Pecan Praline Buttermilk Pound Cake
Ingredients:
For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
1 cup light brown sugar, packed
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
2 teaspoons vanilla extract
1 cup chopped pecans
For the Praline Glaze:
1/2 cup unsalted butter
1/2 cup brown sugar, packed
1/4 cup heavy cream
1 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Instructions:
Prepare the Oven and Pan:
Preheat your oven to 325°F (163°C).
Grease and flour a bundt pan thoroughly to ensure the cake doesn’t stick.
Make the Cake Batter:
In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 3-5 minutes).
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
Stir in the vanilla extract and chopped pecans.
Bake the Cake:
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 75-85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Prepare the Praline Glaze:
In a saucepan, melt the butter over medium heat.
Add the brown sugar and heavy cream, stirring constantly until the mixture comes to a boil.
Remove from heat and whisk in the powdered sugar and vanilla extract until smooth.
Stir in the chopped pecans.
Glaze the Cake:
Drizzle the warm praline glaze over the cooled cake, letting it cascade down the sides.
Let the glaze set for about 15 minutes before serving.
