Get ready to dive into the decadent world of Southern baking with this praline pecan cake that’s sure to steal the show at any gathering. This recipe combines the rich flavors of caramelized pecans with a moist, buttery cake for a dessert that’s irresistibly delicious.
Why This Recipe Works
- The combination of toasted pecans and praline sauce adds a deep, nutty flavor and a satisfying crunch.
- Using buttermilk in the cake batter ensures a moist and tender crumb that melts in your mouth.
- The praline glaze not only adds sweetness but also creates a beautiful, glossy finish that makes the cake as pretty as it is tasty.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
- 1/2 cup heavy cream
- 1/2 cup light corn syrup
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Saucepan
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9-inch round cake pan. In a large bowl, cream together the butter and sugars until light and fluffy. This should take about 3 minutes with an electric mixer on medium speed.
Mix the Batter
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Alternately add the flour and buttermilk to the butter mixture, beginning and ending with the flour. Fold in the toasted pecans.
Bake to Perfection
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Make the Praline Glaze
In a saucepan over medium heat, combine the heavy cream and corn syrup. Bring to a simmer, then remove from heat and stir in the remaining pecans. Let the glaze cool slightly before drizzling over the cake.
Glaze and Serve
Once the cake has cooled, pour the praline glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.
Tips and Tricks
Toasting the pecans before adding them to the batter or glaze enhances their flavor. For an extra moist cake, you can substitute half of the buttermilk with sour cream. If the praline glaze thickens too much as it cools, gently reheat it before applying to the cake.
Recipe Variations
- For a chocolate twist, add 1/2 cup of cocoa powder to the dry ingredients.
- Swap out the pecans for walnuts or almonds for a different nutty flavor.
- Add a teaspoon of cinnamon or nutmeg to the batter for a warm spice note.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can bake the cake a day in advance. Just wait to add the glaze until you’re ready to serve to keep it looking fresh.
How should I store leftovers? Store the cake in an airtight container at room temperature for up to 3 days. The glaze may soften over time, but the cake will still taste delicious.
Can I freeze this cake? Absolutely! Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before glazing and serving.
Summary
This Southern Praline Pecan Cake is a showstopper dessert that combines the rich flavors of caramelized pecans with a moist, buttery cake. Perfect for special occasions or whenever you’re in the mood for something sweet and nutty.