Praline Pecan Cake
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (160 g) sugar
- 2 eggs
- 1/2 cup (125 ml) milk
- 1 tsp (5 ml) vanilla extract
- 1 cup (100 g) pecans, lightly roasted
- 2 tbsp (30 ml) maple syrup
- 2 tbsp (30 ml) maple syrup
- 1 tbsp (15 ml) dark rum
- 1/2 block (125 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 2 cups (260 g) icing sugar
- 1 tsp (5 ml) vanilla extract
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20-cm) springform pan and line the bottom with parchment paper.
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, cream the butter with the sugar with an electric mixer. Add the eggs, one at a time, whisking until smooth. With the machine running on low speed, add the dry ingredients alternating with the milk and vanilla. Spoon the batter into the prepared pan.
- Bake for 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 3 hours. Unmould.
Featured in the book Ma cuisine week-end Book (French Version)