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
- Preheat your oven to 350°F (175°C).
- Spread the pecans on a baking sheet in a single layer.
- Bake for 8-10 minutes, stirring halfway, until they are fragrant and lightly toasted.
- Allow the pecans to cool completely, then chop them finely.
Step 2: Prepare the Cake Batter
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and almond extract (if using).
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped, toasted pecans.
Step 3: Bake the Cake
- Grease and flour a bundt pan or tube pan thoroughly.
- Pour the batter evenly into the prepared pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- 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
- In a small saucepan, combine brown sugar, heavy cream, and butter.
- Cook over medium heat, stirring frequently, until the mixture comes to a boil.
- Reduce the heat and simmer for 2 minutes.
- Remove from heat and stir in the vanilla extract and salt.
- Gradually whisk in the powdered sugar until smooth. Let the glaze cool slightly before using.
Step 5: Assemble and Decorate
- Once the cake is completely cool, drizzle the glaze generously over the top.
- 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!
Buttered Pecan Pound Cake with Vanilla and Caramel Glaze
- Total Time: 1 hour 30 minutes
Ingredients
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
- Preheat your oven to 350°F (175°C).
- Spread the pecans on a baking sheet in a single layer.
- Bake for 8-10 minutes, stirring halfway, until they are fragrant and lightly toasted.
- Allow the pecans to cool completely, then chop them finely.
Step 2: Prepare the Cake Batter
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and almond extract (if using).
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped, toasted pecans.
Step 3: Bake the Cake
- Grease and flour a bundt pan or tube pan thoroughly.
- Pour the batter evenly into the prepared pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- 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
- In a small saucepan, combine brown sugar, heavy cream, and butter.
- Cook over medium heat, stirring frequently, until the mixture comes to a boil.
- Reduce the heat and simmer for 2 minutes.
- Remove from heat and stir in the vanilla extract and salt.
- Gradually whisk in the powdered sugar until smooth. Let the glaze cool slightly before using.
Step 5: Assemble and Decorate
- Once the cake is completely cool, drizzle the glaze generously over the top.
- 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