Pecan Praline Buttermilk Loaf Cake
A delightful loaf cake featuring buttery pecans and a creamy, tender crumb, topped with a crunchy praline.
Ingredients
For the cake
- 2 cups all-purpose flour Fluffy and light, forming the cake's perfect base.
- 1 teaspoon baking soda For a light and airy texture.
- 1/4 teaspoon baking powder Giving it that extra rise.
- 1/2 teaspoon salt Enhancing all the rich flavors.
- 1 cup unsalted butter, slightly softened Adding a luscious texture.
- 1 1/2 cups sugar Sweetening and balancing the flavors beautifully.
- 3 large eggs Enriching the moisture and adding a tender crumb.
- 1 teaspoon pure vanilla extract Adding warmth and aroma.
- 1 cup buttermilk For a tangy richness that makes it moist.
- 1 cup chopped pecans Giving a nutty crunch and flavor delight.
For the praline topping
- 1/2 cup unsalted butter For a rich, buttery glaze.
- 1 cup brown sugar, packed Creating a deep, caramel-like flavor.
- 1/4 cup heavy cream For that creamy drizzle.
- 1/2 teaspoon salt Enhancing sweetness and flavor.
- 1 teaspoon vanilla extract Complementing the caramel flavor.
- 1 cup chopped, toasted pecans Adding a rich crunch on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually alternate adding the dry ingredients with the buttermilk to the butter mixture, mixing until just combined.
- Gently fold in the chopped pecans.
- Pour the batter into a greased loaf pan and smooth the top.
Baking
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Praline Topping
- Melt butter with brown sugar over medium heat in a saucepan.
- Stir in the heavy cream, salt, and vanilla, cooking until smooth and glossy.
- Fold in the toasted pecans and drizzle the mixture over the cooled cake.
Notes
Serve warm with ice cream for a cozy dessert. Can be stored at room temperature for up to 3 days.