Praline Coffee Cake Recipes

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HEAVENLY PRALINE CAKE

A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!-Jennifer Rodriguez, Midland, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings (5 cups candied pecans).

Number Of Ingredients 23



Heavenly Praline Cake image

Steps:

  • Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat., Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container., Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.

Nutrition Facts : Calories 559 calories, Fat 31g fat (17g saturated fat), Cholesterol 124mg cholesterol, Sodium 305mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.

CANDIED PECANS (optional):
1 large egg white
4 cups pecan halves
1/3 cup sugar
1/3 cup packed dark brown sugar
CAKE:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups packed dark brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 cup chopped pecans, toasted
ICING:
1 cup packed dark brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 cup confectioners' sugar
1 teaspoon vanilla extract

PRALINE COFFEE CAKE

I have made this cake many times when having family over for breakfast.

Provided by Jennifer Landix

Categories     Other Breakfast

Number Of Ingredients 14



Praline Coffee Cake image

Steps:

  • 1. Cream together butter and sugar.
  • 2. Add eggs one at a time; beating well.
  • 3. Sift together flour, baking powder, baking soda and salt.
  • 4. Add flour mixture and sour cream alternately to creamed mixtue, beating until smooth after each addition.
  • 5. Pour batter into greased 9 x 9 x 2 inch pan.
  • 6. Sprinkle streusel topping over batter.
  • 7. Bake at 350 for 30 to 35 minutes until done.
  • 8. Serve warm.
  • 9. Streusel topping: Combine the 1/2 cup brown sugar, 1 tablespoon flour and 3 teaspoons cinnamon.
  • 10. Add 2 tablespoons melted butter and 3/4 cup chopped pecans or walnuts.
  • 11. Note: for a crumbly topping use 3 tablespoons of butter instead of 2 in topping ingredients.

1/2 c butter, softened
2/3 c brown sugar, granulated
2 eggs
1/2 c all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 c sour cream
TOPPING INGREDIENTS
1/2 c brown sugar, granulated
1 Tbsp flour
3/4 tsp cinnamon
2 Tbsp butter, melted
3/4 c walnuts or pecans, chopped

COFFEE-PRALINE CRUNCH ICE CREAM CAKE

Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.

Provided by Samantha Seneviratne

Categories     ice creams and sorbets, dessert

Time 5h25m

Yield 8 to 10 servings

Number Of Ingredients 11



Coffee-Praline Crunch Ice Cream Cake image

Steps:

  • Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
  • Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
  • To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
  • Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
  • To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

1 1/2 cups/355 milliliters heavy cream
2/3 cup/145 grams light or dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon salt
3/4 cup/70 grams Dutch-process or natural cocoa, sifted
1 teaspoon pure vanilla extract
Nonstick cooking spray
1 1/2 quarts/48 ounces coffee ice cream (about 3 pints)
10 graham crackers (about 6 ounces/160 grams)
2 cups/340 grams chopped store-bought or homemade praline, plus more for serving
3/4 cup/180 milliliters cold heavy cream, whipped to stiff peaks just before serving

PRALINE CAKE

This store-bought cake mix is topped with a delicious home-made praline 'frosting' that caramelizes after a few minutes in the oven.

Provided by Hillary Quinn

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h30m

Yield 12

Number Of Ingredients 7



Praline Cake image

Steps:

  • Prepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan. Preheat oven to 400 degrees F (200 degrees C).
  • In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes.

Nutrition Facts : Calories 379.5 calories, Carbohydrate 53.1 g, Cholesterol 36.7 mg, Fat 18 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 348.5 mg, Sugar 36.8 g

1 (18.25 ounce) package yellow cake mix
1 cup light brown sugar
1 tablespoon all-purpose flour
½ cup butter
1 egg
¾ cup chopped pecans
½ teaspoon vanilla extract

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