Description
A rich, buttery pound cake swirled with caramel goodness, topped with a silky glaze and crunchy candied pecans. This is pure indulgence on a plate!
Ingredients:
For the Pound Cake:
1 ½ cups (3 sticks) unsalted butter, softened
2 ½ cups light brown sugar, packed
1 cup granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour, sifted
1 tsp baking powder
½ tsp salt
1 cup whole milk or buttermilk, room temperature
2 tsp vanilla extract
½ tsp caramel extract (optional but amazing)
For the Caramel Glaze:
½ cup (1 stick) unsalted butter
1 cup brown sugar
¼ cup heavy cream
1 tsp vanilla extract
½ cup powdered sugar, sifted
For the Candied Pecans:
1 cup pecan halves
½ cup brown sugar
2 tbsp butter
2 tbsp heavy cream or milk
Pinch of salt
Optional: ¼ tsp cinnamon or splash of vanilla
Instructions:
Prepare the Pound Cake: Preheat oven to 325°F (165°C). Grease and flour a large bundt or tube pan. (
10 minutes)
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. (
5 minutes)
Add eggs, one at a time, beating well after each. (
5 minutes)
In a separate bowl, whisk flour, baking powder, and salt. (
3 minutes)
Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour. Stir in vanilla and optional caramel extract. (
6 minutes)
Pour batter into prepared pan, smooth the top, and bake for 1 hour 15–25 minutes, until a toothpick inserted in the center comes out clean. (
1 hour 20 minutes)
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. (
25 minutes)
Make the Caramel Glaze: In a saucepan, melt butter over medium heat. Add brown sugar and cream, bring to a boil, and cook for 2 minutes while stirring. Remove from heat, stir in vanilla and powdered sugar until smooth. Let cool slightly before drizzling over the cooled cake. (
10 minutes)
Prepare Candied Pecans: In a skillet, melt butter and brown sugar over medium heat until bubbly. Stir in cream and salt, cooking for 1 minute. Add pecans, stirring for 3–4 minutes until coated and glossy. Spread on parchment paper to cool, then sprinkle over the glazed cake. (
10 minutes + cooling)
Prep Time: 25 minutes | Baking Time: 1 hour 20 minutes | Decorating Time: 20 minutes | Total Time: ~2 hours 5 minutes
Kcal: 520 kcal | Servings: 12
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Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure all ingredients are at room temperature for proper emulsification. Cream the butter and sugars for a full 5 minutes until pale and fluffy; this incorporates air for structure. When adding eggs, ensure each is fully incorporated before adding the next to prevent curdling. When alternating dry ingredients and milk, start and end with the flour mixture and mix only until just combined after each addition to avoid a tough cake. Bake until the top is golden and a toothpick has moist crumbs, not wet batter. For the glaze, let it cool and thicken slightly so it clings to the cake. For the pecans, stir constantly to prevent the sugar from burning.
Serving Suggestions
This decadent cake is perfect on its own with a cup of coffee. For a dessert plate, serve a slice warm with a scoop of vanilla bean ice cream and an extra drizzle of warm caramel sauce. It also pairs beautifully with a dollop of freshly whipped cream or a side of spiced poached pears. For a festive brunch, present it as the stunning centerpiece.
How-to Summary
To summarize: Cream butter and sugars, then add eggs. Alternate adding dry ingredients and milk, then bake. For the glaze, cook butter, brown sugar, and cream, then whisk in powdered sugar. For the pecans, coat in a cooked butter-sugar mixture and cool. Drizzle glaze over the fully cooled cake and top with pecans.
Frequently Asked Questions
Can I make this cake without a bundt pan? Yes, you can use two 9×5 inch loaf pans. Reduce the baking time to 50-60 minutes and check for doneness with a toothpick.
How should I store this cake? Store covered at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The glaze may become less glossy when chilled.
Can I freeze the pound cake? Absolutely. Freeze the unglazed, cooled cake tightly wrapped for up to 3 months. Thaw overnight at room temperature before glazing and adding pecans.
What can I use instead of caramel extract? You can omit it, but for enhanced flavor, add an extra teaspoon of vanilla extract or use 1-2 tablespoons of dulce de leche blended into the batter.
My glaze is too thin/thick. How can I fix it? If too thin, let it cool longer or add a bit more sifted powdered sugar. If too thick, gently reheat it with a teaspoon of heavy cream until pourable.
Common Mistakes to Avoid
- Using cold ingredients, which can cause the batter to curdle and result in a dense cake.
- Overmixing the batter after adding the flour, which develops gluten and makes the cake tough.
- Not properly preparing the pan (grease and flour thoroughly) to prevent sticking.
- Pouring the glaze onto a warm cake, causing it to melt and slide off completely.
- Overcooking the caramel glaze, which can make it grainy or too hard when it sets.
Conclusion
This Caramel Pecan Pound Cake is a show-stopping dessert that balances rich, buttery cake with the deep flavor of caramel and the satisfying crunch of pecans. While it requires attention to detail, following the step-by-step guide and avoiding common pitfalls will ensure a flawless result. Perfect for special occasions or as a luxurious treat, this cake is sure to earn rave reviews and become a requested favorite. Enjoy the process and the delicious reward.