Description
A moist and buttery loaf cake infused with buttermilk and topped with a crunchy pecan praline glaze.
Ingredients
Scale
- 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
- 1/2 cup brown sugar
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in the buttermilk and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in half of the chopped pecans.
- 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.
- While the cake is baking, prepare the praline topping: In a saucepan, combine brown sugar, heavy cream, and remaining pecans. Cook over medium heat until thickened, about 5 minutes.
- Once the cake is out of the oven, pour the praline topping over the top and let it cool completely before slicing.
Notes
For a nut-free version, substitute pecans with walnuts or omit nuts entirely. Ensure the cake cools fully to set the glaze.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 16g
- Carbohydrates: 45g
- Protein: 5g