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Pecan Praline Buttermilk Pound Cake

A rich, moist pound cake flavored with toasted pecans and toffee bits, enhanced with buttermilk for creaminess and topped with a sweet pecan praline glaze.

  • Total Time: 1 hour 50 minutes
  • Yield: 10 1x

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole buttermilk
  • 1 1/2 cups toasted pecans, roughly chopped
  • 1/2 cup toffee bits
  • 1 teaspoon vanilla extract
  • For the praline glaze:
  • 2 tablespoons salted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 cup finely chopped toasted pecans

Instructions

  1. Preheat oven to 325°F (163°C) and grease a loaf pan.
  2. Cream together the butter, light brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, sift together the flour, baking powder, and salt.
  5. Alternately add the dry ingredients and buttermilk into the creamed mixture, starting and ending with the dry ingredients. Beat just until combined.
  6. Stir in the toasted pecans and toffee bits by hand.
  7. Pour batter into prepared loaf pan and bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a toothpick inserted in the center comes out clean.
  8. While the cake bakes, prepare the praline glaze: In a saucepan, melt butter with brown sugar and heavy cream, cook until bubbling and sugar is dissolved.
  9. Remove from heat, stir in vanilla extract and chopped pecans.
  10. Allow glaze to cool slightly until thickened but still pourable.
  11. When the cake is done and slightly cooled, drizzle praline glaze over the top.

Notes

1. Use freshly toasted pecans for the best flavor and aroma.
2. Do not overmix once adding flour to keep the cake tender.
3. The praline glaze should be slightly warm when poured for easy spreading but not hot to avoid melting the cake surface.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Method: Dessert
  • Cuisine: Southern American

Nutrition

  • Calories: 420
  • Sugar: 35g
  • Sodium: 320mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 140mg