Description
Indulge in the perfect balance of rich and buttery flavor with this Pecan Praline Buttermilk Pound Cake! A moist pound cake, loaded with crunchy pecans and topped with a decadent praline glaze that will melt in your mouth.
Ingredients
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For the Cake:
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1 cup butter, softened
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2 ½ cups sugar
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4 large eggs
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3 cups all-purpose flour
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½ tsp baking soda
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½ tsp salt
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1 cup buttermilk
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1 tsp vanilla extract
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1 cup chopped pecans
For the Praline Glaze:
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½ cup butter
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1 cup brown sugar
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¼ cup heavy cream
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1 cup chopped pecans
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Instructions
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Preheat Oven: Preheat the oven to 325°F (165°C). Grease and flour a bundt pan.
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Make Cake Batter: Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
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Mix Dry Ingredients: In a separate bowl, combine flour, baking soda, and salt. Gradually add the dry mixture to the wet batter alternately with buttermilk, stirring well after each addition. Stir in vanilla extract and chopped pecans.
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Bake Cake: Pour batter into the prepared bundt pan and bake for 1 hour 10–20 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
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Make Praline Glaze: In a saucepan, melt butter over medium heat. Add brown sugar and heavy cream, then bring to a boil. Cook for 1–2 minutes, then remove from heat. Stir in chopped pecans.
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Glaze Cake: Drizzle the warm praline glaze over the cooled cake.
Notes
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Make sure the cake is completely cooled before applying the glaze to prevent it from melting away.
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You can store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg