February 25, 2010
Pecan Praline Cake
This cake is my new favorite dessert. The recipe is another gluten-free version of a recipe from Mennonite Country-Style Recipes. If you don't eat gluten free, you can use any yellow cake recipe or cake mix and just follow the directions for the praline part of the cake. It’s very easy to make and doesn’t need any frosting. I absolutely love the butter, brown sugar and pecans that rest on top of a soft yellow cake.
I’ve tried this cake several times now trying to perfect a way to keep it from sticking to the pan. I haven’t found a perfect solution, but this worked pretty well. This cake will never win a beauty contest anyway, but it could win awards for being delicious.
Gluten-Free Pecan Praline CakePreheat oven to 350 degrees
- 1/4 c. butter, melted
- 1 c. brown sugar
- 1 c. chopped pecans
- 1 recipe for yellow cake (for the flour mix I used 1 1/4 c. white rice flour, 1/4 c. tapioca flour, 3/4 c. potato starch)
Toast the pecans by putting them (unchopped) on a cookie sheet or cake pan and baking them about 5 –10 minutes in a 350 degree oven. Keep an eye on them to make sure they don’t burn. This step is optional, but it really brings out the flavor in the pecans. Let them cool a little then chop them.
Melt the butter and combine it with the brown sugar and pecans. Press it onto the bottom of the pan. It will be pretty thin.
Prepare the yellow cake batter and spread it on top of the nut mixture.
Bake at 350 degrees 35 – 40 minutes.
Let it cool in the pan about 5 - 10 minutes. If you have any foil wrapped over the edge of the pan, loosen it up, then turn the cake onto a tray or whatever you plan on serving it on. I have a plastic rectangular cake box that I use, but a cookie sheet will work too. You want the foil and cake to come out of the pan together.
Carefully remove the foil. Have a spatula handy to scrape stuck on pieces off the foil. You might need to do a little patching around the edges. This picture really highlights the patched areas, but viewed from the top it didn’t look that bad.
Just to remind you what the cake look likes:
Enjoy! It’s delicious.
This recipe is linked to the following food carnivals. The links you will find there are not necessarily gluten free, but some are and others can easily be converted.
I want to thank-you for all the great advice you have been giving me.
Thank-you so much.
I have given you the Sunshine blog award! Please stop by to pick it up! Congrats!
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