Bourbon Praline Cake

Food Network Kitchens

Recipe courtesy Food Network Magazine

Picture of Bourbon Praline Cake Recipe Photo: Bourbon Praline Cake Recipe
Rated 4 stars out of 5
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  • Read 12 Reviews
Total Time:
2 hr 10 min
Prep
40 min
Inactive
30 min
Cook
1 hr 0 min
Yield:
8 servings
Level:
Easy
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Ingredients

For the Praline Layer:

  • 4 tablespoons unsalted butter, plus more for greasing
  • 1/3 cup packed light brown sugar
  • 1/3 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups pecans, toasted

For the Cake:

  • 1 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon fine salt
  • 1/3 cup buttermilk, at room temperature
  • 2 tablespoons bourbon
  • 1 1/2 sticks unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup pecans, toasted and chopped
  • Vanilla ice cream, for serving

Directions

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil.

Make the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside.

Make the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl.

Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans.

Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream.

Photograph by Marcus Nilsson

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Newest Ratings and Reviews

Read all 12 reviews

  • on April 26, 2011

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    Made this for Easter dinner and it was a huge hit. I loved this - it was very different and not too sweet. Best warmed up with vanilla ice cream. The only change I had to make was substituting the bourbon with whiskey because we didn't have any. But the flavor of the alcohol isn't strong at all, so it didn't seem to affect the outcome of the cake. Definitely a keeper.

    people found this review Helpful.
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  • on December 06, 2010

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    I made this along with a pumkin cheesecake for Thanksgiving desserts and to my suprise this was the bigger hit of the two. Great cake!

    people found this review Helpful.
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  • on November 20, 2010

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    and have an awesome tasty Thanksgiving

    people found this review Helpful.
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