Praline Bundt Cake

Indulge in a stunning bundt cake that combines rich brown sugar sweetness with the crunch of pecans and a pourable praline glaze. Whether you’re baking for a holiday, a weekend treat, or simply craving something decadent, this Praline Bundt Cake delivers a beautiful presentation and unforgettable flavor — buttery cake, caramel‑toffee notes, and a nutty glaze that steals the show.

Ingredients:

Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 cups light brown sugar
• 1 cup granulated sugar
• 5 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 3 cups all‑purpose flour
• 1 cup milk

Icing / Praline Glaze:

• 1 cup light brown sugar
• 5 tablespoons unsalted butter
• ¼ cup milk
• 1 teaspoon vanilla extract
• 1 ½ cups powdered sugar (confectioners’ sugar)
• ¾ cup chopped pecans

Instructions:

For the Cake:

1. Preheat your oven to 325 °F (approx 163 °C). Heavily coat a 12‑cup bundt pan with non‑stick spray or grease with shortening and lightly dust with flour.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar and granulated sugar on medium speed until light and fluffy.
3. Add the eggs, vanilla extract, salt and baking powder; mix until smooth, scraping down the sides of the bowl as necessary.
4. With the mixer on low speed, add 1 cup of the flour and ½ cup of milk; mix about 20 seconds. Add a second cup of flour and the remaining ½ cup milk; mix another ~20 seconds. Finally add the last cup of flour and mix for 30 seconds until combined. Scrape sides as needed.
5. Pour the batter into the prepared bundt pan and smooth the top. Bake for 60‑70 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 15‑20 minutes. Then invert onto a cake plate or wire rack and let it finish cooling slightly.

For the Praline Glaze / Icing:

1. Meanwhile, in a medium saucepan over medium heat, whisk together the brown sugar, butter and milk. Bring the mixture to a boil and boil for one minute, stirring.
2. Remove the saucepan from the heat; whisk in the vanilla extract and powdered sugar until the glaze is completely smooth and lump‑free.
3. Let the glaze cool for 5‑10 minutes so it thickens slightly. Stir in the chopped pecans.
4. Pour the glaze evenly over the warm (or mostly cooled) cake. If the cake is still warm the glaze will pool more; if the cake is cooled the glaze will cling more to the ridges.
5. Let the glaze set for a few minutes before slicing and serving.

Nutrition Information (approx per serving):

• Calories: ~500 kcal
• Fat: approx 25‑30 g
• Carbohydrates: approx 60‑70 g
• Protein: approx 4‑6 g
  (These are estimates; if you need precise nutrition please calculate based on exact brands/ingredients used.)

Additional Notes:

• For best results: grease the bundt pan generously — many bundt cakes fail due to sticking. Coating the pan with shortening and a light dusting of flour tends to give the cleanest release.
• If you like extra pecan flavor, you can toast the chopped pecans lightly before stirring them into the glaze.
• The timing of pouring the glaze affects its appearance: pouring while the cake is warm results in glaze pooling in the center and bottom; waiting until the cake is mostly cooled gives a more even cling and drip along the ridges.
• Serve slices with a scoop of vanilla ice cream or alongside a cup of strong coffee for a satisfying contrast.
• Cake can be stored in an airtight container at room temperature for up to 2‑3 days; for longer storage you can freeze slices (without glaze) and drizzle glaze just before serving.