We were both reaching for the last bag of pecans on the shelf—me, scanning ingredients for a cake idea, and her, laughing in surprise as our hands touched. It had been years since college. She used to be my roommate, the one who never touched the stove until she discovered baking through heartbreak and boredom. Our spontaneous reunion in that quiet little grocery store aisle felt like a sweet glitch in the universe.

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We didn’t plan to catch up for long, but as we talked between the flour and sugar shelves, it was clear neither of us was in a rush. She told me about her kids, I told her about my food blog, and naturally, we landed on cake. “Remember that buttery pound cake you used to bring to study groups?” she asked. I laughed—I’d almost forgotten. We spent those late nights breaking into warm slices between textbook chapters and cramming.

That night, after our reunion, I went home thinking about that cake. I wanted to bring back the memory, but with a richer, Southern-inspired twist—pecan praline and tangy buttermilk. The result? A buttery, golden cake with a soft crumb, loaded with roasted pecans and finished with a warm, sticky praline glaze that sinks into every crevice.

It’s the kind of dessert you serve warm with coffee, or sneak bites of from the counter when no one’s watching. And honestly, it tastes even better with a little nostalgia baked in.

Short Description

A rich and buttery Southern-style pound cake made with tangy buttermilk, roasted pecans, and topped with a warm praline glaze—perfect for holidays, gatherings, or sweet indulgent moments.

Key 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

Tools Needed

10-inch tube pan
Stand mixer or electric hand mixer
Rubber spatula
Mixing bowls
Saucepan
Cooling rack
Measuring cups and spoons

Cooking Instructions

Step 1: Preheat and Prep
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan thoroughly to prevent sticking.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar on medium-high speed for 4–5 minutes, until the mixture becomes light and fluffy.

Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to ensure full incorporation. Stir in the vanilla extract.

Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 5: Combine Wet and Dry Ingredients
With your mixer on low, alternately add the dry ingredients and the buttermilk to the creamed mixture. Start and end with the dry ingredients. Mix until just combined—avoid overmixing to keep the cake tender.

Step 6: Fold in Pecans and Bake
Gently fold in the chopped pecans using a spatula. Pour the batter evenly into your prepared tube pan and smooth the top. Bake for 1 hour and 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Step 7: Make the Praline Topping
While the cake is baking, prepare the praline glaze. In a saucepan, combine the brown sugar and heavy cream. Cook over medium heat, stirring constantly, until it reaches a boil. Let it boil for exactly 1 minute, then remove from heat.

Step 8: Glaze the Cake
As soon as the cake comes out of the oven, pour the hot praline topping over it immediately while still in the pan. This allows the glaze to soak in beautifully.

Step 9: Cool and Serve
Let the cake cool in the pan for 10 minutes. Then carefully remove it and transfer to a wire rack to cool completely. Once fully cooled, slice and serve!

Why You’ll Love This Recipe

– Ultra-moist and rich texture thanks to buttermilk

– Crunchy pecans add a warm, nutty bite

– Sticky praline glaze melts into the cake for indulgent flavor

– Easy-to-follow steps perfect for home bakers

– Great for holidays, brunches, or afternoon coffee breaks

Mistakes to Avoid & Solutions

1. Overmixing the batter
Overmixing leads to a dense, tough cake. Mix just until the flour is absorbed.

2. Pouring the glaze too late
The praline should be poured immediately over the hot cake to absorb properly. If it cools first, it thickens and doesn’t soak in.

3. Skipping the flour prep for the pan
Even with a nonstick pan, greasing and flouring are essential for a clean release.

4. Using cold butter or eggs
Cold ingredients won’t cream properly. Let butter and eggs come to room temp before starting.

5. Underbaking or overbaking
Use the toothpick test. If it’s wet, bake longer in 5-minute intervals. Too brown? Tent with foil in the last 20 minutes.

Serving and Pairing Suggestions

– Slice thick and serve warm with black coffee or hot tea

– Add a scoop of vanilla ice cream for dessert

– Pairs wonderfully with a drizzle of caramel or a dollop of whipped cream

– Serve buffet-style at potlucks or plated for elegant brunches

– Garnish with extra chopped pecans for added crunch

Storage and Reheating Tips

Store: Keep leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Freeze: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months.

Reheat: Warm slices in the microwave for 15–20 seconds or in a 300°F oven for 5–8 minutes to restore softness and aroma.

FAQs

1. How do I know when the cake is fully baked?
A toothpick inserted near the center should come out clean or with just a few crumbs—no wet batter.

2. Can I use sour cream instead of buttermilk?
Yes, you can substitute 1 cup of full-fat sour cream for a slightly denser, tangier cake.

3. Can this recipe be made in a bundt pan?
Absolutely, just ensure it’s a 10–12 cup bundt pan and prep it well with grease and flour.

4. What type of pecans work best?
Chopped raw pecans are great, but lightly toasting them beforehand can enhance their flavor.

5. Can I double the praline glaze?
Yes! If you love extra topping, double the glaze ingredients and pour half after baking and the rest just before serving.

Tips & Tricks

– Toast your pecans in a dry skillet over medium heat for 5 minutes to intensify flavor.

– Use room temperature dairy and eggs for smoother batter.

– Sift your dry ingredients to eliminate lumps and promote an even crumb.

– To reduce sugar, you can cut granulated sugar by 1/4 cup without drastically changing texture.

– Place the cake pan on a baking sheet to catch any praline drip for easy cleanup.

Recipe Variations

1. Chocolate Praline Pound Cake
Swap 1/2 cup flour with unsweetened cocoa powder. Add 1/2 cup mini chocolate chips folded into the batter before baking. Use the same praline topping.

2. Maple Walnut Version
Replace pecans with chopped walnuts and substitute the brown sugar with maple sugar. Add 1/2 teaspoon maple extract to the batter.

3. Coconut Pecan Delight
Add 1/2 cup shredded sweetened coconut into the batter and sprinkle more on top after pouring the glaze.

4. Citrus Buttermilk Pound Cake
Omit pecans. Add 1 tablespoon lemon zest and 1 tablespoon orange zest into the batter. Replace the praline glaze with a citrus glaze made from powdered sugar and fresh lemon juice.

Final Thoughts

Reconnecting with an old friend turned a simple errand into a spark of inspiration. That spontaneous encounter reminded me how memories can come rushing back through familiar flavors and comforting aromas. This Pecan Praline Buttermilk Pound Cake carried a sense of home, warmth, and time well spent—both then and now.

The cake feels like an invitation to slow down and savor a slice with good company. It’s rich with browned butter flavor, a tender crumb, and just the right touch of nutty sweetness from the praline glaze. Each bite pulls in a bit of nostalgia, yet it fits effortlessly into any occasion today. Bake it to bring joy to a gathering, or keep it tucked away for quiet moments when you need something that feels handmade and heartfelt. This recipe, simple as it may seem, wraps a bit of story into every slice.

Pecan Praline Buttermilk Pound Cake