Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium saucepan, combine 1 cup of unsalted butter and 1 cup of water. Bring to a boil and then remove from heat.
- In a large mixing bowl, combine the flour and granulated sugar. Pour the hot butter and water mixture over the flour and sugar, and mix until well combined.
- Add the sour cream, eggs, vanilla extract, and baking soda to the mixture. Stir until the batter is smooth.
- Pour the cake batter into the prepared baking pan, and spread it evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the pecan praline topping. In a saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir in the brown sugar and heavy cream. Bring the mixture to a boil and cook for about 2 minutes, stirring constantly.
- Remove the saucepan from the heat and stir in the chopped pecans, vanilla extract, and a pinch of salt.
- As soon as the cake comes out of the oven, pour the pecan praline topping over the hot cake.
- Allow the cake to cool completely in the pan, and the topping will set as it cools.
- Once the cake is cool, you can slice and serve it. It’s delicious on its own or with a scoop of vanilla ice cream.
This Southern Pecan Praline Sheet Cake is a delightful dessert that captures the flavors of the South with its rich and nutty praline topping. Enjoy!