Praline Cake

Directions

We’re actually going to start with the first ingredient in the praline topping.

Spread your pecans on a baking sheet and bake at 350 for 5-10 minutes, or until the pecans start to brown and they smell really good.  Make sure to take them out halfway through (about the 4 minute mark) and toss them so they toast evenly on both sides.

Take them out of the oven, let them cool a little on the sheet then transfer them to a cutting board and roughly chop them.  Set aside and leave the oven on – you’re going to need it shortly.

In a small/medium bowl whisk together the flour and baking powder and set aside.

In large bowl, mix the sugar and butter until well combined and kind of fluffy – figure a couple minutes.  Add the egg and beat again until well combined.

Slowly add the flour to the butter mixture until well combined.  Then add the milk and vanilla and continue to mix until, yes, everything is well combined.  That’s it – that’s your batter.

Butter and flour or spray an 8 inch square pan and pour your batter into the prepared pan.

Bake at 350 for about 25 minutes, or until it’s golden brown around the edges and a toothpick inserted in the center comes out dry.

Move the pan to a wire rack.  Do not take it out of the pan and do not turn off the oven just yet.

Now on to the praline topping.  Unlike most recipes, for this one you don’t need to wait until the cake is cool.

In a medium microwave-safe bowl add the butter and melt it in your microwave.  Add the brown sugar, milk, flour and vanilla and stir until well combined.  Add in your chopped toasted pecans and stir again until they’re well distributed.

Pour the praline mixture over the warm cake and put the pan back in the oven (still at 350) for about 5 minutes.

Take the pan out of the oven and move it back to the wire rack to cool completely.

Slice up into squares and enjoy!  This cake is fairly rich so cut them into small squares – you can always have seconds.  Or thirds.  Or, well, you get the idea.