Pecan Praline Buttermilk Pound Cake Recipe

If you have a soft spot for rich, buttery cakes with a delightful Southern twist, this Pecan Praline Buttermilk Pound Cake Recipe is exactly what you need to try next. Imagine a perfectly moist pound cake, tender from buttermilk and loaded with toasted pecans that add that irresistible crunch. Then, the pièce de résistance: a warm praline glaze with brown sugar and pecans to pour generously over the top, creating a sticky, sugary finish that makes every bite heavenly. This classic dessert brings comfort, flavor, and a touch of southern charm to your table, making it a guaranteed crowd-pleaser for any occasion.

Ingredients You’ll Need

The magic of this Pecan Praline Buttermilk Pound Cake Recipe is in its simple yet carefully chosen ingredients. Each one plays a vital role in delivering the perfect balance of texture, flavor, and that signature moist crumb you’ll fall in love with.

• Unsalted butter (softened): Provides richness and a tender crumb to the cake.
• Vegetable shortening: Adds moisture and helps keep the cake wonderfully soft.
• Granulated sugar: Sweetens the cake and helps achieve that golden crust.
• Large eggs: Bind the ingredients and add structure while contributing to fluffiness.
• All-purpose flour: The base that gives the cake its sturdy yet tender texture.
• Baking powder: Offers gentle leavening to keep the cake light.
• Salt: Enhances the overall flavor, balancing the sweetness perfectly.
• Buttermilk (room temperature): Brings moisture and a slight tang that brightens the flavor.
• Vanilla extract: Adds depth and warmth to the cake’s flavor profile.
• Butter extract (optional): Intensifies the buttery aroma for an extra layer of indulgence.
• Chopped toasted pecans: Infuse the cake with a nutty crunch and toasted aroma.
• Brown sugar (for glaze): Imparts a deep, caramel-like sweetness to the praline glaze.
• Heavy cream: Creates a luscious texture in the glaze.
• Salt (for glaze): Balances the sweetness in the praline topping.

How to Make Pecan Praline Buttermilk Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

Preheat your oven to 325°F to ensure even baking. Grease and flour a 10-inch bundt or tube pan carefully—this will guarantee that your pound cake releases smoothly once baked and cooled.

Step 2: Cream the Fats and Sugar

In a large bowl or stand mixer, beat together the softened butter, vegetable shortening, and granulated sugar until the mixture is light, fluffy, and pale in color. This step usually takes about 4 to 5 minutes and is crucial for giving the cake that buttery lift.

Step 3: Add Eggs One at a Time

Add the eggs individually, beating well after each addition. This technique helps the batter emulsify perfectly, which results in a cake with a tender, even crumb.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk the flour, baking powder, and salt together. Mixing the dry ingredients separately ensures they distribute evenly throughout the batter, preventing any clumps.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

With your mixer on low speed, alternate adding the flour mixture and room-temperature buttermilk to the creamed butter mixture, beginning and ending with the flour. Mix just until combined to avoid overworking the batter—overmixing can lead to a dense cake.

Step 6: Stir in Vanilla, Butter Extract, and Pecans

Add the vanilla extract and optional butter extract for a flavor boost, then gently fold in the toasted chopped pecans. These pecans add delightful texture and a toasty flavor to the final cake.

Step 7: Bake the Cake

Pour the batter evenly into your prepared pan, smoothing out the top. Bake for about 1 hour and 15 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before gently turning it out onto a wire rack to cool completely.

Step 8: Make the Praline Glaze

In a medium saucepan over medium heat, combine the butter, light brown sugar, heavy cream, and a pinch of salt. Stir constantly and bring the mixture to a simmer until it becomes smooth and just slightly thickened—about 3 to 5 minutes. Remove from heat and stir in the vanilla extract and chopped pecans.

Step 9: Glaze the Cake

Pour the warm praline glaze over the cooled cake, letting it soak into the crevices and drip down the sides. Let the glaze set for a few minutes before slicing and serving for the best texture and flavor experience.

How to Serve Pecan Praline Buttermilk Pound Cake Recipe

Garnishes

A simple dusting of powdered sugar or a handful of extra chopped toasted pecans sprinkled on top adds a beautiful finishing touch. If you’re feeling indulgent, a dollop of freshly whipped cream or a scoop of vanilla ice cream pairs wonderfully.

Side Dishes

This cake shines as a dessert on its own but pairs marvelously with fresh berries or a light fruit compote to balance the sweet richness. For an afternoon treat, serve alongside a cup of robust coffee or spiced chai tea to complement the praline notes.

Creative Ways to Present

Cut the pound cake into thick slices and layer it with whipped cream and caramelized pecans for an elegant trifle. Or use mini bundt pans to make individual-sized cakes, perfect for parties and gifting. Let your imagination run wild with the classic flavors of this Pecan Praline Buttermilk Pound Cake Recipe.

Make Ahead and Storage

Storing Leftovers

Keep your leftovers covered at room temperature for up to three days or refrigerate for up to one week. Be sure to wrap the cake tightly or store it in an airtight container to maintain its fresh, moist texture.

Freezing

You can freeze the pound cake wrapped securely in plastic wrap and then foil for up to two months. Thaw overnight in the refrigerator and bring to room temperature before serving. The praline glaze no longer looks quite as glossy after freezing but the flavors remain delicious.

Reheating

For best results, warm slices gently in the microwave for 15 to 20 seconds or in a low oven (about 300°F) covered loosely with foil. This reawakens the buttery richness and makes every bite feel freshly baked with the warm praline glaze.

FAQs

Can I substitute regular milk for buttermilk?

You can, but for the best flavor and texture in this Pecan Praline Buttermilk Pound Cake Recipe, it’s recommended to use buttermilk or make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

Why do some recipes use shortening along with butter?

Using both butter and shortening balances flavor and texture; butter adds rich flavor while shortening helps create a tender crumb and keeps the cake moist, ideal for pound cakes like this one.

Is it necessary to toast the pecans?

Toasting pecans enhances their natural oils and flavor, providing that wonderful nutty aroma and crunch that’s crucial in the Pecan Praline Buttermilk Pound Cake Recipe.

Can I make this cake gluten-free?

Substituting the all-purpose flour with a gluten-free blend designed for baking can work, but make sure it contains xanthan gum for structure. Keep in mind texture changes slightly but the flavor remains superb.

How thick should the praline glaze be?

The glaze should be pourable but slightly thickened after simmering. It needs enough body to stick to the cake without running off too quickly, creating that perfect glossy, sticky coating.

Final Thoughts

This Pecan Praline Buttermilk Pound Cake Recipe truly embodies southern comfort with a sweet, nutty twist that feels like a warm hug with every bite. Whether for a special occasion or a cozy afternoon treat, it’s one recipe you’ll want to keep coming back to again and again. Give it a try and watch how it becomes a favorite in your kitchen, just like it is in mine!

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