Pecan Praline Mini Bundt Cakes

As I mentioned last week, I had an opportunity to participate in Austin Bakes for West, Texas. I made these little mini bundt cakes as one of my donations and they were definitely a hit with my family.

There is just something about pecans and the sweetness of praline frosting that makes this a winning combination. I had intended to make another version that was sent to me via twitter, but I didn’t have bourbon or buttermilk (or vinegar to make my own) so you’ll just have to wait a while for that one. I know it will be spectacular.

Ingredients:

1 c chopped pecans
1 c butter, softened
1 – 8oz package cream cheese, softened
1 – 16oz package dark brown sugar
4 large eggs
2 1/2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 – 8oz container sour cream
2 tsp vanilla extract

Sugared Pecan Ingredients:

1 egg white
1 c pecan halves, roughly chopped
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar

Praline Icing Ingredients:

1 c firmly packed light brown sugar
1/2 c butter
1/4 c milk
1 – 1/2 c powdered sugar, sifted
1 tsp vanilla extract

Instructions for mini bundt cakes:

Preheat oven to 350 degrees F.

To toast pecans, arrange 1 cup of pecans in a single layer. Bake for 5 to 7 minutes. Remove and let cool.

Reduce oven temperature to 325 degrees.

In a large mixing bowl, beat together butter and cream cheese until creamy. Gradually add in sugar, beating until well blended. Add eggs, one at a time and mix until just blended.

In a separate bowl, sift or whisk together 2 1/2 c flour, baking powder, baking soda and salt. Slowly add the flour mixture to the butter mixture – alternately with sour cream, beginning and ending with the flour mixture.

Beat batter at low speed until just blended after each addition. Stir in toasted pecans and vanilla.

Spray mini bundt pan trays with Pam spray. Spoon batter into pans and bake for 15-17 minutes or until a toothpick inserted in mini bundt cakes comes out clean.

Cool pan on a wire rack for 15 minutes then flip over to remove mini bundt cakes from pan to wire rack.

Note – prepare the salted pecans as the mini bundt cakes are baking so you can cook them as soon as the mini bundt cakes are done baking. You will need to have them ready to immediately place on the icing so they stay on the cakes.

Sugared Pecans Instructions:

In a medium bowl, whisk egg white until it reaches a foamy consistency. Add pecans and toss to coat.

Place the pecans on a baking sheet sprayed with Pam spray.

In a small bowl, stir together the sugars then sprinkle over the pecans. Toss to ensure even coating.

Bake at 350 degrees for 15-18 minutes, stirring half way through cooking. Remove from oven, and let cool completely.

Praline Icing Instructions:

In a large saucepan, bring the brown sugar, butter and milk to a boil, whisking constantly. Boil one minute.

Remove from heat and immediately whisk in the powdered sugar and vanilla. Continue to whisk until mixture is smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.

Use immediately on mini bundt cakes. Top with sugared pecans.

Makes about 30 mini bundt cakes. {Note: I used this Wilton mini 12-cavity fluted pan.}

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