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    Home » Delicious Desserts » Deliciously Easy - Buttermilk Cake with Praline Topping

    4.73 from 33 votes

    Deliciously Easy - Buttermilk Cake with Praline Topping

    March 25, 2013 by Sarah Mir · Updated December 10, 2020

    Jump to Recipe Print Recipe

    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.

    Cake with Praline 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 

    Cake with Praline Topping
    Print Recipe
    4.73 from 33 votes

    Praline Cake

    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Dessert
    Cuisine: American, Canadian
    Keyword: Cake, Praline
    Servings: 10
    Author: Sarah Mir

    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!
    Cake with Praline Topping
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    Reader Interactions

    Comments

    1. mydearbakes says

      March 25, 2013 at 10:11 am

      Oh my, your bakes looks very amazing! Yummy!

      Reply
    2. sarahjmir says

      March 25, 2013 at 12:43 pm

      why thank you 🙂 try it and let me know how it goes!

      Reply
    3. Sophie33 says

      August 31, 2015 at 4:12 pm

      yum yum yum!

      Reply
    4. AG says

      June 05, 2019 at 12:02 pm

      This cake is ridiculously incredible. I ate it in 3 days, by myself. I wish I was joking....

      Reply
      • sarahjmir@gmail.com says

        June 10, 2019 at 10:10 am

        i am glad you aren't 🙂 will happily take the compliment!

        Reply
    5. Sadaf says

      January 22, 2020 at 6:43 am

      Hi, can I use whole egg instead of egg yolk only?

      Reply
      • sarahjmir@gmail.com says

        January 22, 2020 at 3:43 pm

        You can, it just changes the texture and flavour a little!

        Reply
    6. Gunjan says

      October 30, 2020 at 2:39 pm

      Hey Sarah,
      Any substitute to buttermilk? We get only the salted version at stores here. Or we end up making the milk+ vinegar version

      Reply
      • sarahjmir@gmail.com says

        November 02, 2020 at 11:37 am

        Hi Gunjan! The salty version is so yummy but wouldn't work here! You can use the vinegar + milk version or just use milk and it turns out yummy either way!

        Reply
    7. Farah says

      November 13, 2020 at 11:37 pm

      Hey what is the proportion of milk and vinegar for buttermilk.
      And which cream for the toffee sauce
      Normal whipping cream that comes in a tetra pack or double cream? Thanks

      Reply
      • sarahjmir@gmail.com says

        November 14, 2020 at 10:24 pm

        Hi Farah! If you want to make your own buttermilk for this recipe then put two teaspoons of vinegar in your measuring cup, then top it up to 3/4 cup with milk and let it sit for 15 minutes. It will look a little curdled and that's totally fine! Also you can use normal whipping cream that comes in a tetra pak! Hope you love the cake!

        Reply
    8. Azh says

      November 17, 2020 at 1:52 pm

      Can anything else be used in place of cream?

      Reply
      • sarahjmir@gmail.com says

        November 23, 2020 at 1:35 am

        Hi! Unfortunately the consistency just doesn't work with milk so cream it is!

        Reply
    9. AKA says

      December 06, 2020 at 5:58 pm

      I made this today and it came together so quickly and was absolutely delicious!!

      Reply
      • sarahjmir@gmail.com says

        December 11, 2020 at 11:22 pm

        Thank you so much Amber! Am glad you enjoyed it!

        Reply
    10. Kanwal says

      December 10, 2020 at 5:09 pm

      Such an amazing Cake🙌🏼We literally devoured it in a day 😆

      Reply
      • sarahjmir@gmail.com says

        December 11, 2020 at 11:16 pm

        If that isn't good news I don't know what is! Thank you kanwal!

        Reply
    11. Tayyaba says

      December 15, 2020 at 7:14 pm

      My whole family not only loved the cake but I also made one and shared it with my friend. She and her kids enjoyed it too much. She asked for a recipe and I gave it to her. Thank you Sarah for amazing recipe. The only substitution I made that I didn’t have cream on me so I used evaporated milk. Same delicious result. 🥰🥰🥰

      Reply
      • sarahjmir@gmail.com says

        December 18, 2020 at 10:58 pm

        Thank you SO SO much Tayyaba for taking the time to leave this sweet comment!

        Reply
    12. Salma says

      December 24, 2020 at 11:07 pm

      Hey this looks amazing. Can we use normal whipping cream, instead of butter milk or milk and vinegar?

      Reply
      • sarahjmir@gmail.com says

        December 26, 2020 at 9:22 am

        Hi Salma! I'd use normal milk instead!

        Reply
    13. Sahiya says

      January 09, 2021 at 12:16 am

      Best cake ever! I made it twice in a week. And it was gone faster than the first time I made it.
      Pecan glaze is glory! I always make extra. I have it with my chai all the time

      Reply
      • sarahjmir@gmail.com says

        January 11, 2021 at 12:13 am

        I LOVED reading this! SO glad it works for you and yes it is such a perfect chai cake!

        Reply
    14. Faryal says

      January 14, 2021 at 11:05 pm

      This recipe is a keeper! Loved it Sarah, so so good!

      Reply
      • sarahjmir@gmail.com says

        January 19, 2021 at 9:09 pm

        Thank youuuu so much! Glad you enjoyed it!

        Reply
    15. Juweria says

      April 22, 2021 at 6:20 pm

      I loved this cake so much!

      Reply
      • sarahjmir@gmail.com says

        April 27, 2021 at 7:38 am

        Thank you! I am SO SO happy to hear that!!!

        Reply
    16. Zahra says

      November 13, 2021 at 9:19 am

      Love this recipe! So easy and incredibly delicious.

      Reply
      • Sarah Mir says

        December 03, 2021 at 11:18 pm

        thank you so much Zahra!

        Reply
    17. Hina says

      January 23, 2022 at 9:26 pm

      Can’t wait to try it! It looks amazing.. one question, by cream do you mean heavy cream?

      Reply
      • Sarah Mir says

        January 26, 2022 at 2:20 pm

        Hi Hina! yes heavy cream works!

        Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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