Dreamy Pecan Praline Buttermilk Pound Cake Recipe for Dessert

Sweet memories flood back whenever I whip up this delectable pecan praline buttermilk pound cake that reminds me of grandmother’s kitchen.

Warm aromas of caramelized nuts and rich butter swirl through the air, promising something magical.

Southern baking traditions shine brightly in every slice of this comfort dessert.

Delicate crumb meets crunchy pecans in a dance of textures that will make your taste buds sing.

Creamy buttermilk ensures an incredibly moist cake that melts on your tongue with each heavenly bite.

Layers of nutty praline flavor create a decadent experience you won’t soon forget.

Grab a fork and prepare to be transported to dessert paradise.

Why You’ll Keep Coming Back to This Cake

• Savor Southern Comfort: Indulge in a classic Southern-style dessert that brings warmth and nostalgia to your table, perfect for family gatherings and special celebrations.
• Master Baking Simplicity: Create a stunning bundt cake with basic ingredients and straightforward mixing techniques, making it accessible for bakers of all skill levels.
• Delight in Nutty Richness: Enjoy the luxurious combination of toasted pecans and sweet praline glaze that adds depth and texture to every delectable slice.
• Versatile Crowd-Pleaser: Serve as a decadent dessert, afternoon treat, or impressive potluck contribution that will have everyone asking for the recipe.

All Ingredients for Buttermilk Pound Cake

• Butter: A key component that provides richness and helps create a tender cake texture.
• Sugar: Adds sweetness and contributes to the cake's soft, moist crumb.
• Eggs: Bind the ingredients together and provide structure to the cake.
• Flour: The primary dry ingredient that forms the base of the cake.
• Buttermilk: Adds moisture and helps create a soft, tender cake texture.

• Pecans: Provide a delightful crunch and nutty flavor throughout the cake.

• Baking Soda, Salt: Help the cake rise and enhance the overall flavor profile.
• Vanilla Extract: Adds depth and warmth to the cake's flavor.

• Brown Sugar, Heavy Cream, Butter: Create a rich, caramel-like glaze that adds sweetness and moisture to the cake.

Step-by-Step Method for Making This Pound Cake

Step 1: Warm Up the Oven

Crank the oven to a cozy 325F (165C). Lovingly coat a bundt pan with butter and flour, making sure every nook and cranny is covered.

Step 2: Whip Up the Base

Grab your mixer and cream butter and sugar until they transform into a cloud-like, fluffy dream. Gently add eggs one by one, giving each a thorough beating until perfectly blended.

Step 3: Create the Dry Mix

• All-purpose flour
• Baking soda
• Salt

Slowly fold the dry ingredients into the wet batter, alternating with buttermilk. Mix in vanilla extract and chopped pecans, stirring until just combined.

Step 4: Bake to Perfection

Pour the silky batter into the prepared bundt pan. Slide it into the waiting oven and bake for 1 hour to 1 hour and 20 minutes.

Check doneness by inserting a toothpick – it should come out clean. Let the cake cool completely, allowing its flavors to settle.

Step 5: Craft the Praline Glaze

• Brown sugar
• Heavy cream

Bring the mixture to a rolling boil and cook for 1-2 minutes.

Remove from heat and fold in chopped pecans.

Step 6: Dress the Cake

Generously drizzle the warm, gooey praline glaze over the cooled cake, letting it cascade down the sides in delicious rivers of sweetness.

Great Tips for a Moist Pound Cake Finish

• Lightly toast pecans before adding to the batter to enhance their nutty flavor and add a delightful crunch.
• Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
• Use the toothpick test carefully – insert near the center and look for just a few moist crumbs for a perfectly moist pound cake.
• Let cake cool completely before glazing to avoid thin, runny praline topping that might pool at the bottom of the cake.
• Cover cake loosely with plastic wrap and store at room temperature for up to 3 days to maintain maximum moisture and flavor.

Creative Add-Ins for This Pound Cake

• Bourbon Pecan Praline Pound Cake: Enhance the cake's flavor by adding 2 tablespoons of bourbon to the batter, creating a rich, spirited dessert with deep nutty undertones.
• Chocolate Pecan Praline Pound Cake: Incorporate 1/4 cup of cocoa powder into the dry ingredients and sprinkle mini chocolate chips throughout the batter for a decadent chocolate version.
• Maple Pecan Praline Pound Cake: Replace some of the sugar with pure maple syrup and add a touch of maple extract to give the cake a warm, caramel-like sweetness.

Delicious Pairings for Pecan Praline Pound Cake

• Pair Sweet Bourbon Cocktail: Mix bourbon, praline syrup, and a dash of bitters for a rich, nutty drink that echoes the cake's Southern charm.
• Complement Vanilla Bean Ice Cream: Serve a scoop of creamy, cold vanilla bean ice cream alongside the warm cake to create a delightful temperature and flavor contrast.
• Match Caramel Macchiato: Brew a caramel macchiato with espresso to highlight the cake's sweet praline notes and provide a complementary caramel undertone.
• Enhance Cinnamon Whipped Cream: Whip fresh cream with a sprinkle of ground cinnamon to add a spicy, aromatic topping that elevates the cake's pecan and buttery flavors.

Best Practices to Store This Pound Cake Well

Store the cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and maintain moisture.

Wrap the whole cake or individual slices in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Keep the cake covered with a cake dome or loosely tented with foil at room temperature for 2-3 days. Ensure the storage area is cool and dry to prevent spoilage.

Warm individual slices in the microwave for 10-15 seconds. For best results, reheat in a preheated oven at 300F for 5-7 minutes, which helps restore the cake’s original texture and warmth.

FAQs

• What makes pecans special in this pound cake?

Pecans add a rich, buttery crunch and nutty flavor that enhances the cake’s texture and taste, providing a delightful Southern-style element to the dessert.

• Can I use regular milk instead of buttermilk?

Buttermilk is crucial for this recipe as it creates a tender, moist cake with a slight tanginess. Substituting with regular milk will change the cake’s texture and flavor profile.

• How do I know if the cake is fully baked?

Insert a toothpick into the center of the cake – if it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy to the touch.

• Why is it called a pound cake?

Traditionally, pound cakes were made with a pound each of flour, butter, eggs, and sugar.

Pecan Praline Buttermilk Pound Cake Recipe

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4.9 from 21 reviews

• Total Time: 1 hour 35 minutes
• Yield: 12 1x

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Description

Sweet Southern charm meets indulgence in this Pecan Praline Buttermilk Pound Cake, where rich, nutty pecans dance with caramel-like praline notes. Moist layers of buttermilk goodness promise a delectable journey through classic Southern baking tradition, tempting anyone who craves comfort and elegance.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 2.5 cups sugar
• 4 large eggs
• 1 cup butter, softened
• 1 cup buttermilk

Nuts:

• 1 cup chopped pecans

Flavor Enhancers and Additions:

• 0.5 teaspoon (1/2 teaspoon) baking soda
• 0.5 teaspoon (1/2 teaspoon) salt
• 1 teaspoon vanilla extract

Praline Glaze Ingredients:

• 0.5 cup (1/2 cup) butter
• 1 cup brown sugar
• 0.25 cup (1/4 cup) heavy cream
• 1 cup chopped pecans

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Instructions

1. Thoroughly grease a bundt pan and dust with flour, ensuring complete coverage. Set oven to 325F (165C) for precise baking.
2. Using an electric mixer, whip butter and sugar until achieving a pale, airy consistency. Incorporate eggs individually, blending thoroughly after each addition to create a smooth base.
3. Sift together flour, baking soda, and salt in a separate vessel. Alternate adding dry ingredients and buttermilk into the butter mixture, gently folding to maintain batter’s delicate texture. Fold in vanilla extract and roughly chopped pecans, distributing evenly.
4. Transfer batter into prepared bundt pan, smoothing the surface with a spatula. Bake for approximately 65-75 minutes, rotating midway through cooking process. Verify doneness by inserting a thin skewer, which should emerge clean and dry.
5. Allow cake to cool completely within pan, then gently invert onto serving platter. The cake’s surface should appear golden and have a uniform texture.
6. Prepare praline glaze by melting butter in a heavy-bottomed saucepan over medium heat. Introduce brown sugar and cream, stirring constantly until mixture reaches a rolling boil. Simmer for 1-2 minutes, creating a rich, caramel-like consistency.
7. Remove glaze from heat, incorporating chopped pecans. While still warm, generously drizzle over cooled cake, allowing excess to cascade down sides for a rustic, appetizing presentation.

Notes

• Perfectly toast pecans beforehand by spreading them on a baking sheet and roasting at 350F for 810 minutes to enhance their nutty flavor and crunch.
• Ensure ingredients like butter and eggs are at room temperature for smoother mixing and better cake texture, allowing easier incorporation and more even baking.
• Use high-quality buttermilk for richer moisture and tangier taste, which helps create a tender crumb and deeper flavor profile in the pound cake.
• Modify recipe for gluten-sensitive diets by substituting regular flour with a 11 gluten-free flour blend, maintaining similar texture and structure.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 12
• Calories: 437
• Sugar: 34 g
• Sodium: 146 mg
• Fat: 29 g
• Saturated Fat: 9 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.5 g
• Carbohydrates: 44 g
• Fiber: 1.5 g
• Protein: 5 g
• Cholesterol: 87 mg