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Pecan Praline Buttermilk Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 86 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American
  • Diet: Vegetarian

Description

Pecan Praline Buttermilk Pound Cake is a rich and buttery Southern dessert featuring a moist, tender crumb infused with tangy buttermilk and loaded with toasted pecans. Finished with a warm praline glaze poured over the top, this show-stopping cake is perfect for holidays, potlucks, or any occasion that calls for something indulgent and homemade.

Ingredients

For the Cake:

  • 1 cup unsalted butter (softened)
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup chopped toasted pecans

For the Praline Glaze:

  • ½ cup unsalted butter
  • 1 cup brown sugar (packed)
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Grease and flour a 10-inch bundt or tube pan thoroughly to ensure the cake doesn’t stick after baking.
  2. Cream Butter, Shortening, and Sugar: In a large mixing bowl, cream together the softened butter, vegetable shortening, and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. This step adds air to the batter for a tender crumb.
  3. Add Eggs: Beat in the eggs one at a time, mixing well after each addition to fully incorporate them and maintain the batter’s smooth texture.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasonings within the flour.
  5. Mix Dry and Wet Ingredients: Alternately add the dry flour mixture and the buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix gently to maintain the batter’s airy texture without overmixing.
  6. Add Vanilla and Pecans: Stir in the vanilla extract and the chopped toasted pecans into the batter to evenly distribute the flavor and texture.
  7. Pour Batter and Bake: Pour the batter into the prepared bundt or tube pan, smoothing the top with a spatula. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool Cake: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely, preventing it from breaking apart.
  9. Make the Praline Glaze: In a saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring constantly. Bring the mixture to a gentle boil and cook for 2 to 3 minutes until it thickens slightly.
  10. Finish Glaze: Remove the pan from the heat and stir in the vanilla extract and chopped pecans. Let the glaze cool for 5 to 10 minutes until it thickens slightly but is still pourable.
  11. Glaze the Cake: Pour the warm praline glaze evenly over the cooled cake to allow it to soak in and set, adding a sweet, nutty finish.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350°F for 5–7 minutes, stirring halfway through for even toasting.
  • The glaze sets quickly, so be sure to pour it over the cake while it is still warm to achieve the best texture and shine.
  • Store the cake covered at room temperature for up to 3 days or refrigerate to keep it fresh for a longer period.

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