Caramel Pecan Pound Cake
Indulge in the rich, buttery decadence of this Caramel Pecan Pound Cake, a dessert that delivers classic Southern charm with every bite. This irresistible bundt cake features a tender, velvety crumb packed with the nutty goodness of chopped pecans, while a luxurious caramel glaze cascades over the top for a show-stopping finish. Perfectly balanced with just the right amount of sweetness, this recipe combines simple pantry staples like brown sugar, butter, and vanilla to create a truly unforgettable treat. Whether served at a holiday gathering or enjoyed as a comforting slice with coffee, this Caramel Pecan Pound Cake is a crowd-pleaser that's as easy to bake as it is to devour. Don't forget to garnish with extra pecans for an elegant touch! Keywords: caramel glaze, pecan pound cake, bundt cake recipe, Southern dessert, easy holiday cake.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup pecans, chopped
- 0.5 cup unsalted butter (for caramel glaze)
- 1 cup light brown sugar, packed (for caramel glaze)
- 0.25 cup heavy cream (for caramel glaze)
- 1 teaspoon vanilla extract (for caramel glaze)
- 0.5 cup pecans, optional for garnish
Instructions
Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan generously with butter or non-stick spray. Lightly flour the pan and tap out the excess.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined.
Stir in the vanilla extract and chopped pecans gently using a spatula.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
To prepare the caramel glaze, melt 1/2 cup unsalted butter in a small saucepan over medium heat.
Stir in 1 cup packed light brown sugar and cook for 2 minutes, stirring constantly.
Add 1/4 cup heavy cream and bring the mixture to a gentle boil. Let it cook for 3-4 minutes, stirring frequently.
Remove from heat and stir in 1 teaspoon vanilla extract. Allow the glaze to cool slightly to thicken.
Drizzle the caramel glaze generously over the cooled pound cake.
If desired, sprinkle additional chopped pecans over the top for garnish.
Slice and serve. Enjoy your Caramel Pecan Pound Cake!
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 67.9 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 199 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
