Praline pudding cake is a traditional dessert with its roots in the Southern cuisine of the United States, particularly popular in states like Louisiana and Mississippi. This cake combines the spongy texture of a cake with the moist and sweet touch characteristic of praline, a sweet mixture of caramelized nuts. In Latin America, although it is not specifically called "praline pudding cake," similar recipes exist under names like "caramelized nut cake" or "sweet nut pudding," adapting according to available regional ingredients. The combination of pecan nuts, brown sugar, and a layer of pudding creates a unique experience that has crossed borders, becoming a beloved dessert on many tables.
Pudding cake with praline
How to prepare Praline Pudding Cake
Preheat the oven to 350 degrees.
Combine brown sugar and 1 tablespoon of flour in a bowl, mix and set aside.
Combine 1 1/4 cups of flour with granulated sugar, pecans, baking powder, and salt in a bowl, make a well in the center.
Combine milk, margarine, and vanilla and add it to the flour mixture, stir until moist.
Spread the mixture into an 8-inch square baking pan, sprinkle the top with the brown sugar mixture.
Pour boiling water over the mixture, do not stir.
Bake at 350 for 35 minutes or until the pudding bubbles and the cake returns to a light touch in the center.
Serve hot with whipped cream.
Garnish with pecans if desired.
I made this cake last weekend, it's not too heavy since I got it from Cooking Light magazine.
Ingredients (11)
- Brown Sugar
- All-Purpose Flour
- Granulated Sugar
- Pecan Nuts
- Baking Powder
- Salt
- Low-Fat Milk
- Butter
- Vanilla
- Boiling Water
- Whipped Cream
Instructions (21 steps)
- 1 Preheat the oven to 350 degrees
- 2 Combine brown sugar and 1 tablespoon of flour in a bowl
- 3 mix and set aside
- 4 Combine 1 1/4 cups of flour with granulated sugar
- 5 pecans
- 6 baking powder
- 7 and salt in a bowl
- 8 make a well in the center
- 9 Combine milk
- 10 margarine
- 11 and vanilla and add it to the flour mixture
- 12 stir until moist
- 13 Spread the mixture into an 8-inch square baking pan
- 14 sprinkle the top with the brown sugar mixture
- 15 Pour boiling water over the mixture
- 16 do not stir
- 17 Bake at 350 for 35 minutes or until the pudding is bubbly and the cake returns to the light touch in the center
- 18 Serve hot with whipped cream
- 19 Garnish with pecans if desired
- 20 I made this cake last weekend
- 21 it is not very heavy since I got it from Cooking Light magazine
Nutritional Information
Calories:
259 kcal
Protein:
0g
Carbohydrates:
9g
Fat:
8g
Azúcar:
0g
Sodio:
5mg