Description
A deliciously moist and flavorful Pecan Praline Buttermilk Loaf Cake topped with a rich praline glaze.
Ingredients
- 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
- 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
Instructions
- Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9×5 inch loaf pan with parchment paper.
- In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a big mixing bowl, beat sugar and butter together for 3 to 5 minutes until light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Add vanilla extract.
- Gradually mix in the flour mixture and buttermilk alternately, being careful not to overmix.
- Gently fold in the chopped pecans.
- 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.
Notes
- Ensure the butter is at room temperature for easier mixing.
- Do not overmix the batter to keep the cake tender.
- To toast pecans, bake them in the oven at 350°F for about 8-10 minutes.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg