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Serve chilled or at room temperature for a softer texture.
Store in an airtight container in the fridge for up to 4 days.
Best enjoyed the next day once the flavors settle in.
Variations:
Add a pinch of cinnamon or nutmeg to the batter for warmth.
Replace pecans with walnuts if preferred.
Use maple syrup in the topping for a deeper flavor.
FAQ:
Can I freeze this cake?
Yes, freeze the cake without the praline topping. Wrap tightly and freeze for up to 2 months.
Can I use low-fat cream cheese?
You can, but the filling will be less rich and slightly softer.
Can I make this in a bundt pan?
Yes, bake 10–15 minutes longer and skip the layering—just pour the praline topping over the cooled cake.
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