INGREDIENTS NEEDED:
FOR THE CAKE BATTER:
250 grams.Of all-purpose flour.
300 grams.Of granulated sugar.
2 sticks.Of unsalted butter; softened to room temp.
4 large beaten eggs.
200 ml.Of whole milk.
2 Tsp.Of baking powder.
1 Tsp.Of vanilla extract.
1/2 Tsp.Of salt.
FOR THE PRALINE PECAN TOPPING:
150 grams.Of chopped pecans.
150 grams.Of light brown sugar.
50 ml.Of whole milk.
1 stick.Of unsalted butter.
1 Tsp.Of vanilla extract.
PREPARATION:
1st Step
Prepare your oven by setting the temperature to 175 degrees Celsius (350 degrees Fahrenheit). Prepare a round cake pan measuring 9 inches in diameter by greasing and flouring it, or lining it with parchment paper to make removal simpler.
2nd Step
Combine the butter that has been softened and the granulated sugar in a large mixing bowl and cream together until the mixture is light and fluffy. After each addition of an egg, be sure to give the mixture a thorough beating before proceeding. Stir in the essence of vanilla bean.
3rd Step
Whisk together the flour, baking powder, and salt in a separate basin. And incorporate the dry ingredients into the butter mixture in stages, alternating with the addition of the milk each time. Always start with the dry ingredients and conclude with them.
4th Step
After the cake pan has been prepped, pour the batter into it and smooth it out evenly. And then bake for thirty to thirty-five minutes, or until a toothpick inserted in the middle emerges clean.
5th Step
After 10 minutes, take the cake out of the oven and allow it cool in the pan. After that, move it to a wire rack so that it may finish cooling.
6th Step
Melt the butter in a medium saucepan over medium heat. The pecan pieces should be added after that, and the mixture should be cooked for another three to four minutes with regular stirring until the nuts become aromatic and gently toasted.
6th Step
Mix in the milk, brown sugar, and vanilla essence with a wooden spoon. Bring the mixture to a boil, then immediately turn the heat down to a low setting and let it simmer for two minutes while stirring it constantly. Take the saucepan off the heat, then set it aside for a few minutes while you allow the praline pecan topping cool down.
7th Step
After the cake has cooled, transfer it to a serving dish. After pouring the heated praline pecan topping over the cake, evenly distribute it over the surface using an offset spatula or a spoon. After the cake has rested for at least half an hour, the topping will have a chance to harden and will better stick to the cake.
8th Step
Once the topping has set, slice the Classic Praline Pecan Cake into generous portions. You may serve it as is, or for an additional indulgent touch, add a dollop of whipped cream or a scoop of vanilla ice cream to the top.
9th Step
Cake leftovers can be kept in the refrigerator for up to a week or at room temperature for up to 3 days in an airtight container.
