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