This is a very special cake recipe to me because it pays homage to my NOLA roots. This recipe for pound cake was derived from my grandmother’s pound cake and my favorite sweet treat pralines.
Note, you can use this recipe to make a southern pound cake without adding the topping. It’s yummy both ways! I hope you enjoy and don’t forget to use the hashtag #CanDesLand if you share on social media.
I can’t wait to see!
New Orleans Praline Pound Cake Recipe
New Orleans Praline Pound Cake
- Stand Mixer
- Bundt Pan
- Candy Thermometer
- Wooden Spoon
- Sauce Pan
- 1 cup heavy whipping cream, room temperature
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups cake flour (you can substitue with all purpose four)
- 6 eggs, room temperature
- 3 cups sugar
- 2 sticks softened butter, room temperature
- 1 teaspoons almond extract
- 1 teaspoons vanilla extract
- Crisco for greasing cake pan
- 1 cup chopped pecans
- 7 tbsp salted butter
- 1 cup light brown sugar
- 1 1/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1/2 cup heavy whipping cream, room temperature
- In a medum size bowl, combine eggs, heavy whipping cream, and extract flaovring. Wisk to incorporate and set aside.
- In a large-size bowl, sift together the flour, baking powder, and salt. Set Aside.
- With an electric mixer, cream the butter and sugar together until pale and fluffy.
- Alternately add flour mixture and cream mixture to butter-sugar mixture, beginning and ending with flour.
- Preheat oven to temperature at 325 °F.
- Using a paper towel generously grease a 10-inch bundt pan with Crisco. Flour pan and tap out any extra flour.
- Pour batter into prepared pan. Place in the preheated oven and bake for 1 hour 15 minutes without opening oven door. Check cake to see if it is done by inserting a toothpick in the center of the cake; if it comes out clean the cake is done. Bake for an additional 15 minutes if necessary.
- Remove from oven and cool in pan for 15 minutes (no more or it may sweat). Invert cake onto cake drying rack or plate for topping.
- Combine the butter, sugars, and heavy whipping creme into a large saucepan with candy themoter attached, then turn the heat up to medium.
- Bring the candy mixture to 240 F, and let the candy mixture cook for about 5 minutes without stirring.
- Remove from the heat.
- After five minutes, add in the vanilla extract, and stir. (warning: it may splatter so be careful)
- Add in the pecans, and fold in with wooden spoon.
- Continue to stir the hot candy mixture until it thickens.
- Spoon out the candy mixture over your cake to create a delicious topping.
- Let the praline cake cool completly before serving. Enjoy!
For more home tips, check out my post on 5 Ways to Make a Cozy Bedroom.
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