Description

Are you searching for the most delicious recipe for buttermilk loaf cake? It’s here! Pecan Praline Buttermilk Loaf Cake is super-rich, moist and is decorated with a delicious glaze of praline. If you like Southern desserts and recipes with pecan praline, or buttermilk cakes that are classic This is one you should-try!

Ingredients

Scale

For the Cake:

2 cups all-purpose flour (best for baking)
1 teaspoon baking soda (for a soft texture)
1/4 teaspoon baking soda (reacts with buttermilk to create the softness)
Half teaspoon salt
1 Cup unsalted butter slightly softened (room temperature to allow for simple mixing)
1 1/2 cups sugar in granulated form
Three huge eggshells (adds the structure and richness)
1 teaspoon pure vanilla extract
1 cup buttermilk (key ingredient for tenderness)
1 Cup chopped pecans (adds crunch and a nutty taste)

For the Praline Glaze:

1/2 cup butter that is unflavored and not salted
1 cup brown sugar packed (for an intense caramel flavor)
1/4 cup heavy cream (makes the glaze silky smooth)
Half teaspoon salt
1 teaspoon vanilla extract
1 cup chopped, toasted pecans (for aroma and crunch)

Instructions

Step 1: Preheat the Oven

Pre-heat your oven until 350degF (175degC). Grease and line the bottom of a 9x5in loaf pan with parchment paper.

Step 2: Mix Dry Ingredients

Within a large bowl combine:
Flour
Baking powder
Baking soda
Salt

Set aside.

Step 3: Cream Butter & Sugar

in the big mixing bowl beat sugar and butter with sugar for 3 to 5 minutes until it becomes light and fluffy.

Step 4: Add Eggs & Vanilla

Add eggs one at one time mixing thoroughly with each addition. Add vanilla extract to enhance the flavor. vanilla extract to increase the flavor.

Step 5: Alternate Dry & Wet Ingredients

Gradually mix slowly the the flour mix as well as buttermilk alternately between them. Don’t mix too much!

Step 6: Fold in Pecans

Fold gently in the chopped pecans for a bit of crunch.

Step 7: Bake the Cake

Put the batter inside the prepared loaf pan and smooth the top. The loaf pan is baked the loaf for about 55 – 60 hours or until the toothpick placed into the middle is clean.

Step 8: Cool Completely

The cake should rest in pans for about 10 minutes before transferring onto the rack on a wire.

Notes

Use Room Temperature Ingredients – Ensures even mixing.
Toasting the Pecans – Increases the crunch and flavor.
Don’t overmix the cake batter The overmixing can make the cake hard.
Let the cake cool Before adding the Glaze It stops it from getting soggy.