Description
A delightful dessert that marries the rich flavors of pecans and the comforting warmth of buttermilk, topped with a glistening pecan praline glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup toasted pecans, chopped
- 1/2 cup brown sugar (for glaze)
- 2 tablespoons butter (for glaze)
- 1 tablespoon milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to ensure easy removal later.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, cream the softened butter and brown sugar until light and fluffy, then add the eggs one at a time, beating well after each addition.
- Gradually incorporate the flour mixture into the butter mixture, alternating with buttermilk. Stir in chopped pecans.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- While baking, prepare the glaze by melting butter in a saucepan, adding brown sugar, milk, and vanilla, then bring to a boil and cook for 2 minutes until thickened.
- Pour the warm glaze over the baked cake, letting it soak in slightly before cooling.
Notes
To keep the cake fresh, wrap it tightly in plastic wrap. It can be stored at room temperature for up to 3 days, refrigerated for about a week, or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg