Name: Praline Delight Cake
Prep time: 20 min
Cook time: PT-481317H47M45S
Total time: 7 min
Ingredients: 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

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

Scale

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

Instructions

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.
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.
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