This Pecan Praline Buttermilk Pound Cake is a decadent dessert that blends the rich flavors of buttery pound cake with the nutty goodness of pecans. With a tender crumb and a subtle tang from the buttermilk, this cake is perfect for any special occasion or as a sweet treat with your afternoon coffee. The chopped pecans bring a delightful crunch, making every bite even more satisfying.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup chopped pecans
Directions:
- Preheat the Oven: Preheat your oven to 325°F (165°C) and grease and flour a 10-inch tube pan.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the Eggs: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Mix the Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Start and end with the dry ingredients.
- Fold in Pecans: Gently fold in the chopped pecans until evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing:
- Prep Time: 20 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 12 slices
Variations:
- Other Nuts: If you’re not a fan of pecans, you can substitute with walnuts, almonds, or hazelnuts for a different flavor and texture.
- Caramel Drizzle: Drizzle the cooled cake with homemade or store-bought caramel sauce for an extra layer of sweetness and indulgence.
- Spices: Add a teaspoon of cinnamon or nutmeg to the batter to infuse the cake with warm spices.
Storage/Reheating:
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. The cake can also be kept in the refrigerator for up to a week.
- Freezing: To freeze, wrap the cake tightly in plastic wrap and foil, then place it in a freezer bag. It will stay fresh for up to 3 months.
- Reheating: To enjoy leftovers, microwave a slice for 15-20 seconds, or heat it in the oven at 300°F (150°C) for about 10 minutes.
10 FAQs:
- Can I use salted butter instead of unsalted?
- It’s best to use unsalted butter so you can control the amount of salt in the recipe, but you can substitute salted butter if needed.
- Can I make this cake without buttermilk?
- If you don’t have buttermilk, you can use a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for a few minutes before using.
- What can I use instead of a tube pan?
- If you don’t have a tube pan, you can use a 9×13-inch baking pan, but adjust the baking time accordingly, usually shorter.
- Can I make this cake ahead of time?
- Yes, this cake can be made a day or two in advance. It actually becomes even more flavorful as it sits.
- What’s the best way to check if the cake is done?
- Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Can I freeze the batter?
- Yes, you can freeze the cake batter for up to 3 months. Let it thaw in the refrigerator before baking, and bake as usual.
- Can I add more pecans?
- Yes, you can increase the amount of pecans for a nuttier flavor and texture. Just keep in mind that it may affect the cake’s structure.
- What can I substitute for granulated sugar?
- You can substitute granulated sugar with coconut sugar or a sugar substitute of your choice, though the flavor and texture may change slightly.
- Can I add a glaze on top?
- Yes, you can add a simple glaze made from powdered sugar and milk or a cream cheese glaze for added flavor.
- How do I prevent the cake from sticking to the pan?
- Make sure to grease and flour the pan well before adding the batter. You can also line the bottom of the pan with parchment paper for extra assurance.
Conclusion:
The Pecan Praline Buttermilk Pound Cake is a rich and flavorful dessert that’s perfect for any occasion. With its tender crumb, nutty pecans, and a slight tang from the buttermilk, this cake is a crowd-pleaser. Whether enjoyed on its own or dressed up with a drizzle of caramel, it’s sure to become a favorite in your baking repertoire.