Prepare to indulge in sheer decadence with this Pecan Praline Cake, a luscious confection that embodies richness in every bite. Its nutty charm and rich praline icing make it an irresistible choice for any dessert lover.
Gluten-Free Pecan Praline Cake
Servings: 16 Servings
Ingredients
Cake
- 360 grams gluten-free flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup butter softened
- ½ cup vegetable shortening
- 3 cups light brown sugar packed
- 5 large eggs
- 1 tsp psyllium husk
- 1 cup sour cream
- 1 cup chopped pecans toasted
Icing
- 8 TBS butter
- 1 cup light brown sugar packed
- ¼ cup milk
- 1 ¼ cups confectioner’s sugar
- 1 tsp vanilla
- ½ cup chopped pecans toasted
- half pecans for garnish
Instructions
- Preheat the oven to 325 degrees.
- Line a baking sheet with parchment paper. Place 1 1/2 cups of chopped pecans. Bake for 10 minutes. Shake the baking sheet about halfway through cooking.
- Grease the inside of a 12 cup Bundt pan with vegetable shortening. Dust the inside of the pan with gluten-free flour. Be sure to shake out the excess flour. Place the Bundt pan on a baking sheet.
- In a medium size bowl, stir together gluten-free flour, baking powder, and salt.
- In the bowl of a stand mixer, add the butter, shortening, brown sugar, vanilla, and sour cream. Beat on medium speed for 4 minutes. Scrape down the sides of the bowl as needed. Mix in the psyllium husk and beat for an additional minute.
- Beat the eggs in one at a time until they are thoroughly incorporated. Scrape the sides of the bowl in between.
- Turn the mixer on low and add the flour mixture a little at a time. Be sure to scrape the bowl in between to ensure the flour is mixed.
- Use a spatula to stir in 1 cup of chopped pecans.
- Pour the batter into the Bundt pan. Be sure the batter is level in the pan.
- Bake for 75-80 minutes until a toothpick inserted in the center comes out clean.
- Remove from oven. Place the Bundt pan on a wire rack and allow it cool for 10 minutes in the pan. The cake should pull away from the sides.
- Turn the cake out onto a cake plate and allow it to continue cooling.
- To make the icing, place butter, sugar and milk into a sauce pan.
- Heat until the butter is melted. Bring the mixture to a boil. Boil for 1 minute, stirring constantly.
- Remove from heat and add the vanilla and confectioners’ sugar.
- Continue to stir until all of the lumps are gone. This will take several minutes.
- Stir in the pecans and continue stirring. The icing will begin to thicken. Lift your spatula to see if the icing is the right consistency for pouring over the top. If it’s still too runny, continue stirring and allow the icing to cool longer.
- Slowly pour it over the cake.
- Garnish with half pecans.
- Serve.
Notes
Be sure to read all labels for gluten-free.
Did you make this recipe?
Tag me on Instagram @rosethicketfarms and use the hashtag #rosethicketfarms
This Pecan Praline Cake is more than just a sweet treat; it’s a decadent indulgence that transforms any meal into a memorable occasion. Share its richness with those you love and create unforgettable moments. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for a delicious entree to pair with this dessert with, check out my Holiday Dressing with Chicken recipe here.
