Pecan Praline Buttermilk Pound Cake

Introduction

Pecan Praline Buttermilk Pound Cake is a rich, buttery, and moist dessert that combines the nutty flavor of pecans with the sweetness of praline. This Southern-inspired cake is perfect for any occasion, from family gatherings to holiday feasts. The buttermilk adds a slight tanginess that balances the sweetness, making every bite irresistible.

Ingredients

• 1 1/2 cups butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup chopped pecans
• 1 cup packed light brown sugar
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan.
2. In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
6. Fold in the chopped pecans. Pour the batter into the prepared pan.
7. Bake for 1 hour and 30 minutes, or until a toothpick inserted near the center comes out clean.
8. While the cake is baking, make the praline topping. In a saucepan, combine the brown sugar and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, then remove from heat.
9. Immediately pour the hot praline topping over the hot cake as soon as it comes out of the oven.
10. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
11. Slice and enjoy!

Methods

The key to making a perfect Pecan Praline Buttermilk Pound Cake is the creaming method. Creaming the butter and sugar properly creates a light and airy texture. Alternating the addition of dry and wet ingredients ensures even mixing, preventing the batter from becoming too dense. The praline topping adds a caramelized finish that enhances the cake’s flavor.

History

Pound cakes have been a staple in Southern baking for centuries, originating in Europe and evolving with unique American flavors. The addition of buttermilk and pecans gives this recipe a Southern twist, while the praline topping is inspired by New Orleans’ famous pralines, a confection made from caramelized sugar and nuts.

Benefits

• Rich in Flavor: The combination of butter, buttermilk, and pecans creates a deep, satisfying taste.
• Moist Texture: The buttermilk helps keep the cake soft and tender.
• Nutty Goodness: Pecans are packed with healthy fats, antioxidants, and vitamins.
• Perfect for Special Occasions: This cake is an excellent choice for celebrations and gatherings.

Formation

The structure of this cake is achieved through a balance of ingredients. The flour provides stability, eggs add richness, butter contributes moisture, and baking powder ensures a slight rise. The praline topping adds a glossy, caramelized finish.

Conclusion

Pecan Praline Buttermilk Pound Cake is a timeless dessert that brings comfort and indulgence to any table. Its rich history and delicious combination of flavors make it a must-try for anyone who loves Southern desserts.

Lovers

This cake is adored by those who appreciate classic Southern baking. If you love rich, buttery pound cakes and nutty praline toppings, this dessert is perfect for you. It’s especially loved during the holidays and family gatherings.

Nutrition

Each serving of Pecan Praline Buttermilk Pound Cake (approx. 16 servings) contains:

• Calories: ~450 kcal
• Carbohydrates: ~60g
• Fat: ~20g
• Protein: ~5g
• Sugar: ~40g
• Fiber: ~2g