Walnut Praline Bundt Cake

My husband's family reunion was last weekend and I wrestled with what to take to the pitch-in.  I finally came up with this cake recipe.  I must say it went over well, over half of it was eaten!  I'm just glad there was some left to take home!

Walnut Praline Bundt Cake

1 cup chopped walnuts
1 cup softened real butter
1 8 oz pkg. brown sugar
1  16 oz pkg whipped cream cheese
4 large eggs
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1  8 oz container sour cream
2 tsp. hazelnut extract (or vanilla)

In a medium saucepan, mix brown sugar and butter, add in whipped cream cheese, sour cream and hazelnut extract.  Beat the 4 eggs and slowly add them to the wet ingredients.  In a separate bowl, combine flour, salt, baking soda, baking powder and slowly add to the wet ingredients.  Mix well and pour into a Bundt pan sprayed with cooking spray.  Make sure you spray it well so that it does not stick.

Bake at 325 degrees for approximately 1 hour.  Check at 45 minutes to see if it is done.  Turn out onto a cooling rack and cook for 30 minutes until it is just warm.

Praline Icing

1 cup brown sugar
1/2 cup real butter (1 stick)
1/4 cup evaporated milk
1 tsp. hazelnut extract
1 1/2 to 2 cups powdered sugar

Over low heat, melt butter and add brown sugar.  Allow to heat until it becomes smooth and creamy (stirring continuously).  Remove from heat and pour into a bowl.  Add evaporated milk and hazelnut extract.  Beat well and then slowly add the powdered sugar, beating until it forms a frosting-like consistency.  It should be slightly thin enough to pour over the cake.  Drizzle over a barely warm cake.  

Enjoy!