Creole Praline Bundt Cake

November 08, 2011

Creole Praline Bundt Cake

My mom made this Creole Praline Bundt Cake for our trip to Louisiana for Halloween. It was a combination Halloween cake and birthday cake for my stepdad.

The icing for this cake was to die for and I think I would like to try drizzling it over a praline buttercream icing over a butter sheet cake. Yum!!

Ingredients for Bundt Cake (recipe from Southern Living Magazine)
1 cup chopped pecans

1 cup butter, softened

1 (8-oz.) package cream cheese, softened

1 (16-oz.) package dark brown sugar

4 large eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

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1 (8-oz.) container sour cream

2 teaspoons vanilla extract

Ingredients for Praline Frosting

1/2 cup firmly packed light brown sugar

1/4 cup butter

3 tablespoons milk

1 teaspoon vanilla extract

1 cup powdered sugar

Directions for Cake:

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

2. Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.

3. Bake at 325° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.

Directions for Frosting:

1. Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly.

2. Remove from heat; stir in vanilla.

3. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.

4. Pour immediately over cooled cake.

We brought the cake to my sister's house and went trick-or-treating with my nephew who was "The Cereal Killer." It was an incredible night with family,cake, monsters, and food.

I always feel a little of a let-down after Halloween. In my family we spend at least 2 months preparing for it and then, before we know it, it's over.

Good thing there is still Thanksgiving, Christmas, New Years, Mardi Gras, Easter, Crawfish Season (yes, that sounds like a holiday to me), not to mention countless birthdays to celebrate.

Any excuse to cook and eat is a good reason to celebrate in this family...shrimp season... oyster season...we made it through the work week season. Bring on the food!!!