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
Scale
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.
