Description
A moist buttermilk loaf cake infused with pecan praline flavors, 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 chopped pecans
- 1/2 cup brown sugar for praline
- 1/4 cup heavy cream for praline
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour mixture. Fold in chopped pecans.
- Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- For the praline topping, in a saucepan, combine brown sugar and heavy cream. Cook over medium heat until thickened, then spread over cooled cake.
Notes
Allow the cake to cool completely before adding the praline topping to prevent it from melting too quickly. Store in an airtight container for up to 3 days.
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 16g
- Carbohydrates: 45g
- Protein: 5g