Description
A moist buttermilk loaf cake topped with a sweet pecan praline glaze, perfect for dessert or breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1/2 cup brown sugar for praline
- 1/4 cup heavy cream for praline
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Alternately add dry ingredients and buttermilk to the wet mixture, mixing until combined.
- Fold in chopped pecans and pour batter into the prepared pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- For the praline topping, combine brown sugar and heavy cream in a saucepan and cook until thickened.
- Pour the praline over the cooled cake and let it set.
Notes
Store in an airtight container for up to 3 days. For extra crunch, toast the pecans before adding.
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 16g
- Carbohydrates: 45g
- Protein: 5g