Buttered Pecan Pound Cake with Vanilla and Caramel Glaze

Buttered Pecan Pound Cake with Vanilla and Caramel Glaze

The Buttered Pecan Pound Cake with Vanilla and Caramel Glaze is a delectable dessert that combines the nutty richness of toasted pecans, the buttery depth of pound cake, and the sweetness of caramel and vanilla glaze. This cake is a treat for special occasions or when you want to indulge in something truly delightful. Packed with flavor and topped with a luscious glaze, it’s the perfect showstopper for any dessert table.

Ingredients:

For the Cake:

  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/2 cup (120ml) whole milk
  • 1 cup (120g) toasted pecans, finely chopped

For the Vanilla and Caramel Glaze:

  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (60g) powdered sugar, sifted

For Decoration:

  • Whole pecans for garnish
  • Extra caramel drizzle (optional)

Preparation:

Step 1: Toast the Pecans

  1. Preheat your oven to 350°F (175°C).
  2. Spread the pecans on a baking sheet in a single layer.
  3. Bake for 8-10 minutes, stirring halfway, until they are fragrant and lightly toasted.
  4. Allow the pecans to cool completely, then chop them finely.

Step 2: Prepare the Cake Batter

  1. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy (about 3-4 minutes).
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the vanilla extract and almond extract (if using).
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the chopped, toasted pecans.

Step 3: Bake the Cake

  1. Grease and flour a bundt pan or tube pan thoroughly.
  2. Pour the batter evenly into the prepared pan and smooth the top with a spatula.
  3. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Step 4: Make the Vanilla and Caramel Glaze

  1. In a small saucepan, combine brown sugar, heavy cream, and butter.
  2. Cook over medium heat, stirring frequently, until the mixture comes to a boil.
  3. Reduce the heat and simmer for 2 minutes.
  4. Remove from heat and stir in the vanilla extract and salt.
  5. Gradually whisk in the powdered sugar until smooth. Let the glaze cool slightly before using.

Step 5: Assemble and Decorate

  1. Once the cake is completely cool, drizzle the glaze generously over the top.
  2. Garnish with whole pecans and an optional drizzle of extra caramel for added elegance.

Variation:

  • Chocolate Pecan Pound Cake: Add 1/2 cup of cocoa powder to the dry ingredients and 1/2 cup of chocolate chips to the batter for a chocolaty twist.
  • Maple Glaze Option: Replace the caramel glaze with a maple syrup-based glaze for a different flavor profile.
  • Nut-Free Version: Substitute pecans with toffee bits or leave them out entirely for a plain butter pound cake.

Cooking Notes:

  • Ensure all ingredients, especially the butter and eggs, are at room temperature to achieve a smooth batter.
  • Avoid overmixing the batter to maintain a tender texture.
  • Use a high-quality non-stick bundt pan and grease it thoroughly to prevent sticking.

Serving Suggestions:

  • Serve the cake warm with a scoop of vanilla ice cream.
  • Pair it with a hot cup of coffee or tea for an afternoon treat.
  • Drizzle additional caramel sauce on individual slices for extra indulgence.

Tips:

  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • If the glaze thickens too much before applying, warm it slightly to restore its pourable consistency.
  • For a more pronounced nutty flavor, use pecan-flavored extract instead of almond extract.

Prep Time:

20 minutes

Cooking Time:

70 minutes

Total Time:

1 hour 30 minutes

Nutritional Information (Per Serving):

  • Calories: 420
  • Protein: 5g
  • Sodium: 200mg

FAQs:

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to balance the flavors.

Can I freeze this pound cake?

Absolutely! Wrap it tightly in plastic wrap and store it in an airtight container. It can be frozen for up to 3 months. Thaw at room temperature before serving.

What can I use if I don’t have a bundt pan?

You can use a loaf pan or two smaller cake pans, but adjust the baking time accordingly.

Conclusion

The Buttered Pecan Pound Cake with Vanilla and Caramel Glaze is a rich, indulgent dessert that combines classic flavors with a modern twist. Whether you’re entertaining guests or simply treating yourself, this cake is sure to impress. With its tender crumb, nutty pecan flavor, and sweet glaze, it’s a recipe you’ll want to make again and again. Give it a try, and enjoy every bite!

 

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Buttered Pecan Pound Cake with Vanilla and Caramel Glaze

Buttered Pecan Pound Cake with Vanilla and Caramel Glaze


  • Author: Imili Johnson
  • Total Time: 1 hour 30 minutes

Ingredients

Scale

Ingredients:

For the Cake:

  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/2 cup (120ml) whole milk
  • 1 cup (120g) toasted pecans, finely chopped

For the Vanilla and Caramel Glaze:

  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (60g) powdered sugar, sifted

For Decoration:

  • Whole pecans for garnish
  • Extra caramel drizzle (optional)

Instructions

Preparation:

Step 1: Toast the Pecans

  1. Preheat your oven to 350°F (175°C).
  2. Spread the pecans on a baking sheet in a single layer.
  3. Bake for 8-10 minutes, stirring halfway, until they are fragrant and lightly toasted.
  4. Allow the pecans to cool completely, then chop them finely.

Step 2: Prepare the Cake Batter

  1. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy (about 3-4 minutes).
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the vanilla extract and almond extract (if using).
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the chopped, toasted pecans.

Step 3: Bake the Cake

  1. Grease and flour a bundt pan or tube pan thoroughly.
  2. Pour the batter evenly into the prepared pan and smooth the top with a spatula.
  3. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Step 4: Make the Vanilla and Caramel Glaze

  1. In a small saucepan, combine brown sugar, heavy cream, and butter.
  2. Cook over medium heat, stirring frequently, until the mixture comes to a boil.
  3. Reduce the heat and simmer for 2 minutes.
  4. Remove from heat and stir in the vanilla extract and salt.
  5. Gradually whisk in the powdered sugar until smooth. Let the glaze cool slightly before using.

Step 5: Assemble and Decorate

  1. Once the cake is completely cool, drizzle the glaze generously over the top.
  2. Garnish with whole pecans and an optional drizzle of extra caramel for added elegance.
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes

Nutrition

  • Calories: 420
  • Sodium: 200mg
  • Protein: 5g