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.
Ingredients
Scale
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
Instructions
- Thoroughly grease a bundt pan and dust with flour, ensuring complete coverage. Set oven to 325F (165C) for precise baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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