Buttered Pecan Pound Cake with Vanilla & Caramel Glaze (Page 2 ) | July 5, 2025
Annonce:

Advertisement:

 

Directions

1. Preheat the Oven

Preheat to 325°F (163°C). Grease a 10–12 cup Bundt pan with butter and flour or baking spray.

2. Cream Butter and Sugar

Use a mixer to beat the butter and sugar until fluffy—about 4–5 minutes. This is key to getting that classic pound cake crumb.

3. Add Eggs

Add eggs one at a time, mixing well after each. This ensures structure and richness.

Advertisement:

4. Stir in Vanilla

Pour in the vanilla extract and blend briefly.

5. Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt. Slowly mix into the batter.

6. Fold in Pecans

Gently stir in toasted chopped pecans using a spatula for even distribution.

7. Bake

Pour into prepared pan. Bake 60–70 minutes. Let cool for 15 minutes in the pan, then invert onto a wire rack.

Advertisement:

8. Prepare the Glaze

In a small saucepan, combine brown sugar, cream, and butter. Heat until bubbly, stirring constantly. Remove from heat, add vanilla and salt.

9. Drizzle

Let glaze cool slightly, then pour generously over the cooled cake. Top with whole pecans.

 Tips & Variations

  • Toast the Pecans: Use a dry skillet for 3–5 minutes for deeper flavor.

  • Use Buttermilk: Replace ¼ cup flour with cornstarch and add 1 tablespoon buttermilk for extra moisture.

  • Glaze Consistency: Let the caramel cool longer for a thicker drizzle.

    Advertisement:

  • Add Bourbon: A splash of bourbon in the glaze adds a beautiful Southern warmth.

  • Holiday Twist: Add dried cranberries or cinnamon for a seasonal vibe.

  • Mini Bundt Cakes: Bake in individual pans—perfect for gifting.

 Storage

  • Room Temp: Store covered for up to 3 days.

    Advertisement:

  • Refrigerator: Up to 6 days in an airtight container.

  • Freezer: Wrap slices individually and freeze for 2–3 months. Thaw overnight in fridge or 2 hours at room temperature.

 Time & Yield

  • Prep Time: 20 minutes

  • Bake Time: 60–70 minutes

    Advertisement:

  • Total Time: 1 hour 50 minutes

  • Yield: 12–14 servings

 Tools Used

  • Bundt Cake Pan (10–12 cup)

  • Electric Mixer

    Advertisement:

  • Medium Saucepan

  • Rubber Spatula

  • Cooling Rack

  • Whisk & Mixing Bowls

    Advertisement:

 Why You’ll Love This Cake

What sets this Buttered Pecan Pound Cake apart is its simplicity paired with richness. It doesn’t rely on fancy techniques—just real butter, toasted nuts, and a touch of caramel warmth. The cake is dense yet soft, with every bite melting into a nutty, buttery memory.

Final Thoughts

This Buttered Pecan Pound Cake with Vanilla & Caramel Glaze is more than just a dessert—it’s a slice of tradition. With every bite, you get the richness of real butter, the crunch of toasted pecans, and the sweetness of a velvety caramel topping. Whether served at a celebration or just as a weeknight treat, this cake deserves a permanent spot in your recipe box.

Next: Brilliant! Wish I read this sooner!
READ IT!

Thanks for your SHARES!

Advertisement: