Description
This rich and buttery pound cake is infused with the sweet, nutty flavor of chopped pecans and drenched in a decadent praline glaze. A perfect dessert for any occasion!
Ingredients
Scale
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For the Cake:
- 1 cup butter (softened)
- 2 ½ cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup chopped pecans
For the Praline Glaze:
- ½ cup butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- Make the cake batter: Cream butter and sugar together until light and fluffy. Beat in eggs one at a time.
- Mix the dry ingredients: Combine flour, baking soda, and salt. Gradually add to the batter alternately with the buttermilk. Stir in vanilla extract and chopped pecans.
- Bake: Pour the batter into the prepared bundt pan. Bake for 1 hour 10-20 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool completely.
- Make the praline glaze: Melt butter in a saucepan over medium heat. Add brown sugar and heavy cream, bring to a boil. Cook for 1-2 minutes, then remove from heat. Stir in chopped pecans.
- Glaze the cake: Drizzle the warm praline glaze over the cooled cake. Serve and enjoy!
Notes
- For an extra indulgent touch, serve with a scoop of vanilla ice cream or whipped cream.
- Make sure the cake is completely cooled before glazing to avoid melting the glaze too quickly.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg