Second, I would like to say that this recipe consists of four parts.
Third, I made this for the annual all girl Super Bowl party that I attend.
Fourth, everyone (friends and co-workers) enjoyed this cake.
Away we go!
Pecan Praline Cake
This luscious southern-style cake features flavor reminiscent of Louisiana pralines (brown sugar-pecan confections). 12 servings.
Cake
2-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
1-1/2 cups chopped pecans
Syrup
3 tablespoons water
3 tablespoons sugar
1 tablespoon bourbon (I used rum, it's what I had on hand)
CAKE: Position rack in center of oven and preheat to 350ºF. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan with waxed paper (I used parchment); butter paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter i large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Stir in pecans. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from pan sides, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen caks. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely.
DO AHEAD: Can be made 1 day ahead. Wrap in foil and store at room temperature.
SYRUP: Stir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to a simmer. Remove from heat. Stir in bourbon. Cool.
Place 1 cake layer, flat side up, on platter. Brush some of syrup over. Spread 1 cup Vanilla Cream Cheese Frosting over. Top with second layer, flat side up. Brush top and sides of cake with remaining syrup. Spread remaining frosting over top and sides of cake. Arrange Pecan Praline Topping all over top of cake, mounding slightly in center.
DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.
Vanilla Cream Cheese Frosting
Using slightly softened, room-temperature butter ensures easier mixing and a smoother frosting. Makes about 3-1/4 cups
12 ounces cream cheese (Such as Philadelphia brand), room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
4 cups powdered sugar
Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth. Beat in sugar 1 cup at a time, scraping down bowl occasionally.
Pecan Praline Topping
These crunchy brown-sugar pecans are also delicious on their own. Makes about 1-1/2 cups
1 large egg white, room temperature
1 tablespoon water
1/2 cup (packed) golden brown sugar
1-1/2 cups pecan halves
Preheat oven to 300ºF. Butter rimmed baking sheet. Using fork, beat egg white and 1 tablespoon water in medium bowl until foamy. Add sugar and stir until sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg white mixture will flow out onto baking sheet). Bake until nuts are deep brown and crisp, stirring occasionally, about 25 minutes. Remove from oven; stir to loosen nuts from baking sheet. Cool nuts completely on sheet.
DO AHEAD: Can be made 3 days ahead. Store in airtight container at room temperature.
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