Introduction
Indulge in the decadence of this Butter Pecan Praline Poke Cake, a rich and moist dessert that combines nutty pecans with creamy praline flavors. Perfect for any occasion, this cake will leave your taste buds craving more.
Detailed Ingredients
– Butter, softened: 180g
– Granulated sugar: 200g
– Large eggs: 3
– All-purpose flour: 250g
– Baking powder: 1 tsp
– Baking soda: 1/2 tsp
– Salt: 1/4 tsp
– Buttermilk: 150ml
– Vanilla extract: 1 tsp
– Chopped pecans: 100g
– Sweetened condensed milk: 1 can (395g)
– Praline caramel sauce: 200g
– Heavy cream: 300ml
– Powdered sugar: 2 tbsp
– Vanilla extract: 1/2 tsp
Prep Time
20 mins
Cook Time, Total Time, Yield
Cook Time: 30 mins
Total Time: 50 mins
Yield: 12 servings
Directions
1. Preheat your oven to 175°C (350°F). Grease a 23×33 cm (9×13 inch) baking dish.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed mixture, alternating with buttermilk. Stir in vanilla extract and fold in the pecans.
4. Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. Let the cake cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
6. In a medium saucepan, combine the sweetened condensed milk and praline caramel sauce. Heat over low heat, stirring until smooth. Pour evenly over the cake, allowing it to seep into the holes.
7. Let the cake cool completely in the refrigerator.
8. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the cooled cake.
9. Garnish with additional chopped pecans if desired. Serve and enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 175°C (350°F). Prepare your baking dish by greasing a 23×33 cm (9×13 inch) size to ensure easy release of the cake after baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer to cream them together until the mixture is light and fluffy. This process typically takes about 3-5 minutes. Add the eggs one at a time, mixing well after each addition to incorporate them fully.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will help to evenly distribute the leavening agents throughout the flour.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the creamed butter and sugar, alternately adding the buttermilk. Begin and end with the dry ingredients to help maintain a smooth batter. Stir in the vanilla extract and gently fold in the chopped pecans until evenly distributed throughout the batter.
Step 5: Bake the Cake
Pour the batter into the prepared baking dish, spreading it evenly using a spatula. Place it in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is ready.
Step 6: Poke Holes in the Cake
After removing the cake from the oven, let it cool for 10 minutes. Use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart. This will allow the flavorful sauce to soak into the cake.
Step 7: Prepare the Sauce
In a medium saucepan, mix together the sweetened condensed milk and praline caramel sauce. Heat over low flame, stirring continuously until the mixture is smooth and fully combined.
Step 8: Soak the Cake
Once the sauce is ready, pour it evenly over the poke cake, allowing it to seep into the holes. This step infuses the cake with a decadent praline flavor.
Step 9: Chill
Cover the cake and place it in the refrigerator to cool completely. This allows the flavors to meld and ensures a moist texture.
Step 10: Whip the Cream
In a separate bowl, whip the heavy cream along with the powdered sugar and vanilla extract. Beat until soft peaks form, creating a fluffy topping for your cake.
Step 11: Frost the Cake
Once the cake is completely cool, spread the whipped cream over the top, covering it generously. For added visual appeal, you can sprinkle additional chopped pecans on top.
Step 12: Serve and Enjoy
Slice the cake into squares and serve. Enjoy the rich flavors and textures of this Butter Pecan Praline Poke Cake!
Notes
Storage Information
Store any leftover cake in the refrigerator, covered tightly to maintain freshness, for up to 4-5 days.
Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Make-Ahead Tip
You can prepare the cake a day in advance and refrigerate it overnight to help the flavors develop further. Just add the whipped topping right before serving.
Nut Allergies
For those with nut allergies, you can leave out the pecans or substitute with another safe ingredient.
Cook Techniques
Creaming Butter and Sugar
Start by beating softened butter and granulated sugar together until the mixture is light, fluffy, and has a pale color. This process incorporates air into the mixture, resulting in a lighter cake texture.
Whisking Dry Ingredients
Combine the all-purpose flour, baking powder, baking soda, and salt in a separate bowl and whisk them together. This ensures even distribution of the leavening agents and improves the cake’s overall texture.
Alternating Dry and Wet Ingredients
When mixing the dry ingredients into the creamed mixture, alternate with the buttermilk. This method helps maintain the emulsion and ensures a moist cake.
Poking Holes for Soaking
Once the cake has cooled slightly, use the handle of a wooden spoon to gently poke holes all over the cake. This allows the sweetened condensed milk and praline caramel sauce mixture to soak into the cake, enhancing its flavor and moisture.
Whipping Cream
In a cold bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. This technique is crucial for achieving a light and airy topping for the cake.
Garnishing with Pecans
Finishing the cake with chopped pecans adds a crunchy texture and nutty flavor that complements the creamy praline topping, enhancing both the visual appeal and taste of the dessert.
FAQ
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just ensure to adjust the salt in the recipe if needed.
What can I substitute for buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice. Use 150ml of milk with 1.5 tsp of vinegar or lemon juice; let it sit for about 5 minutes to thicken.
How should I store the Butter Pecan Praline Poke Cake?
Store the cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Can I freeze the cake?
Yes, you can freeze the cake without the whipped cream topping. Wrap it tightly in plastic wrap and place it in an airtight container, and it should last for up to 3 months.
Can I use a different type of nut?
Certainly! You can substitute pecans with walnuts or almonds, depending on your preference.
Is it necessary to let the cake cool completely before adding the topping?
Yes, allowing the cake to cool completely before adding the whipped cream topping prevents the cream from melting and ensures a beautiful presentation.
Conclusion
Indulging in the Butter Pecan Praline Poke Cake is truly a delightful experience. Its rich, moist texture combined with the nutty pecans and creamy praline sauce makes it an irresistible dessert for any occasion. This cake not only satisfies your sweet tooth but also creates lasting memories for gatherings with family and friends. Don’t be surprised if you find yourself going back for seconds!
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