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Pecan Praline Buttermilk Pound Cake
Alyssa

Pecan Praline Buttermilk Pound Cake

Indulge in Pecan Praline Buttermilk Pound Cake! This rich cake features a delicious pecan praline topping, perfect for dessert lovers.
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Ingredients Method

Ingredients
  

  • 1 cup salted butter - Adds richness and flavor to the cake.
  • 1/2 cup vegetable shortening - Contributes to a tender texture and allows for a longer shelf life.
  • 2 cups light brown sugar - Provides moisture and caramel notes.
  • 1 cup granulated sugar - Enhances the sweetness and creates a nice balance.
  • 2 tsp pure vanilla extract - Infuses the cake with a warm vanilla flavor.
  • 6 large eggs - Essential for binding and providing structure to the cake.
  • 3 cups all-purpose flour - The main structure of the cake providing stability.
  • 1 tsp baking powder - Functions as a leavening agent to help the cake rise.
  • 1/2 tsp salt - Enhances the flavors of the ingredients.
  • 1 cup buttermilk - Adds moisture and a subtle tang; perfect for a tender crumb.
  • 1 1/2 cups toasted pecans - These provide a wonderful crunch and nutty flavor.
  • 1/2 cup toffee bits - Offers sweet bursts of caramel-like flavor throughout the cake.
For the glaze:
  • 2 Tbsp salted butter - Adds a rich flavor to the glaze.
  • 1/2 cup light brown sugar - Provides sweetness and a hint of caramel.
  • 1/4 cup heavy cream - Creates a creamy texture for the glaze.
  • 1 tsp vanilla extract - Enhances the flavor profile of the glaze.
  • 1/4 cup chopped toasted pecans - For added texture and nutty goodness.

Method
 

  1. Prepare the Pan: There’s no need to preheat the oven! Start by buttering and flouring a tube pan thoroughly to prevent sticking.
  2. Cream Ingredients: In a mixer, combine 1 cup salted butter, 1/2 cup vegetable shortening, 2 cups light brown sugar, and 1 cup granulated sugar. Beat until the mixture is fluffy and light in color.
  3. Add Eggs: Incorporate 6 large eggs one at a time, mixing well after each addition to ensure everything is well combined.
  4. Combine Dry Ingredients: Sift together 3 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt in a separate bowl. Gradually add this mixture to the wet ingredients, alternating with 1 cup buttermilk, starting and ending with the dry mixture.
  5. Fold in Pecans and Toffee: Carefully fold in 1 1/2 cups toasted pecans and 1/2 cup toffee bits until they're evenly distributed within the batter.
  6. Bake the Cake: Spread the batter evenly into the prepared pan and bake in a cold oven at 325°F for approximately 1.5 to 1.75 hours. The cake is done when a toothpick inserted in the center comes out clean.
  7. Cool the Cake: Once baked, let the cake cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely.
For the glaze:
  1. In a small saucepan, melt 2 Tbsp salted butter over medium heat. Whisk in 1/2 cup light brown sugar and 1/4 cup heavy cream. Cook and stir for about 2 minutes until smooth.
  2. Remove from heat and stir in 1 tsp vanilla extract and 1/4 cup chopped toasted pecans before drizzling over the completely cooled cake.