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Southern Pecan Praline Buttermilk Cake

A moist buttermilk cake topped with a crunchy caramelized pecan praline, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup buttermilk For tangy flavor.
  • 3 large eggs
  • 1 tsp vanilla extract
For the Praline Topping
  • 1 cup brown sugar
  • 0.5 cup unsalted butter
  • 1 cup pecans, chopped The stars of the show!
  • 2 tbsp heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat softened butter until creamy and fluffy for about 5 minutes.
  4. Add buttermilk, eggs, and vanilla to the butter and mix until well blended.
  5. Gradually mix in the dry ingredients until just combined.
Baking
  1. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick comes out clean.
Praline Topping
  1. In a saucepan, combine brown sugar and butter over medium heat, stirring constantly until bubbling.
  2. Add chopped pecans and cook for a couple of minutes, then remove from heat and stir in the heavy cream.
Finishing Touches
  1. Pour the warm praline topping over the cake and spread it out evenly.
  2. Let the cake cool slightly before slicing and serving.

Notes

For buttermilk substitute, add a tablespoon of vinegar or lemon juice to milk and let sit for 10 minutes. Nut lovers can add finely chopped pecans into the cake batter for extra crunch. Store unused cake in an airtight container for up to 3 days at room temperature or 1 week in the fridge.