Ingredients
For the Cake
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup whole milk
1 tsp vanilla extract
1 tsp almond extract (optional)
1 cup chopped pecans (toasted, for extra flavor)
For the Praline Glaze
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup heavy cream
1 cup powdered sugar, sifted
1/2 tsp vanilla extract
1/2 cup chopped pecans (for topping)
Instructions
1. Prepare the Cake
Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or a 10-inch tube pan.
In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Stir in the vanilla extract, almond extract (if using), and toasted pecans.
Pour the batter evenly into the prepared pan.
2. Bake the Cake
Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
3. Make the Praline Glaze
In a saucepan over medium heat, melt the butter and brown sugar together. Stir constantly until the mixture begins to bubble.
Add the heavy cream and bring the mixture to a boil. Reduce heat and simmer for 1 minute.
Remove from heat and whisk in the powdered sugar and vanilla extract until smooth.
Allow the glaze to cool slightly, then pour it over the cooled cake.
4. Garnish and Serve
Sprinkle chopped pecans over the glaze before it sets for a beautiful presentation.
Slice and serve this rich, buttery praline pound cake.
Tips
Toast the pecans before adding them for a deeper flavor.
Store the cake in an airtight con
