Pecan Praline Buttermilk Pound Cake

Ingredients:

– 1 1/2 cups butter, softened
– 3 cups granulated sugar
– 6 large eggs
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1 cup chopped pecans
– 1 cup packed light brown sugar
– 1/2 cup heavy cream

Instructions:

1- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan.
2- In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
3- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4- In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
5- Fold in the chopped pecans. Pour the batter into the prepared pan.
6- Bake for 1 hour and 30 minutes, or until a toothpick inserted near the center comes out clean.
7- While the cake is baking, make the praline topping. In a saucepan, combine the brown sugar and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, then remove from heat.
8- Immediately pour the hot praline topping over the hot cake as soon as it comes out of the oven.
9- Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Slice and enjoy!
Enjoy!