The Pecan Praline Buttermilk Pound Cake is a rich, decadent dessert that combines the nutty crunch of pecans with the sweet, caramel-like flavor of praline. This cake is a delightful treat that's perfect for special occasions or simply as a comforting snack. The process of making it involves creaming butter and sugars, incorporating eggs and buttermilk, and finally baking to perfection, all culminating in a moist, flavorful cake with a delightful pecan praline glaze.
Ingredients
- 1 cup salted butter, softened
- ½ cup solid vegetable shortening
- 2 cups packed light brown sugar
- 1 cup granulated sugar
- 2 teaspoon pure vanilla extract
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole buttermilk
- 1 ½ cups toasted, roughly chopped pecans
- ½ cup toffee bits
For the Praline Glaze:
- 2 tablespoon salted butter
- ½ cup packed light brown sugar
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
- ¼ cup finely chopped toasted pecans
Preparation
Step 1:
Do not preheat the oven. Liberally butter and flour a tube pan and set it aside.
Step 2:
In the bowl of a stand mixer, cream together the butter, shortening, vanilla, brown sugar, and granulated sugar. Beat for 2 minutes or until creamy and light beige in color.
Step 3:
Add the eggs one at a time, beating well after each addition and scraping the sides of the bowl as needed.
Step 4:
Sift together the flour, baking powder, and salt. Lower the mixer speed and add these dry ingredients alternately with the buttermilk, ending with the dry ingredients. After all has been added, increase the mixer speed to medium and beat until fully combined, about 45-60 seconds.
Step 5:
Fold in the 1 ½ cups of pecans and toffee bits by hand. Spread the batter into the prepared pan.
Step 6:
Place the cake into a cold oven. Bake at 325°F for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a long skewer inserted into the center comes out clean.
Step 7:
Cool in the pan on a cooling rack for 30 minutes, then invert onto the rack to cool completely.
To make the glaze:
In a deep microwave-safe bowl, melt the butter. Whisk in the brown sugar and heavy cream, then return to the microwave and cook on high for 2 minutes. Stir in the vanilla and ¼ cup pecans. Allow the glaze to cool slightly before drizzling over the cake.
COOKING Note
Starting the baking process in a cold oven helps the cake rise slowly and evenly, creating a perfect texture. The center will be moist and cooked through without the edges becoming too dry.
Serving Suggestions
Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream to complement its rich flavors. A cup of coffee or tea makes an excellent accompaniment.
Tips
- Ensure all ingredients, especially the eggs and buttermilk, are at room temperature to achieve a smooth batter.
- Toasting the pecans before incorporating them into the batter enhances their flavor and adds a delightful crunch.
- The cake can be stored in an airtight container at room temperature for several days or refrigerated if preferred.
Prep Time
- 20 minutes
Cooking Time
- 1 hour and 45 minutes
Total Time
- Approximately 2 hours and 5 minutes, plus cooling
Nutritional Information
- Calories: Approximately 500-600 per serving
- Protein: Approximately 6-8 grams per serving
- Sodium: Approximately 200-300 mg per serving
Conclusion
The Pecan Praline Buttermilk Pound Cake is a true delight for those who appreciate a nutty, buttery, and moist cake with a sweet and crunchy topping. Its intricate flavors and textures come together to create a memorable dessert experience. This cake not only satisfies the sweet tooth but also adds a touch of elegance to any dining table.
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