you're making mealtime meaningful.
There are many ways to top a cake. Sometimes just a simple dusting of powdered sugar can complete your confection to perfection. Other times you need to take a “more is more” approach and really lean into a decadent topping. This cake definitely falls into the latter category! But, instead of a frosting, you make a pecan praline glaze. If your mouth is already watering then you’re in the right place.
The cake for this recipe is a simple vanilla cake, but with buttermilk and brown sugar in the batter. This one is just richer and more flavorful than a typical yellow cake and we’re here for it.
This cake is baked in a skillet for crispy outer edges. And, while it’s baking you can make the glaze, which is simple to make but really packs a punch.
Now this recipe certainly isn’t diet food. But, sometimes a little indulgence is just what the doctor ordered. In this case the praline topping is made with heavy cream, brown sugar, butter, and pecans.
Pour the topping over the cake while it’s still warm. Then you’ll want to serve this cake right away, while the topping is still all ooze-y and delicious. If you’re someone who always loved butter pecan ice cream then you’re going to love this cake.
If you want you can serve this up with some vanilla ice cream- it makes a nice contrast to the warm, rich, buttery cake.
Buttermilk Pecan Praline Skillet Cake
Yield(s): Makes 12-16 slices of cake
20m prep time
45m cook time
459 calories
Diet: Vegetarian
you're making mealtime meaningful.
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) tablespoon butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
For the topping:
- 1 cup brown sugar
- 3/4 cup (1 1/2 sticks) butter
- 1/3 cup heavy cream
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For the cake:
- Preheat oven to 375˚F. Combine flour, baking powder, baking soda, and salt in a medium mixing bowl. Cream together butter and sugars. Add eggs one at a time, stirring between each addition. Stir in vanilla extract, then add buttermilk slowly, stirring as you pour it in. Add dry ingredients to wet and mix until just combined.
- Pour into greased 12" cast iron skillet. Bake for 25-35 minutes or until top is browned and toothpick inserted in center comes out clean.
For the topping and preparation:
- While cake is baking combine brown sugar, butter, and cream for topping in small saucepan. Heat over medium-low until melted. Bring up to a low boil and simmer for 3-5 minutes or until thickened. Remove from heat and stir in salt, vanilla, and pecans.
- Allow cake to cool for 5 minutes, then pour sauce over cake and spread it around with a spoon. Cut into wedges and serve while still hot.
Recipe adapted from Borrowed Bites.