Best Praline Coffee Cake Recipes
COFFEE-PRALINE CRUNCH ICE CREAM CAKE
Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 5h25m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
- Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
- To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
- Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
- To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.
TEXAS PRALINE COFFEE CAKE
This is a quick and easy coffee cake with a great combination of tastes and textures. Great for breakfast, brunch, dessert or late night snack.
Provided by NANCY JACOBS
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch square cake pan.
- Mix baking mix, 1/2 cup brown sugar, 3/4 cup chopped pecans, and the instant coffee granules in a large bowl. Whisk together the egg, shortening, buttermilk, and vanilla in a separate large bowl. Stir the dry ingredients into the wet ingredients, mixing just until completely moistened.
- Pour batter into prepared pan. Mix remaining 1/4 cup brown sugar, 1/4 cup chopped pecans, and the graham cracker crumbs in a small bowl. Sprinkle topping evenly over batter.
- Bake in preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Immediately dot top of cake with softened butter.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 29.7 g, Cholesterol 26.5 mg, Fat 32.5 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 8.6 g, Sodium 321.1 mg, Sugar 15.7 g
PRALINE PULL-APART COFFEE CAKE
I developed this recipe for our church youth fund-raiser. We sold the cakes frozen and ready-to-bake.
Provided by Taste of Home
Time 55m
Yield 2 coffee cakes (15 servings each).
Number Of Ingredients 16
Steps:
- In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; let stand for 5 minutes. In a large bowl, combine the butter, eggs, milk powder, salt, yeast mixture, remaining sugar and water and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Sprinkle pecans into two greased 9-in. round baking pans. Combine the brown sugar, cornstarch, cinnamon, vanilla and salt; sprinkle over pecans. Drizzle with butter., Divide dough in half; shape each portion into 15 balls. Place over topping. Cover and let rise in a warm place until nearly doubled, about 45 minutes., Bake at 375° for 30 minutes or until golden brown. Cool for 1 minute; invert onto a serving platter.
Nutrition Facts : Calories 206 calories, Fat 10g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 189mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
PRALINE COFFEE CAKE
I have made this cake many times when having family over for breakfast.
Provided by Jennifer Landix
Categories Other Breakfast
Number Of Ingredients 14
Steps:
- 1. Cream together butter and sugar.
- 2. Add eggs one at a time; beating well.
- 3. Sift together flour, baking powder, baking soda and salt.
- 4. Add flour mixture and sour cream alternately to creamed mixtue, beating until smooth after each addition.
- 5. Pour batter into greased 9 x 9 x 2 inch pan.
- 6. Sprinkle streusel topping over batter.
- 7. Bake at 350 for 30 to 35 minutes until done.
- 8. Serve warm.
- 9. Streusel topping: Combine the 1/2 cup brown sugar, 1 tablespoon flour and 3 teaspoons cinnamon.
- 10. Add 2 tablespoons melted butter and 3/4 cup chopped pecans or walnuts.
- 11. Note: for a crumbly topping use 3 tablespoons of butter instead of 2 in topping ingredients.
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