Description
This moist loaf cake is infused with the rich flavors of pecans and buttermilk, topped with a sweet praline glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 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 oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time.
- Mix in buttermilk and vanilla.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in pecans.
- Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- For the topping: In a saucepan, combine brown sugar, butter, and cream. Cook over medium heat until thickened. Stir in pecans.
- Spread topping over cooled cake.
Notes
Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: Southern
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 18g
- Carbohydrates: 40g
- Protein: 5g