Introduction
This Pecan Praline Buttermilk Pound Cake is a show-stopping dessert that combines the nutty sweetness of pecans, the tangy richness of buttermilk, and the buttery decadence of a classic pound cake. Topped with a luxurious praline glaze, this cake is perfect for celebrations, potlucks, or simply treating yourself to something extraordinary. Moist, tender, and bursting with caramelized pecan flavor, this dessert is destined to become a household favorite!
Why You’ll Love This Pecan Praline Buttermilk Pound Cake
Irresistible Flavor Combination
The buttery pound cake base pairs beautifully with the sweetness of praline and the crunch of toasted pecans. The caramelized glaze drizzled on top makes each bite pure heaven.
Perfect for Any Occasion
Whether you’re hosting a party, attending a family gathering, or just want to indulge in a special dessert, this pound cake is versatile enough to fit the bill. It’s as stunning as it is delicious.
Moist Texture
Thanks to the buttermilk, this pound cake is exceptionally moist without being overly dense. It has just the right balance of richness and fluffiness.
Easy to Make
While it looks elegant, this recipe is surprisingly straightforward. Even if you’re a beginner baker, the simple instructions ensure success every time.
Key Ingredients for Pecan Praline Buttermilk Pound Cake
Pecans
- Purpose: Pecans add a delightful crunch and a rich, nutty flavor that balances the sweetness of the cake.
- Substitution: Walnuts or almonds can be used, but pecans are traditional and give the best results.
Buttermilk
- Purpose: The acidity of buttermilk enhances the cake’s moist texture and provides a slight tang that offsets the sweetness.
- Substitution: If you don’t have buttermilk, you can mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
Butter
- Purpose: Butter gives the cake its classic, rich flavor. Use high-quality unsalted butter for the best taste.
- Substitution: For a dairy-free option, replace butter with vegan butter or coconut oil.
Brown Sugar
- Purpose: Adds depth to the sweetness and caramel flavor, particularly in the praline glaze.
- Substitution: Light or dark brown sugar both work well, depending on your flavor preference.
Vanilla Extract
- Purpose: Enhances the overall flavor of the cake and complements the nuttiness of the pecans.
- Substitution: Almond extract can be used for a different flavor twist.
Serving Time, Cooking Time, and Calories
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Cooling Time: 2 hours
- Total Time: Approximately 3 hours 35 minutes
- Calories per Serving: ~350 (depending on portion size)
Ingredients List
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups chopped pecans
For the Praline Glaze:
- 1/2 cup packed light or dark brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup chopped pecans (for garnish)
Step-by-Step Instructions
Preheat and Prepare
Preheat your oven to 325°F (163°C). This temperature ensures the cake bakes slowly and evenly, which is crucial for achieving the perfect pound cake texture. Grease a 10-inch Bundt pan with butter or nonstick baking spray, making sure to coat all the grooves of the pan to prevent sticking. After greasing, dust the pan lightly with flour and tap out the excess. This step ensures the cake releases easily after baking.
Pro Tip: If you don’t have a Bundt pan, you can use two loaf pans instead, but reduce the baking time slightly to prevent overbaking.
Mix the Dry Ingredients
In a medium mixing bowl, whisk together:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Whisking not only combines the ingredients but also helps aerate the flour, leading to a lighter cake texture. Set the bowl aside.
Cream Butter and Sugar
In a large mixing bowl, use an electric hand mixer or stand mixer with a paddle attachment to cream 1 cup (2 sticks) of softened butter and 2 1/2 cups of granulated sugar together. Beat on medium speed for about 3-5 minutes, or until the mixture is light, pale, and fluffy. This step incorporates air into the batter, which helps the cake rise properly.
Pro Tip: If your butter is too cold, cut it into small cubes and let it sit at room temperature for 10–15 minutes to soften. Avoid microwaving, as this can melt the butter unevenly.
Add Eggs and Vanilla
Add 4 large eggs, one at a time, to the creamed mixture. Beat on low speed until each egg is fully incorporated before adding the next. Scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly mixed. After the eggs, stir in 1 teaspoon of vanilla extract for added depth of flavor.
Pro Tip: Crack your eggs into a small bowl first to avoid getting eggshells into your batter. Plus, it ensures no surprise bad eggs ruin your mixture!
Alternate Adding Dry Ingredients and Buttermilk
Divide the dry ingredients into three portions and the 1 cup of buttermilk into two portions. With the mixer on low speed, alternate adding the dry ingredients and buttermilk to the butter mixture. Start and end with the dry ingredients (i.e., dry, buttermilk, dry, buttermilk, dry). Mix each addition just until combined—don’t overmix, or your cake may become dense.
Fold in Pecans
Using a rubber spatula, gently fold in 1 1/2 cups of chopped pecans. Ensure they’re evenly distributed throughout the batter. Folding by hand instead of using the mixer prevents overmixing and keeps the cake light and fluffy.
Pro Tip: Lightly toast the pecans in a dry skillet over medium heat for 3–4 minutes before adding them to the batter. This enhances their flavor and gives them a delicious crunch.
Bake the Cake
Pour the batter evenly into the prepared Bundt pan. Use a spatula to smooth the top of the batter. Tap the pan gently on the countertop a few times to release any trapped air bubbles.
Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly domed.
Pro Tip: If the cake is browning too quickly on top, loosely cover it with aluminum foil during the last 15–20 minutes of baking.
Cool the Cake
Remove the cake from the oven and let it cool in the pan for exactly 10 minutes. Then, carefully invert the cake onto a wire rack. Allow the cake to cool completely (about 2 hours) before glazing. Cooling ensures the glaze doesn’t melt and run off.
Make the Praline Glaze
In a small saucepan over medium heat, combine:
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons milk
Stir constantly until the sugar has dissolved, and the mixture is smooth and bubbling slightly. Remove from heat and stir in 1 teaspoon of vanilla extract and 1 cup of powdered sugar until the glaze is thick but pourable.
Pro Tip: If your glaze feels too thick, add a teaspoon of milk at a time until you reach the desired consistency.
Glaze and Garnish
Place the cooled cake on a serving platter. Using a spoon, drizzle the glaze evenly over the cake, letting it drip down the sides. Sprinkle the cake with 1/2 cup of chopped pecans for a decorative and crunchy finish.
Pro Tip: If you want a neater presentation, place wax paper underneath the cake to catch excess glaze, then remove it before serving.
Variations
Gluten-Free Option
Use a gluten-free all-purpose flour blend in place of regular flour.
Dairy-Free Version
Replace buttermilk with almond milk mixed with lemon juice (to mimic buttermilk’s tanginess) and use dairy-free butter alternatives.
Flavor Enhancements
- Add a teaspoon of cinnamon or nutmeg to the batter for a warm spice flavor.
- Mix in 1/2 cup of shredded coconut with the pecans for a tropical twist.
Serving Suggestions
- Perfect Pairings: Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent dessert. Pair your Pecan Praline Buttermilk Pound Cake with this savory Pineapple Casserole for a sweet and salty combination perfect for potlucks.
- Drink Ideas: Pair with a hot cup of coffee, a frothy latte, or a refreshing glass of iced tea.
Tips for the Best Pecan Praline Buttermilk Pound Cake
Use Room Temperature Ingredients
Allow your butter, eggs, and buttermilk to come to room temperature for easier mixing and a smoother batter. For more baking tips, check out this Lemon Blueberry Cheesecake recipe featuring similar techniques for a moist and flavorful dessert.
Avoid Overmixing
Overmixing the batter can lead to a tough cake. Stir until just combined for the best texture.
Check for Doneness
Since oven temperatures can vary, start checking your cake at the 1-hour mark. Insert a toothpick into the center—if it comes out clean, your cake is ready!
Store Properly
Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze it (without the glaze) for up to 3 months.
Benefits of This Pecan Praline Buttermilk Pound Cake
This recipe combines elegance and comfort, making it a go-to dessert for any occasion. Its adaptability to dietary needs ensures everyone can enjoy it, and its unique flavor profile makes it unforgettable. Plus, the combination of textures—moist cake, crunchy pecans, and gooey glaze—is simply unbeatable!
Is it better to bake pound cake at 325 or 350?
When deciding whether to bake a pound cake at 325°F or 350°F, the key factors to consider are texture, moisture, and even baking.
Why Bake Pound Cake at 325°F?
- Gentler Heat for Even Baking: Baking at 325°F ensures the cake bakes evenly without developing a thick, dry crust.
- Better Moisture Retention: The lower temperature helps retain moisture, preventing the cake from drying out.
- Longer Baking Time: While baking at 325°F takes longer, the result is a tender and moist cake with a smooth crumb.
Why Bake Pound Cake at 350°F?
- Faster Baking Time: A 350°F oven cooks the pound cake faster, saving time.
- More Browning: The higher temperature creates a more pronounced golden-brown crust, which some people prefer.
- Risk of Overbaking: If not monitored closely, baking at 350°F may cause the edges to overcook or dry out before the center sets.
Which Temperature Is Better?
- For a traditional, moist pound cake, baking at 325°F is generally better.
- If you prefer a slightly firmer crust and shorter baking time, 350°F works well—but keep a close eye to avoid overbaking.
- Use the toothpick test and adjust based on your recipe’s instructions.
Is it better to use cake flour or all-purpose flour for pound cake?
Choosing between cake flour and all-purpose flour for pound cake depends on the texture and structure you’re aiming for.
Benefits of Using Cake Flour for Pound Cake
- Lighter Texture: Cake flour has a lower protein content (around 8%) compared to all-purpose flour. This creates a softer, more delicate crumb.
- Moist and Tender Cake: The fine texture of cake flour helps retain moisture, resulting in a rich, melt-in-your-mouth cake.
- Best for Dense Cakes: Pound cake made with cake flour is dense yet light and moist, which is ideal for traditional recipes.
When to Use All-Purpose Flour for Pound Cake
- Firm and Hearty Texture: All-purpose flour has a higher protein content (10-12%), which gives the cake more structure.
- Easier to Access: All-purpose flour is a common pantry staple and may be more convenient than cake flour.
- Adaptable for Variations: If you’re adding ingredients like fruits or nuts, all-purpose flour provides the strength to hold them.
Which Flour Is Better for Pound Cake?
- For a classic, soft pound cake: Use cake flour.
- For a slightly denser, more versatile cake: Use all-purpose flour, but sift it to lighten the texture.
Pro tip: If you don’t have cake flour, substitute by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch.
What happened to pecan praline Nothing Bundt Cake?
The Pecan Praline Nothing Bundt Cake was a seasonal flavor offered by Nothing Bundt Cakes, known for its rich, nutty flavor and caramel-like praline glaze.
Why It Was Discontinued
- Seasonal Offering: The pecan praline flavor was introduced as a limited-time option. Seasonal flavors are often rotated to make room for new offerings.
- Customer Demand: If the flavor didn’t garner enough sales or demand compared to others, it may have been discontinued.
- Focus on New Flavors: Nothing Bundt Cakes frequently experiments with new recipes, so older flavors may get replaced.
Can You Still Get It?
- Check with your local Nothing Bundt Cakes bakery, as some locations might offer it as a special item.
- Reach out to the company via social media or customer service to request its return—fan demand has brought back seasonal flavors before!
- Alternatively, search for copycat recipes online to recreate the pecan praline cake at home.
What is the difference between butter pecan and pecan praline?
While both butter pecan and pecan praline feature the rich flavor of pecans, they differ in preparation, taste, and uses.
Butter Pecan
- Flavor Profile: Butter pecan combines the buttery richness with toasted pecans, creating a subtle, nutty taste.
- Key Ingredients: Butter, pecans, sugar, and sometimes vanilla.
- Uses: Commonly found in ice cream, cakes, and cookies. The flavor is milder and more buttery than praline.
Pecan Praline
- Flavor Profile: Pecan praline is sweeter, with a caramelized flavor from brown sugar and cream. It has a more intense candy-like taste.
- Key Ingredients: Pecans, brown sugar, cream or milk, and sometimes butter.
- Uses: Often served as a candy or topping for desserts like cakes, pies, or ice cream.
Key Differences
- Texture: Butter pecan is smoother, while pecan praline often has a crunchy or sticky texture due to caramelization.
- Sweetness: Pecan praline is noticeably sweeter, thanks to the caramel-like syrup coating the pecans.
- Application: Butter pecan is more versatile in desserts, while praline is often a standalone treat or topping.
Both flavors celebrate pecans, but butter pecan is buttery and mild, while pecan praline is sweet and indulgent.
Conclusion
If you’re looking for a dessert that’s both stunning and delicious, this Pecan Praline Buttermilk Pound Cake is it. The rich flavors, beautiful presentation, and easy-to-follow recipe make it a must-try. Whether you’re an experienced baker or new to the kitchen, this cake is sure to impress. Give it a go, and don’t forget to share your results with friends, family, or on social media!