Ingredients
For the Pound Cake:
1 cup unsalted butter, softened (2 sticks)
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
For the Praline Topping:
1 cup packed brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1 cup chopped pecans
1 teaspoon vanilla extract
Instructions
Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or a 10-inch tube pan.
Make the Pound Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
Bake the Cake:
Pour the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15-20 minutes, then invert it onto a wire rack to cool completely.
Make the Praline Topping:
In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream.
Stir until the mixture comes to a boil, then let it boil for about 1 minute without stirring.
Remove from heat and stir in the chopped pecans and vanilla extract.
Top the Cake:
Once the cake is completely cooled, drizzle the praline topping over the top of the cake, allowing it to cascade down the sides.
Serve:
Slice the cake and serve. Enjoy the delicious combination of buttery pound cake and rich praline topping!
Tips
This cake can be stored in an airtight container at room temperature for up to 3 days.
For an extra treat, serve with whipped cream or vanilla ice cream.
Enjoy your delightful Praline Pound Cake!
