There is a real problem with this Praline Cake. I have made it numerous times, sometimes I have buttermilk and sometimes I do not. Sometimes I have cream and sometimes I do not, sometimes I have nuts and sometimes I do not. Yet every single time it turns out AMAZING. So amazing that first I eat 3 slices in alarmingly rapid succession. Then I am overcome by the desperate urge to give it away. And then? Remorse when I do.
My consolation? That it can easily be made again. Oh and 35 minutes start to finish including bake time and a lovely slightly chewy caramel topping.
Joy The Baker brings me Joy
The original recipe is from the Joy the Baker cookbook. You know how in my last post I had said that Flour is one of my top 3 recipe books, well Joy's is another one of the top 3. If you have not checked out her blog yet then you absolutely should right here. I sometimes get the overwhelming urge to write her emails starting with a cheesy opener like "Dear Joy, you give me joy". Luckily I have managed to contain the urge thus far and that despite the fact that she is the genius behind the Single Girl Melty Chocolate Cake. Go ahead, google it, you know you want to.
Anyhow I digress. Back to this wonderful Praline Cake which is perfect at teatime or really any time. As said above I have made it with all sorts of substitutions and it is delicious no matter what, but I do find that when I use buttermilk (not the vinegar+milk version) then that is when I get the best results. Also, I don't have the requisite skillet and just use my 9 inch glass bottom springform pan.
Note June 26th 2017: I have updated this recipe and included a printable and a video recipe. Also since I never ever used a skillet to bake it the word skillet has been dropped from the title!
Made it? Like it? DO rate it below and share your results by tagging me on Instagram @flourandspiceblog
Praline Cake
Ingredients
Cake
- 1 ½ cup all purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 6 tbsp butter (room temp)
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- ¾ cup buttermilk
Praline
- ¾ cup brown sugar
- ½ cup butter
- ¼ cup cream
- 1 tsp vanilla extract
- pinch of salt
- 1 cup walnut or pecan pieces
Instructions
- Preheat the oven to 375 degrees, grease and flour a 9 inch cake pan
- Mix the flour, baking powder, baking soda and salt in a bowl and set aside.
- Cream the butter and sugar together
- Add eggs, beat for 1-2 minutes
- Now add the vanilla and mix to combine
- Alternatingly add the buttermilk and dry ingredients in 2 batches each until just mixed.
- Pour into prepared pan and bake for 28-30 minutes or until a skewer inserted in the middle emerges clean
Praline
- Put a frying pan on medium high heat, add your notes, toast the nuts, swirling every thirty seconds or so for about 2 minutes. They will darken and smell toasty.
- Bring the brown sugar, butter and cream to boil in a small saucepan, simmer for 3 minutes and then add the vanilla and salt.
- Stir in the nuts and pour over the cake.
PIN this cake RIGHT HERE and save it!
Jawairia G says
This cake is the best cake I have ever made! My family especially my in laws loved it. It’s already gone and I miss it 😁 I need to make this again asap!
Sarah Mir says
That is THE BEST to hear!!! Thank you so very much for sharing that and your review!
Tania says
I made this cake for my sons first Roza a couple of years ago and he’s already asked for it to be on our iftaar table again this year! It’s unbelievably delicious the flavours come together so nicely and if you follow the recipie exactly it will be a crowd pleaser! Must must try as with most of Sarah’s food
Sarah Mir says
Aww thank you so so very much!!!!
Khadija says
Hi Sarah, can I use fresh cream in the topping?? or does it have to be heavy?
Sarah Mir says
yes absolutely!
Adeela says
So good.My kids like it so much.
Sarah Mir says
Adeela! I have to tell you you inspired me to make this for my kids! They are very grateful to you for this reminder!
Shanzeh says
Sarah, another phenomenal recipe. Just made it. Thank you!!
Shanzeh Toseef says
Made it another 3 times since!
Sarah Mir says
woohooo!
Lindsay says
Hello,
This looks awesome 😍 Can it be adapted to make it a sheet cake, 13x9? Would suggest recipe and a half? Or doubling? Thank you, and God bless 😊
Sarah Mir says
Hi Lindsay! I've made this for that size and I double it! Works well since this isn't a very high cake!
Hina says
Can’t wait to try it! It looks amazing.. one question, by cream do you mean heavy cream?
Sarah Mir says
Hi Hina! yes heavy cream works!
Zahra says
Love this recipe! So easy and incredibly delicious.
Sarah Mir says
thank you so much Zahra!