Buttery Pecan Praline Buttermilk Pound Cake

Photo Credit: Melissa's Southern Style Kitchen

This Pecan Praline Buttermilk Pound Cake recipe is the mother of all pound cakes with a delicious subliminal taste of butter and sweet pecan praline glaze. This homemade pound cake recipe looks very appealing too because it is loaded with toasted pecans and toffee bits. This is by far one of the best cake recipes ever when it comes to making homemade pound cake recipes because it has a bunch of decadent yet simple ingredients that creatively come together. Talk about catering to your sweet tooth without the chocolate. Cake recipes using buttermilk yield a moist texture that most regular cake recipes don’t have. The specialty of this sumptuous buttermilk homemade pound cake recipe lies in its tender, crumbly texture that will keep your sweet tooth satiated for days.

Best cake recipes like this comforting homemade pound cake are not only ideal for parties or birthdays but can also be served as a side with coffee or tea. This beautiful Buttermilk Pound Cake recipe is a fun cake to make for kids’ birthdays or just about any occasion. You can be creative and turn this pound cake into tiny bite sized cupcakes as well. Since coconut flakes go well with toasted pecans, you can enhance the flavors further by adding coconut flakes to the garnish if you wish. You can also add chocolate chips lightly on top or simply sprinkle chocolate shavings on top to give an edgy look.

The secret to making good pound cakes is to follow some important yet simple steps during the preparation. Always separate the eggs and only beat the yolks first. After the batter is mixed with the remaining ingredients, beat the egg whites till frothy and carefully fold into the batter right before you transfer it into the oven. This will result in a light cake with a quintessential crumbly texture of a typical pound cake. Pound cakes also yield a wonderful flavor when you add a good quality pure vanilla organic extract. Vanilla, just like salt acts as a flavor enhancer. Nielsen-Massey is a top organic pure vanilla extract with no corn syrup or additives. While making the caramel sauce for this recipe always remember to bring both butter and heavy cream at room temperature or warmer. Do not add too much or too little cream or the caramel might not firm up well. When cooking the caramel, you want to look for the amber color. Don’t let the caramel sauce sit on the stove for too long as it might turn too dark or burn. The caramel when hot seems quite thin until it cools.

Thank you to Melissa Sperka at the Melissa's Southern Style Kitchen food blog for sharing this irresistible Pecan Praline Buttermilk Pound Cake recipe with us. Do visit Melissas’s blog for best cake recipes for all occasions. This Buttermilk Pound Cake recipe is wonderfully tempting and a flavorsome cake recipe if you love the combination of pecans and caramel. Make this recipe today for friends and family!**

Nutrition Facts for: Pecan Praline Buttermilk Pound Cake from Melissa's Southern Style Kitchen
Ingredients: Butter, vegetable shortening, light brown sugar, granulated sugar, vanilla extract, eggs, flour, baking powder, salt, buttermilk, pecans, toffee bits, heavy cream.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 16 servings * Per Serving: Calories 518, Calories from Fat 280, Total Fat 31.1g 48%, Saturated Fat 12.2g 61%, Cholesterol 107mg 36%, Sodium 216mg 9%, Potassium 193mg 6%, Carbohydrates 55.6g 19%, Dietary Fiber 2.0g 8%, Sugars 36.0g, Protein 6.8g, Vitamin A 11%, Vitamin C 1%, Calcium 8%, Iron 11%

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