@thesaltycooker: Pecan Praline Sticky Pudding Pecan Cake has to be the best fall cake I’ve ever made. It’s warm, gooey and has a great crunch from @Diamondnuts pecan halves. Diamond Nuts are one of my pantry staples. Once you upgrade to Diamond Nuts you’ll never go back. Find them at your local grocery store. Comment CAKE for the full recipe. Cake 8 ounces Medjool dates pitted and finely chopped 1 cup water 1 cup sour cream 2 ½ cups all-purpose flour 1 cup pecans, finely crushed 1 1/2 tsp baking powder ¼ tsp baking soda 1 tsp ground cinnamon 1 tsp kosher salt 8 tbsp unsalted butter room temperature 1/2 cup light brown sugar, packed 2/3 cup granulated sugar 2 tsp vanilla extract 1 cup buttermilk (see notes below for substitute) ¼ cup molasses 2 eggs Toffee Sauce 8 tbsp Unsalted Butter ¾ cup light brown sugar, packed 1 tsp vanilla extract ¾ cup heavy cream 1 tbsp molasses Pecan Praline Sauce 13oz can sweetened condensed milk ½ cup light brown sugar, packed 1 cup pecans, chopped Chop the pecans and add to a pan and lightly toast over medium/low heat for 5-8 minutes. Set aside. In a separate small pot add the sweetened condensed milk and light brown sugar. Cook for over 5-10 minutes. Stir until the sugar is melted into the sauce. Add the toasted nuts, stir and enjoy! #stickypudding #pecancake #cake #dessert

Danielle Cochran

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Region: US

Sunday 25 October 2026 21:40:14 GMT