HEAVENLY PRALINE CAKE
A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!-Jennifer Rodriguez, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings (5 cups candied pecans).
Number Of Ingredients 23
Steps:
- Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat., Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container., Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.
Nutrition Facts : Calories 559 calories, Fat 31g fat (17g saturated fat), Cholesterol 124mg cholesterol, Sodium 305mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
CARAMEL PRALINE CHEESECAKE
I wowed my wife, Carla, and a group of her friends with this luscious dessert, the finale to a meal I catered at church. - Mark Jones, Clovis, California
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12-14 servings.
Number Of Ingredients 18
Steps:
- Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a food processor, combine graham crackers and pecans; cover and process until fine and crumbly. Stir in butter. Press onto the bottom of prepared pan. Chill for 30 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, milk and vanilla. Add eggs, beating on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 75-80 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill., For topping, in a small heavy saucepan over medium-low heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until dark reddish brown, about 15 minutes., Reduce heat to low; gradually whisk in cream. Cook and stir over medium heat until a candy thermometer reads 225°. Remove from the heat; stir in butter and vanilla. Cool to room temperature., Spread topping evenly over cheesecake (do not scrape sides of pan). Garnish with pecan halves. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 497 calories, Fat 32g fat (16g saturated fat), Cholesterol 155mg cholesterol, Sodium 201mg sodium, Carbohydrate 47g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.
CARAMEL PRALINE-TOPPED CHEESECAKE
This cheesecake is a showstopper with its pretty wafer crust, creamy center and the ooey-gooey carmel-pecan topping cascading down the sides. -Laurel Leslie, Sonora, California
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Mix crushed wafers and sugar; stir in melted butter. Press onto bottom of a greased 9-in. springform pan. Arrange vanilla wafers around sides of pan, rounded sides out, pressing gently into crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet., Bake until center is almost set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled., Remove rim from pan. In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 22g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 54g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
PRALINE BUNDT CAKE WITH SALTED CARAMEL SAUCE
Time consuming, but decadent. Courtesy of Loren Wood November-December 2013 Issue of Louisiana Cookin'.
Provided by gailanng
Categories Dessert
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- For The Cake: Preheat oven to 350°. Spray a 15-cup Bundt pan with nonstick baking spray with flour; set aside.
- 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.
- 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.
- 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.
- 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 about 1 cup Pecan Toffee pieces. Store at room temperature up to 5 days.
- For The Salted Caramel Sauce: 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 at least 20 minutes before using. Makes about 1 1/2 cups.
- For The Pecan Toffee: Butter a large rimmed baking sheet; set aside.
- 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° or soft-crack.
- Pour onto prepared baking sheet. Sprinkle with pecans and let stand until set, about 30 minutes.
- Break into small pieces. Makes about 4 cups. Store in an airtight container at room temperature up to 5 days.
Nutrition Facts : Calories 1221.3, Fat 63.6, SaturatedFat 34.3, Cholesterol 233.9, Sodium 683.2, Carbohydrate 155.4, Fiber 2.3, Sugar 123.6, Protein 12.3
PRALINE CARAMEL CAKE
I received this recipe from a friend back in the late 90's. I believe some are making this recipe on this site with a bundt pan, but mine is a little different due to the round cake pans and caramel icing topping.
Provided by Kay Skipper
Categories Cakes
Time 25m
Number Of Ingredients 13
Steps:
- 1. Mix together eggs, oil water and frosting. Beat well, add cake mix. Beat at low speed for 30 seconds and then on high speed for 2 minutes.
- 2. Pour into 3 parchment paper lined cake pans and bake at 350 degrees until a toothpick comes out clean. Cool in pans 10 minutes, then turn out on wire rack, remove parchment paper and let completely cool.
- 3. --PRALINE CARAMEL ICING DIRECTIONS-- Combine all ingredients in heavy saucepan such as a pressure cooker sized pot and cook, stirring constantly until mixture reaches the soft ball stage. (You may have to continually adjust the heat to keep it from bubbling over.) Once softball stage is reached, remove from heat and continue stirring with a flat wooden spatula until iut starts to set up. You will have to move quickly now as the icing will harden very fast. (That's why I suggested extra was paper.) Stack and ice each layer, then the sides. Spoon excess icing on wax paper and top with a pecan half.
SALTED CARAMEL & MACADAMIA PRALINES
Crunchy, sweet, salty... these bite-sized treats are really moreish. They make a great addition to a gift hamper too
Provided by Sarah Cook
Categories Treat
Yield Makes about 20 depending on how large you drop them
Number Of Ingredients 6
Steps:
- First lay a big sheet of baking parchment over your work surface for later. Now mix all the ingredients, with 1 tsp sea salt, in a large saucepan. Cook over a low heat, stirring occasionally, until the sugar has melted, then turn up the heat and bring to the boil.
- When boiling, add a sugar thermometer and stir continuously until it reaches hard-ball stage (see tip, left). Remove the pan from the heat, keep stirring for 30 secs then, working quickly using a wooden spoon, drop spoonfuls of the mixture onto the parchment - they'll spread a little, so leave room as you dollop. The mixture will thicken fast, if you don't work quickly it'll get too thick to settle into flat pralines.
- Scatter a few more salt flakes over each, then leave the pralines to cool and harden. They'll keep in an airtight container for a few days. But they're at their best within 24 hrs of making.
Nutrition Facts : Calories 245 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
PRALINE CAKE
This store-bought cake mix is topped with a delicious home-made praline 'frosting' that caramelizes after a few minutes in the oven.
Provided by Hillary Quinn
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan. Preheat oven to 400 degrees F (200 degrees C).
- In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 53.1 g, Cholesterol 36.7 mg, Fat 18 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 348.5 mg, Sugar 36.8 g
More about "praline caramel cake recipes"
PRALINE LAYER CAKE - BROMA BAKERY
From bromabakery.com
5/5 (6)Category DessertCuisine AmericanTotal Time 50 mins
- Prepare the vanilla cake according to directions. Pour into 3 greased 6 inch rounds* and bake at 350°F for 30 minutes, or until golden brown and a toothpick inserted into the middle comes out mostly clean. Set aside to chill. While the cakes cool, prepare the filling. Prepare the caramel according to directions. Set aside 1/2 cup of the caramel to use for drizzling the top of the cake. Add the chopped pecans to the remaining 1 1/2 cups of caramel and stir to combine. Allow to cool down for 15 minutes and then transfer to a piping bag and set aside.
- To make the buttercream, beat the butter, cream cheese, powdered sugar, vanilla, and salt, and beat to combine. Scrape down the bowl and beat for 2 minutes until light and fluffy.
- To assemble the cake, place the first layer on a cake stand or flat plate. Pipe about half of the caramel praline filling around the cake. Place the second layer on top of the filling and repeat with the remaining half of the filling. Frost the cake with the cream cheese frosting, covering the top and pulling down to cover the sides of the cake. Put the cake in the fridge to chill for 15 minutes. This will help the frosting and filling to set.
- While the cake is chilling warm up the remaining 1/2 cup of caramel in a microwave safe bowl. Pour over the top of the cake, letting it drip down the sides. Top the top of the cake with crushed up pecans. Enjoy!
PRALINE CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
- Prepare the Cake: Preheat oven to 350°F. Beat sugar and butter in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add egg, beating well. Stir together flour, baking powder, and salt in a separate bowl; add to sugar mixture alternately with milk, beginning and ending with flour mixture, beating on low speed until just combined after each addition. Stir in vanilla.
- Pour batter into a heavily greased 8-inch round or square cake pan. Bake in preheated oven until a wooden pick interested in center comes out clean, 23 to 28 minutes. Transfer to a wire rack. (Do not turn oven off.)
- Prepare the Praline Glaze: Stir together brown sugar, butter, milk, and flour in a bowl until well combined. Stir in pecans.
- Spread Praline Glaze over hot Cake. Bake at 350°F for 5 minutes. Transfer to a wire rack; let cool completely, about 1 hour.
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