Here’s a full recipe for a Brown Butter Praline Pound Cake, adapted from several sources (with nods to the techniques in the recipes from My Cake School and Brooklyn Homemaker). You’ll get that toasty, buttery richness from browned butter plus the sweet-nutty praline flavour from pecans and brown sugar.
Ingredients
For the cake batter:
1 ¼ cups (≈ 285 g) unsalted butter
1 ½ cups chopped pecans (toasted)
3 cups (≈ 360 g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
1 cup dark brown sugar (packed)
4 large eggs
2 tsp vanilla extract
1 cup buttermilk
For the praline glaze (and topping):
½ cup (packed) brown sugar
3 Tbsp unsalted butter (room temperature)
3 Tbsp heavy cream (room temp)
½ to 1 tsp flaky sea salt (or table salt)
Optional: extra chopped toasted pecans for the glaze/topping
Note: Quantities above are adapted from bundt-cake versions and pound-cake versions. You may scale slightly for loaf pan if desired.
Instructions
1. Brown the butter & toast the pecans
In a medium saucepan over medium-high heat, melt the butter and cook while swirling until it turns golden brown and gives off a nutty aroma (watch closely so it doesn’t burn). Set aside to cool.
Meanwhile, spread the chopped pecans on a baking sheet and toast in a 350 °F (≈175 °C) oven for about 10 minutes, or until fragrant and lightly browned. Let cool.
2. Prepare dry ingredients
Preheat oven to 350 °F (≈175 °C).
Butter and flour (or spray + flour) a large bundt pan or a tube/loaf pan (depending on the size you choose).
In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
3. Make the cake batter
In the bowl of a stand mixer (or large mixing bowl + hand mixer), combine the cooled browned butter, granulated sugar and brown sugar. Beat until well-combined and somewhat light.
Add the eggs one at a time, beating well after each addition. Then add vanilla extract.
On low speed, with the mixer running, alternate adding the dry-ingredient mixture and the buttermilk: start with dry, then wet, then dry, etc., until everything is just combined. Don’t over-mix.
Fold in 1 ½ cups of the toasted pecans (reserve the rest for topping).
Pour the batter into the prepared pan and smooth the top.
4. Bake
Bake at 350 °F for approximately 50-55 minutes (if using a large bundt pan) or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. (Time will vary depending on the pan size/shape).
Let the cake cool in the pan on a wire rack for about 20 minutes, then invert onto the rack and allow to cool completely.
5. Make the praline glaze
In a medium saucepan, add the brown sugar evenly in the bottom. Heat over medium-high, stirring or swirling until the sugar melts and turns a deep amber-brown colour (or reaches ~350 °F if you use a thermometer).
Add in the butter pieces—be careful as it will bubble up. Whisk until the butter melts.
Remove from heat and slowly whisk in the cream (it will bubble again). Then whisk in the salt.
Let the mixture cool for 10–15 minutes, then drizzle over the cooled cake. Sprinkle on the remaining toasted pecans.
6. Serve & store
Slice and serve the cake once the glaze has set a little but still slightly warm so it’s gooey.
Store leftovers in an airtight container at room temperature for a couple of days; after that refrigerate. If chilled, bring to room temperature before serving so it becomes tender again.
Tips & Variations
If you prefer a loaf rather than a bundt, reduce bake time accordingly and ensure you don’t overfill the pan (fill ≈ ⅔ full).
Browning the butter is key: it adds a deep, nutty complexity.
Toasting the pecans intensifies their flavour and prevents them turning soggy in the batter.
For a lighter flavour, you could reduce the amount of brown sugar slightly, or omit the praline glaze (but why would you?).
You can swap walnuts for pecans if preferred.
For making ahead, wrap the cooled cake tightly and freeze; glaze just before serving.
