Pecan Praline Buttermilk Pound Cake

3️ In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the buttermilk, then mix on medium speed for 45-60 seconds until blended.
4️ Fold in the pecans and toffee bits by hand, then spread the batter into the prepared pan.
5️ Place the pan in a cold oven. Set to bake at 325°F for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a skewer inserted into the center comes out clean.
6️ Cool in the pan on a wire rack for 30 minutes, then invert onto the rack to cool completely.
7️ For the glaze, melt butter in a microwave-safe bowl, blend in brown sugar and heavy cream, and microwave on high for 2 minutes. Stir in vanilla and pecans, let it cool slightly, and drizzle over the cake.

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

Prep Time: 25 minutes | 🍳Cooking Time: 1 hour 45 minutes | ⏳Total Time: 6 hours 10 minutes | 🔥Kcal: 568 kcal | 🍽Servings: 16 servings
✅ Variations and Tips:
✅ Swap in unsalted butter and a pinch of salt if salted butter isn’t available.
✅ Almonds or walnuts can be used in place of pecans for a different nutty flavor.
✅ Try maple extract instead of vanilla in the glaze for a unique twist.
✅ A sprinkle of cinnamon in the batter adds a warm spiciness.
✅ For a less rich option, milk can be used instead of heavy cream in the glaze.