Chestnut Praline Coffee Bundt Cake, and a Giveaway
This buttery brown sugar bundt cake is infused with coffee, and drizzled with the most incredible chestnut praline sauce! It’s perfect for the holiday season.
Hey everybody! I’m on an airplane to Chicago right now but before I left I took some time to make you this.
I heard that Starbucks is coming out with a new flavor latte. It’s due to roll out any day now, and it’s the first time they’ve come up with a new holiday flavor in five years. They’re predicting it’s going to give the PSL a run for its money!
So I thought I’d be the first to jump on the CPL train and make a Chestnut Praline cake 😉
Really I just thought it sounded totally amazing and perfect for this time of year. Plus I had this gorgeous Simax glass bundt pan from MightyNest just begging to be used. They issued the “Bake Your Bundt Off” challenge, and I accepted! Make sure you scroll all the way to the bottom of this post because I’m giving one away to a lucky reader! Along with a few other really beautiful and useful items.
I should tell you about MightyNest! It’s a great site that specializes in household products that are organic and non-toxic. So, no BPA, PVC, phthalates, lead, melamine, formaldehyde, flame retardants, parabens or any of that scary stuff. They’re so great. And, they donate 15% of your every purchase back to the school of your choice. They have a goal to raise $1 million for schools across the country this year! So check out MightyNest for all sorts of kitchen stuff, cleaning supplies, bath and body, baby, and garden items.
Now for the cake! This is a brown sugar bundt cake that’s infused with coffee flavor. And you’re going to top it with the most incredible chestnut praline sauce. It dribbles all down the sides and forms sticky pools of delicious, bourbon-y goodness.
I’m imagining this cake all wrapped up in cellophane, with a jar of the praline sauce tucked in the middle. What a great gift! Or you could just serve it as a dessert for Thanksgiving dinner or at a holiday party…
I just used jarred chestnuts from my local supermarket. They’re usually on the same shelf with the pie fillings and stuff. You could use freshly roasted chestnuts though too! You’re going to love the flavor. Chestnuts are just so holiday, right?
If the new Chestnut Praline Latte is half as good as this cake, I think we’re all in for a treat!
And now for the giveaway! I’m so grateful to MightyNest for providing me with one of these fabulous prize packs to gift to a reader:
… and along with these items MightyNest has also pledged to give $100 to the winner’s school!
As an amazon associate I earn from qualifying purchases.
Chestnut Praline Coffee Bundt Cake
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup (118.29 ml) strongly brewed coffee or espresso,, cooled
- 1/2 cup (118.29 ml) heavy cream
- 1 tablespoon vanilla extract
- 1 1/2 cups (340.5 g) unsalted butter, softened
- 2 1/2 cups (550 g) light brown sugar, (loosely packed)
- 5 eggs, , large
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (118.29 ml) water
- 1/2 cup (118.29 ml) heavy cream
- 1/2 teaspoon kosher salt
- 2 tablespoons bourbon whiskey
- 2 cups (286 g) roughly chopped chestnuts,, roasted and peeled (or one 7.4 ounce jar)
Instructions
To Make the Brown Sugar Coffee Cake:
- Liberally mist a 12-cup bundt pan with non-stick spray, and dust with flour.
- Preheat the oven to 350 degrees F.
- Place the flour, salt, and baking powder in a bowl and stir to combine. Set aside.
- Place the coffee, cream, and vanilla in a spouted vessel and set aside.
- Cream the butter and brown sugar on medium-high speed, until pale and fluffy (about 5 minutes).
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- Add a third of the flour mixture and stir to combine.
- Stir in half the coffee mixture, followed by another third of the flour mixture.
- Pour in the remaining coffee mixture, stir, and then finish with the remaining flour mixture.
- Transfer the batter into the prepared pan and bake for 1 hour and 10 minutes, or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
- Cool for 30 minutes, then invert onto a serving plate. Top with Chestnut Praline Sauce.
To Make the Chestnut Praline Sauce:
- Place the sugar and water in a medium-sized pot. Cook over medium high heat until amber-colored.
- Whisk in the cream and salt. Continue to cook until no lumps remain.
- Remove from the heat and stir in the bourbon and chestnuts.
This looks like the perfect Thanksgiving/Christmas cake! Beautiful! The flavors sound amazing! Have a great time in Chicago, it just got a little cold here 🙂
I was lucky enough to miss the cold I think! Only there for less than 24 hours but the weather was nice! Thank you so much for the sweet message, Lyubomira 🙂
Chestnut and praline is an interesting combination. I love praline ice cream and a bundt cake is a classic. 🙂 You are right. Chestnuts scream holiday season.
Don’t they though? I feel like I need to do more with chestnuts. They’re so special and just so wintry. I’m so happy you enjoyed the post; thank you so much for the sweet comment, Chineka!
I bet your cake version of the drink is better than anything at Starbucks. Beautiful creation and photos as always, Allie!
Thank you so much Natasha! Hope you’re having a great week, sweetie!
This cake looks amazing!! I love that praline sauce! I hope you enjoy your time here in Chicago. Sorry the weather just turned cold.
Haha- I was expecting cold! It is Chicago after all. But I was actually pleasantly surprised. It wasn’t really too bad at all. Thank you so much for the sweet compliments, Renee!
STOP. IT. NOW.
You so beat me (and Starbucks) to their own game! Get it!
Haha! Were you thinking of doing something like this too? I doubt I am the first and I’m SURE I won’t be the last, lol. Thanks Graham! 😉
Gorgeous gorgeous cake, Allie! I could seriously drink up all that chestnut praline sauce! Yay, so excited for the new latte flavor but I have a feeling it would pale in comparison to this cake! It sounds fabulous! Pinned!
You are too kind, my dear! I have a feeling the latte will be amazing. Thank you so much for the kind words and for sharing on Pinterest! You’re the best Kelly!
Allie this looks amazing! I love that you recreated the Sbux drink, before it has even debuted! I can’t wait to try the new latte, and your cake recipe. Yum!!
I know, I’m seriously dying to try the new latte flavor! Hurry up Starbucks! I think it’s going to be awesome. Thanks so much for the sweet comment, Cate 😀
This cake looks amazing, but I have no idea what chestnuts taste like!
Oh gosh you’ve got to get yourself a chestnut! They’re unlike anything else. The texture is not crunchy, like any other kind of nut. They’re more soft, and they have a really interesting sweetness that reminds me of a raisin. That’s not a very scientific explanation but that’s just my take! I’m so glad you like the idea- thank you so much for stopping by and for the great feedback!
Oh my, this is one stunning cake, Allie! It looks like the perfect thing to eat for my afternoon snack today 🙂 Have a blast in Chicago!
Thanks Amy! Chicago was lots of fun. Always good to get back home though, and into the regular routine. Hope you’re having a great week dear!
I love everything about it- looks gorgeous! Have a safe trip!
Thank you so much Sherri! Now I’m home sweet home and it sure feels nice 😉 So happy you like the cake! Thanks for the great feedback, dear <3
HOLY moist cake! Brilliant using these flavors Allie! I was at Starbucks yesterday, and almost got that drink but decided I can only have it if it’s really cold out? Haha I don’t know why I justify it being okay to have that drink only if it’s really cold outside…it’s definitely a treat not an everyday drink for me. I particularly like that you used chestnuts. I have never cooked with them but ate so many of them when I lived in Paris. Pinned for later 🙂
I feel like they’re definitely bigger in Europe than they are here in the states. Not sure why that is, they’re so good and they seem to grow everywhere…?? So I didn’t realize that the flavor is out already at Starbucks! Now I feel like I want to rush right out and give it a try! 😀
This cake looks fabulous~ Have a safe trip to Chicago!
Oh my heavens, Allie. This cake looks delicious! I just want to reach through the screen and grab a slice.
Thanks Jen you are the sweetest! xo
This cake is beyond!!!
Thanks hon! See you in a few 😀
Holy Moly this cake looks amazing!!
Thank you so much Christine! I hope you make it soon it’s delicious!
This cake looks amazing! I love that you infused the brown sugar cake with coffee, and that glaze… wow!
Thanks Kristine! It was definitely a good move 😉