Description
This Pecan Praline Buttermilk Pound Cake is a rich, moist Southern classic featuring a tender buttermilk-infused batter studded with toasted pecans and topped with a decadent praline glaze. The bundt cake’s buttery crumb is perfectly complemented by a sweet, nutty glaze that adds a delightful crunch and caramelized flavor.
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
- 2 teaspoons vanilla extract
- 1 cup 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
- 1/2 cup chopped pecans
Instructions
- Prepare the Bundt Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, beat together the softened butter, vegetable oil, and granulated sugar until the mixture is light, fluffy, and pale in color, which usually takes several minutes with an electric mixer.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them, ensuring a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents evenly.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry flour mixture and buttermilk alternately to the creamed butter mixture, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Add Vanilla and Pecans: Stir in the vanilla extract followed by the toasted chopped pecans, folding them gently into the batter.
- Fill the Pan and Bake: Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
- Make the Praline Glaze: In a saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring continuously. Bring the mixture to a boil, then reduce the heat and simmer for 1–2 minutes.
- Add Vanilla and Pecans to Glaze: Remove the saucepan from heat, stir in vanilla extract and chopped pecans, and let the glaze cool slightly so it thickens but is still pourable.
- Glaze the Cake: Drizzle the warm praline glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving to enjoy a perfectly moist and nutty dessert.
Notes
- Toasting pecans before adding them to the cake enhances their flavor and crunch. Place pecans on a baking sheet and toast at 350°F for 6–8 minutes, stirring once halfway through.
- Store the cake covered at room temperature for up to 3 days to maintain freshness. For longer storage, refrigerate the cake and bring it to room temperature before serving.
