Gold Cake With Praline Topping

This recipe is an “Oldie But A Goodie”. It has been around for such a long time. This recipe in particular came from my grandmothers recipe collection and it is date to 1957. So I am assuming this is when she received this recipe or created this version of the recipe. What ever the case may be, This is a delicious and very easy recipe.

Gold Cake With Praline Topping

Let’s get started.



2 c. flour
2 tsp baking powder
1/4 tsp fine salt
1/2 c. butter – room temp
1 c. sugar
2 eggs – room temp
3/4 c. milk
1 tsp vanilla


1/3 c. brown sugar
3 tsp butter – room temp
1/3 c. chopped pecans
1 tsp flour
1 tsp water


  1. Preheat the oven to 350*. and prepare your cake tin of choice. You can use 1 8 inch or a loaf pan. Cooking times will vary depending on which pan you choose. Butter or grease the pan and line with parchment if you would like to. Set aside.
  2. In a bowl whisk together the flour, baking powder, and salt. Set aside.
  3. In a bowl cream together the butter and sugar until pale and fluffy. This will take a few minutes but be patient, it will get there. It should take about 5 minutes or so by hand.
  4. Add the eggs one at a time mixing well before adding the next. Add the milk and vanilla and mix until well combined.
  5. Add in the flour mixture in two batches mixing well in between. With the second batch of flour addition only mix until just combined and there are no huge clumps of flour.
  6. Pour into the prepared cake tin and tap onto the counter to release any air bubbles. This helps prevent any air pockets in your final cake and helps to evenly bake the cake and to keep it level.
  7. FOR THE CRUMP TOPPING: In a bowl combine all of the ingredients for the topping and mix well. Sprinkle the mixture on top of the cake as evenly as possible.
  8. Place in the oven for about 25 to 30 minutes for an 8 inch round tin. For a loaf pan bake for about 50 to 60 minutes or until the center comes out clean when stuck with a toothpick.
  9. When done remove the cake and cool 30 minutes in the pan. If you lined the pan you can remove it to a wire rack to cool completely. If you did not line the pan cool completely in the pan before removing. The cake should be completely cool before cutting as the crumb texture paired with the crunch of the topping is what makes this cake delicious.
  • If you do not like pecans you can certainly use any other type of nut that you prefer. I have even used pine nuts for this cake and it turned out very well.
  • You can drizzle the top with caramel sauce when cooled for an extra flavor and it pairs well.
  • I often serve with fresh fruit on the side as this is a super rich dessert.
  • You can switch out the vanilla for almond extract ( or other extract ) and completely change the flavor of the cake.

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