Name: Pecan Praline Buttermilk Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Southern American
Ingredients: 225g (1 cup) unsalted butter, softened; 300g (1 ½ cups) granulated sugar; 100g (½ cup) brown sugar; 4 large eggs; 1 teaspoon vanilla extract; 250ml (1 cup) buttermilk; 300g (2 ½ cups) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 150g (1 cup) pecans, chopped and toasted; 100g (½ cup) brown sugar; 60g (¼ cup) unsalted butter; 60ml (¼ cup) heavy cream; ½ teaspoon vanilla extract; 75g (½ cup) pecans, chopped

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If you love desserts that are rich, buttery, and absolutely irresistible, then you’re in for a real treat. This Pecan Praline Buttermilk Pound Cake is a true showstopper, combining the dense, moist goodness of a classic pound cake with the sweet, nutty crunch of pecan praline. It’s the kind of cake that makes your kitchen smell like heaven and has everyone coming back for seconds (or thirds!). Whether you’re baking for a special occasion or just because, trust me—this one’s a game-changer.

Why You’ll Love Pecan Praline Buttermilk Pound Cake

This recipe isn’t just about the ingredients; it’s about creating moments. Whether you’re baking for a casual family gathering, a holiday celebration, or just treating yourself, this cake fits any occasion. Here’s why it’s a must-try:

Versatile

Perfect for dessert, brunch, or even an indulgent snack. It pairs beautifully with coffee, tea, or a scoop of vanilla ice cream.

Budget-Friendly

Made with pantry staples and simple ingredients, this cake delivers bakery-level results without the high price tag.

Quick and Easy

While it looks and tastes impressive, the steps are straightforward and beginner-friendly. No fancy techniques required!

Customizable

Add chocolate chips, swap pecans for walnuts, or drizzle with caramel for an extra decadent touch.

Crowd-Pleasing

A guaranteed hit with both kids and adults. This cake strikes the perfect balance of flavor and texture, making it a universal favorite.

Ingredients

Ingredients in Pecan Praline Buttermilk Pound Cake

Here’s the magic of this cake—it’s made with simple ingredients that come together to create something truly special. Let’s break it down:

Butter: The key to a rich and tender pound cake. Make sure it’s softened for easy mixing.

Granulated Sugar: Sweetens the cake and helps create a perfectly golden crust.

Eggs: Provide structure and add to the cake’s signature moist texture.

All-Purpose Flour: The foundation of the cake, giving it that dense, yet soft crumb.

Baking Powder: Helps the cake rise beautifully while keeping it light.

Salt: Enhances all the flavors and balances the sweetness.

Buttermilk: Adds tangy richness and keeps the cake extra moist.

Vanilla Extract: A warm, sweet flavor booster that ties everything together.

Pecans: Toasted pecans bring crunch and a nutty depth of flavor.

Brown Sugar: The base for the praline topping, giving it a caramel-like richness.

Heavy Cream: Helps create the luscious praline glaze that coats the cake.

Instructions

Preheat Your Equipment

Preheat your oven to 325°F. Grease and flour a bundt pan to prevent sticking and ensure a smooth release.

Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step is crucial for a soft, airy cake.

Add the Eggs

One at a time, add the eggs, mixing well after each addition. This helps incorporate air for a tender texture.

Mix Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the flour mixture. Stir in vanilla extract.

Fold in the Pecans

Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.

Bake to Perfection

Pour the batter into the prepared bundt pan and smooth the top. Bake for about 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Praline Glaze

While the cake bakes, combine brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir until the mixture is smooth and slightly thickened.

Cool and Glaze

Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack. Pour the warm praline glaze over the cake, allowing it to seep into all the crevices.

Serve and Enjoy

Slice and serve warm or at room temperature. Each bite is a perfect balance of buttery cake and sweet, nutty praline.

Notes

Servings: 12 slices
Calories per serving: 450

Preparation Time

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

How to Serve Pecan Praline Buttermilk Pound Cake

This cake is delicious on its own but can be elevated with a few simple additions:

A scoop of vanilla or butter pecan ice cream for extra indulgence.
A dollop of whipped cream for a light, airy contrast.
A drizzle of caramel or chocolate sauce for even more richness.
Served alongside a hot cup of coffee or tea to balance the sweetness.

Additional Tips

Use room-temperature ingredients for a smoother batter and better texture.
Toast the pecans for deeper flavor and crunch.
Don’t overmix the batter to keep the cake light and tender.
Let the cake cool slightly before adding the glaze to avoid it sliding off.
Store leftovers properly by wrapping in plastic wrap or an airtight container to keep it fresh for up to 5 days.

FAQ

Can I make this cake ahead of time?
Yes! It actually tastes even better the next day as the flavors meld together.

Can I freeze this cake?
Absolutely! Wrap slices in plastic wrap and freeze for up to 3 months.

What can I use instead of buttermilk?
You can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice.

Do I have to use a bundt pan?
No, but a bundt pan gives it that classic look. A loaf pan works too—just adjust the baking time.

Can I use a different nut?
Yes! Walnuts or almonds would work well, though pecans provide the best praline flavor.

How do I know when the cake is done?
Insert a toothpick—if it comes out clean, the cake is ready!

Can I make this gluten-free?
You can try using a 1:1 gluten-free flour blend, but the texture may vary.

Why is my cake dry?
Overbaking or adding too much flour can dry it out. Be sure to measure carefully and check doneness early.

Can I add chocolate?
Yes! Fold in some chocolate chips for a chocolate-pecan twist.

How do I store leftovers?
Keep in an airtight container at room temperature for up to 5 days or refrigerate for a week.

Conclusion

There you have it—your new favorite pound cake! With its rich, buttery crumb and irresistible praline topping, this Pecan Praline Buttermilk Pound Cake is bound to become a household staple. Whether you’re baking for a special occasion or just because, this cake never disappoints. So grab your ingredients, preheat that oven, and let’s get baking!

Pecan Praline Buttermilk Pound Cake

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Author: Grace Sullivan
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Southern American
Diet: Vegetarian

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Description

A rich and moist buttermilk pound cake infused with buttery pecan praline flavors. Topped with a luscious caramel glaze and toasted pecans, this decadent dessert is perfect for holidays or special occasions.

Instructions

For the Pound Cake:

Preheat oven to 175°C (350°F). Grease and flour a bundt or loaf pan.
Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Alternate mixing: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with flour.
Fold in pecans: Gently stir in the toasted pecans.
Bake: Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Praline Glaze:

In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir continuously until smooth and bubbling.
Remove from heat and stir in vanilla extract and chopped pecans.
Let cool slightly, then pour over the cooled pound cake.

Notes

Use dark brown sugar for a deeper caramel flavor.
Toasting pecans enhances their flavor—spread them on a baking sheet and bake at 175°C (350°F) for 7-8 minutes.
Cake stays fresh for up to 5 days at room temperature or 1 week in the fridge.