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
- 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
- ¾ cup brown sugar
- ½ cup butter
- ¼ cup cream
- 1 tsp vanilla extract
- pinch of salt
- 1 cup walnut or pecan pieces
- 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
- 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.
Oh my, your bakes looks very amazing! Yummy!
why thank you 🙂 try it and let me know how it goes!
yum yum yum!
This cake is ridiculously incredible. I ate it in 3 days, by myself. I wish I was joking....
i am glad you aren't 🙂 will happily take the compliment!
Hi, can I use whole egg instead of egg yolk only?
You can, it just changes the texture and flavour a little!
Any substitute to buttermilk? We get only the salted version at stores here. Or we end up making the milk+ vinegar version
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!
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
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!
Can anything else be used in place of cream?
Hi! Unfortunately the consistency just doesn't work with milk so cream it is!
I made this today and it came together so quickly and was absolutely delicious!!
Thank you so much Amber! Am glad you enjoyed it!
Such an amazing Cake🙌🏼We literally devoured it in a day 😆
If that isn't good news I don't know what is! Thank you kanwal!
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. 🥰🥰🥰
Thank you SO SO much Tayyaba for taking the time to leave this sweet comment!
Hey this looks amazing. Can we use normal whipping cream, instead of butter milk or milk and vinegar?
Hi Salma! I'd use normal milk instead!
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
I LOVED reading this! SO glad it works for you and yes it is such a perfect chai cake!
This recipe is a keeper! Loved it Sarah, so so good!
Thank youuuu so much! Glad you enjoyed it!
I loved this cake so much!
Thank you! I am SO SO happy to hear that!!!
Love this recipe! So easy and incredibly delicious.
Sarah Mir says
thank you so much Zahra!
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!
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!