Description
Indulge in the rich, nutty goodness of this Pecan Praline Buttermilk Pound Cake. A moist and flavorful buttermilk pound cake studded with pecans and topped with a decadent praline glaze, this Southern-inspired dessert is sure to impress your guests.
Ingredients
Scale
Cake:
- 1 cup unsalted butter (softened)
- ½ cup vegetable oil
- 2 ¾ cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
Praline Glaze:
- ½ cup packed brown sugar
- ¼ cup unsalted butter
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
- Mix wet ingredients: In a large bowl, cream together butter, oil, and sugar. Beat in eggs one at a time.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to wet mixture alternately with buttermilk.
- Finish batter: Stir in vanilla and fold in chopped pecans. Pour into Bundt pan.
- Bake: Bake for 1 hour and 15 minutes until a toothpick comes out clean. Cool in pan before transferring to a rack.
- Make the glaze: Combine sugar, butter, and cream in a saucepan. Cook until thickened. Stir in vanilla and pecans. Pour over cooled cake.
Notes
- For extra flavor, consider toasting the pecans before adding to the cake.
- This cake can be stored at room temperature for up to 3 days or frozen for 2 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 40g
- Sodium: 190mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
