This one-bowl Praline Cake is almost ridiculously simple to make, yet it delivers the perfect balance of moist, tender buttermilk cake and the irresistible chewy crunch of caramelized pralines. You just might find yourself going back for “one more sliver of cake” throughout the day.
Pralines are a Southern treat blending velvety caramel and crisp pecans. Born from sugar, butter, and cream alchemy, they offer a happy contrast of textures.
You can buy praline pecans at the grocery store or stir together a batch in under ten minutes at home. When mixed throughout this fluffy, tender buttermilk cake, they become a chewy sweet nutty bite to balance the cake flavors and textures nicely.
I’ll go ahead and admit that I’ve become a wee bit obsessed with buttermilk cakes of late. This praline cake was a happy result when some leftover buttermilk met about half a batch of pralines that were leftover from making pralines and cream ice cream.
For what it’s worth, this praline cake is phenomenal when topped with a scoop of that ice cream! Just thought you should know.
Buttermilk Coffee Cake topped with a heaping layer of buttery cinnamon crumb topping is a cake that any cinnamon-lover is certain to love.
The sweet, juicy burst of blueberries complements the subtle tang of buttermilk in this delightfully moist and tender Blueberry Buttermilk Cake.
I have one more buttermilk cake to share with you later this year and I’m pretty excited about that one too!
You’ll need the following ingredients to make this recipe:
- all-purpose flour
- kosher salt
- baking soda
- vanilla extract
- praline pecans
- raw sugar
Pecan Praline Cake Recipe
To make this cake, start by combining the sugar, flour, salt, and baking soda in a large bowl. Whisk to combine.
Add the buttermilk, eggs, and vanilla. Whisk well to combine.
Fold in ¾ cup of chopped pralines. Pour the batter into a parchment-lined pan. Top with the remaining pralines and sprinkle with raw sugar.
Bake for 40-45 minutes, until a toothpick comes out clean or with moist crumbs. Cool completely before slicing.
Easy Coffee Cake
Buttery sweet coffee cake layered with juicy strawberries with a crunchy, pecan and brown sugar topping add up to a dessert I enjoyed so much – I had this strawberry coffee cake again for breakfast with my coffee.
Another good reason to eat cake for breakfast, this pumpkin coffee cake has mouthwatering layers of pumpkin cake, cinnamon sugar, and pecan streusel.
Cinnamon coffee cake loaded with layers of buttery cinnamon brown sugar streusel is something that I can not resist whenever it is in the house. Fortunately, it’s irresistible to everyone I know, so it disappears fast any time I make it.
This old-fashioned coffee cake is moist and light, topped with cinnamon sugar and pecans. It’s perfect for a lazy weekend morning or a holiday brunch. Have you tried an overnight cake? This is a new concept for me and I’m loving it.
- 1 cup sugar
- 1½ cups all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¾ cup buttermilk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1¼ cup praline pecans roughly chopped and divided
- 2 tablespoons raw sugar
- Preheat oven to 350°. Line an 8-inch pan with parchment and set aside.
- In a large bowl, combine the sugar, flour, salt, and baking soda and whisk to combine. Add the buttermilk, eggs, and vanilla. Whisk well to combine.
- Fold in ¾ cup of chopped pralines. Pour the batter into the parchment-lined pan. Top with the remaining pralines and sprinkle with raw sugar.
- Bake for 40-45 minutes, until a toothpick comes out clean or with moist crumbs. Cool completely before slicing.