Pecan Praline Pound Cake

Course Cakes, Dessert

Cuisine American, Southern

Keyword pecan-praline-buttermilk-pound-cake, pound-cake-recipes, praline-pecans

Prep Time 25

Cook Time 1 45

Cooling time 4

Total Time 6 10

Servings servings

Calories 568kcal

Author Melissa Sperka

Ingredients

Cake:
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
Pecan 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 large bundt pan or tube pan or spray with baking spray. Set aside. (See Cook's note)
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, vanilla extract, brown sugar and granulated sugar. 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.
In a separate medium bowl use a whisk to sift together the flour, baking powder and salt.
On low speed add the flour mixture to the creamed mixture alternately with the buttermilk. After all has been added increase the speed of the mixer to medium and beat just until fully combined around 45-60 seconds.
By hand stir in 1 1/2 cup pecans and toffee bits into the cake batter. 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 wire rack for 30 minutes then flip the cake onto the rack to cool completely.
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 glaze on high for 2 minutes. Remove from the microwave and stir in the vanilla and 1/4 cup chopped pecans. Allow to cool slightly then drizzle over the cake.
Store Pecan Praline Pound Cake in an airtight container chilled in the fridge for up to one week.
Toasting the Pecans: 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.

Notes

Use a Bundt Pan or Tube Pan: 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 12-14 cup bundt pan or a 10-inch tube pan. If using a standard size bundt pan, place onto a sheet pan to bake to catch drips.
Butter: You can use unsalted butter. When doing so you'll need to add 1/4 teaspoon of salt to the dry ingredients.
Nuts: This cake can also be made with chopped walnuts.
Spices: You could add one teaspoon cinnamon to the dry ingredients in addition to a dash of nutmeg.
Homemade Buttermilk: To make your own buttermilk to every one cup milk add 1 tablespoon of lemon juice or white vinegar and let stand for 5-10 minutes. Stir and proceed with the recipe. Whole milk works best.

Nutrition