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Pecan Praline Buttermilk Pound Cake

This buttery Pecan Praline Buttermilk Pound Cake is filled with toasted pecans and toffee bits then drizzled with a sweet pecan praline glaze. It’s the kind of cake ideal for serving at any special event from tea parties with friends, holiday brunch, a church potluck or a “just because” dessert.

Pecan Praline Buttermilk Pound Cake

Easy Pecan Praline Buttermilk Pound Cake Recipe

Pound cakes were once made with a pound of flour, a pound of butter, a pound of eggs and a pound of sugar. That simple combination turned pantry staples into one of the most beloved Southern cakes of all-time. I still love the thrill of mixing up those same simple ingredients to create a cake that will delight my dessert eaters.  It’s one of the small pleasures in life that never gets old. I truly believe that when you make a dessert from scratch it really shows the love, doesn’t it?  It just screams that you thought it was important enough to go the extra mile to make something delicious for everyone to enjoy. How to make Praline Pound Cake from scratch:

  • Flour – All purpose flour sifted with baking powder and salt.
  • Fats – Salted butter and solid vegetable shortening.
  • Sugar – Light brown sugar and granulated sugar.
  • Flavorings – Vanilla extract.
  • Eggs – 6 large eggs.
  • Milk – Whole buttermilk.
  • Nuts – Roughly chopped toasted pecans and toffee bits.
  • Glaze – Salted butter, heavy cream and light brown sugar.
Pecan Praline Buttermilk Pound Cake

How to Make the Best Pecan Praline Pound Cake

If you’ve been cooking with me for a while, you know how much I love caramel and pecans. It was just a matter of time before I combined my love of caramel, pecans and pralines and turn it into a pound cake. Voila, this beautiful pound cake actually exceeded my expectations.

  • Ingredients you’ll need to make homemade Pecan Praline Buttermilk Pound Cake: All purpose flour, baking powder salt, butter, solid vegetable shortening, light brown sugar, granulated sugar, large eggs, vanilla extract, buttermilk and toffee bits and chopped pecans.
  • Ingredients to make the glaze: Salted butter, light brown sugar and heavy cream.
  • Kitchen tools you’ll need: Stand mixer or hand mixer, large bowl, medium bowl, whisk, measuring cups and spoons, bundt pan, cooling rack and sheet pan to toast the pecans.
  • Why start with a cold oven for baking pound cakes? This is a hundred year old technique that allows the cake batter to heat and rise slowly giving the leavening time to develop and lighten the texture of the cake. While it’s not necessarily fitting for every pound cake recipe it works beautifully for this one that’s dense and buttery.
  • Do I have to use a stand mixer to make a Southern pound cake? While a stand mixer is so simple to use you can certainly make this, or any cake, using a hand mixer.
  • How do you toast pecans for pound cake? It’s really a simple process. Spread chopped pecans on a baking sheet in a single layer. Place into a preheated 350°F oven toasting for 6-8 minutes or until lightly golden and fragrant. Allow to cool completely before adding to the batter.
  • Store this cake in an airtight container chilled in the refrigerator for up to 1 week.
  • When storing chilled, bring to room temperature for serving to allow time for the praline glaze to soften.
Pecan Praline Buttermilk Pound Cake

More Southern Pound Cake Recipes to Make

This decadent cake is not for the butter or sugar shy as it celebrates both in abundance.  Save this for a special occasion and enjoy a piece with the special people in your life. They’ll be so glad you did.

Praline Pecan Pound Cake

 

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Helpful Kitchen Items:

Pecan Praline Buttermilk Pound Cake

Prep Time25 minutes
Cook Time1 hour 45 minutes
Cooling time4 hours
Total Time6 hours 10 minutes
Course: Cakes, Dessert
Cuisine: American
Keyword: pecan-praline-buttermilk-pound-cake, pound-cake-recipes, praline-pecans
Servings: 16 servings
Calories: 568kcal
Author: Melissa Sperka

Ingredients

  • 1 cup salted butter softened
  • 1/2 cup solid vegetable shortening
  • 2 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 6 large eggs
  • 3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole buttermilk
  • 1 1/2 cup toasted roughly chopped pecans
  • 1/2 cup toffee bits
  • Praline glaze: Made in a 1100 watt microwave
  • 2 Tbsp salted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1/4 cup finely chopped toasted pecans

Instructions

  • Do not preheat the oven. Liberally butter and flour a tube pan. Set aside. (See Cook's note)
  • In the bowl of a stand mixer cream together the butter, shortening, vanilla, brown and granulated sugars. Beat for 2 minutes or until creamy and light beige in color..
  • Add the eggs one at a time beating well after each addition stopping to scrap the sides of the bowl as needed.
  • Sift together the flour, baking powder and salt. Lower the speed of the mixer and add to the creamed mixture alternately with the buttermilk. After all has been added increase the speed of the mixer to medium and beat until fully combined around 45-60 seconds.
  • By hand mix in 1 1/2 cup pecans and toffee bits. Spread into the prepared pan.
  • Place the cake into a cold oven. Bake at 325F for 1hr 30min to 1hr 45min or until a long skewer inserted into the center comes back clean.
  • Cool in the pan on a cooling rack for 30 minutes then turn onto the rack to cool completely.
  • To make the glaze. In a deep microwave safe bowl melt the butter in the microwave. Whisk the brown sugar and heavy cream into the melted butter then return to the microwave..
  • Cook on high for 2 minutes. Remove from the microwave and stir in the vanilla and 1/4 cup pecans. Allow to cool slightly then drizzle over the cake.

Notes

I baked this cake in a cake pan similar in shape to a bundt pan but, it’s slightly larger and holds more batter. I recommend you bake this cake in a 10-inch tube pan. If using a standard size bundt pan, place onto a sheet pan to bake to catch drips.

Nutrition

Serving: 1serving | Calories: 568kcal | Carbohydrates: 72g | Protein: 7g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 251mg | Potassium: 203mg | Fiber: 2g | Sugar: 52g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

78 Comments

    1. You can use a different kind of nut, if you desire. I can’t imagine you’d want to use raisins in this cake. I recommend following the recipe.

    1. This cake is so moist I’m not certain why yours crumbled. Unless, it was under baked. Always test baked goods with a toothpick to be certain it’s done all the way through, it may take longer or even less time to bake depending on your oven.

  1. This is my kind of cake! I made a similar Praline cake for a family reunion, it was as expected a huge hit. I love to bake

    1. That refers to the total time. That said, you would always adapt this or any cake recipe to how your oven performs. It may take longer in your oven and always check for over browning and cover with foil, if needed. You can also bake this cake in a preheated oven, if you’e more comfortable with that concept.

  2. If making this for a potluck, can I make the cake the day before, and save the glaze and microwave the glaze right b4 I pour over cake the next day, or will the glaze get hard?

  3. Hello …. Can I add less sugar ,,like 1.5 brown and 1/2 white … Also if I have left over cake with glaze ,, what’s best way to store it to keep it fresh and will heating cake in microwave make glaze soft again ??? Planning on baking it tommorow
    Thank you

    1. I bake this cake as written with ingredient amounts as called for in the recipe. Leftover cake with glaze can be wrapped in plastic wrap and frozen, if you like. Thawing it in the fridge and it should be fine when warmed. Also, some of my readers are saying they baked this cake in a preheated oven which was their preference and it baked nicely. If you choose to do this, just keep an eye out for over browning.

  4. Hi, I usually use the ratio of 1tsp baking powder for 1 cup of flour, I was with wondering 1tsp for 3 cup flour will result in hard texture?
    Tia

  5. What did I do wrong? I started the cake in a cold oven, but the top burned while the oven was preheating. How do I prevent this next time?

    1. Where was the oven rack located? It sounds as if it may have been set a bit high if the top burned. Some ovens run hotter than others but, this cake shouldn’t burn especially when started in a cold oven.

    2. If using an electric stove (oven) the broiler is on while preheating. I do not put mine into a cold oven. I wait until it is preheated. No problems.

      1. So….I CAN preheat the oven and put cake in oven at 325? Because I am now afraid of burning the top. Thers’s a lot of “cost” in this cake. lol

  6. Have you ever made the cake a day in advance? If so, would you put the glaze on it the same day you make the cake or can you make the cake the night before and put the glaze on the next morning?

    1. Yes, I have made it in advance and I would recommend you gkaze the cake the day you serve it as the glaze will harden a bit when chilled.

  7. Do you know how long this keeps, in or out of the fridge? I’m single, live alone, and NOT sharing… so a piece a day would last me a week (if I had only ONE piece a day LOL)

    1. This cake is so moist it would keep in the fridge for a couple of weeks when tightly wrapped. Otherwise, cut into single pieces and wrap in plastic wrap and freeze.

  8. Whole buttermilk? Our stores only carry the low fat types, will that change anything ? Suggestions ?

    1. Low fat buttermilk will work, but yes it will make a difference and I wouldn’t use nonfat buttermilk. Have you actually ever looked for whole buttermilk? If not, you may be surprised it is readily available.

      1. In the past years ago, I used to buy a powdered buttermilk because IUsed buttermilk infrequently. Would this work?

      2. Lowfat Buttermilk is all that is available here. I’ve looked and looked. Now I add lemon juice or vinegar to whole milk and make my own. Do you think that would change anything?

      3. You can use low-fat if that’s all you can find. Otherwise, yes your homemade substitute will work.

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