Monday, February 23, 2009

Buttermilk Bundt Cake with Praline Icing

If there's one recipe that I'm sure that I will pass to my children and grandchildren it's Nigella Lawson's 'Buttermilk Birthday Cake' with praline icing. This cake is so perfect, I have made this cake more than any other cake. It's also a perfect recipe for any cake pan. I have made this cake with many different icings; buttercream, chocolate, no icing, but the combination with the praline is a match made in cake-heaven. Not the most gorgeous cake I've ever made, but definitely the tastiest!


Ingredients buttermilk cake:
- 1 2/3 cups all-purpose-flour
- 1 1/2 teaspoons baking powder
- 1/2 baking soda
- 1/4 teaspoon salt
- 3/4 cups + 2 tablespoons buttermilk (or 1/3 cup plain yogurt mixed with 1/2 cup low-fat milk)
- 1 1/2 teaspoons vanilla extract
- 1/2 cups soft unsalted butter
- 3/4 cup sugar
- 3 large eggs

Ingredients praline icing:
- 1/2 cup brown sugar (doesn't matter if you use light or dark, but dark brown will give the icing a richer color)
- 4 tablespoons milk
- 1 tablespoon light corn syrup
- 1 tablespoon butter
- pinch of salt
- 1 cup confectionars' sugar
- 1 teaspoon pure vanilla extract

Instructions buttermilk cake:
- Preheat the oven to 350F/180C.
- Sift flour, baking powder and salt together into a bowl and set aside.
- Pour the buttermilk into a measuring cup and stir in the vanilla.
- Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy.
- Reduce the speed and add the eggs one at a time, beating for 30 seconds between additions.
- Add alternating increments of the flour mixture and the vanilla-buttermilk, blending well after each addition; this should tak 3 to 5 minutes.
- Pour batter into a greased pan and bake for 40 minutes (30 minutes if using layer cake pans) until the cake is beginning to shrink away from the sides and a cake tester comes out clean.
- If using a mold with a lot of patterning, leave to cool for 20 minutes before unmolding.

Instructions praline icing:
- Combine the brown sugar, milk, cornsyrup, butter and salt in a small saucepan.
- Bring to a boil, stirring constantly.
- Reduce heat to low and let simmer for 5 minutes, stirring regularly.
- Pour into a bowl and let it stand for 1 minute.
- Add confectionars' sugar and the vanilla, mix with an electric mixer until well blended.
- Pour over Bundt cake while it's still a little hot.


The cake batter. Licking the bowl and spatula is my favorite part!


Boiling the praline. Adding the confectionars' sugar will convert this dark brown praline into a caramel-colored glaze.


The Bundt cake, just released out it's pan.


What I had for lunch.

3 comments:

Cara said...

These bundt cakes look fabulous! Can't wait to try them!
I love your blog because you have tested everything and the pictures are wonderful!
Thanx!

La Lola said...

Okay here goes! My second recipe from you that I am about to bake!! So excited. Sucks didnt have enough butter for this week's recipe you posted, but I have absolutely everything to make this and you highly praise it, so this should be good....

Lůc Mác said...

It's perfect. I'm hell this cake yesterday! :) Frosting is sweet, very sweet. This was the second recipe from you, and I'm excited. I want to do a lot of your recipes. Thanks for them!