Description
A heavenly loaf cake combining creamy buttermilk and crunchy pecans, topped with a decadent praline glaze.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup buttermilk, at room temperature
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped pecans
- ½ cup packed brown sugar
- ¼ cup unsalted butter
- ½ cup heavy cream
- 1 cup chopped pecans, toasted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix the dry ingredients in a medium bowl: flour, baking powder, baking soda, and salt.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing in the vanilla extract.
- Combine the dry mixture and buttermilk with the butter mixture, alternating between the two.
- Pour your batter into the prepared loaf pan and smooth the top. Bake for about 50-60 minutes.
- Combine brown sugar, butter, and heavy cream in a saucepan for the praline glaze, simmer for about 5 minutes, then add toasted pecans.
- Pour the warm praline glaze over the cooled cake, letting it absorb.
- Slice and serve with a cup of coffee or tea.
Notes
If you don’t have buttermilk, mix a tablespoon of vinegar or lemon juice with regular milk and let it sit for 5 minutes. Store leftovers wrapped at room temperature for up to 3 days or in the fridge for a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: buttermilk cake, pecan loaf cake, dessert recipe, southern dessert