Recipe by: Lisa Prince
Praline Pound Cake
Margaret Howard from Fuquay-Varina won First Prize with her pound cake recipe in the King Arthur Flour Baking Contest. The praline topping could be a great addition to French toast or spooned over ice cream.
Servings: 16
Cook Time: Prep Time: 20 minutes; Total Time: 1 hour; 50 minutes
Meal Type: Dessert
NC Ingredients: Pecans, Eggs
Ingredients
Cake:
Praline Glaze:
Directions
Cake:
Beat butter at medium speed until creamy. Add 2 ½ cups sugar gradually, beating until fluffy. Add egg yolks, one at a time until yellow disappears.
Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings.
Beat egg whites until foamy; gradually add ½ cup sugar, 1 tablespoon at a time until stiff peaks form. Fold into batter.
Pour batter into a greased and floured 10-inch tube pan.
Bake @ 325 degrees F. 1 ½ hours or until a long wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Place on serving plate. While warm, prick cake surface at 1-inch intervals with a wooden pick. Pour warm praline glaze over cake.
Praline Glaze:
Combine butter, sugar, cinnamon and water in small saucepan; bring to a boil, stirring constantly until sugar dissolves. Remove from heat and stir in pecans.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.