This cake HAS to be in The Mrs. section because my husband is absolutely addicted to it! One taste, if you bake it right, and I'm sure yours will be too! For my sistas that are still 'in waiting', keep this cake in your repertoire. Trust me, when your king arrives, touching his heart through his belly, and taste buds, will help make his arrival a permanent stay!
Ingredients:
-12 Tbsp softened BUTTER plus 1 Tbsp....NOT marg or any other strange substitute. If you don't use butter, I am NOT responsible for the outcome..you've been warned ;)
-3 Tbsp milk, plus 1/2 cup- any milk will do, I used almond
-1 1/2 tsp plus 1 tsp PURE vanilla extract
-1/3 of an 8 oz package of cream cheese (optional but worth the splurge)
-3 eggs
-1 1/2 cup unbleached all purpose flour (cake flour is preferred but I used all purpose, whole wheat may not be the best option due to it's heaviness)
-1 1/2 tsp baking powder
-1 cup brown sugar plus 1/4 cup
-4 Tbsp confectioner's (powdered) sugar
-1/2 tsp salt
** All of the 'plus' ingredients are for the praline glaze**
PREHEAT your oven to 350. WHISK together eggs, 3 Tbsp milk and vanilla extract, set aside. SIFT flour, baking powder, and salt together. COMBINE flour mixture and 1 cup of sugar in a large bowl. Make sure sugar is evenly distributed with as few clumps as possible. BEAT in butter, if you don't have a stand mixer it's easier to use a hand mixer than to mix this part by hand. Add cream cheese, beat until fluffy. BEAT in HALF of the egg mixture. Run mixer for ONE FULL MINUTE. This will make your batter airy and light. Add half of the remaining egg mixture and beat til combined. Add remaining egg mixture and beat until all ingredients are fully combined. A few seconds should do. In all, you're only beating the batter for 3-4 minutes at the MOST. Transfer batter into greased loaf or bundt pan and bake for 55-65 minutes. Your nose will know when it's done.
Glaze: While the cake is baking, combine 1/4 cup brown sugar, 1/2 cup of milk, 1 Tbsp butter and 4 Tbsp powdered sugar in a sauce pan. Cook until it comes to a rolling boil, stirring continuously. Once the mixture reduces by half and sticks to your spoon a bit, reduce the heat. Add pecans or walnuts for an authentic New Orleans 'praline' glaze. Let the mixture thicken just a bit more and turn off the heat. Add vanilla once the glaze has cooled a bit. Top the cake with the glaze after it has cooled for 10 minutes at least. Slice & Enjoy! Try not to eat it all at once! ;)
-12 Tbsp softened BUTTER plus 1 Tbsp....NOT marg or any other strange substitute. If you don't use butter, I am NOT responsible for the outcome..you've been warned ;)
-3 Tbsp milk, plus 1/2 cup- any milk will do, I used almond
-1 1/2 tsp plus 1 tsp PURE vanilla extract
-1/3 of an 8 oz package of cream cheese (optional but worth the splurge)
-3 eggs
-1 1/2 cup unbleached all purpose flour (cake flour is preferred but I used all purpose, whole wheat may not be the best option due to it's heaviness)
-1 1/2 tsp baking powder
-1 cup brown sugar plus 1/4 cup
-4 Tbsp confectioner's (powdered) sugar
-1/2 tsp salt
** All of the 'plus' ingredients are for the praline glaze**
PREHEAT your oven to 350. WHISK together eggs, 3 Tbsp milk and vanilla extract, set aside. SIFT flour, baking powder, and salt together. COMBINE flour mixture and 1 cup of sugar in a large bowl. Make sure sugar is evenly distributed with as few clumps as possible. BEAT in butter, if you don't have a stand mixer it's easier to use a hand mixer than to mix this part by hand. Add cream cheese, beat until fluffy. BEAT in HALF of the egg mixture. Run mixer for ONE FULL MINUTE. This will make your batter airy and light. Add half of the remaining egg mixture and beat til combined. Add remaining egg mixture and beat until all ingredients are fully combined. A few seconds should do. In all, you're only beating the batter for 3-4 minutes at the MOST. Transfer batter into greased loaf or bundt pan and bake for 55-65 minutes. Your nose will know when it's done.
Glaze: While the cake is baking, combine 1/4 cup brown sugar, 1/2 cup of milk, 1 Tbsp butter and 4 Tbsp powdered sugar in a sauce pan. Cook until it comes to a rolling boil, stirring continuously. Once the mixture reduces by half and sticks to your spoon a bit, reduce the heat. Add pecans or walnuts for an authentic New Orleans 'praline' glaze. Let the mixture thicken just a bit more and turn off the heat. Add vanilla once the glaze has cooled a bit. Top the cake with the glaze after it has cooled for 10 minutes at least. Slice & Enjoy! Try not to eat it all at once! ;)
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