Sunday, June 5, 2016

Praline Cake

Shown with vanilla ice cream and caramel sauce.

Edited. Originally published 9/7/12, on my blog A Cheery Kitchen

Praline Cake


Mary Pindell Matheis

(Grandma Mary)


For One Layer Cake:
1/4 butter, softened
1/2 cup sugar
1 egg
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1/2 teaspoon vanilla

For Praline Frosting:
3 Tablespoons butter
3 Tablespoons whole milk
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 cup shredded coconut (optional)


1. Preheat oven to 375 degrees. Butter 9 inch cake layer pan (no need to flour).
2. Cream together butter and sugar in large mixing bowl.
3. Add egg. Beat well, using handmixer on medium speed.
4. Sift together flour, baking powder, and salt into medium bowl.
5. Add flour mixture and milk alternately to butter mixture, mixing on medium speed between additions.
6. Pour into prepared pan. Bake for 25-30 minutes until golden.
7. As soon as cake is done, place on rack and work on frosting: In medium (2 qt) saucepan over med-high heat, heat butter and milk together until butter is melted.
8. Add the rest of the frosting ingredients. Blend well until sugar is dissolved.
9. Spread frosting over warm cake!
10. Put cake back in oven for 15 minutes.

Just placed in the oven. Couldn't get a picture of the praline before spreading, but hopefully this gives you an idea of what it looks like.

11. Cool cake on rack.

After coming out of the oven, you can see it looks just like praline candy on top!


I omitted the coconut, and I used pecans (Grandma's favorite) for the nuts. I also changed the recipe so that you use butter instead of shortening.

You don't have to sift, but I do notice a difference in the texture and taste when I don't sift the ingredients. I learned years ago that when a recipe says to sift, it's best to sift!

This recipe takes me back to dessert with Grandma! You would think that with all that time in the oven the cake would be dried out, but it's not. It's wonderfully moist, and the topping adds a decadent, sweet crunch.

It's great on its own:

It's better like this:

But it's the most awesome like this:

Grandma got this recipe from her mother, so it may originate as far as back as the early 1900s.

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