Forget everything you think you know about pound cake. This isn’t the dense, dry cake of bake sales past. This is the Pecan Praline Buttermilk Pound Cake a dessert so moist and buttery it practically melts on your tongue, crowned with a warm, crunchy praline glaze that will have everyone reaching for a second slice. It’s the recipe I’ve perfected over years to be both incredibly impressive and surprisingly simple.
Ingredients
For the Pecan Parline Buttermilk Pound Cake
- 1 cup salted butter, softened
- 1/2 cup solid vegetable shortening
- 2 cups packed light brown sugar
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup whole buttermilk
- 1 1/2 cups toasted, roughly chopped pecans
- 1/2 cup toffee bits
For the Microwave Praline Glaze
Praline glaze: Made in a 1100 watt microwave
- 2 Tbsp salted butter
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 tsp pure vanilla extract
- 1/4 cup finely chopped, toasted pecans
How to Make the Perfect Pecan Parline Buttermilk Pound Cake
Step 1: Prep Oven and Pan
Preheat your oven to 325°F (163°C). Thoroughly grease and flour a 10- or 12-cup Bundt pan. This two-step process is the best way to prevent sticking.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt to ensure the leavening is evenly distributed for a consistent rise.
Step 3: Cream Fats and Sugars
In a large bowl, beat the butter and shortening until smooth. Add both sugars and cream on medium-high speed for 5-7 minutes, until the mixture is pale and fluffy. This step is key for a light texture.
Step 4: Add Eggs and Vanilla
With the mixer on low, add eggs one at a time, mixing well after each. Then, mix in the vanilla extract.
Step 5: Alternate Wet and Dry
On low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. Mix only until just combined to avoid a tough cake.
Step 6: Fold-in and Bake
Gently fold in the toasted pecans and toffee bits. Pour the batter into the prepared pan and bake for 65-75 minutes. The cake is done when a wooden skewer inserted into the center comes out clean. Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Step 7: Make the Glaze
In a microwave-safe bowl, combine the glaze ingredients. Microwave on high for 1 minute, then whisk until smooth. Pour over the cooled cake.
My Best Pound Cake Tips
- Use Room Temperature Ingredients: For a tender, even crumb, make sure your butter, eggs, and buttermilk are at room temperature.
- Scrape the Bowl: Frequently scrape the sides of the bowl to ensure all ingredients are evenly mixed.
- Trust the Toothpick: Ovens vary. Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs.
Variations
For a twist, try adding 1 teaspoon of cinnamon to the dry ingredients for a hint of spice. If you’re a chocolate lover, you can also fold in 1 cup of chocolate chips along with the pecans and toffee bits.
If you’re in the mood for something fruity instead, try this Cake Mix Toffee Bars it’s just as rich, with a tangy twist.
FAQs
Is it better to use cake flour or all-purpose flour for pound cake?
This recipe uses all-purpose flour for a sturdy, moist crumb that holds the glaze well. Cake flour can be used, but it will result in a much finer, more delicate texture.
Which Flour Is Better for Pound Cake?
All-purpose flour is great for this recipe, creating a perfect texture. For a more classic, melt-in-your-mouth pound cake, cake flour is the superior choice.
What happened to pecan praline Nothing Bundt Cake?
Bakeries like Nothing Bundt Cakes often rotate specialty flavors like pecan praline seasonally. Check with your local store to see if it has returned to their menu.
What is the difference between butter pecan and pecan praline?
Butter pecan simply involves pecans toasted in butter. Praline coats pecans in a sweet, crunchy candy made from sugar, butter, and cream.
Print
Pecan Praline Buttermilk Pound Cake
- Total Time: 1 hour 50 minutes
- Yield: 16 servings 1x
Description
An exceptional dessert for any occasion, this Pecan Praline Buttermilk Pound Cake is the epitome of comfort baking. A moist, buttery brown sugar cake with a tender crumb is made foolproof with the inclusion of buttermilk and a blend of butter and shortening. The cake is elegantly finished with a simple yet decadent microwave praline glaze, ensuring a stunning and delicious result with minimal effort.
Ingredients
For the Buttermilk Pound Cake
1 cup salted butter, softened
1/2 cup solid vegetable shortening
2 cups packed light brown sugar
1 cup granulated sugar
2 tsp pure vanilla extract
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup whole buttermilk
1 1/2 cups toasted, roughly chopped pecans
1/2 cup toffee bits
For the Microwave Praline Glaze
2 Tbsp salted butter
1/2 cup packed light brown sugar
1/4 cup heavy cream
1 tsp pure vanilla extract
1/4 cup finely chopped, toasted pecans
Instructions
Step 1: Prep Oven and Pan
Preheat your oven to 325°F (163°C). To prevent the cake from sticking, ensure you thoroughly grease and flour a 10- or 12-cup Bundt pan.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step is crucial for ensuring the leavening agents are evenly distributed, which leads to a consistent rise.
Step 3: Cream Fats and Sugars
In a large mixing bowl, beat the softened butter and shortening with an electric mixer until the mixture is smooth. Add the brown and granulated sugars and continue to beat on medium-high speed for 5-7 minutes. The mixture should become pale and fluffy, which incorporates air for a lighter cake texture.
Step 4: Add Eggs and Vanilla
With the mixer on a low speed, add the eggs one at a time, making sure each is well incorporated before adding the next. Once all the eggs are mixed in, add the vanilla extract and mix to combine.
Step 5: Alternate Wet and Dry
On a low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the flour mixture. Be careful to mix only until the ingredients are just combined to avoid developing too much gluten, which can result in a tough cake.
Step 6: Fold-in and Bake
Gently fold the toasted pecans and toffee bits into the batter using a spatula. Pour the finished batter into your prepared Bundt pan and bake for 65-75 minutes. To check for doneness, insert a wooden skewer into the center of the cake; it should come out clean. Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
Step 7: Make the Glaze
In a microwave-safe bowl, combine all the ingredients for the praline glaze. Microwave on high for 1 minute, then whisk until the glaze is smooth and well combined. Pour the warm glaze over the completely cooled cake.
Notes
Room Temperature is Key: For the most tender and evenly textured pound cake, ensure your butter, eggs, and buttermilk are all at room temperature before you begin mixing. This allows the ingredients to combine seamlessly.
Don’t Rush the Creaming: The step of creaming the butter, shortening, and sugars for a full 5-7 minutes is vital. It whips air into the batter, which is essential for a light and fluffy pound cake.
Proper Pan Prep: Thoroughly greasing and flouring your Bundt pan is the best way to ensure your beautiful cake comes out in one piece. Use a pastry brush to get into all the nooks and crannies of the pan.
Storage: To keep the pound cake moist, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 60
- Sodium: 280
- Fat: 34
- Saturated Fat: 16
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 65
- Fiber: 2
- Protein: 6
- Cholesterol: 125
Keywords: pecan praline pound cake, buttermilk pound cake, pound cake recipe, brown sugar pound cake, praline glaze, southern dessert
