The recipe for this decadent cake was given to me by my good friend Rachael. Having already made it a couple of times, she was frustrated with the recipe’s praline topping and was hoping I could try the recipe and maybe figure out a solution. (You see, a cake idea like this one sounds so delish that both of us wanted to get it right so that it could be shared and enjoyed!)

So, I accepted this tasty baking challenge and was determined to figure out a way for this cake to work for us.  Having followed the recipe step-by-step both times, Rachael’s issue with the topping was that as an upside-down cake, the filling kept leaking out of the spring-form pan.  So my solution here was to  make the topping separately from the cake itself, and then drizzle the topping on the cooked cake after it had cooled.  I used the same measurements as the original recipe for the cake and the topping, but with one modification–less pecans on the top of the cake so it wouldn’t be so heavy on the tender cake itself.

The second modification to the overall recipe that I found the cake needed was cooking the cake in the preheated oven for only 35-40  minutes, not the 1 hour as stated.  My cake turned out with a tender, moist crumb when cooked this way and the combination of bourbon and the pecan-praline topping…..wowza.  A wonderful cake idea as we usher in these cooler, lovely fall temperatures!

(To view the link to the original recipe, click on the blue title of the blog post above*)

Tagged: bourbon cake, bourbon praline cake, cake, caramel, dessert, Food Network, Food Network Magazine, pecan pralines, pecans, praline cake, pralines