Description
A moist buttermilk loaf cake topped with a rich pecan praline glaze.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and granulated sugar until light. Beat in eggs one at a time, then stir in vanilla.
- Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour.
- Fold in chopped pecans. Pour batter into prepared loaf pan and bake for 45-50 minutes.
- For the glaze, combine brown sugar, cream, and butter in a saucepan. Cook over medium heat until sugar dissolves. Drizzle over cooled cake.
Notes
You can customize the seasonings to taste.