Pecan Praline Sourdough Gingerbread Bundt Cake
This Pecan Praline Sourdough Gingerbread Bundt Cake is the ultimate holiday centerpiece! Made with sourdough discard and rich brown butter, this soft and fluffy gingerbread cake is infused with warm spices and topped with a decadent caramelized pecan praline layer. A drizzle of sweet and aromatic vanilla bean glaze adds the perfect finishing touch to this festive and indulgent dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Chopped pecans
Brown sugar
Maple syrup
Cinnamon
All-purpose flour
Baking powder
Baking soda
Cinnamon
Ground ginger
Ground cloves
Granulated sugar
Eggs
Greek yogurt
Sourdough discard (sub: additional greek yogurt)
Milk of choice
Molasses
Vanilla extract
Powdered sugar
Why You’ll Love Pecan Praline Sourdough Gingerbread Bundt Cake:
Perfect Holiday Dessert: This bundt cake combines festive gingerbread spices, caramelized pecans, and a sweet glaze, making it ideal for holiday gatherings or celebrations.
Soft and Fluffy Texture: The brown butter and sourdough discard create an incredibly tender and moist cake that melts in your mouth.
Rich, Caramelized Topping: The pecan praline topping adds a delightful crunch and a sweet, nutty flavor that complements the spiced gingerbread.
Aromatic Vanilla Bean Glaze: The drizzle of vanilla bean glaze enhances the cake with a touch of sweetness and a beautiful finish.
Uses Sourdough Discard: A great way to repurpose sourdough discard, adding a subtle tang and depth of flavor to the cake.
Balanced Flavor Profile: The warm spices of gingerbread paired with the nutty brown butter and sweet glaze make for a perfectly balanced dessert.
Showstopping Presentation: With its bundt shape, glossy glaze, and pecan-studded topping, this cake is as beautiful as it is delicious.
Versatile for Any Occasion: Whether for Christmas, Thanksgiving, or a casual winter dessert, this bundt cake suits any festive or cozy gathering.
Crowd-Pleasing Appeal: The rich flavors and fluffy texture ensure this dessert will be a hit with both gingerbread and pecan lovers.
Easy to Prepare: Despite its elegant appearance, this bundt cake is straightforward to make, perfect for both novice and experienced bakers.
Tips for Making Pecan Praline Sourdough Gingerbread Bundt Cake:
Use Room-Temperature Ingredients: Ensure eggs, sourdough discard, and other dairy ingredients are at room temperature for a smoother batter and even baking.
Brown Butter Perfectly: Cook butter over medium heat until golden brown and aromatic. Let it cool slightly before incorporating into the batter for a nutty, caramelized flavor.
Choose Active Sourdough Discard: Use recently fed or active sourdough discard for a subtle tang and optimal texture in the cake.
Prep the Bundt Pan Well: Grease the bundt pan thoroughly with butter or nonstick spray, and dust with flour or sugar to prevent sticking and ensure easy release.
Layer the Pecan Praline Carefully: Spread the caramelized pecan praline evenly in the bottom of the bundt pan before adding the cake batter. This ensures a beautiful topping when inverted.
Avoid Over-Mixing: Mix the batter just until the ingredients are combined to keep the cake light and fluffy. Over-mixing can result in a dense texture.
Bake at the Right Temperature: Check your oven’s temperature with an oven thermometer to ensure accurate baking and avoid overcooking.
Cool Before Inverting: Allow the cake to cool in the pan for about 10–15 minutes before carefully inverting it onto a serving plate to prevent the praline topping from sticking.
Make the Vanilla Bean Glaze Ahead: Prepare the glaze while the cake bakes, and let it cool slightly. Drizzle it over the cooled cake for a glossy, smooth finish.
Enhance the Flavor: Add a pinch of sea salt to the pecan praline topping for a balanced, sweet-and-salty flavor profile.
Check Doneness with a Skewer: Insert a skewer or toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
Store Properly: Keep the cake covered at room temperature for up to 2 days or in the refrigerator for up to a week. The glaze may slightly harden when refrigerated.
Reheat for Freshness: For a warm, fresh-from-the-oven taste, heat individual slices in the microwave for 10–15 seconds before serving.
How to Store Pecan Praline Sourdough Gingerbread Bundt Cake:
Room Temperature (Short-Term): Cover the cake tightly with plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 2 days if your kitchen is cool and dry.
Refrigeration (Extended Storage): For longer storage, refrigerate the cake in an airtight container or tightly wrapped to retain moisture. It will keep well for up to 1 week in the refrigerator.
Avoid Refrigerating Immediately: Allow the cake to cool completely before covering or refrigerating to prevent condensation, which can make the cake soggy.
Freeze for Longer Storage: Wrap the cake (whole or individual slices) tightly in plastic wrap and aluminum foil. Store in a freezer-safe bag or container for up to 3 months.
Thawing Frozen Cake: To thaw, transfer the cake to the refrigerator overnight. For quicker thawing, leave it at room temperature for about 2–3 hours.
Reheat for Freshness: Warm individual slices in the microwave for 10–15 seconds to restore the soft, fluffy texture and enhance the flavor.
Store the Glaze Separately (Optional): If you plan to store the cake for an extended period, you can drizzle the vanilla bean glaze just before serving to maintain its fresh, glossy appearance.
Use a Cake Keeper: If storing at room temperature, a cake keeper or dome is a great option to protect the cake from drying out and keep it fresh longer.
Portion for Convenience: Slice the cake before storing for easy access to individual servings, especially if freezing.
Wrap Slices for Grab-and-Go: For individual servings, wrap slices in plastic wrap and store them in a container to make it easy to grab a slice when needed.
FAQs:
Q: Can I substitute the sourdough discard in this recipe?
A: Yes! You can substitute sourdough discard with an equal amount of Greek yogurt. This maintains the moist texture while slightly altering the flavor.
Q: How do I make sure the bundt cake doesn’t stick to the pan?
A: Thoroughly grease the bundt pan with butter or nonstick spray and dust it with flour or sugar. Pay special attention to the crevices for easy release.
Q: What does sourdough discard add to the cake?
A: Sourdough discard adds a subtle tang and depth of flavor, enhancing the warm spices in the gingerbread without overpowering the sweetness.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake up to two days in advance. Store it covered at room temperature or in the refrigerator, and drizzle the vanilla bean glaze just before serving for freshness.
Q: How should I store leftovers?
A: Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze slices wrapped in plastic wrap and foil for up to 3 months.
Q: Can I make the praline topping separately?
A: The praline topping is designed to bake at the bottom of the bundt pan and caramelize while baking. For a separate topping, you can make extra praline to drizzle over the finished cake.
Q: What’s the best way to drizzle the vanilla bean glaze?
A: Allow the cake to cool completely before drizzling the glaze. Use a spoon or piping bag for a clean and controlled drizzle over the top.
Q: How do I know when the cake is done baking?
A: Insert a skewer or toothpick into the thickest part of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Q: Can I use a different nut for the praline topping?
A: Yes! While pecans are traditional, walnuts or almonds can be used for a slightly different flavor and texture.
Q: Can I skip the glaze?
A: The vanilla bean glaze adds sweetness and visual appeal, but the cake is flavorful enough to be served without it if preferred.
Check out my other gingerbread recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this pecan praline sourdough gingerbread bundt cake. Happy baking!
