A rich and moist buttermilk loaf cake studded with pecans and topped with a praline glaze.
Author:Trusted Blog
Ingredients
Scale
For the Crust:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
1/2 cup pecan halves for topping
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, then vanilla.
Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Fold in chopped pecans.
Pour batter into the prepared loaf pan. Bake for 45-50 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
For the praline glaze, combine brown sugar, heavy cream, and butter in a saucepan. Bring to a boil, then simmer for 2 minutes. Remove from heat and stir in pecan halves.
Pour warm glaze over the cooled cake. Let set before slicing.