Description
A moist and flavorful loaf cake made with buttermilk and topped with a sweet pecan praline glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- For the praline topping: 1/2 cup brown sugar, 1/4 cup butter, 1/4 cup heavy cream, 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in 1 cup of chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the praline topping: In a saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar and heavy cream, and bring to a boil. Cook for 2 minutes, then stir in 1 cup chopped pecans.
- Remove the cake from the oven and immediately pour the praline topping over the hot cake.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
This cake is best served warm. Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 17g
- Carbohydrates: 45g
- Protein: 5g