Heav­enly Pra­line Cake

Country Woman - - LET’S EAT | CELEBRATE - —JEN­NIFER RO­DRIGUEZ

Filled with the fab­u­lous fla­vor of caramel, this cake is also topped with a lovely ic­ing. The can­died pecans are al­most a dessert by them­selves!

PREP: 40 MIN. BAKE: 1 HOUR + COOL­ING MAKES: 16 SERV­INGS AND 5 CUPS CAN­DIED PECANS

CAN­DIED PECANS (op­tional)

1 large egg white

4 cups pe­can halves

¹ ₃ cup sugar

¹ ₃ cup packed dark brown sugar CAKE

1 cup but­ter, soft­ened

1 pkg. (8 oz.) cream

cheese, soft­ened

2 cups packed dark brown sugar 4 large eggs

2 tsp. vanilla ex­tract

2¹ ₂ cups all-pur­pose flour

1 tsp. bak­ing pow­der

¹ ₂ tsp. bak­ing soda ¹₄ tsp. salt

1 cup sour cream

1 cup chopped pecans, toasted IC­ING

1 cup packed dark brown sugar ¹ ₂ cup but­ter, cubed

¹₄ cup 2% milk

1 cup con­fec­tion­ers’ sugar 1 tsp. vanilla ex­tract

1. 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.

2. Spread pecans into two greased 15x10x1-in. bak­ing pans. Bake for 18-22 min­utes, stir­ring once. Cool. Store in an air­tight con­tainer.

3. 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.

4. Trans­fer to a greased and floured 10-in. fluted tube pan. Bake at 325° un­til a tooth­pick in­serted in cen­ter comes out clean, 60-70 min­utes. Cool cake for 10 min­utes be­fore re­mov­ing from pan to a wire rack. Cool com­pletely.

5. In a small sau­cepan, com­bine brown sugar, but­ter and milk.

Bring to a boil; cook and stir for 1 minute longer. Re­move from heat; stir in con­fec­tion­ers’ sugar and vanilla un­til smooth. Driz­zle over cake. Serve with can­died pecans if de­sired.

TO MAKE AHEAD The sug­ared nuts can be made a week in ad­vance.

The cake can be made the day be­fore serv­ing and kept tightly wrapped at room tem­per­a­ture.

1 SLICE 559 cal., 31g fat (17g sat. fat), 124mg chol., 305mg sod., 65g carb. (48g sug­ars, 1g fiber), 6g pro.

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