Ingredients:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the buttermilk.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped pecans.
Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the praline topping by combining the brown sugar, heavy cream, and vanilla extract in a saucepan over medium heat. Stir until the mixture comes to a boil and thickens slightly.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
Pour the praline topping over the warm cake, allowing it to drip down the sides. Sprinkle additional chopped pecans on top if desired.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90 minutes
Kcal: 450 kcal | Servings: 12 servings