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Pecan Praline Buttermilk Pound Cake
Daisy

Pecan Praline Buttermilk Pound Cake

This Pecan Praline Buttermilk Pound Cake is rich, moist, and full of Southern comfort. Buttermilk and six eggs create a tender crumb, while toasted pecans and warm praline glaze add deep caramel flavor. It’s a bakery-style cake made easy at home.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method

Ingredients
  

Pound Cake
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup brown sugar packed
  • 1 ½ cups unsalted butter 3 sticks, room temperature
  • 6 large eggs room temperature
  • 1 cup full-fat buttermilk
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 ½ tsp vanilla extract
  • 2 cups whole pecans or pecan halves
Praline Glaze
  • ⅔ cup brown sugar
  • ¾ cup heavy cream
  • 4 tbsp unsalted butter
  • 1 tsp vanilla extract
  • ½ tsp salt

Equipment

  • Bundt pan
  • Stand mixer or hand mixer
  • Mixing bowls
  • Rubber spatula
  • Saucepan
  • Oven

Method
 

  1. Preheat oven to 350°F and grease a bundt pan well. Arrange pecans evenly in the bottom of the pan.
  2. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition and scraping the bowl often.
  4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  5. Add dry ingredients and buttermilk to the batter in thirds, starting and ending with flour. Mix on low speed.
  6. Gently fold batter to ensure everything is evenly mixed.
  7. Spoon a small layer of batter over pecans, then add remaining batter and smooth the top.
  8. Bake for 60–70 minutes, until golden and a tester comes out with moist crumbs.
  9. Cool cake completely in the pan, then turn out onto a plate.
  10. For the glaze, cook butter, brown sugar, heavy cream, salt, and vanilla over medium heat until smooth.
  11. Pour glaze slowly over the cooled cake, letting it set between pours.