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Pecan Praline Buttermilk Loaf Cake

A delightful loaf cake that merges sweet, buttery flavors with a tender texture, featuring rich caramel notes and a crunch from toasted pecans.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour (best for baking)
  • 1 teaspoon baking soda (for a soft texture)
  • 1/4 teaspoon baking powder (reacts with buttermilk to create softness)
  • 1/2 teaspoon salt
Main Ingredients
  • 1 cup unsalted butter (slightly softened, room temperature for easy mixing)
  • 1 1/2 cups sugar (granulated form)
  • 3 huge eggs (adds structure and richness)
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk (key ingredient for tenderness)
  • 1 cup chopped pecans (adds crunch and nutty taste)
Praline Topping
  • 1/2 cup unsalted butter
  • 1 cup brown sugar (packed for intense caramel flavor)
  • 1/4 cup heavy cream (makes the glaze silky smooth)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract (for aroma and flavor)
  • 1 cup chopped, toasted pecans (for aroma and crunch)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  3. In another bowl, cream together the slightly softened unsalted butter and granulated sugar until light and fluffy.
  4. Add the eggs one by one and mix until well combined.
  5. Gradually alternate adding the dry ingredients with buttermilk into the butter and sugar mixture. Mix gently after each addition until just combined.
  6. Gently fold in the chopped pecans.
Baking
  1. Pour the batter into a greased loaf pan, then smooth the top with a spatula.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
Glazing
  1. Prepare the praline topping by melting the butter with brown sugar in a saucepan over medium heat.
  2. Stir in the heavy cream, salt, and vanilla extract, cooking until smooth.
  3. Fold in the toasted pecans and drizzle over the cooled cake.

Notes

Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for birthdays or holiday gatherings. Avoid overmixing to keep the texture light.