Heavenly Pecan Praline Buttermilk Pound Cake Recipe for Bakers

Crafting a decadent pecan praline buttermilk pound cake demands creativity and passion for Southern baking traditions.

Sweet memories of grandmother’s kitchen inspire this rich, nutty dessert.

Layers of buttery texture promise an indulgent experience that melts in your mouth.

Carefully selected ingredients blend into a masterpiece of comfort and elegance.

Crunchy pecans and caramelized praline notes create a symphony of flavors dancing across your palate.

Every slice tells a story of culinary warmth and nostalgia.

Prepare to fall in love with this irresistible Southern classic that will have everyone asking for seconds.

What Pairs Well with Pecan Praline Pound Cake

Sip a smooth, caramel-noted bourbon that echoes the cake’s rich pecan praline flavors, enhancing the dessert’s nutty warmth.

Serve a cold, creamy scoop alongside the warm pound cake, creating a delightful temperature and texture contrast that melts beautifully.

Enjoy a coffee drink with caramel undertones that harmonizes with the cake’s praline glaze, offering a comforting and indulgent experience.

Brew a fragrant chai with cinnamon and cardamom notes that complement the cake’s buttery sweetness and nutty pecan profile.

How to Store Pecan Praline Pound Cake

• Store covered in an airtight container for up to 5 days. Wrap tightly with plastic wrap to prevent drying out.
• Slice cake before freezing, wrap each slice in plastic wrap, then place in freezer bag. Keeps frozen for 2-3 months.
• Keep at room temperature in sealed container for 2-3 days if your kitchen is cool and dry.
• Warm individual slices in microwave for 15-20 seconds or in oven at 150C for 5-7 minutes until slightly warm and soft.

FAQs

• Why use buttermilk in this pound cake recipe?

Buttermilk adds moisture, creates a tender crumb, and provides a subtle tangy flavor that enhances the overall richness of the cake.

• How do I know if my pecans are perfectly toasted?

Pecans are toasted when they turn golden brown and release a nutty aroma, which usually takes about 5-7 minutes in a preheated oven at 175C, stirring occasionally to prevent burning.

• Can I make this cake without a bundt pan?

Yes, you can use a standard loaf pan or a 9-inch round cake pan. Just adjust baking time slightly and ensure the pan is well-greased and floured.

Why Pecan Praline Buttermilk Pound Cake Is Loved

• Indulge Southern Comfort: A classic Southern-style dessert that brings warmth and nostalgia to your kitchen, perfect for family gatherings and special moments.
• Master Simple Baking Techniques: Requires basic baking skills with straightforward steps, making it accessible for home bakers of all experience levels.
• Crowd-Pleasing Flavor Combination: Rich, buttery cake with crunchy toasted pecans and a decadent praline glaze creates an irresistible taste profile that delights everyone from kids to adults.
• Versatile Dessert Option: Great for multiple occasions like potlucks, holiday celebrations, afternoon tea, or as a weekend treat that impresses without complicated preparation.

Ingredients Needed for Pecan Praline Pound Cake

• Butter: The rich, creamy base that provides moisture and flavor to the pound cake.
• Granulated Sugar, Brown Sugar: Sweet ingredients that add depth and caramelized notes to the cake.
• Eggs: Binding agents that help create structure and richness in the cake.
• Flour: The primary dry ingredient that forms the cake's structure.
• Buttermilk: Adds tanginess and helps create a tender, moist cake texture.
• Pecans: Toasted nuts that provide a crunchy texture and nutty flavor.

• Baking Powder, Baking Soda: Help the cake rise and create a light, fluffy texture.
• Salt: Enhances the overall flavor of the cake.

• Vanilla Extract: Adds a warm, sweet aroma and depth of flavor to both the cake and praline glaze.
• Heavy Cream: Creates a smooth, rich base for the praline glaze.

How to Bake Pecan Praline Buttermilk Cake

Step 1: Prepare the Baking Station

Warm up your oven to a cozy 350°F. Lovingly coat your bundt or loaf pan with butter and dust with flour to prevent any sticky situations.

Step 2: Whip Up a Creamy Base

• Softened butter
• Granulated sugar
• Brown sugar

Whip until the mixture becomes light, fluffy, and dreamy.

Step 3: Introduce Eggs and Flavor

Gently fold in eggs one by one, then splash in vanilla extract.

Mix until everything is silky smooth and well-combined.

Step 4: Create the Dry Mixture

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Ensure all ingredients are evenly distributed.

Step 5: Marry Wet and Dry Ingredients

Slowly incorporate the dry ingredients into the butter mixture, alternating with buttermilk. Start and finish with flour mixture, creating a luxurious batter.

Step 6: Sprinkle in Nutty Goodness

Fold in toasted pecans, distributing them evenly throughout the batter.

Step 7: Bake to Perfection

Pour the batter into the prepared pan.

Slide into the oven and bake for 55-65 minutes. The cake is ready when a toothpick comes out clean.

Step 8: Cool and Rest

Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: Craft the Praline Glaze

• Brown sugar
• Butter
• Heavy cream

Stir continuously until the mixture becomes smooth and bubbly.

Step 10: Finish with Flair

• Vanilla extract
• Chopped pecans

Let the glaze cool slightly, then drizzle generously over the cooled cake.

Step 11: Serve and Savor

Slice, serve, and enjoy your decadent creation!

Handy Tips for Pecan Praline Pound Cake

• Spread pecans on a baking sheet and roast in the oven at 175C for 8-10 minutes to enhance their nutty flavor and crunch.
• No buttermilk? Mix regular milk with a tablespoon of lemon juice or white vinegar and let sit for 5 minutes to create a similar tangy texture.
• Generously grease the bundt or loaf pan and dust with flour, ensuring every crevice is covered to help the cake release smoothly.
• Insert a toothpick into the center of the cake – if it comes out clean with no wet batter, the cake is perfectly baked and ready to cool.

Variations on Pecan Praline Pound Cake

• Gluten-Free Pecan Praline Cake: Replace all-purpose flour with a gluten-free flour blend for those with wheat sensitivities.
• Maple Walnut Version: Swap pecans for walnuts and use maple syrup in the praline glaze for a different nutty flavor profile.
• Dairy-Free Alternative: Substitute buttermilk with almond milk and use coconut oil instead of butter to create a lactose-free version.
• Low-Sugar Option: Use monk fruit sweetener or stevia in place of regular sugars, reducing overall calorie and sugar content while maintaining cake's rich texture.

Pecan Praline Buttermilk Pound Cake Recipe

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• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Pecan praline buttermilk pound cake delivers Southern comfort on a plate, blending rich nutty flavors with creamy buttermilk magic. Elegant dessert lovers will savor each indulgent slice of pure culinary bliss.

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Ingredients

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Main Ingredients:

• 300 g (1 1/2 cups) granulated sugar
• 225 g (1 cup) unsalted butter, softened
• 4 large eggs
• 250 ml (1 cup) buttermilk
• 300 g (2 1/2 cups) all-purpose flour
• 150 g (1 cup) pecans, chopped and toasted

Sugars:

• 100 g (1/2 cup) brown sugar

Flavor and Leavening Agents:

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

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Instructions

1. Preheat the oven to 175C (350F) and thoroughly coat a bundt or loaf pan with butter and flour to prevent sticking.
2. Using an electric mixer, whip butter and both sugars until the mixture becomes airy and pale, approximately 3-4 minutes.
3. Incorporate eggs individually, ensuring each is fully blended before adding the next, then mix in vanilla extract until smooth.
4. In a separate bowl, sift together flour, baking powder, baking soda, and salt to eliminate potential lumps.
5. Carefully fold dry ingredients into the butter mixture, alternating with buttermilk, starting and finishing with flour mixture to maintain a consistent texture.
6. Gently fold in toasted pecans, distributing them evenly throughout the batter.
7. Transfer batter to the prepared pan, smoothing the top with a spatula.
8. Bake for 55-65 minutes, rotating pan halfway through, until a wooden skewer emerges clean when inserted into the center.
9. Allow cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
10. For praline glaze, combine brown sugar, butter, and cream in a saucepan over medium heat, stirring constantly until mixture becomes glossy and bubbling.
11. Remove from heat, quickly stir in vanilla and chopped pecans.
12. Once glaze has slightly cooled and thickened, drizzle generously over the completely cooled pound cake.

Notes

• Toast pecans beforehand to enhance their nutty flavor and prevent them from becoming soggy in the cake batter.
• Use room temperature ingredients like butter, eggs, and buttermilk to ensure smooth mixing and even cake texture.
• Avoid overmixing the batter to prevent a tough, dense cake – mix just until ingredients are combined.
• Customize the praline glaze by adjusting sweetness or adding a splash of bourbon for extra depth of flavor.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 366 kcal
• Sugar: 22 g
• Sodium: 146 mg
• Fat: 24 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.3 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 57 mg