Butter Pecan Praline Cake

Butter Pecan Praline Cake

Recipe for Brown Butter Pecan Cake


Salted Caramel Glaze

  • 2 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • 1 tablespoon dark corn syrup
  • pinch salt
  • 1/2 teaspoon vanilla
  • 1/2 cup powdered sugar

After baking and frosting the cake, prepare the glaze.

In a small saucepan, melt the butter then add the sugar, corn syrup and salt.  Cook over medium low heat while whisking occasionally, about 5 minutes.  Whisk in the vanilla and powdered sugar until smooth.  Let the glaze cool at room temperature for about 30 minutes before pouring over the cake.

Refrigerate until set, but serve at room temperature.

Just before serving, garnish with the popcorn (note, the popcorn does become chewy as it sits on the cake).

 

  • Extras Needed: Pecan Praline Caramel Popcorn

 

Sugar Decorations

  • 1 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 2 tablespoons water

Combine the sugar, corn syrup and water in a saucepan.  Without stirring, cook over medium heat until the sugar is amber colored.

Line a baking sheet with parchment paper.  Use a spoon to drizzle the hot sugar over the paper; let cool completely until hardened, then break into shards to use as decorations.

For the spun sugar in the center of the cake, dip a fork in the hot sugar and fling it back and forth over a bowl to create the threads of sugar. (There are many helpful video tutorials online for this that I suggest you watch first.)


Recipe from Curly Girl Kitchen
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