Description
On a brisk autumn afternoon, with leaves dancing outside my window, I found myself longing for something warm and comforting. Inspired by the season, I decided to bake a Pecan Praline Buttermilk Pound Cake, a cake so rich and full of southern charm it felt like wrapping myself in a cozy blanket. Each bite was a blend of nutty pecans and buttery praline, a true homage to fall.
Ingredients
1 1/2 cups butter, softened
3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1 cup packed light brown sugar
1/2 cup heavy cream
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan.
In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
Fold in the chopped pecans. Pour the batter into the prepared pan.
Bake for 1 hour and 30 minutes, or until a toothpick inserted near the center comes out clean.
While the cake is baking, make the praline topping. In a saucepan, combine the brown sugar and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, then remove from heat.
Immediately pour the hot praline topping over the hot cake as soon as it comes out of the oven.
Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Slice and enjoy!