Description
This Pecan Praline Buttermilk Pound Cake is a rich and moist southern classic featuring a tender crumb enhanced with toasted pecans and a luscious praline glaze. Perfect for holiday gatherings or any special occasion, this cake combines the buttery goodness of a traditional pound cake with the sweet, caramelized flavors of pecan praline for an irresistible dessert experience.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups chopped pecans, toasted
Praline Glaze Ingredients
- ½ cup light brown sugar, packed
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
Instructions
- Prepare Pan and Preheat: Preheat the oven to 325°F (163°C) and thoroughly grease a 10-inch Bundt pan with butter and flour to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer for 4–5 minutes until the mixture becomes light and fluffy, which helps incorporate air for a tender texture.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter remains emulsified.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix Batter: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing gently after each addition to avoid overmixing which can toughen the cake.
- Add Flavorings and Pecans: Stir in the vanilla extract, then gently fold in 1 cup of the toasted chopped pecans to distribute them evenly throughout the batter.
- Bake: Pour the batter into the prepared Bundt pan and smooth the surface. Bake in the preheated oven for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then invert onto a wire rack and allow it to cool completely before glazing.
- Prepare Praline Glaze: In a small saucepan over medium heat, combine light brown sugar, heavy cream, and butter. Bring the mixture to a simmer and cook for 3–4 minutes, stirring constantly until thickened.
- Finish Glaze and Decorate: Remove the glaze from heat and stir in the vanilla extract. Let it cool slightly so it thickens slightly but remains pourable. Pour the praline glaze evenly over the cooled cake and sprinkle the remaining ½ cup toasted pecans on top for decoration and extra crunch.
Notes
- Ensure all ingredients are at room temperature to help the batter mix evenly and create a moist, tender crumb.
- To toast pecans, heat a dry skillet over medium heat and cook the nuts for 5–7 minutes, stirring frequently to prevent burning and to bring out their natural oils and flavor.
- This cake tastes even better the day after baking as flavors meld and the texture moistens.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 40 g
- Sodium: 190 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
