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 after I eat 3 slices in alarmingly rapid succession I find the urge to give it away and then am immediately overcome by 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.
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 recipe. Also since I never ever used a skillet to bake it the word skillet has been dropped from the title!
- 1 1/2 cup all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 6 tbsp butter (room temp)
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 3/4 cup buttermilk
- 3/4 cup brown sugar
- 1/2 cup butter
- 1/4 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.