Description
Pecan Praline Buttermilk Pound Cake is a rich, buttery dessert packed with toasted pecans and topped with a sweet praline glaze. The buttermilk adds tang and moisture to the dense, tender crumb, making every bite melt in your mouth. It’s a show-stopping cake perfect for holidays, potlucks, or anytime you want to impress with a Southern classic.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter (softened)
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans (toasted)
Praline Glaze Ingredients
- ½ cup unsalted butter
- 1 cup brown sugar (packed)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch Bundt pan to ensure the cake releases easily after baking.
- Cream Butter, Shortening, and Sugar: In a large bowl, cream together the softened butter, vegetable shortening, and granulated sugar until the mixture is light and fluffy, which creates a good base for the cake’s texture.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air and provide structure.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter and maintain tenderness.
- Add Flavor and Pecans: Stir in the vanilla extract and toasted chopped pecans to distribute the flavor and crunchy texture throughout the batter.
- Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 1 hour and 15–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Let the cake cool in the pan for 10–15 minutes. Then invert onto a wire rack to cool completely, preventing sogginess.
- Make Praline Glaze: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream and bring the mixture to a gentle boil. Simmer for 2–3 minutes until it thickens slightly.
- Finish Glaze: Remove the glaze from heat and stir in the vanilla extract and chopped pecans. Let it cool slightly so it thickens more before using.
- Glaze the Cake: Pour the slightly cooled praline glaze over the completely cooled pound cake, allowing it to drip down the sides for a beautiful finish.
Notes
- For extra flavor, add a splash of bourbon to the praline glaze.
- Store the cake covered at room temperature for up to 3 days to maintain freshness.
- Toasting the pecans enhances their flavor and adds a crunchy texture to both the cake and glaze.
