Butter Pecan Pound Cake
Savor the delight of our Butter Pecan Pound Cake, where each morsel shares a tale of buttery happiness and the perfect touch of nutty goodness. Experience a symphony of textures and flavors as you relish the moist velvety crumb infused with the crunch of roasted pecans. This cake is not a dessert; it takes you on a blissful journey, into the realm of indulgence. Let the drizzle of caramel glaze flow, like gold embracing every slice in pure joy. Whether enjoyed during occasions or cherished in solitude with a comforting cup of coffee this recipe opens up a world of pleasure that whispers to your senses "You truly deserve this."
15 Servings
Ingredients
For the Buttered Pecans (to be used in batter and on top of cake):
- 285 g whole pecans
- 3 tbsp unsalted butter melted
- A pinch of salt optional
For the Cake:
- 339 g unsalted butter softened
- 200 g white/granulated sugar
- 400 g light brown sugar
- 5 large eggs room temperature
- 342 g cake flour
- 2 g baking powder
- 2 g salt
- 242 g sour cream
- 68 g milk 2 percent or whole milk
- 12 g vanilla extract
- 165 g chopped finely chopped roasted pecans
For the Caramel Glaze:
- 57 g unsalted butter ½ stick
- 217 g light brown sugar packed into measuring cup
- 126 g heavy cream
- 2 g salt
- 4 g vanilla extract
- 18 g light corn syrup
Instructions
- Begin by roasting the pecans. Simply toss them in melted butter. If desired, a pinch of salt. Spread them out on a baking sheet. Bake, at 350°F for 6 to 8 minutes giving them a stir through. Once done finely chop 165g of the pecans.
- Start by creaming softened butter, white sugar and light brown sugar until the mixture becomes light and fluffy. Then add the eggs one at a time making sure to blend after each addition. In a bowl whisk together cake flour, baking powder and salt. In another bowl combine cream, milk and vanilla extract. Now it's time to incorporate all these ingredients into the butter mixture alternately. Start with adding some of the ingredients followed by some of the ingredients until everything is used up. Remember to begin and end with the dry ingredients for the best results. Finally gently fold in those chopped pecans.
- Prepare your tube pan by greasing it with butter or oil before dusting it with flour to prevent sticking. Pour your batter into the pan. Bake at 325°F for approximately 60 to 70 minutes or until a toothpick inserted into the center comes out clean when tested. Allow the cake to cool for 10 minutes before removing it from the pan.
- To make the delicious caramel glaze that will top off your cake perfectly. Begin by melting some butter in a saucepan over medium heat. Add sugar along with cream, salt, vanilla extract and corn syrup, into this melted butter mixture. Stir everything together until combined. Bring this mixture to boil then reduce heat and let it simmer for six minutes. Allowing it to cool slightly will help it thicken up a bit before pouring it over your cake.
- Pour the caramel glaze, which has been cooled over the cake or use a piping bag to decorate it. You can also sprinkle whole or chopped buttered pecans on top.
- For the taste experience it is recommended to let the cake sit for a day if possible. This will allow the flavors to develop and make this Butter Pecan Pound Cake more delicious. Slice it up. Enjoy this creation that combines amazing flavors and textures.
Notes
To give this Butter Pecan Pound Cake a variation that is just as heavenly all you need to do is substitute the regular cake flour with a top-notch gluten-free flour blend. Make sure the blend you select is specifically intended for baking as different gluten-free flours may have varying moisture absorption properties. This straight substitution certifies that everyone, including those, with sensitivities can savor the tastes and textures of this wonderful cake without renouncing any flavor or texture.