Makes: 12 mini bundt cakes or 6 mini bundts and 8 mini loaves Prep time: 45 minutes Bake time: about 33 for mini bundts, 26 for mini loaves
1 cup chopped and toasted pecans
1 cup softened and unsalted, butter
1, 8 ounce package softened cream cheese
1, 16 ounce package of Dixie Crystals Dark Brown Sugar
2 and 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1, 8 ounce container sour cream
1 tablespoon Nielsen Massey vanilla extract
1 cup unsalted butter
1/2 cup heavy cream
2 cups sifted Dixie Crystals Confectioners Sugar
2 teaspoons Nielsen Massey vanilla extract
1/4 teaspoon salt
1 cup toasted, chopped pecans for garnishing
Heat your oven to 350. Place the two cups of pecans on a baking sheet and bake for 4 minutes. Do not over bake them!
Now, preheat your oven to 325 degrees and spray your baking pans with baking spray that contains flour. You do not want these cakes to stick to the pans!!
Set aside one cup of pecans for the topping of the cakes.
In the bowl of your stand mixer, mix the softened butter and cream cheese until they are well combined and creamy.
Add in the eggs, one at a time and mix until combined.
Add in the vanilla and sour cream and stir until the mixture is well combined.
In another bowl, whisk together the flour, baking powder, baking soda and salt.
Mix in the 1 cup of toasted pecans
Slowly combine the dry ingredients into the wet and stir until just combine. DO NOT over mix the batter or the cakes will be rubbery and dry.
If you are using two mini bundt pans or one mini bundt pan and one mini loaf pan, fill each one about 3/4 full.
Place the pans into your preheated oven.
If you are just using the bundt pans, bake them for 33 to 35 minutes. They should be lightly golden brown and spring back when you touch them. Make sure not to over bake them.
If you are using the mini loaf pans, bake them for 26 to 28 minutes.
Cool the cakes in the pan for about 10 minutes or cool enough to handle.
Turn onto wire racks and cool completely.
While the cakes are cooling, make your praline glaze.
Make the glaze:
Sift your powdered sugar so there will be no lumps in the glaze.
In a medium sized pot, combine the butter, brown sugar and cream.
Stir until combined over medium heat. Whisk constantly so it doesn’t burn.
Bring to a full boil, then boil for one full minute.
Remove from the heat and add vanilla and salt.
Continue to whisk until the mixture becomes thick and a bit cooler.
Using a tablespoon, pour the icing over the cool cakes. I used quite a bit and the icing makes a lot so be generous!
Immediately sprinkle with the remaining toasted pecans so they will stick to the frosting.
Store these cakes in an airtight container for up to 4 days.
They freeze well by wrapping them with wax paper and foil. Freeze for up to a month.
Enjoy these little bites of heaven!
Happy Holidays, my friends!!