Praline Loaf Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
You've got to try this praline loaf cake I've been making lately. It's become my go to dessert because it comes together in just 55 minutes total, making it perfect for when you want something special but don't have all day. The secret is using prune puree, which keeps the cake incredibly moist while adding natural sweetness and fiber so you can feel a bit better about indulging. What I love most is how simple the whole process is with just basic ingredients you probably already have at home. The combination of nutty praline paste and walnuts creates this wonderful depth of flavor that tastes far fancier than the minimal effort required.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 120 gunsalted butter
- 3large eggs
- 2 mLvanilla extract
- 100 gprune puree
- 50 gpraline paste
- 5 gbaking powder
- 2 gsalt
- 50 gchopped walnuts
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 20cm loaf pan and set it aside.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3
In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
Tip: Make sure to scrape down the sides of the bowl every now and then.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the prune puree, beginning and ending with the flour mixture.
- 6
Stir in the praline paste and chopped walnuts.
- 7
Pour the batter into the prepared loaf pan and smooth the top.
- 8
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- 9
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tip: Let the cake cool completely before slicing and serving.
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