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Pecan Praline Buttermilk Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 22 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pecan Praline Buttermilk Pound Cake is a rich, moist dessert featuring a classic Southern flavor profile. With tender crumb infused by buttermilk and chopped pecans, it’s topped with a luscious homemade praline glaze that adds a buttery, caramelized sweetness. Perfect for celebrations or a decadent everyday treat, this Bundt cake combines traditional techniques with irresistible flavors.

Ingredients

Cake

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped pecans

Praline Glaze

  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar, packed
  • 1/4 cup heavy cream
  • 1 cup confectioners’ sugar

Instructions

  1. Prepare Bundt Pan: Preheat the oven to 325°F (163°C) and grease a 10-cup Bundt pan. Lightly dust the pan with flour to prevent sticking.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-5 minutes.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, mixing thoroughly after each addition. Then stir in the vanilla extract for flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
  5. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture in three portions, alternating with the buttermilk—beginning and ending with the flour mixture. Mix gently to avoid overworking the batter.
  6. Fold in Pecans: Gently fold the chopped pecans into the batter to distribute evenly throughout.
  7. Bake the Cake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  9. Prepare Praline Glaze: In a saucepan over medium heat, melt the butter, then add brown sugar and heavy cream. Bring to a gentle boil and cook for two minutes, stirring constantly to prevent burning.
  10. Finish Glaze: Remove the saucepan from heat and whisk in confectioners’ sugar until the glaze is smooth and free of lumps.
  11. Glaze the Cake: Drizzle the warm praline glaze evenly over the cooled pound cake. Allow the glaze to set before slicing and serving.

Notes

  • Toast the pecans lightly before folding into the batter for enhanced flavor and crunch.
  • If the praline glaze thickens too quickly, gently warm it again over low heat to loosen it before drizzling.
  • This cake keeps well covered at room temperature for up to four days, allowing flavors to meld.
  • It freezes beautifully without the glaze; add the glaze fresh after thawing for best results.

Find it online: https://slsrecipes.com/pecan-praline-buttermilk-pound-cake-recipe-2/