Are you dreaming of a moist, tender cake bursting with the rich, buttery flavor of pecans and the sweet crunch of pralines? Then look no further! This Pecan Praline Pound Cake recipe is your ticket to homemade happiness. It's surprisingly easy to make, perfect for special occasions or a simple weeknight treat, and guaranteed to impress everyone who takes a bite. This recipe is a delightful blend of easy recipes and delicious dishes, perfect for those seeking healthy meals without sacrificing flavor.
Ingredients:
For the Cake:
- 2 ½ cups (300g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Praline Topping:
- ½ cup (60g) pecan halves
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) heavy cream
- 2 tablespoons (30g) unsalted butter
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This ensures easy release and a beautifully even cake.
Making the Cake Batter:
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting your dry ingredients aside ensures a smooth mixing process.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a tender crumb. Use an electric mixer for best results.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
Preparing the Praline Topping:
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While the oven preheats, prepare the praline topping. In a medium saucepan over medium heat, combine the pecans, sugar, heavy cream, and butter.
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Stir constantly until the sugar dissolves and the mixture comes to a boil. Continue to cook, stirring frequently, until the mixture turns a light golden brown and thickens slightly. This usually takes about 5-7 minutes. Be careful not to burn it!
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Remove from heat and let the praline mixture cool slightly.
Baking and Finishing:
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Pour the cake batter into the prepared loaf pan.
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Pour the cooled praline mixture over the top of the batter and gently swirl it in with a knife or toothpick.
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Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 50 minutes to prevent overbaking.
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Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Tips for the Best Pecan Praline Pound Cake:
- Use good quality butter and vanilla extract for the best flavor.
- Don't overmix the batter, or the cake will be tough.
- Let the cake cool completely before slicing and serving. This allows the flavors to meld and prevents the cake from crumbling.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations:
- Add a ½ cup of chopped walnuts or pecans to the cake batter for extra nutty flavor.
- Use brown sugar instead of granulated sugar for a richer, molasses-like taste.
- Drizzle melted chocolate over the cooled cake for an extra decadent touch.
Nutritional Information (per slice, approximate):
- Calories: Around 400-450
- Fat: Around 25-30g
- Carbohydrates: Around 45-50g
- Protein: Around 4-5g
This Pecan Praline Pound Cake is a delightful addition to any occasion. Its ease of preparation, combined with its incredible taste and texture, makes it a true crowd-pleaser. Enjoy every delicious bite!