Skip to content
Southern Pecan Praline Buttermilk Loaf Cake is a rich, moist, and indulgent cake with a sweet praline topping that combines the best of southern flavors. The buttermilk gives it a soft texture, while the pecans add a nutty crunch to every bite. This cake is perfect for gatherings, or simply for enjoying with a cup of coffee.
Southern Pecan Praline Buttermilk Loaf Cake
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Pecan Praline Topping:
- ½ cup unsalted butter
- ½ cup packed brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- ¼ teaspoon salt
Instructions:
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—don’t overmix.
- Pour the batter into the prepared loaf pan, smoothing the top evenly.
2. Bake the Cake:
- Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
3. Make the Pecan Praline Topping:
- While the cake is cooling, prepare the praline topping. In a small saucepan over medium heat, melt the butter.
- Stir in the brown sugar, heavy cream, and salt. Bring the mixture to a simmer and cook for about 3-4 minutes, stirring constantly, until the sauce has thickened slightly.
- Remove from heat and stir in the vanilla extract and chopped pecans.
4. Assemble the Cake:
- Once the cake has cooled completely, drizzle the pecan praline topping over the top. Let the sauce set for a few minutes before slicing and serving.
Tips:
- Storage: Store the cake in an airtight container at room temperature for up to 3-4 days. It also freezes well for up to 3 months—just wrap it tightly in plastic wrap and aluminum foil.
- For Extra Flavor: You can add a pinch of cinnamon or nutmeg to the cake batter for a warm spice note.
- Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat!
Enjoy this Southern Pecan Praline Buttermilk Loaf Cake with a perfect balance of sweetness, crunch, and southern charm. 🍰🥄
