Praline Delight Cake

Description

The Praline Delight Cake presents a lavish union of coffee-flavored cake layers interlaced with a velvety frosting and crowned with a crunchy praline pecan topping. Perfect for coffee and nut lovers alike, this dessert is sure to enhance any dining experience, providing a sophisticated touch to festive gatherings or a luxurious finale to a family meal.

Ingredients

• For the Cake:
  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons instant coffee
  • 1 cup milk
  • 1 stick unsalted butter (softened)
  • 2 tablespoons molasses
  • 2 large eggs
  • 1 teaspoon vanilla extract
• For the Frosting:
  • 1/3 cup all-purpose flour
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 2 1/4 cups milk
  • 3 egg yolks (slightly beaten)
  • 2 teaspoons vanilla extract
  • 3/4 cup unsalted butter (well creamed)
• For Praline Crunch Topping:
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1/4 cup chopped pecans

Step-by-step Directions

1. Preparing the Cake

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 13x9x2 inch baking pan. Sift together the flour, sugar, baking powder, salt, and instant coffee into a large mixing bowl. Mix in 3/4 cup of milk, softened butter, and molasses on low speed for 1.5 minutes. Add the remaining 1/4 cup milk, eggs, and vanilla extract, then beat on medium speed for another 1.5 minutes. Pour the batter into the prepared pan and bake for 35-40 minutes.

2. Making the Frosting

In a medium saucepan, mix the flour, sugar, and cornstarch. Stir in the milk and cook over medium heat, stirring constantly until thickened. To temper the egg yolks, gradually mix some of the hot mixture into the yolks. Return the tempered yolks to the saucepan and continue cooking over low heat for 2 minutes, stirring continuously. Remove from heat, stir in the vanilla, cover, and let cool until lukewarm. Blend this mixture into the creamed butter until smooth. Cool completely before applying to the cake.

3. Crafting the Praline Crunch

In a small bowl, cut the butter into the flour. Stir in the brown sugar and pecans to create a crumb mixture. Spread this mixture in a small baking dish and bake at 350 degrees F for 15 minutes. Allow to cool, then break into small crunchy bits.

Servings & Preparation Time

Serves: 12-15 people
Preparation Time: 20 minutes
Cooking Time: 40 minutes plus cooling

Tips for Storage & Reheating

• Store the cake in an airtight container in the refrigerator for up to 5 days.
• For best flavor and texture, allow the cake to reach room temperature before serving if refrigerated.
• The praline topping can be made ahead and stored in an airtight container at room temperature for up to a week.

Conclusion

The Praline Delight Cake is an exquisite dessert that marries the robust flavors of coffee and molasses with the creamy delicacy of homemade frosting, finished off with a crunchy pecan praline topping. This cake offers a slice of heaven for those who cherish the interplay of textures and depth of flavors in their desserts. Perfect for any occasion, it promises to be a crowd-pleaser that stands out with every bite.

Praline Delight Cake

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• Author: Dulcia
• Total Time: 56 minute
• Yield: Serves: 12-15 people

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Description

The Praline Delight Cake presents a lavish union of coffee-flavored cake layers interlaced with a velvety frosting and crowned with a crunchy praline pecan topping. Perfect for coffee and nut lovers alike, this dessert is sure to enhance any dining experience, providing a sophisticated touch to festive gatherings or a luxurious finale to a family meal.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/4 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons instant coffee
• 1 cup milk
• 1 stick unsalted butter (softened)
• 2 tablespoons molasses
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 2 1/4 cups milk
• 3 egg yolks (slightly beaten)
• 2 teaspoons vanilla extract
• 3/4 cup unsalted butter (well creamed)
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 1/4 cup chopped pecans

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Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 13x9x2 inch baking pan. Sift together the flour, sugar, baking powder, salt, and instant coffee into a large mixing bowl. Mix in 3/4 cup of milk, softened butter, and molasses on low speed for 1.5 minutes. Add the remaining 1/4 cup milk, eggs, and vanilla extract, then beat on medium speed for another 1.5 minutes. Pour the batter into the prepared pan and bake for 35-40 minutes.
2. In a medium saucepan, mix the flour, sugar, and cornstarch. Stir in the milk and cook over medium heat, stirring constantly until thickened. To temper the egg yolks, gradually mix some of the hot mixture into the yolks. Return the tempered yolks to the saucepan and continue cooking over low heat for 2 minutes, stirring continuously. Remove from heat, stir in the vanilla, cover, and let cool until lukewarm. Blend this mixture into the creamed butter until smooth. Cool completely before applying to the cake.
3. In a small bowl, cut the butter into the flour. Stir in the brown sugar and pecans to create a crumb mixture. Spread this mixture in a small baking dish and bake at 350 degrees F for 15 minutes. Allow to cool, then break into small crunchy bits.

• Prep Time: 20 minutes
• Cook Time: 40 minutes plus cooling