PRALINE BUNDT CAKE WITH SALTED CARAMEL SAUCE

Praline Bundt Cake With Salted Caramel Sauce image

Time consuming, but decadent. Courtesy of Loren Wood November-December 2013 Issue of Louisiana Cookin'.

Provided by gailanng

Categories Dessert

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 21

Ingredients

2 cups unsalted butter, softened
2 cups firmly packed light brown sugar
1 cup sugar
1 1/2 tablespoons vanilla extract
6 large eggs
3 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
1 1/4 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 cup firmly packed dark brown sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 teaspoon sea salt
1 cup unsalted butter, plus more for buttering pan
2 cups sugar
1 cup water
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup pecan halves
1/2 cup chopped toasted pecans

Steps:

For The Cake: Preheat oven to 350°. Spray a 15-cup Bundt pan with nonstick baking spray with flour; set aside.
In a large bowl, beat butter at medium speed with an electric mixer until creamy, about 3 minutes. Add sugars and vanilla, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into prepared pan.
Bake for 45 minutes; loosely cover with aluminum foil and continue baking until a wooden pick inserted near the center comes out clean, about 45 minutes.
Remove from oven and cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on wire rack. Drizzle cake with Salted Caramel Sauce and sprinkle with about 1 cup Pecan Toffee pieces. Store at room temperature up to 5 days.
For The Salted Caramel Sauce: In a medium saucepan, combine condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking often. Reduce heat to medium-low and simmer 5 to 8 minutes, whisking often. Remove from heat; whisk in butter, vanilla and sea salt. Cool at least 20 minutes before using. Makes about 1 1/2 cups.
For The Pecan Toffee: Butter a large rimmed baking sheet; set aside.
In a large saucepan, combine sugar, butter, 1 cup water, vanilla and salt. Bring to a boil over medium-high heat; boil until a candy thermometer reads 285° or soft-crack.
Pour onto prepared baking sheet. Sprinkle with pecans and let stand until set, about 30 minutes.
Break into small pieces. Makes about 4 cups. Store in an airtight container at room temperature up to 5 days.

Nutrition Facts : Calories 1221.3, Fat 63.6, SaturatedFat 34.3, Cholesterol 233.9, Sodium 683.2, Carbohydrate 155.4, Fiber 2.3, Sugar 123.6, Protein 12.3