Spice Cake with Praline

Everyday spice cake goes uptown when it's topped with whipped cream and adorned with homemade praline candies.

Spice Cake with Praline
Servings: 16 Prep 35 mins Bake 325°F 1 hr 20 mins

Ingredients

Spice Cake:
  • 3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 tablespoon ginger
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 2/3 cup milk
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup packed light-brown sugar
  • 1/4 cup molasses
  • 2 teaspoons vanilla extract
  • 3 large eggs
Topping:
  • 1 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1/2 cup chopped Praline
Praline:
  • 1/2 cup hazelnuts
  • 2/3 cup sugar
  • 3 tablespoons water
  • pinch salt

Make It

1. Heat oven to 325 degrees F. Coat 9-inch springform pan with cooking spray. Line with waxed paper; coat paper.

2. Into large bowl, sift together flour, cinnamon, ginger, baking powder, salt and cloves.

3. In clean bowl, beat butter until smooth. Add both sugars, molasses and vanilla; beat 1 minute. Scrape down bowl. Beat in eggs, 1 at a time. On low speed, alternately beat in flour mixture and milk, ending with flour. Spoon into pan; smooth top.

4. Bake in 325 degree F oven until toothpick comes out clean, 80 minutes. Let cool in pan on rack 15 minutes. Remove side of pan. Invert cake; remove bottom, paper. Invert onto rack; cool.

Topping:

5. In bowl, beat cream and sugar until medium peaks form. Spread over cake. Top with praline. Makes 16 servings.

Praline:

6. Toast hazelnuts on baking sheet in 325 degrees oven until lightly colored, 7 minutes. Rub in towel to remove skins; coarsely chop. Line large baking sheet with nonstick aluminum foil. In small saucepan (not nonstick), combine sugar, water and salt. Heat over medium-high heat until bubbly; simmer until light golden, 5 minutes. Stir in hazelnuts until coated. Carefully spread onto baking sheet. Let cool completely, about 15 minutes. Break into small pieces; use 1/2 cup on Spice Cake, reserve extra for snacking. Makes 16 servings.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 379, Fat, total (g): 18, chol. (mg): 85, sat. fat (g): 10, carb. (g): 50, fiber (g): 1, pro. (g): 5, sodium (mg): 181, Percent Daily Values are based on a 2,000 calorie diet.