Praline Bundt Cake with Salted Caramel Sauce

praline bundt cake

This stunning praline bundt cake combines some of our favorite Louisiana flavors. Your guests will love it.

Praline Bundt Cake with Salted Caramel Sauce
This decadent cake is the perfect combination of sweet and salty.
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Ingredients
  1. 2 cups unsalted butter, softened
  2. 2 cups firmly packed light brown sugar
  3. 1 cup sugar
  4. 1½ tablespoons vanilla extract
  5. 6 large eggs
  6. 3¾ cups all-purpose flour
  7. 1¼ teaspoons baking powder
  8. 1¼ teaspoons salt
  9. 1¼ cups whole milk
  10. Salted Caramel Sauce, recipe follows
  11. 1 cup Pecan Toffee, recipe follows
Instructions
  1. Preheat oven to 350°. Spray a 15-cup Bundt pan with nonstick baking spray with flour; set aside.
  2. In a large bowl, beat butter at medium speed with an electric mixer until creamy, about 3 minutes. Add sugars and vanilla, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into prepared pan.
  4. Bake for 45 minutes; loosely cover with aluminum foil, and continue baking until a wooden pick inserted near the center comes out clean, about 45 minutes.
  5. Remove from oven, and cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack. Drizzle cake with Salted Caramel Sauce, and sprinkle with Pecan Toffee.
  6. Store at room temperature up to 5 days.
Louisiana Cookin https://www.louisianacookin.com/
Salted Caramel Sauce
Yields 1
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Ingredients
  1. 1 (14-ounce) can sweetened condensed milk
  2. 1 cup firmly packed dark brown sugar
  3. 2 tablespoons unsalted butter
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon sea salt
Instructions
  1. In a medium saucepan, combine condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking often. Reduce heat to medium-low, and simmer 5 to 8 minutes, whisking often. Remove from heat; whisk in butter, vanilla, and sea salt. Cool 20 minutes before using.
Louisiana Cookin https://www.louisianacookin.com/
Pecan Toffee
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Ingredients
  1. 1 cup unsalted butter, plus more for buttering pan
  2. 2 cups sugar
  3. 1 cup water
  4. 1 teaspoon vanilla extract
  5. ½ teaspoon kosher salt
  6. 1 cup pecan halves
  7. ½ cup chopped toasted pecans
Instructions
  1. Butter a large rimmed baking sheet; set aside.
  2. In a large saucepan, combine sugar, butter, 1 cup water, vanilla, and salt. Bring to a boil over medium-high heat; boil until a candy thermometer reads 285°.
  3. Pour onto prepared baking sheet. Sprinkle with pecans, and let stand until set, about 30 minutes. Break into small pieces. Store in an airtight container at room temperature up to 5 days.
Louisiana Cookin https://www.louisianacookin.com/

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