Description
A rich and moist buttermilk loaf cake studded with pecans and topped with a decadent praline glaze.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 cup pecan halves for topping
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and granulated sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk to the butter mixture, mixing just until combined.
- Fold in chopped pecans. Pour batter into prepared loaf pan and bake for 45-50 minutes.
- While cake cools, make praline glaze: Combine brown sugar, cream, and butter in a saucepan over medium heat. Simmer for 3 minutes, stirring constantly.
- Remove from heat and stir in pecan halves. Pour warm glaze over cooled cake.
- Let glaze set for 15 minutes before slicing.
Notes
You can customize the seasonings to taste.