Introduction
Oh, the smell of a warm, home-baked cake wafting through the kitchen! Does anything beat that cozy feeling? Today, we’re diving into a recipe that’s pure comfort in every slice: a Pecan Praline Buttermilk Loaf Cake. This isn’t just a cake; it’s a hug in edible form, perfect for a lazy afternoon with a cup of tea or a sweet finish to any meal. What I love most is how surprisingly simple it is to make, meaning you can whip up this little slice of heaven without a fuss. Get ready to impress yourself (and anyone lucky enough to share it with you)!
Why You’ll Love This Recipe
- Fast to Bake: Minimal prep means more time enjoying that amazing aroma.
- Super Easy: No fancy equipment or techniques needed. You’ve got this!
- Giftable Goodness: Wrap it up beautifully, and you’ve got the perfect homemade present.
- Crowd-Pleasing Classic: Seriously, who can resist pecans, brown sugar, and a tender crumb?
Ingredients
Gathering your ingredients is the first step to baking success! Here’s what you’ll need to make this delightful loaf cake:
- 2 cups All-purpose flour: The foundation of our tender cake.
- 1 1/4 tsp Baking soda: Our leavening agent, making the cake light and airy.
- 1 cup Brown sugar: Adds that irresistible moisture and caramel-y sweetness. We’ll use some in the cake and some for the praline!
- 1/2 tsp Salt: Balances the sweetness and enhances all those lovely flavors.
- 1 1/2 cups Granulated sugar: For that classic cake sweetness.
- 1 tsp Pure vanilla extract: The gold standard for flavor.
- 1 tsp Vanilla extract: Yes, two kinds! A little extra vanilla boost never hurt anyone.
- 1 cup Pecans: Chopped, for that delightful nutty crunch in every bite.
- 1 cup Toasted pecans: For that gorgeously fragrant praline topping. Toasting brings out their best flavor!
- 1 cup Unsalted butter, softened: The heart of a rich, tender cake. Make sure it’s nice and soft for easy creaming!
- 1 cup Buttermilk: This is the secret to a super moist and tender crumb.
- 1/4 cup Heavy cream: Adds a touch more richness and a smooth texture.
- 1/2 cup Unsalted, unflavored butter, softened: For our simple, drizzly praline topping.
How to Make It
Let’s get baking! This recipe is designed to be straightforward and fun.
- Prep Your Oven and Pan: First things first, preheat your oven to 350°F (175°C). While it’s heating up, grab a loaf pan and give it a good grease and flour. This ensures your beautiful cake won’t stick!
- Whisk the Dry Ingredients: In a nice, big bowl, whisk together your all-purpose flour, baking soda, and salt. Just a good whisking to get everything evenly distributed.
- Cream the Butter and Sugar: In another large bowl, cream together your softened unsalted butter and granulated sugar. This is where the magic starts! Cream them until they’re nice and light, looking almost fluffy. It usually takes a few minutes with an electric mixer.
- Add the Eggs and Vanilla: Now, beat in your eggs, one at a time, making sure each one is well incorporated before adding the next. Then, stir in both of your vanilla extracts. Your kitchen should already be smelling amazing!
- Mix the Wet Ingredients: In a small bowl, whisk together the buttermilk and heavy cream. This duo is going to make your cake wonderfully moist.
- Combine Wet and Dry: Now, it’s time to bring it all together. Gradually add the dry ingredients to your wet ingredients, alternating with the buttermilk mixture. Start with the dry, then some of the wet, then dry, then wet, and finish with the dry ingredients. Mix until just combined. Overmixing can make a cake tough, so be gentle!
- Fold in the Goodies: Gently fold in your chopped pecans and that lovely brown sugar. This is where the cake gets its character and delicious pockets of flavor.
- Pour into the Pan: Pour your batter into the prepared loaf pan and spread it out evenly. Try to get it smooth on top so it bakes evenly.
- Bake to Perfection: Pop it into your preheated oven and bake for about 55-65 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted into the center comes out clean.
- Cool Down: Let your beautiful cake cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely. Patience is key here – a fully cooled cake is easier to handle and frost (or drizzle!).
- Make the Praline Topping: Once your cake is completely cool, it’s time for the crowning glory! In a small saucepan over medium heat, melt the softened unflavored butter. Stir in your toasted pecans and cook for just 2-3 minutes until they’re super fragrant.
- Drizzle and Devour: Drizzle that warm, toasty pecan mixture generously over the top of your cooled loaf cake. Let it set for a few minutes, then slice and enjoy!
Substitutions & Additions
The beauty of baking is that you can always make it your own! Here are a few ideas:
- Nuts: Don’t have pecans? Walnuts would be a fantastic substitute in both the cake and the topping.
- Spices: A pinch of cinnamon or nutmeg in the batter can add an extra layer of cozy flavor.
- Citrus Zest: A little orange or lemon zest mixed into the batter can brighten up the flavors beautifully.
- Glaze: If you prefer a sweeter, more traditional glaze, whisk together powdered sugar with a splash of milk or lemon juice and drizzle that over the cooled cake before adding the pecans.
Tips for Success
A few little tricks can make sure your cake turns out perfectly every time.
- Butter Temperature: Make sure your butter for the cake batter is truly softened, not melted. It should give slightly when you press it. This is crucial for creating that light, fluffy texture.
- Don’t Overmix: I can’t stress this enough! Overmixing develops the gluten in the flour, which can lead to a dense, tough cake. Mix until just combined.
- Toasting Pecans: For the praline topping, toasting your pecans really enhances their nutty flavor. You can do this in a dry skillet over medium heat for a few minutes, or spread them on a baking sheet and pop them in a 350°F oven for about 5-7 minutes, watching them closely so they don’t burn.
- Prep Ahead: You can chop your pecans and toast them for the topping a day in advance and store them in an airtight container.
How to Store It
Once your delicious cake is baked and drizzled, you’ll want to keep it fresh to enjoy!
- Room Temperature: This loaf cake will stay wonderfully fresh at room temperature for up to 3 days when stored in an airtight container or well-wrapped in plastic wrap.
- Refrigeration: If your kitchen is particularly warm or humid, or you want it to last a bit longer, you can store it in the refrigerator for up to a week. It might be a little firmer when cold, so let it sit out for 15-20 minutes before serving.
FAQs
- Can I use regular milk instead of buttermilk? Yes! If you don’t have buttermilk, you can create a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5-10 minutes. This will give you a similar acidic reaction that makes the cake tender.
- Can I make this cake into muffins? Absolutely! Spoon the batter into prepared muffin tins, filling them about two-thirds full. Baking time will be shorter, likely around 20-25 minutes. Keep an eye on them and use the skewer test.
- What’s the best way to get the praline topping to stick? The warm praline mixture will adhere best to a completely cooled cake. If your cake is still warm, the topping might slide off. Drizzle it slowly and let it set for a few minutes before slicing.
Pecan Praline Buttermilk Loaf Cake
A cozy, easy, and utterly delicious Pecan Praline Buttermilk Loaf Cake, perfect for any occasion and surprisingly simple to make.
Equipment
- Loaf pan greased and floured
- Large bowl
- another large bowl
- Small bowl
- Electric mixer
- Wooden skewer or toothpick
- Wire rack
- Small saucepan
Ingredients
For the Cake
- 2 cups All-purpose flour
- 1.25 tsp Baking soda
- 1 cup Brown sugar divided for cake and praline
- 0.5 tsp Salt
- 1.5 cups Granulated sugar
- 1 tsp Pure vanilla extract
- 1 tsp Vanilla extract
- 1 cup Pecans chopped
- 1 cup Unsalted butter softened
- 1 cup Buttermilk
- 0.25 cup Heavy cream
For the Praline Topping
- 0.5 cup Unsalted, unflavored butter softened
- 1 cup Toasted pecans for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, whisk together flour, baking soda, and salt.2 cups All-purpose flour
- In another large bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.2 cups All-purpose flour
- Beat in eggs one at a time, then stir in both vanilla extracts.2 cups All-purpose flour
- In a small bowl, whisk together buttermilk and heavy cream.2 cups All-purpose flour
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Mix until just combined.2 cups All-purpose flour
- Gently fold in chopped pecans and brown sugar.2 cups All-purpose flour
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- To make the praline topping, melt softened unflavored butter in a small saucepan over medium heat. Stir in toasted pecans and cook for 2-3 minutes until fragrant.2 cups All-purpose flour
- Drizzle the warm praline mixture generously over the cooled loaf cake. Let set for a few minutes before slicing and serving.
Notes
For a buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit for 5-10 minutes.