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
Scale
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