Pecan Praline Buttermilk Pound Cake is a delightful treat that’s perfect for any occasion. With its rich flavor and moist texture, this cake is bound to impress family and friends. Not only is it simple to make, but it also offers a wonderful way to use pecans, adding a nutty crunch that enhances the sweetness.
Recipe Information
Prep Time: 20 minutes
Cook Time: 75-85 minutes
Total Time: 100 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 4g
Carbohydrates: 52g
Fat: 15g
Fiber: 1g
Sugar: 32g
Sodium: 200mg
Why Make Pecan Praline Buttermilk Pound Cake
Pecan Praline Buttermilk Pound Cake is not just a dessert; it’s a versatile sweet that serves beautifully at any gathering. The combination of buttermilk and toasted pecans gives the cake an irresistible flavor and makes it incredibly moist. Plus, this recipe can effortlessly be adapted with different nuts or flavors, making it your own signature dish. Whether you’re celebrating a special occasion or looking for a comforting treat after a long day, this cake is sure to please.
How to Make Pecan Praline Buttermilk Pound Cake Step by Step
Ingredients
Unsalted Butter: 1 cup (2 sticks), softened
Granulated Sugar: 2½ cups
Brown Sugar: ½ cup, packed
Eggs: 5 large, room temperature
All-Purpose Flour: 3 cups
Baking Powder: ½ teaspoon
Salt: ½ teaspoon
Buttermilk: 1 cup, room temperature
Vanilla Extract: 2 teaspoons
Chopped Pecans: 1 cup, toasted
Brown Sugar: 1 cup, packed
Unsalted Butter: ½ cup (1 stick)
Heavy Cream: ½ cup
Powdered Sugar: 1 cup, sifted
Vanilla Extract: 1 teaspoon
Chopped Pecans: 1 cup, toasted
Directions
Preheat oven to 325°F (165°C) and grease/flour a Bundt pan. In a bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Add the eggs, one at a time, ensuring each is well mixed before adding the next.
Begin to alternate adding the dry ingredients and buttermilk to the butter mixture, starting with the dry ingredients and finishing with the dry. Gently fold in the vanilla extract and chopped pecans. Pour the batter into the prepared Bundt pan and bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 15 minutes before carefully removing it from the pan to cool completely on a wire rack. Meanwhile, prepare the glaze by combining brown sugar, butter, and heavy cream in a saucepan. Bring to a boil for 1 minute, take off the heat, then whisk in the powdered sugar and vanilla extract, and stir in the chopped pecans. Pour the warm glaze over the cooled cake and let it set before slicing.
How to Serve Pecan Praline Buttermilk Pound Cake
Pecan Praline Buttermilk Pound Cake is delicious on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, pair it with a side of fresh seasonal berries or a light fruit salad for a refreshing complement. Drizzling extra glaze on top right before serving adds an additional layer of sweetness.
How to Store Pecan Praline Buttermilk Pound Cake
To keep your Pecan Praline Buttermilk Pound Cake fresh, store it in an airtight container at room temperature for up to five days. If you need to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. When reheating, simply let it come to room temperature or warm it in the microwave for a few seconds to enjoy its deliciousness.
Expert Tips for Cooking Pecan Praline Buttermilk Pound Cake
- Make sure your ingredients are at room temperature for a consistent batter.
- Toast your pecans before incorporating them for added flavor.
- Do not overmix the batter once you add the dry ingredients to maintain the cake’s tender texture.
Delicious Variations of Pecan Praline Buttermilk Pound Cake
- Add a hint of citrus by incorporating lemon or orange zest into the batter for a refreshing twist.
- For a spiced version, include cinnamon or nutmeg in the dry ingredients.
- Experiment with different nuts such as walnuts or almonds to change the flavor profile.
Pecan Praline Buttermilk Pound Cake is a must-try for anyone looking to indulge in a sweet treat. Its rich flavor profile and easy preparation make it a go-to dessert for gatherings, celebrations, or just a cozy night in. Enjoy a slice soon and discover the deliciousness yourself!
Pecan Praline Buttermilk Pound Cake
Ingredients
Main Ingredients
- 1 cup Unsalted Butter, softened Use 2 sticks
- 2.5 cups Granulated Sugar
- 0.5 cup Brown Sugar, packed
- 5 large Eggs, room temperature
- 3 cups All-Purpose Flour
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 1 cup Buttermilk, room temperature
- 2 teaspoons Vanilla Extract
- 1 cup Chopped Pecans, toasted
Glaze Ingredients
- 1 cup Brown Sugar, packed
- 0.5 cup Unsalted Butter Use 1 stick
- 0.5 cup Heavy Cream
- 1 cup Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- 1 cup Chopped Pecans, toasted
Instructions
Preparation
- Preheat oven to 325°F (165°C) and grease/flour a Bundt pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy.
- Add the eggs, one at a time, ensuring each is well mixed before adding the next.
- Begin to alternate adding the dry ingredients and buttermilk to the butter mixture, starting with the dry ingredients and finishing with the dry.
- Gently fold in the vanilla extract and chopped pecans.
- Pour the batter into the prepared Bundt pan.
Baking
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 15 minutes before carefully removing it from the pan to cool completely on a wire rack.
Glaze Preparation
- Combine brown sugar, butter, and heavy cream in a saucepan.
- Bring to a boil for 1 minute, take off the heat, then whisk in the powdered sugar and vanilla extract.
- Stir in the chopped pecans.
- Pour the warm glaze over the cooled cake and let it set before slicing.
