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Pecan Praline Buttermilk Loaf Cake

A rich, moist loaf cake infused with buttermilk and topped with a crunchy pecan praline glaze.

  • Total Time: 80 minutes
  • Yield: 10 1x

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 baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1/2 cup brown sugar for praline
  • 1/4 cup heavy cream for praline

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and baking soda.
  5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients.
  6. Fold in 3/4 cup of the chopped pecans.
  7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake is baking, prepare the praline topping: In a saucepan, combine brown sugar, remaining pecans, and heavy cream. Cook over medium heat until thickened.
  9. Once the cake is out of the oven, pour the praline topping over the top and let it cool completely before slicing.

Notes

This cake is best served warm. For a nut-free version, substitute pecans with walnuts or omit them entirely.

  • Author: Chef Sally
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 25g
  • Fat: 16g
  • Carbohydrates: 45g
  • Protein: 5g