Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Pecan Praline Topping:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions:
1๏ธโฃ Prepare the Oven and Pan: Preheat your oven to 325ยฐF (163ยฐC). Grease and flour a 10-inch bundt pan, ensuring itโs well-coated to prevent sticking.
2๏ธโฃ Make the Cake Batter: In a large mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3๏ธโฃ Incorporate the Dry Ingredients: Gradually add the dry flour mixture in three parts, alternating with the buttermilk. Mix until just combined. Be careful not to overmix.
4๏ธโฃ Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
5๏ธโฃ Make the Praline Topping: While the cake cools, prepare the pecan praline topping. In a saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, and vanilla extract. Bring the mixture to a simmer, and let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
6๏ธโฃ Add the Pecans: Stir the chopped pecans into the caramel mixture and cook for an additional 1-2 minutes.
7๏ธโฃ Top the Cake: Once the cake has cooled completely, pour the warm pecan praline topping over the cake, allowing it to drip down the sides. Let the topping set for a few minutes before serving.
Enjoy: Slice and savor the rich, buttery flavor of this pecan praline pound cake with every bite!
Prep Time: 15 minutes | Cook Time: 70 minutes | Total Time: 1 hour 25 minutes
Yields: 12-16 servings
