Recipes and Cooking Vanilla Bean Cake with Pecan Praline Glaze 4.0 (10) The vanilla cake is perfectly moist as-is, but once the homemade cake is topped with the pecan praline glaze, it becomes entirely irresistible. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 18, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Hands On Time: 30 mins Total Time: 3 hrs 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 cup all-purpose flour 1 teaspoon baking powder ¾ teaspoon baking soda 1 teaspoon salt 1 cup plus 6 Tbsp. unsalted butter, softened 1 ¾ cup granulated sugar 4 eggs, at room temperature 2 vanilla beans, halved lengthwise and seeds scraped ¼ teaspoon almond extract 1 cup buttermilk ½ cup packed light brown sugar 3 tablespoon heavy cream 1 cup pecan halves 1 teaspoon vanilla Directions Place rack in the center of the oven. Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan. In a bowl whisk together flour, baking powder, baking soda, and 1/2 tsp. of the salt; set aside. In a large bowl beat 1 cup of the butter and the granulated sugar on medium speed 3 to 5 minutes or until pale and fluffy, scraping bowl occasionally. Beat in eggs, one at a time, on low speed for 1 minute after each addition. Beat in vanilla seeds and almond extract. Add half the flour mixture; beat until combined. Slowly add buttermilk in a stream, beating on low the entire time. Beat in remaining flour mixture until combined, scraping sides and bottom of bowl. Spoon batter into prepared pan; smooth top. Bake 50 to 60 minutes or until a skewer inserted into cake comes out mostly clean, with a few moist crumbs. Transfer pan to a wire rack; let cake cool in pan 45 to 60 minutes. Remove cake from pan; cool completely. For Pecan Praline Glaze: In a medium saucepan combine brown sugar, remaining 6 Tbsp. butter, the cream, and remaining 1/2 tsp. salt, stirring over medium-low until melted and smooth, about 4 minutes. Increase heat to medium-high; bring to boiling. Cook 2 to 3 minutes or until slightly thickened; remove from heat. Coarsely chop half of the pecan halves; stir all pecans and the vanilla into glaze. Let cool slightly until thick and spoonable. (If glaze sets too much while cooling, reheat over low heat and add a bit of cream.) Spoon glaze over cake; let rest until set. Rate it Print Nutrition Facts (per serving) 563 Calories 31g Fat 66g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 563 % Daily Value * Total Fat 31g 40% Saturated Fat 15g 75% Cholesterol 123mg 41% Sodium 365mg 16% Total Carbohydrate 66g 24% Total Sugars 40g Protein 7g Vitamin C 0.3mg 2% Calcium 91mg 7% Iron 2.2mg 12% Potassium 117mg 2% Fatty acids, total trans 1g Folate, total 68mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.