Bourbon praline cake

Ingredients

• •4 tablespoon unsalted butter, plus more for greasing
• •1/3 cup packed light brown sugar
• •1/3 cup light corn syrup
• •1/4 teaspoon kosher salt
• •1 1/2 teaspoon vanilla extract
• •2 1/4 cup pecans, toasted
• •1 1/2 cup cake flour
• •1 teaspoon baking soda
• •1/4 teaspoon freshly grated nutmeg
• •1/4 teaspoon fine salt
• •1/3 cup buttermilk, at room temperature
• •2 tablespoon bourbon
• •1 1/2 stick unsalted butter, at room temperature
• •1 1/4 cup granulated sugar
• •3 large eggs, at room temperature
• •1/2 cup pecans, toasted and chopped
• •Vanilla ice cream, for serving

Steps

1. 1Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil.
2. 2Make the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside. Make the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl.
3. 3Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans.
4. 4Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream.
5. 5Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/bourbon-praline-cake-recipe.html?oc=linkback