Description
This rich and moist Pecan Praline Buttermilk Pound Cake combines the classic dense texture of a southern pound cake with the delightful crunch and flavor of chopped pecans. Finished with a luscious praline glaze featuring brown sugar, butter, and pecans, this cake is perfect for special occasions or an indulgent dessert that captures the essence of Southern American baking.
Ingredients
Scale
Cake Ingredients
- 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 soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
Praline Glaze Ingredients
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking and ensure even baking.
- Cream Butter, Shortening, and Sugar: In a large mixing bowl, cream together the softened butter, vegetable shortening, and granulated sugar until the mixture is light, fluffy, and pale in color. This step creates the base for a tender crumb.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to fully combine and build structure.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt ensuring they are evenly mixed for proper leavening.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined after each addition to keep the batter tender.
- Add Flavorings and Pecans: Stir in the vanilla extract and chopped pecans, evenly distributing the nuts throughout the batter for bursts of flavor and texture.
- Bake the Cake: Pour the prepared batter into the Bundt pan and smooth the top with a spatula. Bake for 75 to 85 minutes or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set before inverting it onto a wire rack to cool completely.
- Prepare Praline Glaze: In a small saucepan over medium heat, combine the packed brown sugar, unsalted butter, and heavy cream. Stir constantly until the mixture reaches a boil, then boil for 1 full minute to thicken.
- Finish Glaze: Remove the saucepan from heat and stir in vanilla extract and chopped pecans. Let the glaze cool for a few minutes until it thickens slightly but is still pourable.
- Glaze the Cake: Pour the praline glaze evenly over the cooled cake, allowing it to drip down the sides and set before serving.
Notes
- For enhanced flavor and crunch, toast the pecans lightly in a dry skillet before adding them to both the batter and glaze.
- This cake can be made a day ahead and stored covered at room temperature, allowing the flavors to develop even further.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting and running excessively.
- Use a toothpick test to confirm doneness without overbaking, which can dry out the cake.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 45g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
