If you’re searching for a show-stopping dessert that’s bursting with rich flavors and a delightful crunch, this Pecan Praline Buttermilk Pound Cake Recipe is just what you need. It brings together the moist softness of a classic pound cake with the irresistible caramel sweetness and nuttiness of pecan praline glaze. Whether it’s for a cozy family gathering or a fancy afternoon tea, this cake promises to charm every palate with its tender crumb and luscious, sticky topping.
Ingredients You’ll Need
These ingredients are simple staples you likely have on hand, yet they come together to create a cake that’s anything but ordinary. Each one plays a vital role, from the tangy buttermilk that softens the crumb to the toasted pecans that add a toasty texture and rich flavor.
- All-purpose flour (2 1/2 cups): The backbone of your cake, providing structure and tenderness when measured and mixed carefully.
- Baking powder (1/2 teaspoon): Adds just the right lift to keep the pound cake light and airy without losing its dense charm.
- Salt (1/4 teaspoon): Elevates and balances the sweetness, enhancing all the other flavors.
- Unsalted butter (1 cup, softened): Creates that luscious richness and velvety texture essential for pound cake perfection.
- Granulated sugar (2 cups): Sweetens evenly, working with the butter to produce a smooth, creamy batter.
- Large eggs (5, room temperature): Bind the ingredients while contributing to the cake’s moist crumb and golden color.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the cake’s overall flavor.
- Almond extract (1 teaspoon, optional): A lovely touch that enhances the nutty praline topping without overpowering the cake.
- Buttermilk (1 cup, room temperature): Provides a subtle tang and tender crumb, balancing sweetness beautifully.
- Chopped pecans (1 cup, toasted): Infuses crunch and that unmistakable earthy pecan flavor into the batter.
- Unsalted butter (1/2 cup) for glaze: Melts down to create the smooth base for the praline glaze.
- Packed brown sugar (1 cup): Adds a caramel richness to the glaze that’s simply irresistible.
- Heavy cream (1/4 cup): Helps achieve that perfect silky consistency in the praline topping.
- Vanilla extract (1 teaspoon) for glaze: Enhances the buttery, caramel flavors of the glaze.
- Chopped pecans (1/2 cup, toasted) for glaze: Adds extra crunch and nutty goodness to finish the cake.
How to Make Pecan Praline Buttermilk Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Let’s start by getting your oven ready at 325°F (165°C) and greasing plus flouring a 10-inch bundt or tube pan. This step might sound small, but it’s crucial for ensuring the cake releases effortlessly after baking, keeping those perfect edges intact.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This blends those essentials evenly so they distribute perfectly into your batter, avoiding any unwanted clumps.
Step 3: Cream Butter and Sugar, Then Add Eggs
Next, beat the softened butter and granulated sugar in a large mixing bowl until the mixture turns light and fluffy, about 3-4 minutes—patience here really pays off with a tender crumb. Add your eggs one by one, mixing thoroughly after each addition, then stir in the vanilla and almond extracts for that beautiful aroma and depth.
Step 4: Alternate Dry Ingredients and Buttermilk
Now, gradually incorporate the dry mixture into the butter blend, alternating with the buttermilk. Start and end with the dry ingredients to maintain the right batter texture. Mix just until combined to keep the cake tender. Gently fold the toasted chopped pecans in last for that lovely crunch throughout.
Step 5: Bake to Golden Perfection
Pour your batter into the prepared pan and smooth the top. Bake for 60-70 minutes, checking for doneness with a toothpick that should come out clean when inserted in the center. Let the cake rest in the pan for about 10-15 minutes before turning it out onto a wire rack to cool completely.
Step 6: Prepare and Apply the Praline Glaze
While your cake cools, melt butter in a saucepan over medium heat. Stir in brown sugar and heavy cream, simmering for 3-4 minutes until thickened and glossy. Remove from heat and mix in vanilla extract and toasted pecans. Drizzle this gorgeous glaze over the cooled cake, letting it cascade down the sides, then allow it to set before slicing.
How to Serve Pecan Praline Buttermilk Pound Cake Recipe
Garnishes
For a little extra wow factor, top your slices with a sprinkle of finely chopped toasted pecans or a dusting of powdered sugar. A dollop of whipped cream or a scoop of creamy vanilla ice cream pairs beautifully and adds a cool contrast to the warm praline notes.
Side Dishes
This pound cake shines on its own, but for a full dessert spread, consider fresh berries or a compote to cut through the sweetness. A hot cup of coffee or spiced chai tea also complements the rich, buttery flavors wonderfully.
Creative Ways to Present
Serve your cake in wedges topped with the praline glaze and a few pecan halves for elegance. You could also create mini bundles by pairing small slices with whipped mascarpone and a drizzle of caramel sauce, turning the classic recipe into a party delight.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days to keep it fresh and moist. The praline glaze stays luscious and maintains that wonderful sticky texture.
Freezing
To freeze, wrap the cake in plastic wrap and then foil to protect it from freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator, and then bring to room temperature before glazing to ensure the best texture.
Reheating
Warm individual slices gently in the microwave for 10-15 seconds if you like your cake slightly warmed. This softens the praline glaze and brings out the rich buttery flavors even more, making each bite heavenly.
FAQs
Can I use regular milk instead of buttermilk?
While you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk, the tangy acidity of buttermilk is key to tenderizing the crumb and enhancing the cake’s flavor. Using straight milk might result in a denser texture.
Is it necessary to toast the pecans?
Toasting pecans is highly recommended as it deepens their flavor, adds crunch, and prevents them from tasting raw or bitter. It also intensifies that delightful nutty aroma that pairs so well with the praline glaze.
Can I make this recipe dairy-free?
You can substitute with dairy-free butter and a plant-based milk mixed with lemon juice for buttermilk. Keep in mind the flavor profile might shift slightly, so be sure to adjust sweetness and texture as you go.
How long will the cake stay moist?
This pound cake stays moist for several days when stored properly at room temperature thanks to the buttermilk and butter. The praline glaze seals in moisture, making it a perfect candidate for enjoying over multiple days.
What’s the best pan to use for this pound cake?
A bundt or tube pan is ideal because it ensures even baking and creates a lovely ring of cake perfect for drizzling with glaze. The central hole helps the cake bake through without over-browning on the edges.
Final Thoughts
This Pecan Praline Buttermilk Pound Cake Recipe is a heartwarming treat that brings layers of flavor and texture together in the most delightful way. Whether you serve it for a special occasion or just because, it’s guaranteed to become a favorite that you’ll want to make again and again. So grab your ingredients, bake it up, and share this slice of indulgence with those you love!
Print
Pecan Praline Buttermilk Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Praline Buttermilk Pound Cake is a rich and moist dessert featuring a classic buttery pound cake infused with buttermilk and toasted pecans. Topped with a luscious pecan praline glaze, this cake delivers a perfect balance of sweet, nutty flavors and a tender crumb, making it an irresistible treat for any special occasion or gathering.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup buttermilk, at room temperature
- 1 cup chopped pecans, toasted
For the Praline Glaze:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly to prevent sticking.
- Prepare the cake batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set this dry mixture aside. In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes using a mixer. Add the eggs one at a time, beating well after each addition to incorporate air. Stir in the vanilla and almond extracts for enhanced flavor.
- Alternate adding dry ingredients and buttermilk: Gradually incorporate the dry flour mixture into the butter and sugar mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing. Gently fold in the toasted chopped pecans to distribute evenly.
- Bake the cake: Pour the prepared batter into the greased and floured bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cake cool in the pan for 10 to 15 minutes before carefully transferring it to a wire rack to cool completely.
- Make the praline glaze: While the cake cools, prepare the praline glaze. In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream and bring the mixture to a gentle simmer. Cook for 3 to 4 minutes, stirring constantly, until the glaze thickens slightly. Remove from heat and stir in the vanilla extract and toasted pecans for a rich, nutty glaze.
- Glaze the cake: Once the cake is fully cooled, drizzle the warm praline glaze generously over the top, allowing it to drip down the sides. Let the glaze set before slicing to serve, ensuring a perfect finish and flavor combination.
Notes
- Ensure all wet ingredients like eggs and buttermilk are at room temperature for optimal texture.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, stirring occasionally, or toast in a dry skillet over medium heat until fragrant.
- The almond extract is optional but adds a deeper nutty aroma to the cake.
- Allow the cake to cool completely before glazing to prevent the glaze from melting excessively.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
