Praline Bundt Cake

Let's Cook

1. Step 1.

   Preheat the oven to 325°F. Spray a large Bundt pan with nonstick cooking spray.

2. Step 2.

   In a large mixing bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Set aside.

3. Step 3.

   In a separate large bowl, combine 1½ cups brown sugar, 1½ cups granulated sugar, and 1½ cups (3 sticks) unsalted butter at room temperature. Beat on medium speed until creamy, about 2 minutes. Add 5 large eggs one at a time, mixing well after each addition until combined.

4. Step 4.

   Alternate adding the dry ingredients and 1 cup buttermilk to the butter-egg mixture, starting and ending with the dry ingredients. Mix on low speed until just combined. Add 1 tablespoon vanilla extract and fold in gently with a spatula until incorporated. Do not overmix.

5. Step 5.

   Pour the batter into the prepared Bundt pan and shake gently to remove air pockets. Bake for 1 hour to 1 hour 15 minutes, until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.

6. Step 6.

   While the cake cools, make the icing: In a medium saucepan over medium-high heat, melt 5 tablespoons unsalted butter. Add 1 cup brown sugar and 1¼ cups powdered sugar, then pour in ¼ cup evaporated milk. Stir constantly and let bubble for 2 minutes. Remove from heat. Stir in 1 teaspoon vanilla extract and 1 cup chopped pecans. Let the icing sit for 20 minutes to thicken.

7. Step 7.

   Place the cooled cake on a serving plate. Pour the pecan icing evenly over the top, letting it drip down the sides. Let the cake stand for at least 30 minutes before slicing and serving.