Pecan Praline Buttermilk Pound Cake
A delightful and moist pound cake featuring the rich flavors of buttermilk and toasted pecans, perfect for any occasion.
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.
Notes
Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Can be paired with fresh seasonal berries or a light fruit salad for a refreshing complement.