Get ready to transform your holiday dessert table with a show-stopping Christmas Praline Bundt Cake that will have everyone begging for seconds! This decadent, nutty masterpiece combines the rich, buttery flavors of a classic Bundt cake with the irresistible sweetness of praline sauce, creating a dessert that's not just a treat, but a true holiday experience. Imagine cutting into a moist, golden cake swirled with caramelized pecan sauce that promises to make your taste buds dance with holiday cheer!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup praline sauce
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure the cake releases easily after baking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary to ensure all ingredients are well combined.
- 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.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix, as this can make the cake dense.
- Stir in the vanilla extract and chopped pecans, mixing gently until evenly distributed throughout the batter.
- Pour half of the cake batter into the prepared Bundt pan, then drizzle half of the praline sauce over the batter. Use a knife to gently swirl the sauce into the batter.
- Pour the remaining batter into the pan and top with the remaining praline sauce, swirling again if desired.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Once baked, remove the Bundt pan from the oven and allow the cake to cool in the pan for about 15-20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Once the cake has cooled, you can drizzle additional praline sauce over the top for added sweetness and decoration before serving.
- Slice the cake and serve it as a delightful holiday dessert, perfect for gatherings and celebrations. Enjoy your Christmas Praline Bundt Cake!
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for a smoother, more evenly mixed batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and tender. Overmixing can lead to a dense, tough cake.
- Pan Preparation is Key: Thoroughly grease and flour your Bundt pan to prevent sticking. Consider using a baking spray with flour for easy release.
- Swirling Technique: When adding praline sauce, use a knife to create gentle swirls. This creates beautiful marbling and ensures sauce is distributed evenly.
- Cooling is Crucial: Let the cake cool in the pan for 15-20 minutes before inverting. This helps the cake set and reduces the risk of breaking.
- Make Ahead Friendly: This cake actually tastes better the next day, as flavors have time to meld. Store covered at room temperature for up to 3 days.
- Serve with Flair: For an extra touch, warm the remaining praline sauce slightly before drizzling over each slice for a gourmet presentation.
Nutrition Facts
Calories: 378kcal
Carbohydrates: 52g
Protein: 6g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 53mg
