This Pecan Praline Angel Food Cake is a heavenly, nutty delight. Fluffy cake meets a sweet, crunchy pecan praline topping—perfect as a standout angel food cake from your cake recipes, offering a light yet indulgent treat that’s simple and irresistible for any occasion.
Recipe Tips and Tricks
Use room-temp egg whites—whips taller; cold ones falter. Sift flour twice—keeps cake light; clumps weigh it down. Don’t grease the pan—cake needs grip; grease drops it. Cool upside down—preserves height; upright sinks it. Toast pecans—deepens flavor; raw lacks punch for praline.
Why You’ll Love This Recipe
Get ready to swoon over a dessert that’s as heavenly as it is decadent with this Pecan Praline Angel Food Cake—it’s a standout angel food cake from your cake recipes collection, making it your new favorite for a nutty, sweet treat! This recipe is a perfect harmony: fluffy, airy cake rises high with a tender crumb, then gets crowned with a rich, crunchy pecan praline topping—all whipped up with easy steps, turning simple ingredients into an indulgent classic that’s perfect for any gathering or cozy indulgence. It’s the ultimate blend of light and luscious—just mix, bake, and top, then slice into a piece that’s delicate yet packed with flavor, turning any moment into a sweet celebration without any fuss. Whether you’re treating guests, craving a Southern-inspired twist, or just want a dessert that feels special, this one’s a total winner—light, praline-kissed, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Pecan Praline Angel Food Cake
Fluffy angel food cake with crunchy pecan praline—nutty bliss.
Ingredients
- 12 large egg whites (room temperature)
- 1 ¼ cups granulated sugar
- 1 cup cake flour
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup chopped pecans (toasted)
- ½ cup brown sugar
- 2 tbsp unsalted butter
Instructions
- Gear Up for a Nutty Treat: Alright, let’s whip up this light, praline-topped delight—grab a mixing bowl, a whisk or mixer, a sifter, an angel food cake pan, a small saucepan, and a spoon! This cake is about to make your day sweet and crunchy. Picture that nutty slice—let’s get started with a big, excited grin lighting up our faces!
- Preheat and Prep: Set your oven to 325°F (165°C)—imagine that perfect bake coming. Keep the pan ungreased—picture the cake soaring high. Take a moment to feel the excitement build as we dive into this nutty adventure!
- Whip the Whites: Pour 12 room-temp egg whites into your bowl—add 1 tsp cream of tartar and ¼ tsp salt. Whisk or beat on medium until foamy—imagine those bubbles rising. Crank it to high, slowly adding ¾ cup granulated sugar—picture those stiff, glossy peaks. Grin at the airy magic unfolding!
- Add Flavor: Splash in 1 tsp vanilla extract—imagine that warm note lifting it. Beat until peaks hold firm—picture that cloud-like texture. Feel proud as you set the bowl aside, ready for the next fluffy step!
- Sift and Fold: Sift 1 cup cake flour and ½ cup granulated sugar together—twice! Imagine that tender, light crumb. Gently fold into the egg whites with a spatula—picture it staying fluffy. Keep it slow and gentle, grinning at this airy masterpiece coming together!
- Fill the Pan: Spoon the batter into your ungreased angel food cake pan—smooth the top lightly. Imagine that golden rise—pop it into the oven for 35-40 minutes. Picture it turning light brown and springy, feeling excited for the big reveal!
- Cool It Right: Pull the cake out—flip the pan upside down on a bottle or rack right away. Imagine it holding that height—let it cool for 1 hour. Grin at the suspense, dreaming of that fluffy base for our praline!
- Make the Praline: In a saucepan, melt 2 tbsp butter over medium heat—add ½ cup brown sugar and ½ cup toasted pecans. Stir until sugar dissolves—imagine that caramel aroma filling the air. Simmer 2-3 minutes until thick—picture that crunchy topping. Let it cool slightly, feeling proud of this nutty crown!
- Top the Cake: Run a knife around the cooled cake’s edges—ease it onto a plate. Spoon that pecan praline over the top—imagine it cascading down. Make it look irresistible, grinning at this indulgent finish!
- Serve Your Praline Delight: Slice that gorgeous cake—admire its airy texture and nutty topping! Serve with a flourish or solo—dig in slow, savoring every fluffy, crunchy bite with a big, happy grin, feeling that praline joy lift your spirits!
Notes
- Room-temp whites—cold won’t whip; warm rises best!
- No grease—cake slips; ungreased climbs high!
- Toast pecans—raw lacks depth; toasting brings flavor!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 218Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 5mgSodium 106mgCarbohydrates 38gFiber 1gSugar 29gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Egg whites lift—12 large (90g protein, 0g fat, 204 kcal) airy base. Sugar sweetens—1 ¼ cups (300g carbs, 1200 kcal) fine texture. Cake flour lightens—1 cup (120g carbs, 400 kcal) soft crumb. Cream of tartar stabilizes—1 tsp (negligible macros) firm peaks. Vanilla extract flavors—1 tsp (negligible macros) warm note. Pecans top—½ cup (10g carbs, 35g fat, 360 kcal) nutty crunch. Brown sugar pralines—½ cup (100g carbs, 400 kcal) caramel richness. Butter binds—2 tbsp (28g fat, 200 kcal) praline glue.
Variations and Substitutions
Swap pecans with walnuts—½ cup (10g carbs, 35g fat), earthier crunch. Use almond extract instead of vanilla—1 tsp (negligible macros), nutty twist. Sub cake flour with all-purpose + cornstarch—¾ cup + 2 tbsp (120g carbs), similar lightness. Replace brown sugar with granulated—½ cup (100g carbs), lighter praline. Use margarine instead of butter—2 tbsp (20g fat), dairy-free option. Add cinnamon—½ tsp (negligible macros), warm spice. Top with whipped cream—½ cup (20g fat), instead of praline. Dust with powdered sugar—1 tbsp (10g carbs), simpler finish.
Storage Options
Store unfrosted cake at room temp—covered, lasts 2-3 days; stays fluffy. Store with praline in fridge—airtight, keeps 4-5 days; praline softens slightly. Freeze unsauced slices—wrap tightly, up to 2 months; thaw at room temp, add praline fresh. Keep cool—humidity melts praline.
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