Rating: 4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
  • 10 Ratings

The vanilla cake is perfectly moist as-is, but once the homemade cake is topped with the pecan praline glaze, it becomes entirely irresistible.

Source: Better Homes and Gardens

Gallery

Credit: Con Poulos

Recipe Summary

hands-on:
30 mins
total:
3 hrs 30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place rack in the center of the oven. Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan.

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  • 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.

Nutrition Facts

563 calories; fat 31g; cholesterol 123mg; saturated fat 15g; carbohydrates 66g; mono fat 11g; poly fat 3g; trans fatty acid 1g; insoluble fiber 2g; sugars 40g; protein 7g; vitamin a 801.6IU; vitamin c 0.3mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 68mcg; vitamin b12 0.2mcg; sodium 365mg; potassium 117mg; calcium 91mg; iron 2.2mg.
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