Pecan Praline Buttermilk Pound Cake

Pecan Praline Buttermilk Pound Cake is one of those desserts that feels like a warm hug. When you take a bite, the fluffy cake melts in your mouth, while that sweet, crunchy praline topping adds a delightful contrast. This cake is perfect for any occasion, whether it’s a family gathering or just a cozy evening at home. Imagine the aromas wafting through your kitchen as it bakes, luring friends and family in for a slice. Plus, it’s ridiculously easy to make, so don’t worry if you’re not a baking pro! With just a few simple ingredients and steps, you can whip up this irresistible treat. Pour yourself a cup of coffee or tea, and let’s get started on making this fantastic Pecan Praline Buttermilk Pound Cake together.

What is Pecan Praline Buttermilk Pound Cake

Pecan Praline Buttermilk Pound Cake is a rich, buttery dessert that combines the classic flavors of traditional pound cake with a delightful pecan praline glaze. This cake is incredibly moist and has a dense yet tender crumb, making it a true indulgence for any occasion. The praline topping adds a sweet, crunchy texture that elevates this treat to a whole new level. The balance of the cake’s sweetness and the nuttiness of the pecans creates a delightful experience for your taste buds.

Why You’ll Love This Pecan Praline Buttermilk Pound Cake

Whether you’re a baking enthusiast or just looking to impress your family and friends, this Pecan Praline Buttermilk Pound Cake is sure to be a crowd-pleaser. The combination of pecans and buttermilk not only provides a unique flavor but also offers an inviting aroma that fills your kitchen. Plus, it’s versatile enough to be enjoyed at any time of the day, from brunch to dessert. Each slice is not only pleasing to the eye but is sure to make everyone smile.

Ingredients for Pecan Praline Buttermilk Pound Cake

For the Cake:

• 1 cup butter, softened
• 2 ½ cups sugar
• 4 large eggs
• 3 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup chopped pecans

For the Praline Glaze:

• ½ cup butter
• 1 cup brown sugar
• ¼ cup heavy cream
• 1 cup chopped pecans

How to Make Pecan Praline Buttermilk Pound Cake

Preheat the Oven

Before anything else, preheat your oven to 325°F (163°C). Greasing and flouring a bundt pan is essential, as it ensures your cake comes out easily after baking.

Cream Together Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step usually takes about 5 minutes. It’s crucial for achieving that perfect texture, so don’t rush it!

Add Eggs One at a Time

Next, add your eggs to the butter-sugar mixture one at a time. Mixing well after each addition helps to incorporate the eggs fully. Remember to scrape down the sides of the bowl to ensure everything is blended smoothly.

Mix Dry Ingredients

In a separate bowl, combine the all-purpose flour, baking soda, and salt. Whisk these dry ingredients together until well-mixed. This step ensures even distribution of the leavening agent throughout the batter.

Alternate Dry Ingredients and Buttermilk

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix just until everything is incorporated; overmixing can result in a dense cake.

Incorporate Vanilla and Pecans

Gently fold in the vanilla extract and chopped pecans. Ensuring they are evenly distributed throughout the batter enhances every bite of your cake.

Pour into Bundt Pan

Now, pour the batter into the prepared bundt pan, smoothing the top with a spatula. This will help the cake rise evenly and create a beautiful shape.

Bake Until Golden

Place your bundt pan in the preheated oven and bake for about 70-80 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The cake should also look golden brown and spring back to touch.

Prepare Praline Glaze

While the cake is baking, let’s make the praline glaze. Melt the ½ cup of butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, cooking for about 5 minutes. Keep stirring until the mixture is smooth and combined.

Add Pecans to Glaze

Once your glaze is smooth, remove it from the heat. Stir in the 1 cup of chopped pecans, mixing well. Set this aside to cool slightly while your cake finishes baking.

Glaze the Cake

After your cake has cooled in the pan for about 10 minutes, turn it out onto a wire rack. Drizzle the warm praline glaze over the top, allowing it to soak into the cake. This step not only enhances the flavor but makes for an incredibly moist cake.

Serving Suggestions

For an extra indulgent treat, serve slices of Pecan Praline Buttermilk Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream on the side. The creaminess pairs perfectly with the sweetness of the cake, creating a delightful experience with every bite.

Tips for Success

• Ensure all ingredients are at room temperature; this helps them mix better.
• Be careful not to overmix the batter; doing so keeps the cake tender and light.
• Allow the cake to cool completely before adding the glaze. This ensures the glaze absorbs beautifully into the cake.

Variations

If you’re feeling adventurous, here are a few variations you might try:

• Replace pecans with walnuts or almonds for a different nutty flavor.
• Add a splash of bourbon to the glaze for an adult twist.
• Incorporate chocolate chips into the batter for a delightful chocolatey undertone.

Pairing Ideas

This delicious pound cake pairs wonderfully with a hot cup of coffee or a chilled glass of sweet tea. It creates a delightful afternoon treat that’s sure to please friends and family alike.

FAQs

1. Can I make this cake ahead of time?
Yes, you can make the cake a day in advance and store it in an airtight container for maximum freshness.

2. How should I store leftovers?
Leftover cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.

3. Can I freeze this pound cake?
Absolutely! Just wrap individual slices in plastic wrap, then place them into a freezer-safe bag. It can be frozen for up to 3 months.

4. What can I substitute for buttermilk?
You can mix regular milk with a tablespoon of vinegar or lemon juice to create a buttermilk substitute.

5. Is this recipe suitable for gluten-free baking?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend to create a gluten-free version.

This Pecan Praline Buttermilk Pound Cake is not just a dessert; it’s a slice of joy that brings people together. Perfect for celebrations or a cozy evening at home, its richness will make it a beloved recipe in your collection. Enjoy every decadent bite!

More Easy Desserts & Sweets Recipes:

• Lemon Blueberry Cheesecake Bars
• Gluten-Free Lemon Olive-Oil Cake
• Raspberry Lemon Loaf Cake
• Lemon Bars

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Pecan Praline Buttermilk Pound Cake

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Pecan Praline Buttermilk Pound Cake is a rich, buttery dessert with a delightful praline glaze. It’s easy to make and perfect for any occasion, offering a warm, inviting flavor that will impress your guests.

• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup butter, softened
• 2 ½ cups sugar
• 4 large eggs
• 3 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup chopped pecans
• ½ cup butter (for glaze)
• 1 cup brown sugar
• ¼ cup heavy cream
• 1 cup chopped pecans (for glaze)

Instructions

• Preheat your oven to 325°F (163°C) and prepare a bundt pan.
• Cream together softened butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after each.
• In a separate bowl, combine flour, baking soda, and salt.
• Alternate adding dry ingredients and buttermilk to the butter mixture.
• Fold in vanilla and chopped pecans.
• Pour batter into the prepared bundt pan.
• Bake for 70-80 minutes until golden and a toothpick comes out clean.
• While baking, melt butter, brown sugar, and heavy cream for glaze.
• Add chopped pecans to the glaze and let cool slightly.
• After cooling the cake, drizzle the warm glaze on top.

Notes

Make sure all ingredients are at room temperature for best results.
Avoid overmixing the batter to keep the cake tender.
Allow the cake to cool completely before applying the glaze.

• Author: Rachael
• Prep Time: 20 minutes
• Cook Time: 80 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 450
• Sugar: 38
• Sodium: 200
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 15
• Trans Fat: 0
• Carbohydrates: 55
• Fiber: 1
• Protein: 6
• Cholesterol: 80