Brown Butter Praline Bundt Cake with Salted Caramel Drizzle
Servings: 12 to 16-ish
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Brown Butter Praline Bundt Cake:
butter and flour for pan
1 1/4 cups unsalted butter (2 1/2 sticks)
2 cups chopped pecans
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup dark brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
Salted Caramel Sauce:
(adapted from Brown Eyed Baker)
1/2 cup granulated sugar
3 tablespoons unsalted butter, at room temperature, cut into pieces
3 tablespoons heavy cream, at room temperature
1/2 (heaping) teaspoon fleur de sel (or any flaky sea salt)
Make the cake:
Preheat oven to 350. Butter and flour a 10+ cup bundt pan and set aside. In a medium saucepan, brown butter
over medium high heat until it’s golden brown and smells intensely nutty. Should take about 10 minutes or so,
but watch it closely so it doesn’t burn. Set aside to cool.
On a sheet pan, arrange pecans in a single layer. Toast at 350 for about 10 minutes, or until they smell like nutty
heaven.
In a medium bowl, whisk together flour, baking powder, baking soda, & salt. Set aside. In the bowl of a stand
mixer, combined cool brown butter, granulated sugar, & brown sugar. Beat until well combined, about 1 minute.
Add eggs, one at a time, beating well after each addition. Add vanilla and mix to combine. On low speed, beat in
the flour mixture and buttermilk in 3 alternating batches, starting and ending with the dry ingredients. Mix each
addition until just combined, do not over-mix, and scrape down the sides of the bowl after each addition. Finally,
stir in 1 1/2 cups of toasted pecans on low speed until well distributed. Reserve remaining 1/2 cup of pecans for
decorating the finished cake.
Spoon batter into prepared bundt pan and smooth the top. WARNING: At this point the batter will look and taste
like butter pecan ice cream, but if you eat it all, you won’t have any left for your cake. Bake at 350 for 50 to 55
minutes, or until a toothpick or cake tester inserted into the middle of the cake comes out clean. Let cool on a
wire rack for about 20 minutes before inverting the pan to release the cake onto the rack. Let cool completely
before adding drizzle.
Make the caramel sauce:
Add the sugar in an even layer to the bottom of a medium-sized heavy saucepan. Heat over medium-high heat,
whisking regularly as it melts. The sugar will begin to clump together, and it may stick to your whisk, but it’s
okay. Once the sugar has melted completely, stop whisking and instead swirl the pan occasionally while the
sugar continues to cook.
Cook to a deep amber color. It should look almost a reddish-brown, and have a slightly toasty aroma. Keep a
close eye on things at this point, things can go from perfect to burnt in under a minute. If you want to use an
instant-read thermometer, cook the sugar until it reaches 350 degrees F.
As soon as the caramel reaches the right color (or 350 degrees), add all the butter. The caramel will bubble up so
be careful. Whisk until the butter is completely melted. Remove the pan from the heat and slowly pour the cream
into the caramel. Again, be careful because the mixture will bubble a lot. Whisk until everything is
well incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
Let the sauce cool in the pan for 10 to 15 minutes and then pour into a heat proof container to let cool to room
temperature. If you have any left, you can refrigerate the sauce for up to 2 weeks.
Drizzle the cooled caramel sauce over the cooled cake, and top with remaining 1/2 cup of toasted pecans. Slice.
Serve. Enjoy.
Chocolate Amaretto Bundt Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
image: http://www.bakeorbreak.com/wp-content/uploads/2008/08/amchck3-150x150.jpg
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces semisweet chocolate, melted
1 cup milk
3 teaspoons almond extract
1 teaspoon vanilla extract
4 tablespoons amaretto-flavored liqueur
Instructions
Preheat oven to 350°. Grease and lightly flour a 10-inch Bundt pan.
Sift together the flour and baking soda. Set aside.
Using an electric mixer on medium speed, mix the butter, sugar, and brown sugar until fluffy. Add the
eggs, one at a time, mixing well after each. Add the chocolate and mix well. Add the flour/baking soda
mixture in thirds, alternating with the milk and the extracts. Beat after each addition until smooth. Mix in
the liqueur. Pour batter into prepared pan.
Bake 45-50 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool in pan
for 20 minutes. Then, remove from pan and cool completely on a wire rack.
Read more at http://www.bakeorbreak.com/2008/08/chocolate-amaretto-bundt-
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