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
Scale
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.
