Sweet & Nutty Pecan Praline Buttermilk Pound Cake Recipe
Whipping up a delectable pecan praline buttermilk pound cake brings pure Southern comfort to your kitchen.
Rich layers of flavor promise an unforgettable dessert experience.
Nutty pecans dance through a tender crumb, creating magical moments with each slice.
Buttermilk adds a delightful tanginess that balances the sweet praline notes perfectly.
Moist and decadent, this cake tells a story of traditional baking with a modern twist.
Warm aromas will fill your home, beckoning everyone to the table.
Prepare to fall in love with this irresistible Southern classic that celebrates pure indulgence.
Variations for Pecan Praline Pound Cake
Pairings to Enjoy with Pound Cake
Storage Tips for Pecan Praline Pound Cake
Store cake in an airtight container wrapped in plastic wrap for up to 5 days. Keep in the refrigerator to maintain moisture and prevent spoiling.
Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
Cut cake into individual portions, wrap each slice separately in plastic wrap and place in freezer bag. Freeze up to 2 months. Thaw at room temperature for 30-45 minutes.
Warm refrigerated or thawed cake slices in microwave for 15-20 seconds. Alternatively, warm in oven at 300F for 5-7 minutes to restore freshness and enhance praline glaze’s gooey texture.
FAQs
The buttermilk provides moisture and tenderness, creating a soft, rich crumb that’s different from traditional pound cakes.
Pecans add a delightful crunch and nutty flavor throughout the cake, enhancing both the batter and the praline glaze with a signature Southern touch.
This pound cake is relatively straightforward, perfect for intermediate bakers who are comfortable with basic mixing techniques and can follow step-by-step instructions carefully.
Use whole milk instead of buttermilk if needed, and swap pecans for walnuts if you prefer, though the classic recipe works best with traditional ingredients.
Pecan Praline Buttermilk Pound Cake Delight
Ingredients for Pecan Praline Pound Cake
For the Cake Base:For the Liquid Ingredients:For the Mix-Ins and Texture:For the Praline Glaze:How to Bake Pecan Praline Pound Cake
Step 1: Warm Up the Oven
Crank the oven to a cozy 325F (165C). Lovingly coat a bundt pan with butter and dust it with flour, ensuring every nook and cranny is protected.
Step 2: Whip Up the Butter Base
Grab your mixer and beat butter and sugar until they transform into a fluffy cloud-like mixture. Gently introduce eggs one by one, blending each completely before adding the next.
Step 3: Create the Dry Blend
In a separate bowl, combine:Slowly fold the dry ingredients into the butter mixture, alternating with buttermilk. Stir in vanilla extract and sprinkle in chopped pecans for that delightful crunch.
Step 4: Bake to Perfection
Pour the silky batter into the prepared bundt pan. Slide it into the preheated oven and bake for 1 hour 10-20 minutes.
Check doneness by inserting a toothpick – it should come out clean. Let the cake cool completely on a wire rack.
Step 5: Craft the Praline Glaze
In a saucepan, melt butter over medium heat. Add:Bring the mixture to a rolling boil and cook for 1-2 minutes.
Remove from heat and stir in chopped pecans, creating a rich, glossy coating.
Step 6: Drench in Deliciousness
Generously drizzle the warm praline glaze over the cooled cake, letting it cascade down the ridges.
Slice, serve, and watch everyone’s eyes light up with pure joy!
Tips for Perfect Pecan Praline Pound Cake
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Pecan Praline Buttermilk Pound Cake Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12 1x
Description
Southern charm meets sweet indulgence in this Pecan Praline Buttermilk Pound Cake, blending rich nutty flavors with classic Southern baking traditions. Moist, buttery layers crowned with caramelized pecans promise a delightful dessert experience that will transport you straight to a warm kitchen in Louisiana.
Ingredients
Main Ingredients:
- 1 cup (226 grams) butter, softened
- 2 1/2 cups (500 grams) sugar
- 4 large eggs
- 3 cups (375 grams) all-purpose flour
- 1 cup (240 milliliters) buttermilk
- 2 cups (200 grams) chopped pecans
Leavening and Seasoning:
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Praline Glaze Ingredients:
- 1/2 cup (113 grams) butter
- 1 cup (220 grams) brown sugar
- 1/4 cup (60 milliliters) heavy cream
- 1 cup (100 grams) chopped pecans
Instructions
- Prepare the baking vessel by generously coating a bundt pan with butter and flour, ensuring complete coverage to prevent sticking. Position the oven rack and preheat to 325F (165C).
- In a spacious mixing bowl, whip softened butter and granulated sugar until the mixture transforms into a pale, airy consistency with a smooth texture.
- Incorporate eggs into the butter mixture individually, thoroughly blending each one before adding the next, creating a uniform and silky base.
- Sift together flour, baking soda, and salt in a separate bowl to eliminate potential lumps and ensure even distribution of dry ingredients.
- Alternate adding the dry ingredient mixture and buttermilk to the butter blend, gently folding to maintain the batter’s delicate structure. Mix until just combined to prevent overmixing.
- Fold in vanilla extract and chopped pecans, distributing them evenly throughout the batter for consistent flavor and texture.
- Transfer the batter into the prepared bundt pan, smoothing the top with a spatula to create an even surface for uniform baking.
- Bake in the preheated oven for 1 hour 10-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no wet batter.
- Remove from oven and allow the cake to cool completely in the pan, then gently invert onto a serving plate.
- For the praline glaze, melt butter in a saucepan over medium heat, then introduce brown sugar and heavy cream, bringing the mixture to a rolling boil.
- Simmer the glaze for 1-2 minutes, stirring continuously to prevent burning, then remove from heat and immediately fold in chopped pecans.
- Drizzle the warm praline glaze generously over the cooled cake, allowing it to cascade down the sides for a beautiful, rustic presentation.
Notes
- Ensure butter and eggs are at room temperature for smoother batter and even mixing.
- Gently fold pecans into the batter to prevent sinking during baking.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Toast pecans beforehand to enhance their nutty flavor and add depth to the cake.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 460
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
Ethan Caldwell
Founder & Culinary Innovator
Expertise
Farm-to-table cooking, Seasonal recipe creation, Culinary storytelling, Food photography and styling
Education
The Chef’s Academy (Indianapolis, IN)
Ethan didn’t just fall in love with food, he grew into it, surrounded by fields, farmers’ markets, and family meals that told a story.
After sharpening his skills at The Chef’s Academy, he took his passion straight into the farm-to-table movement, working side-by-side with local growers and seasonal flavors.
He believes every recipe should feel like a walk through a summer market: colorful, fresh, and full of possibility.
Outside the kitchen, Ethan’s idea of a perfect day is hiking mountain trails, digging into heirloom vegetables, and hosting casual dinners where seconds are always encouraged.