Brown Butter Caramel Pecan Praline Poke Cake

Get ready to experience a slice of pure bliss with our Brown Butter Caramel Pecan Praline Poke Cake! This isn’t just any cake; it’s a symphony of textures and flavors – a tender, moist cake infused with rich brown butter caramel, studded with crunchy pecans, and finished with a dazzling praline topping. Inspired by classic Southern desserts, this poke cake takes everything you love about caramel, pecans, and buttery goodness and elevates it to a whole new level. The poke cake method ensures every bite is bursting with caramel, making it irresistibly delicious. Whether you’re celebrating a special occasion or simply craving a comforting treat, this cake is guaranteed to impress.

What You’ll Need: The Ingredient Lineup

• 200 g (1 2/3 cups) All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb. Using all-purpose flour ensures a balanced texture – not too dense, not too light.
• 2 tsp (10 g) Baking Powder: Our leavening agent, responsible for creating a light and fluffy cake. Make sure your baking powder is fresh for optimal rise!
• 1/2 tsp (2.5 g) Fine Sea Salt: Enhances the sweetness and balances the flavors, bringing all the ingredients into harmony. Fine sea salt dissolves easily and distributes evenly.
• 115 g (1/2 cup) Unsalted Butter, Melted: Adds moisture, richness, and a delicate flavor to the cake. Using unsalted butter allows you to control the overall saltiness of the recipe.
• 150 g (3/4 cup) Granulated Sugar: Provides sweetness and helps create a tender crumb. Granulated sugar dissolves readily into the batter.
• 2 Large Eggs, Room Temperature: Bind the ingredients together and contribute to the cake’s structure and richness. Room temperature eggs emulsify more easily, resulting in a smoother batter.
• 1 tsp (5 ml) Alcohol‑Free Vanilla Extract: Enhances the overall flavor profile, adding a warm and aromatic note. Alcohol-free vanilla ensures it’s suitable for all.
• 120 ml (1/2 cup) Whole Milk: Adds moisture and helps create a tender crumb. Whole milk provides a richer flavor than lower-fat options.
• 100 g (3.5 oz) Pecan Halves, Toasted and Coarsely Chopped: Adds a delightful crunch and nutty flavor to the cake. Toasting the pecans intensifies their flavor and enhances their texture.
• 80 g (1/3 cup) Light Brown Sugar: Used in the praline, it adds a molasses-like flavor and contributes to the caramelization process.
• 60 g (1/4 cup) Granulated Sugar (for caramel): Essential for creating the beautiful amber caramel that forms the base of our praline.
• 30 g (2 tbsp) Unsalted Butter for Glaze: Provides richness and flavor to the brown butter caramel glaze.
• 1/2 tsp (2 g) Ground Cardamom: A warm, aromatic spice that adds a subtle complexity to the caramel glaze.
• 2 tbsp (30 ml) Heavy Cream or Coconut Cream: Adds richness and helps create a smooth, glossy caramel glaze. Coconut cream is a great dairy-free alternative.
• Extra Toasted Pecan Shards for Garnish: Adds a final touch of crunch and visual appeal.

Substitutions & Variations

Flour: While all-purpose flour is recommended, you can experiment with cake flour for an even more tender crumb. Pecans: Walnuts can be substituted for pecans if desired, though the flavor will be slightly different. Milk: Almond milk or soy milk can be used as a dairy-free alternative to whole milk. Cardamom: If you’re not a fan of cardamom, a pinch of cinnamon or nutmeg can be used instead.

Poke and Soak: Achieving Caramel Bliss

Now that your cake is cooled and your praline and caramel are ready, it’s time to assemble this masterpiece! The ‘poke cake’ method isn’t just for fun; it’s the key to ensuring that luscious caramel sauce permeates every single crumb, creating an intensely flavorful experience.

Step-by-Step Instructions for Poke Cake Perfection

1. Prepare the Cake for Soaking: Using a fork or skewer, carefully poke holes all over the surface of the cooled cake. Aim for a grid pattern, spacing the holes about 1cm (½ inch) apart. This creates channels for the caramel to seep into. Don’t be shy – the more holes, the more caramel-infused goodness!
2. First Caramel Soak: Slowly and evenly drizzle half of the warm brown butter caramel glaze over the poked cake. The warmth helps it penetrate, but be careful not to pour it on too quickly, or it will just run off. Let the cake sit for 5 minutes, allowing the caramel to absorb. This initial soak is crucial for building a foundation of flavor.
3. Praline Distribution: Gently scatter the broken pecan praline shards over the caramel-soaked surface. Press them lightly into the glaze to help them adhere. Don’t overcrowd; you want some caramel to still be visible.
4. Final Caramel Glaze: Drizzle the remaining warm caramel glaze over the entire cake. This time, aim for a more artistic effect – let the caramel ribbon across the surface, pooling slightly at the edges. This creates a beautiful visual appeal and ensures every bite is coated in caramel.
5. Garnish and Set: Sprinkle extra toasted pecan shards over the top for added texture and visual appeal. A light sprinkle of flaky sea salt provides a delightful contrast to the sweetness.
6. Serve and Enjoy: Transfer slices to plates, showcasing the caramel ribbons. Serve immediately for the best experience, or store covered at room temperature for up to two days.

The Magic of Brown Butter in Caramel

The secret weapon in this recipe is the brown butter. Browning the butter isn’t just about adding a nutty flavor; it transforms the butter’s structure, creating a more complex and deeply flavorful base for the caramel. This process releases milk solids, which caramelize and contribute to a richer, more nuanced taste. It’s a small step that makes a huge difference!

Pecan Praline: A Textural Delight

The homemade pecan praline isn’t just a garnish; it’s a crucial element of this cake’s texture. The brittle, caramelized pecans provide a satisfying crunch that contrasts beautifully with the soft, moist cake and the smooth caramel glaze. Making your own praline ensures the pecans are perfectly toasted and caramelized, delivering maximum flavor and crunch.

Cardamom’s Subtle Spice

The addition of ground cardamom to the caramel glaze might seem unexpected, but it adds a subtle warmth and complexity that elevates the entire flavor profile. Cardamom complements the nutty flavors of the pecans and the richness of the caramel, creating a truly unforgettable taste experience. Don’t skip it!

Tips for the Perfect Praline

Making praline can be a little tricky, so here are a few tips: Use a heavy-bottomed saucepan to prevent scorching. Don’t stir the sugar mixture once it starts to boil – this can cause crystallization. Keep a close eye on the color; you want a deep amber, but not burnt. Spread the caramelized mixture thinly on a silicone mat to ensure it hardens quickly and evenly.

Frequently Asked Questions

Can I use pre-made caramel sauce?

While you can, the flavor won’t be as complex or nuanced as homemade brown butter caramel. The brown butter is key!

Can I substitute other nuts for pecans?

Walnuts or hazelnuts would also work well, but pecans offer a classic flavor pairing with caramel.

How long will the cake stay fresh?

The cake is best enjoyed within two days, stored covered at room temperature. The caramel glaze will soften the cake over time.

Save this Recipe for Later!

Don’t let this decadent Brown Butter Caramel Pecan Praline Poke Cake recipe get lost in the shuffle! Pin it to your Pinterest board for easy access whenever you’re craving a slice of caramel heaven. Pin it here!

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