the tempered yolks to the saucepan, reducing heat to low, and continue cooking for 2 minutes while stirring.
- Remove from heat, fold in vanilla extract, and allow the mixture to cool to a lukewarm temperature.
- Blend the cooled mixture with creamed butter until achieving a smooth, consistent texture.
- For the praline topping, combine butter and flour in a small bowl, cutting them together until crumbly.
- Fold in brown sugar and chopped pecans to create a delicate crumb mixture.
- Spread the crumb mixture in a small baking dish and bake at 350°F (175°C) for 15 minutes.
- Allow the praline topping to cool completely, then gently break into small, crunchy fragments for garnishing the cake.
Notes
- This decadent cake combines rich coffee undertones with a creamy praline filling, creating a sophisticated dessert that balances sweet and nutty flavors.
- Precise temperature and timing are crucial for achieving the perfect cake texture, so use an oven thermometer and set a timer to prevent over or underbaking.
- Tempering egg yolks slowly prevents scrambling and ensures a silky-smooth filling that integrates seamlessly with the cake’s delicate crumb.
- Toasting the pecan crumb topping intensifies their natural oils and brings out a deeper, more complex nutty flavor profile.
- Allow each component to cool completely before assembling to maintain the cake’s structural integrity and prevent potential filling separation.
- Store the cake in an airtight container in the refrigerator, where it can remain fresh for up to 3-4 days, with flavors developing and melding over time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 385 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg