Pecan Praline Buttermilk Loaf Cake Recipe

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Looking for a tender, flavorful loaf cake that’s perfect for holidays, brunch or any special occasion? This Pecan Praline Buttermilk Loaf Cake is rich, exceptionally moist and finished with a buttery praline glaze and toasted pecans. It combines classic Southern flavors—tender buttermilk crumb and caramel-like praline—for a dessert that’s easy to prepare and impressive to serve.

Ingredients

For the Cake:

• 2 cups all-purpose flour (sifted for best texture)
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, slightly softened (room temperature)
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk (key for tenderness)
• 1 cup chopped pecans (toasted for extra flavor)

For the Praline Glaze:

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup chopped, toasted pecans

Instructions

Step 1: Preheat the oven

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper for easy removal.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Step 3: Cream the butter and sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–5 minutes. This step adds air and ensures a tender crumb.

Step 4: Add eggs and vanilla

Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.

Step 5: Alternate dry and wet ingredients

With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.

Step 6: Fold in pecans

Gently fold in the chopped, toasted pecans by hand so they are evenly distributed without overworking the batter.

Step 7: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for about 55–60 minutes, or until a toothpick inserted in the center comes out clean. Oven times vary, so begin checking at 50 minutes.

Step 8: Cool

Allow the loaf to cool in the pan for about 10 minutes, then remove it to a wire rack to cool completely before glazing.

Step 1: Melt butter and sugar

In a small saucepan over medium heat, melt the butter with the packed brown sugar, stirring frequently until the sugar dissolves and the mixture begins to bubble.

Step 2: Add cream and salt

Stir in the heavy cream and salt, reduce the heat, and simmer for about 2 minutes or until the glaze thickens slightly and becomes smooth.

Step 3: Finish the glaze

Remove from heat, stir in the vanilla extract and fold in the toasted chopped pecans. Allow the glaze to cool briefly until it’s pourable but not too hot.

Step 4: Glaze the cake

Drizzle the warm praline glaze over the cooled loaf, spreading it gently so it cascades over the top. Let the glaze set before slicing.

Use room-temperature ingredients — butter, eggs and buttermilk at room temperature mix together more evenly and yield a better texture.

Toast the pecans in a dry skillet or in the oven for a few minutes to deepen their flavor and crunch.

Don’t overmix the batter once you combine the wet and dry ingredients; overmixing makes the crumb tough.

Cool before glazing so the glaze sets properly and the cake doesn’t become soggy.