Homestyle Classics: Buttermilk Praline-Pumpkin Bundt Cake

Easy Tailgate Recipes Rebecca GordonHomestyle Classics

One pan cakes are a favorite, simply mix, bake, drizzle & top them… more effortless than rotating batches of cookies in & out of the oven. And this cake ion particular is much like a good marriage. Tender & spicy. The carefree technique of spooning the buttermilk praline over the curves adds to the fatal attraction.

Rebecca Gordon Tailgates Buttermilk LipstickButtermilk Praline-Pumpkin Bundt Cake
makes 15 servings

1 cup butter, softened
1 {16-oz} box dark brown sugar
3 eggs
1/2 tsp lemon zest
1 Tbsp lemon juice
2 tsp vanilla extract
1 {15-oz} can pumpkin
3 cups ap flour
2 tsp pumpkin pie spice
1 1/2 tsp baking soda
1/2 tsp kosher salt
1 cup whole buttermilk
Buttermilk Praline Glaze
1 cup chopped, toasted pecans

one
Preheat the oven to 325 degrees. Grease & flour a 10-inch bundt pan.
Beat the butter & the brown sugar on Medium-High with an electric stand mixer 
until light & airy, about 5 minutes. Add the eggs & the next 3 ingredients. 
Mix just until the yellow disappears on Low. Add the pumpkin & blend well.

two
Whisk together the flour & the next 3 ingredients in a small bowl.
Add to the batter alternately with the buttermilk. Mix on Low just until blended.
Spoon the batter into the pan & tap on the counter top several times.

three
Bake 1 hour & 15 minutes or until a wooden pick tests clean when inserted into the cake.
Remove the cake from the oven. Let stand 10 minutes.
Invert the cake onto a wire rack. Cool 1 hour. Transfer the cake to a serving plate.

four
Prepare the Buttermilk Praline Glaze & drizzle over the cake.
Start on the top of the cake & allow it to slowly spill down the sides.
Work your way around the cake until all of the glaze has been used.
Double drips are appreciated. Top with the pecans.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk Praline Glaze
makes enough for 1 {10-inch} bundt cake

1 cup dark brown sugar
1/3 cup whole buttermilk
1/4 cup butter
1 cup powdered sugar, sifted
1 tsp vanilla extract

Bring the first 3 ingredients to a boil in a 2-qt saucepan over Medium heat.
Cook 30 seconds, whisking constantly, turning down the heat, if necessary.
Remove from the heat.

Whisk in the powdered sugar & the vanilla.
Let stand 8 minutes, whisking occasionally, until thickened & smooth.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

Easy Tailgate Recipes Rebecca GordonHow To Make Your Sweetest Bundt Cake Ever 

A few valuable tips ensure the loveliest, tastiest cake.
Here’s what you should know.

The Bundt Pan

So much depends upon greasing & flouring the bundt pan.
Success will be measured as to whether the cake will release from the pan.

Grease the crevasses well with shortening.
Spin the pan around in a circular motion so that the flour clings.
Tap the excess flour out of the pan.

If you can see the pan,
this is a sure sign of problems down the road.
Patch in a tad more shortening & flour.

Once the batter is in the pan,
tap on the counter several times to settle the leavening.
This will ensure an even rise.

The Glaze

It may take a little persistence to achieve a lump free glaze.
If you whisk away during the stand time you should be in good shape.
If you’re still not there once the 8 minutes has passed,
use a hand held mixer to blend further.

Now, because of all of this stirring taking place,
you may experience a slightly grainy texture in the final glaze.
Some of the sugar has started to crystallize ever so slightly during the cooling phase.
This isn’t a deal breaker for me but you can learn more from a pro.

Learn How To Control Crystallization
By: Shirley Corriher
{Fine Cooking Issue 36}

James Beard Award Winning author & southern-based food scientist, writer…
culinary sleuth

The Pecans

For picture perfect chopped pecans, coarsely chop the halves.
Remove all the little baby bits & pieces.
Run your knife over the pecans & drag them to the side.
What will be left behind are the little baby bits & pieces.
Sprinkle & lightly press the larger pecan pieces over the warm praline to adhere.

The Taste

Think pumpkin pie merged with southern pecan pralines.

Expect a medium spice level.
Start with 1 tsp of pumpkin pie spice if you prefer a more subtle flavor.

You will notice a slight twang from the buttermilk in the praline glaze.
It counter-balances the spice in the cake beautifully.

The End

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Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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