Praline Spice Cake
photo by lucky ladybug
- Ready In:
- 45mins
- Ingredients:
- 21
- Serves:
-
10
ingredients
- 9.85 ml all-purpose flour
- 255.14 g all-purpose flour
- 2.46 ml baking soda
- 2.46 ml salt
- 2.46 ml ground cinnamon
- 1.23 ml ground nutmeg
- 0.25 ml ground cloves
- 236.59 ml packed brown sugar
- 118.29 ml butter, softened
- 3 large eggs
- 4.92 ml vanilla extract
- 236.59 ml buttermilk
- 78.78 ml chopped pecans, toasted
-
Frosting
- 236.59 ml packed brown sugar
- 118.29 ml heavy whipping cream
- 118.29 ml maple syrup
- 29.58 ml butter
- 0.25 ml salt
- 946.36 ml powdered sugar
- 4.92 ml vanilla extract
- 29.58 ml chopped pecans, toasted
directions
- 1. Preheat oven to 350°.
- 2. To prepare cake, coat 2 (8-inch) round metal cake pans with cooking spray. Line bottoms of pans with wax paper; coat with cooking spray. Dust each pan with 1 teaspoon flour. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk.
- 3. Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Fold in 1/3 cup pecans. Divide batter evenly between prepared pans.
- 4. Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.
- 5. To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.
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