Introduction

Pecan Praline Buttermilk Loaf Cake is a delightful treat that brings back the sweetest memories of my childhood. I remember the first time I tasted this cake at a family gathering; the aroma of toasted pecans and warm vanilla wafted through the air, making my mouth water in anticipation. The moment I took a bite, the moist texture and rich flavor enveloped my senses, and I knew I had to recreate it. This homemade pecan praline loaf cake is not just a dessert; it’s a celebration of flavors that will make your heart sing. Topped with a luscious praline glaze, it’s perfect for any occasion, whether it’s a cozy afternoon tea or a festive gathering. Let’s get cooking!

It’s incredibly moist and flavorful, thanks to the buttermilk and pecans.
The praline glaze adds a rich, sweet finish that’s simply irresistible.
It’s easy to make, with just a few simple steps.
This cake is perfect for sharing with friends and family.
It’s a budget-friendly dessert that feels indulgent.
Great for any time of the year—perfect for holidays or casual get-togethers.
Leftovers (if there are any!) taste even better the next day.

Ingredients for Pecan Praline Buttermilk Loaf Cake

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, slightly softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
1 cup chopped pecans (toasted for extra flavor)
For the Praline Glaze:
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup heavy cream
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped, toasted pecans

How to Make Pecan Praline Buttermilk Loaf Cake

Step 1: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9×5 inch loaf pan with parchment paper.
Step 2: In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a big mixing bowl, beat the sugar and butter together for 3 to 5 minutes until light and fluffy—this is where the magic begins!
Step 4: Add the eggs one at a time, mixing thoroughly after each addition. Then, stir in the vanilla extract.
Step 5: Gradually mix in the flour mixture and buttermilk alternately, being careful not to overmix. You want a tender crumb!
Step 6: Gently fold in the chopped pecans, letting their nutty goodness shine through.
Step 7: Pour the batter into the prepared loaf pan and smooth the top. Bake for about 55-60 minutes or until a toothpick inserted in the center comes out clean.

Pro Tips for the Best Pecan Praline Buttermilk Loaf Cake

Make sure your butter is at room temperature for easier mixing.
Don’t overmix the batter; this keeps the cake tender and fluffy.
To toast pecans, bake them in the oven at 350°F for about 8-10 minutes until fragrant.

What’s the secret to perfect Pecan Praline Buttermilk Loaf Cake?

The secret lies in the buttermilk! It adds moisture and a slight tang that balances the sweetness beautifully.

Can I make Pecan Praline Buttermilk Loaf Cake ahead of time?

Absolutely! You can bake it a day in advance. Just wrap it tightly and store it at room temperature to let the flavors develop.

How do I avoid common mistakes with Pecan Praline Buttermilk Loaf Cake?

Be sure to measure your ingredients accurately and avoid opening the oven door too early, as this can cause the cake to sink.

Best Ways to Serve Pecan Praline Buttermilk Loaf Cake

Serve thick slices of this delightful loaf cake warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat!

Nutrition Facts for Pecan Praline Buttermilk Loaf Cake

Per slice (based on 12 servings):

Calories: 350
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 45g
Sugar: 25g
Protein: 4g
Fiber: 2g
Sodium: 200mg

This is an estimate and may vary.

How to Store and Reheat Pecan Praline Buttermilk Loaf Cake

Let the cake cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. It keeps at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, slice and freeze for up to 3 months. Thaw overnight in the fridge or microwave briefly before serving.

Frequently Asked Questions About Pecan Praline Buttermilk Loaf Cake

Can I use a different type of nut?

Yes! Feel free to substitute walnuts or almonds if you prefer. Just make sure to toast them for the best flavor.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I add chocolate chips to the batter?

Absolutely! Chocolate chips would add a delicious twist to this pecan praline loaf cake. Just fold them in along with the pecans.

Variations of Pecan Praline Buttermilk Loaf Cake You Can Try

Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delicious alternative.
Vegan: Use flax eggs and a plant-based butter substitute to make it vegan-friendly.
Spiced: Add a teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
Chocolate Pecan: Mix in chocolate chips for a decadent chocolate-pecan twist.