Description
Indulge in a decadent Brown Butter Caramel Pecan Praline Poke Cake, featuring a moist cake infused with rich caramel, crunchy pecans, and a dazzling praline topping. This Southern-inspired dessert is guaranteed to impress with its symphony of textures and flavors.
Ingredients
Scale
- 1.67 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp fine sea salt
- 0.5 cup unsalted butter, melted
- 0.75 cups granulated sugar
- 2 large eggs, room temperature
- 1 tsp alcohol‑free vanilla extract
- 0.5 cup whole milk
- 3.5 oz pecan halves, toasted and chopped
- 0.33 cup light brown sugar
- 0.25 cup granulated sugar (for caramel)
- 2 tbsp unsalted butter (for glaze)
- 0.5 tsp ground cardamom
- 2 tbsp heavy cream or coconut cream
- Extra toasted pecan shards for garnish
Instructions
- Combine Dry Ingredients: Whisk together flour, baking powder, and salt.
- Mix Wet Ingredients: Cream melted butter and sugar, then add eggs and vanilla.
- Combine Wet & Dry: Gradually add dry ingredients to wet, alternating with milk.
- Add Pecans: Fold in toasted pecans.
- Bake Cake: Pour batter into a pan and bake until golden.
- Make Praline: Caramelize sugar and pecans for a crunchy topping.
- Prepare Caramel Glaze: Brown butter, add sugar, cardamom, and cream.
- Poke & Soak: Poke holes in cooled cake and drizzle with caramel.
- Add Praline & Glaze: Sprinkle praline, then drizzle remaining caramel.
- Garnish & Serve: Top with pecan shards and serve.
Notes
For a dairy-free option, use coconut cream and almond milk. Toasting pecans enhances their flavor. Don’t overbake the cake to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: cake,pecan,caramel,praline,poke cake,brown butter,dessert,southern,nuts