PECAN PRALINE SOURDOUGH GINGERBREAD BUNDT CAKE
Serves 12
25 mins prep
45 mins cook
70 mins total
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Preheat the oven to 350F. Grease a 10ā (12-cup) bundt pan generously with butter, and then dust with flour. This is ESSENTIAL to ensure that the pecan topping doesnāt stick! Prepare the pecan praline topping. In a medium bowl, combine all of the ingredients for the topping. Pour evenly into the bottom of the prepared pan; set aside. Make the cake batter. Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt & slightly brown (~5 mins), stirring continuously. Remove from heat & immediately pour into a large bowl. Allow to cool slightly. In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside. Once the butter has slightly cooled, add both sugars; whisk until combined. Add in the eggs; whisk until fully incorporated. Then, add in the greek yogurt, sourdough discard, milk, molasses, and vanilla. Whisk to combine. Add the dry ingredients to the wet; mix until just combined. Scoop the batter into the prepared bundt pan, and spread the top evenly. Bake at 350F for 40-45 mins, or until golden & a toothpick inserted into the middle comes out clean. Allow to cool for 10-15 mins, then run a knife along the edges & gently invert onto a serving plate. While cooling, whisk together the ingredients for the glaze. Top with the vanilla bean glaze. Slice and enjoy!
