Indulge your sweet tooth with these irresistible Sticky Praline Mini Cakes that are bound to become your new favorite dessert! With their moist texture, rich flavors, and a decadent praline glaze, these mini cakes are perfect for any occasion—whether it's a cozy family gathering or a festive celebration. In just under an hour, you can whip up a batch of 12 delightful treats that will have everyone begging for the recipe. Get ready to impress your friends and family with this American classic that combines the nutty crunch of pecans with a luscious caramel finish. Don't miss out on the chance to elevate your dessert game—read on for the full recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 mini cakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chopped pecans
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 12-cup mini cake or muffin pan by generously greasing each cavity with butter or cooking spray.
- In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in 3/4 cup of the chopped pecans, reserving the remaining 1/4 cup for topping.
- Divide the batter evenly among the prepared mini cake pan cavities, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- While the cakes are baking, prepare the praline glaze by combining the heavy cream and remaining brown sugar in a small saucepan over medium heat.
- Simmer the cream and sugar mixture, stirring constantly, until it thickens and becomes a smooth, caramel-like sauce, about 5-7 minutes.
- Remove the mini cakes from the oven and let them cool in the pan for 5 minutes, then carefully transfer to a wire rack.
- While the cakes are still warm, generously drizzle the praline glaze over each mini cake, allowing it to drip down the sides.
- Immediately sprinkle the remaining chopped pecans over the glazed cakes for added texture and visual appeal.
- Allow the mini cakes to cool completely, letting the glaze set and become deliciously sticky.
- Serve at room temperature, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar.
Tips
- Prep Ahead: To save time, you can prepare the batter and praline glaze in advance. Just store them separately in the fridge until you’re ready to bake and drizzle!
- Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to dense cakes, so keep it light and fluffy for the best texture.
- Check for Doneness: Every oven is different, so start checking your mini cakes at the 20-minute mark. They’re done when a toothpick comes out clean or with a few moist crumbs.
- Glaze While Warm: For a beautifully sticky finish, drizzle the praline glaze over the cakes while they’re still warm. This allows the glaze to soak in slightly, enhancing the flavor.
- Serve with Style: Elevate your presentation by serving these mini cakes with a scoop of vanilla ice cream or a dusting of powdered sugar. It adds an extra touch of elegance to your dessert table!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 75mg
