Breakfast BakesAmerican SouthernMedium

Pecan Praline and Brown Butter Breakfast Ring Cake

Name: Pecan Praline and Brown Butter Breakfast Ring Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10 servings
Cuisine: American Southern
Ingredients: 6 tablespoons (85 g) unsalted butter, cut into small pieces; 1 cup (120 g) pecan halves, coarsely chopped; ½ cup (100 g) packed brown sugar; 2 tablespoons (25 g) granulated sugar; ¼ teaspoon (1½ g) sea salt; ½ cup (115 g) unsalted butter, softened, at room temperature; ¾ cup (150 g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon (5 ml) vanilla extract; 1¾ cups (220 g) all-purpose flour; 1½ teaspoons (7½ g) baking powder; ½ teaspoon (2½ g) ground cinnamon; ⅛ teaspoon (½ g) ground nutmeg; ¼ teaspoon (1½ g) kosher salt; ¾ cup (180 ml) buttermilk; ¼ cup (50 g) packed brown sugar; 1 teaspoon (5 g) ground cinnamon; 2 tablespoons (30 g) melted unsalted butter

From the MyKitchenBank Kitchen

A showstopping breakfast ring cake with caramelized brown butter, praline pecans, and brown sugar swirls. The cake itself is tender and lightly spiced, while the praline layer adds crunch and deep caramel flavor. Perfect for weekend brunch or special mornings.

Prep: 25 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 1 ring cake (10 slices)

Save to My Kitchen Jump to recipe

Ingredients

10 servings

6 tablespoons (85 g) unsalted butter, cut into small pieces
1 cup (120 g) pecan halves, coarsely chopped
½ cup (100 g) packed brown sugar
2 tablespoons (25 g) granulated sugar
¼ teaspoon (1.5 g) sea salt
½ cup (115 g) unsalted butter, softened, at room temperature
¾ cup (150 g) granulated sugar
2 large eggs, at room temperature
1 teaspoon (5 ml) vanilla extract
1¾ cups (220 g) all-purpose flour
1½ teaspoons (7.5 g) baking powder
½ teaspoon (2.5 g) ground cinnamon
⅛ teaspoon (0.5 g) ground nutmeg
¼ teaspoon (1.5 g) kosher salt
¾ cup (180 ml) buttermilk
¼ cup (50 g) packed brown sugar
1 teaspoon (5 g) ground cinnamon
2 tablespoons (30 g) melted unsalted butter

Equipment (9)

10-inch (25 cm) nonstick ring/Bundt pan
Medium saucepan
Two medium mixing bowls
Large mixing bowl
Whisk
Electric mixer
Rubber spatula
Measuring cups and spoons
Toothpick or cake tester

Steps

Before you start

Preheat oven to 350°F (175°C)
Bring all ingredients to room temperature (including eggs and buttermilk)
Prepare a 10-inch (25 cm) nonstick ring cake pan or Bundt pan by coating lightly with butter or nonstick spray

1
Brown the butter
- Place 6 tablespoons (85 g) of butter in a medium saucepan over medium heat.
- Let it melt, then continue cooking, swirling occasionally, for 5–7 minutes until it turns deep amber and smells nutty.
- Watch carefully—the butter can burn quickly.
- Pour into a small bowl and let cool for 5 minutes.
+ Show details− Hide details
Ready when: Butter is deep amber and fragrant
Tip: Brown butter can go from perfect to burnt in seconds. Once it turns amber, remove from heat immediately—it will continue darkening slightly from residual heat.
2
Make the praline layer
- In a medium bowl, combine 1 cup (120 g) chopped pecans, 0.5 cup (100 g) brown sugar, 2 tablespoons (25 g) granulated sugar, and 0.25 teaspoon (1.5 g) sea salt.
- Drizzle in the cooled browned butter and stir until evenly combined.
- The mixture should clump slightly.
- Set aside.
+ Show details− Hide details
Ready when: Mixture is evenly coated and clumpy
Tip: Make this step last before mixing the batter so the browned butter stays fresh and glossy.
3
Cream butter and sugar
- In a large bowl, combine 0.5 cup (115 g) softened butter and 0.75 cup (150 g) granulated sugar.
- Using an electric mixer on medium speed, beat for 3–4 minutes until light, fluffy, and pale.
- Scrape the bowl halfway through.
+ Show details− Hide details
Ready when: Mixture is pale, creamy, and holds soft peaks when the beater is lifted
Tip: Room-temperature butter whips properly; cold butter won't cream smoothly.
4
Add eggs and vanilla
- Add the 2 eggs one at a time to the creamed mixture, beating on medium speed for 30 seconds after each addition.
- Pour in 1 teaspoon (5 ml) vanilla extract and beat for another 30 seconds until smooth.
+ Show details− Hide details
Ready when: Mixture is smooth, creamy, and slightly thickened
Tip: Adding eggs slowly prevents the batter from breaking or becoming curdled.
5
Combine dry ingredients
- In a separate medium bowl, whisk together 1.75 cups (220 g) all-purpose flour, 1.5 teaspoons (7.5 g) baking powder, 0.5 teaspoon (2.5 g) cinnamon, 0.125 teaspoon (0.5 g) nutmeg, and 0.25 teaspoon (1.5 g) kosher salt.
+ Show details− Hide details
Ready when: Dry ingredients are evenly combined with no lumps
Tip: Whisking dry ingredients ensures the baking powder and spices distribute evenly throughout the cake.
6
Alternate wet and dry
- Add half of the dry mixture to the creamed batter and stir gently on low speed for 30 seconds.
- Pour in 0.75 cup (180 ml) buttermilk and stir for another 30 seconds.
- Add the remaining dry mixture and stir for 30 seconds more.
- Do not overmix; the batter should be just combined with a few lumps.
+ Show details− Hide details
Ready when: Batter is combined with visible flour streaks almost gone; a few small lumps are fine
Tip: Overmixing develops gluten and makes the cake tough. Stop as soon as you don't see dry flour.
7
Make the cinnamon-sugar swirl
- In a small bowl, stir together 0.25 cup (50 g) brown sugar and 1 teaspoon (5 g) ground cinnamon.
- Drizzle 2 tablespoons (30 g) melted butter over the mixture and stir until crumbly.
+ Show details− Hide details
Ready when: Mixture is moist and clumpy
8
Layer the pan
- Spread about one-third of the batter evenly into the prepared 10-inch ring pan.
- Sprinkle half of the cinnamon-sugar swirl over the batter.
- Add half of the remaining batter and sprinkle the rest of the cinnamon-sugar swirl.
- Top with the final layer of batter and smooth the surface gently.
- Finally, spread the praline mixture (pecans, brown sugar, and browned butter) evenly over the top.
+ Show details− Hide details
Ready when: All batter is in the pan with swirls and praline layer distributed evenly
Tip: The praline on top may look wet, but it will caramelize and set as the cake bakes.
9
Bake the cakeOven 350°F / 175°C
- Place the ring pan in a preheated 350°F (175°C) oven and bake for 32–37 minutes, until the top is golden brown and a toothpick inserted into the cake (not the praline) comes out with just a few moist crumbs.
- The center should not have wet batter clinging to the toothpick.
+ Show details− Hide details
Ready when: Golden-brown top; toothpick inserted into cake comes out with only a few moist crumbs, not wet batter
Tip: If the top browns too quickly, loosely tent with foil for the final 10–12 minutes.
10
Cool the cake
- Remove the cake from the oven and let it rest in the pan for 10 minutes.
- This allows the crumb to set slightly so it doesn't crumble when you turn it out.
- Run a thin knife around the edges and the center ring.
- Place a serving plate over the pan and carefully invert the cake onto the plate.
- If any praline sticks to the pan, gently scrape it off and press it back onto the cake.
+ Show details− Hide details
Ready when: Cake releases cleanly from pan; praline is sticky and glossy
Tip: Let the cake cool just enough to handle (10 minutes is key)—unmolding while warm keeps the praline moist and prevents it from sticking to the pan.
11
Finish and serve
- Allow the cake to cool to room temperature on the serving plate, about 30 minutes, before slicing.
- The praline will firm up as it cools.
- Slice with a serrated knife, wiping the blade between cuts for clean pieces.
- Serve warm or at room temperature.
+ Show details− Hide details
Ready when: Cake is warm but cool enough to handle; praline is set but still soft
Tip: This cake is best eaten the same day, while the praline topping is still slightly tacky and the cake is tender.

Good to know

Tips

Timing matters: unmold the cake while still warm so the praline stays glossy and bonded to the crumb. Cool completely on the serving plate, not in the pan.
Praline topping will look glossy and sticky when it comes out of the oven—it firms as it cools. If it looks dry or granular, the browned butter may have separated; drizzle a tiny bit of melted butter over the baked cake while warm to refresh it.
Brown butter is the signature of this cake. Don't skip it or substitute regular butter—the nutty, caramelized notes are what make the praline special.
This cake is a breakfast showstopper but also works as an afternoon treat with coffee or tea. Slice while still slightly warm for the most tender crumb and softest praline.

Make ahead

The batter can be prepared up to 4 hours ahead and stored covered in the refrigerator. Bake straight from the fridge, adding 2–3 minutes to the bake time. Do not prepare the praline topping in advance; make it just before layering.

Storage & reheating

Store at room temperature in an airtight container for up to 2 days (the praline will soften slightly). Do not refrigerate—cold dulls the caramel and spice flavors. To reheat: wrap loosely in foil and warm in a 300°F (150°C) oven for 10–12 minutes until just warmed through. The cake does not freeze well because the praline topping can separate from the crumb when thawed.

Substitutions

pecan halves → walnuts or sliced almonds. Use the same weight; walnuts will be earthier, almonds more delicate. Chop them to similar size as the pecans.
buttermilk → Greek yogurt thinned with water (1:1 ratio) or milk mixed with 1 tablespoon lemon juice per 0.75 cup, left to sit 5 minutes. Both provide the acidic tang that activates the baking powder and tenderizes the crumb.
ground cinnamon → half cinnamon, half pumpkin pie spice. This adds warming notes of clove, nutmeg, and ginger—lovely in fall.
unsalted butter → clarified butter or ghee mixed with a pinch of soy sauce. Won't brown the same way, but the praline will still caramelize. The soy sauce adds umami depth similar to browned butter.