If you’re looking to bring a classic Southern dessert to your table with a delightful twist, this Pecan Praline Buttermilk Pound Cake Recipe is an absolute showstopper. Rich, moist, and bursting with the toasty flavors of pecans paired with a luscious praline glaze, this cake transforms the humble pound cake into an unforgettable treat. With just the right balance of buttery goodness and a sweet, nutty glaze, it’s a recipe you’ll want to make again and again, whether for holiday festivities or just a cozy weekend indulgence.
Ingredients You’ll Need
The magic of this Pecan Praline Buttermilk Pound Cake Recipe lies in its simple yet essential ingredients. Each one plays a crucial role, from the tender crumb created by buttermilk to the crunchy, toasted pecans that add texture and depth. Keep these at hand for a baking session that rewards you with comfort and elegance in every bite.
- Unsalted butter (1 cup, softened): Provides rich moisture and a tender crumb for that classic pound cake texture.
- Vegetable oil (1/2 cup): Keeps the cake extra moist and extends its freshness.
- Granulated sugar (2 1/2 cups): Sweetens the batter and helps create a beautiful golden crust.
- Large eggs (5): Add structure and richness to the cake.
- All-purpose flour (3 cups): The backbone of the cake, forming its structure.
- Baking powder (1/2 teaspoon): Ensures a perfect rise for a light yet dense texture.
- Baking soda (1/2 teaspoon): Works with buttermilk to tenderize and leaven the cake.
- Salt (1/2 teaspoon): Enhances all the flavors without overpowering.
- Buttermilk (1 cup, room temperature): Adds subtle tang and keeps the crumb moist and tender.
- Vanilla extract (1 tablespoon): Brings warmth and enriches the cake’s flavor profile.
- Chopped pecans (1 1/2 cups, toasted): Toasting brings out their nutty goodness and offers a satisfying crunch.
- For the praline glaze: Unsalted butter (1/2 cup), packed brown sugar (1 cup), heavy cream (1/4 cup), vanilla extract (1/2 teaspoon), pinch of salt, and chopped pecans (1/2 cup) create a decadent glaze that perfectly crowns the cake.
How to Make Pecan Praline Buttermilk Pound Cake Recipe
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 325°F (165°C), which allows for gentle and even cooking. Grease and flour a 10-inch bundt pan so the cake releases easily after baking, ensuring those beautiful ridges stay intact.
Step 2: Cream the Butter, Oil, and Sugar
In a large bowl, beat together the softened butter, vegetable oil, and granulated sugar until it’s light and fluffy. This is the foundation of your cake’s tender crumb and sweet bite, so take your time here; the air you incorporate will give the cake its perfect lift.
Step 3: Add the Eggs
Incorporate the eggs one at a time, beating well after each addition. This gradual mixing helps the batter emulsify, creating that smooth, velvety texture essential for a pound cake that’s moist without being dense.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing the leavening agents with the flour ahead ensures even distribution and prevents any unwanted lumps, which could affect your cake’s rise and texture.
Step 5: Alternate Wet and Dry Ingredients
Add the dry ingredients to the wet mixture alternately with the buttermilk, starting and ending with the flour mixture. This technique keeps the batter smooth and prevents overmixing, which can make the cake tough.
Step 6: Flavor and Fold in Pecans
Stir in the vanilla extract, and gently fold in the toasted chopped pecans. The pecans are the star here, offering rich nuttiness and crunch that complement the moist, buttery cake perfectly.
Step 7: Bake the Cake
Pour the batter evenly into your prepared bundt pan, smoothing the top for an even rise. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Step 8: Make the Praline Glaze and Pour
While the cake cools, melt butter in a saucepan over medium heat, then stir in brown sugar, heavy cream, and a pinch of salt. Bring the mixture to a gentle boil and cook for 2 to 3 minutes, stirring constantly to thicken the glaze. Remove from heat, stir in vanilla and pecans, then let it cool slightly before drizzling over the cooled cake. This glaze adds a sticky, sweet nuttiness that elevates the entire dessert.
How to Serve Pecan Praline Buttermilk Pound Cake Recipe
Garnishes
To make your serving extra special, sprinkle a few whole toasted pecans on top of the praline glaze. For a subtle contrast, add a light dusting of powdered sugar or a few fresh mint leaves to brighten the presentation and add a hint of freshness.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the rich praline sweetness. A cup of strong coffee or hot tea rounds out this Southern-inspired treat perfectly, inviting you to indulge with every bite.
Creative Ways to Present
Make this cake the centerpiece of your dessert table by serving it with individual ramekins of caramel sauce or extra praline glaze on the side. For a festive touch, add candied pecans or edible gold flakes sprinkled over the top to impress guests. Slice into thick wedges and place on vintage china plates to give your dessert a charming, nostalgic vibe.
Make Ahead and Storage
Storing Leftovers
Your Pecan Praline Buttermilk Pound Cake Recipe keeps beautifully at room temperature for up to three days if stored in an airtight container. This ease of storage makes it a fantastic dessert to prepare ahead of family gatherings or celebrations.
Freezing
If you want to enjoy this cake later, wrap it tightly in plastic wrap and then foil before freezing. It will stay fresh in the freezer for up to two months. When you’re ready to treat yourself, simply thaw overnight in the refrigerator for best texture and flavor.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds or in a 300°F oven for 10 minutes to bring back that just-baked feel. Reheating enhances the praline glaze’s sticky richness and revives the moist crumb, making it taste like it’s fresh from the oven.
FAQs
Can I use regular milk instead of buttermilk?
Regular milk won’t give you the same tang and tender crumb that buttermilk provides, but you can make a quick substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes before using.
Do I have to toast the pecans?
Toasting the pecans is highly recommended because it brings out their natural oils and deepens their flavor. It also adds a wonderful crunch that really enhances the texture of both the cake and the glaze.
What if I don’t have a bundt pan?
You can bake this cake in a tube pan or even a loaf pan, but the baking time might vary slightly. Keep an eye on the cake and test with a toothpick; the texture and flavors will still be just as delicious.
Can I make the praline glaze ahead of time?
Absolutely! You can prepare the praline glaze a day before and store it in the fridge. Reheat gently on the stove or microwave before pouring it over the cake to get that perfect sticky finish.
Is this recipe suitable for vegetarians?
Yes, this Pecan Praline Buttermilk Pound Cake Recipe contains no meat or gelatin, making it perfect for vegetarians. Just double-check any additional toppings or accompaniments if you’re serving other guests with dietary restrictions.
Final Thoughts
This Pecan Praline Buttermilk Pound Cake Recipe is truly one of those desserts that feels like a warm hug from the South. Whether you’re treating yourself or sharing with loved ones, it’s a luscious, nutty, and sweet delight that will fill your home with irresistible aromas and bring smiles all around. Give it a try—you’ll find it quickly becomes a beloved favorite in your baking repertoire.
Print
Pecan Praline Buttermilk Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
This Pecan Praline Buttermilk Pound Cake is a rich and moist southern dessert featuring a buttery pound cake studded with toasted pecans and topped with a luscious praline glaze. Perfectly tender thanks to buttermilk and a combination of butter and vegetable oil, this bundt cake is ideal for holiday celebrations or any special occasion.
Ingredients
For the Cake:
- 1 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 2 1/2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 tablespoon vanilla extract
- 1 1/2 cups chopped pecans (toasted)
For the Praline Glaze:
- 1/2 cup unsalted butter
- 1 cup brown sugar (packed)
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup chopped pecans
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (165°C) and grease and flour a 10-inch bundt pan to ensure the cake releases easily after baking.
- Cream Butter, Oil, and Sugar: In a large bowl, beat together the softened butter, vegetable oil, and granulated sugar until the mixture is light, fluffy, and creamy, which helps incorporate air for a tender crumb.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully integrate the eggs and maintain the batter’s smooth texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Mix Batter: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. This alternating method helps prevent overmixing and keeps the batter smooth.
- Add Flavor and Pecans: Stir in the vanilla extract for aroma, then gently fold in the toasted pecans to incorporate them evenly without crushing.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, signaling doneness.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then invert it onto a wire rack and let it cool completely before glazing.
- Prepare the Praline Glaze: In a saucepan over medium heat, melt the butter, then stir in the brown sugar, heavy cream, and salt. Bring to a gentle boil and cook for 2 to 3 minutes while stirring constantly to create a smooth, caramel-like glaze.
- Finish the Glaze and Coat Cake: Remove the glaze from heat, stir in the vanilla extract and chopped pecans, allow the glaze to cool slightly so it thickens but remains pourable, then drizzle it evenly over the cooled cake.
Notes
- Toasting the pecans before adding to the batter enhances their flavor and adds a pleasant crunch.
- Allow the praline glaze to cool slightly before pouring so it thickens and creates a beautiful coating without running too much.
- This cake can be stored at room temperature for up to 3 days, well covered to maintain freshness.
- For longer storage, freeze the cake for up to 2 months wrapped tightly to preserve moisture and flavor.
