January 22, 2024

Vanilla Bean Cake a with Pecan Praline Glaze

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Look at this Vanilla Bean Cake. It turned out beautiful. With the Pecan Praline Glaze drizzled over the top. I mean come on it’s gorgeous. But gorgeous aside what really matters is the taste. And this cake checks every box.

First of all, you better like the taste of vanilla because it is all throughout this cake. I mean it is a Vanilla bean cake after all.

The Pecan Praline is made with brown sugar, butter, and cream mixed with chopped pecans then caramelized into a sweet glaze drizzled on top. Well, that’s just icing on the cake.

Then there is the texture. Moist, Rich, Velvety, and Luxurious come to my mind in every bite. The pecans adds crunch to the overall texture elevating this cake to another dimension.

The Vanilla Bean Cake with Pecan Praline Glaze is not just a dessert; it’s a culinary journey that beckons you to savor every moment. Whether enjoyed on a special occasion or as a sweet escape from the routine, this delectable creation invites you to appreciate the finer things in life.

I really hope you give this Vanilla Bean Cake a try soon, and let me know what you think.

Vanilla Bean Cake with Pecan Praline Glaze

Moist, Rich, Velvety and Luxurious comes to my mind in every bite. And the pecans adds crunch to the overall texture elevating this cake to another dimension.

Print Recipe

Hands On Time 3 30

Total Time 3 30

Course Dessert

Cuisine English

Servings 10

Ingredients

3 cup all-purpose flour (426g)
1 teaspoon baking powder
¾ teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (softened)
1 ¾ cup granulated sugar (346.5g)
4 eggs (at room temperature)
2 vanilla beans (halved lengthwise and seeds scraped OR 3 Tablespoons of Vanilla Bean Paste)
¼ teaspoon almond extract
1 cup buttermilk
Pecan Praline Glaze:
½ cup packed light brown sugar
6 Tablespoons unsalted butter
1/2 teaspoon salt
3 tablespoons heavy cream
1/2 cup pecan halves
1/2 cup rough chopped pecans
2 teaspoons vanilla

Instructions

Place rack in the center of the oven. Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan.
In a bowl whisk together flour, baking powder, baking soda, and 1/2 tsp. of the salt; set aside.
In a large bowl beat 1 cup of the butter and the granulated sugar on medium speed 3 to 5 minutes or until pale and fluffy, scraping bowl occasionally. Beat in eggs, one at a time, on low speed for 1 minute after each addition. Beat in vanilla seeds OR vanilla bean paste and almond extract. Add half the flour mixture; beat until combined. Slowly add buttermilk in a stream, beating on low the entire time. Beat in remaining flour mixture until combined, scraping sides and bottom of bowl. Spoon batter into prepared pan; smooth top.
Bake 50 to 60 minutes or until a skewer inserted into cake comes out mostly clean, with a few moist crumbs. Transfer pan to a wire rack; let cake cool in pan 45 to 60 minutes. Remove cake from pan; cool completely.
For Pecan Praline Glaze: In a medium saucepan combine brown sugar, remaining 6 Tbsp. butter, the cream, and remaining 1/2 tsp. salt, stirring over medium-low until melted and smooth, about 4 minutes. Increase heat to medium-high; bring to boiling. Cook 2 to 3 minutes or until slightly thickened; remove from heat. Coarsely chop half of the pecan halves; stir all pecans and the vanilla into glaze. Let cool slightly until thick and spoonable. (If glaze sets too much while cooling, reheat over low heat and add a bit of cream.) Spoon glaze over cake; let rest until set.