Description
This Pecan Praline Buttermilk Pound Cake is a rich and moist Southern classic, featuring a tender crumb enhanced by toasted pecans and a decadent brown sugar praline glaze. Perfect for a special dessert or festive occasion, this bundt cake combines the flavors of buttery pecans with the tang of buttermilk for an irresistible treat.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter (softened)
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter extract (optional)
- 1 cup chopped pecans (toasted for extra flavor)
For the Praline Glaze:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan or tube pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter, Shortening, and Sugar: In a large bowl or stand mixer, cream together the softened butter, vegetable shortening, and granulated sugar until the mixture is light and fluffy, approximately 4 to 5 minutes. This will incorporate air, helping the cake to rise well.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and maintain the batter’s light texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Alternate Dry Ingredients and Buttermilk: With the mixer on low speed, alternate adding the dry flour mixture and the room-temperature buttermilk to the batter, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Add Flavorings and Pecans: Stir in the vanilla extract, optional butter extract, and the toasted chopped pecans gently until evenly distributed throughout the batter.
- Fill Pan and Bake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 1 hour and 15 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, invert the cake onto a wire rack to cool completely before glazing.
- Prepare Praline Glaze: In a saucepan over medium heat, combine the unsalted butter, packed light brown sugar, heavy cream, and a pinch of salt. Stir constantly and bring to a simmer. Continue cooking for 3 to 5 minutes until the glaze is smooth and slightly thickened.
- Add Vanilla and Pecans to Glaze: Remove the saucepan from heat and stir in vanilla extract and chopped pecans.
- Glaze Cake: Pour the warm praline glaze evenly over the cooled cake. Allow the glaze to set slightly before slicing and serving to enhance flavor and texture.
Notes
- Toast pecans in a dry skillet for 3–5 minutes to enhance their nutty flavor before adding to the batter and glaze.
- Store cake covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
- Use room temperature ingredients to ensure proper mixing and texture.
- Butter extract is optional but adds a richer buttery flavor.
