Brown Butter Praline Bundt Cake With Salted Caramel Drizzle Recipe! #tipit

Ingredients Brown Butter Praline Bundt Cake: butter and flour for pan 1 1/4 cups unsalted butter (2 1/2 sticks) 2 cups chopped pecans 3 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated sugar 1 cup dark brown sugar 4 large eggs 2 teaspoons vanilla extract 1 cup buttermilk Salted Caramel Sauce: 1/2 cup granulated sugar 3 tablespoons unsalted butter, at room temperature, cut into pieces 3 tablespoons heavy cream, at room temperature 1/2 (heaping) teaspoon fleur de sel (or any flaky sea salt)

Directions Preheat oven to 350. Butter and flour a 10+ cup bundt pan and set aside. In a medium saucepan, brown butter over medium high heat until it’s golden brown and smells intensely nutty. Should take about 10 minutes or so, but watch it closely so it doesn’t burn. Set aside to cool. On a sheet pan, arrange pecans in a single layer. Toast at 350 for about 10 minutes, or until they smell like nutty heaven.

In a medium bowl, whisk together flour, baking powder, baking soda, & salt. Set aside. In the bowl of a stand mixer, combined cool brown butter, granulated sugar, & brown sugar. Beat until well combined, about 1 minute. Add eggs, one at a time, beating well after each addition. Add vanilla and mix to combine. On low speed, beat in the flour mixture and buttermilk in 3 alternating batches, starting and ending with the dry ingredients. Mix each addition until just combined, do not over-mix, and scrape down the sides of the bowl after each addition.

Finally, stir in 1 1/2 cups of toasted pecans on low speed until well distributed. Reserve remaining 1/2 cup of pecans for decorating the finished cake.

Spoon batter into prepared bundt pan and smooth the top. WARNING: At this point the batter will look and taste like butter pecan ice cream, but if you eat it all, you won’t have any left for your cake. Bake at 350 for 50 to 55 minutes, or until a toothpick or cake tester inserted into the middle of the cake comes out clean. Let cool on a wire rack for about 20 minutes before inverting the pan to release the cake onto the rack. Let cool completely before adding drizzle.

Make the caramel sauce: Add the sugar in an even layer to the bottom of a medium-sized heavy saucepan. Heat over medium-high heat, whisking regularly as it melts. The sugar will begin to clump together, and it may stick to your whisk, but it’s okay. Once the sugar has melted completely, stop whisking and instead swirl the pan occasionally while the sugar continues to cook.

Cook to a deep amber color. It should look almost a reddish-brown, and have a slightly toasty aroma. Keep a close eye on things at this point, things can go from perfect to burnt in under a minute. If you want to use an instant-read thermometer, cook the sugar until it reaches 350 degrees F.

As soon as the caramel reaches the right color (or 350 degrees), add all the butter. The caramel will bubble up so be careful. Whisk until the butter is completely melted. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will bubble a lot. Whisk until everything is well incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

Let the sauce cool in the pan for 10 to 15 minutes and then pour into a heat proof container to let cool to room temperature. If you have any left, you can refrigerate the sauce for up to 2 weeks. Drizzle the cooled caramel sauce over the cooled cake, and top with remaining 1/2 cup of toasted pecans. Slice. Serve. Enjoy.