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Butter Pecan Caramel Pound Cake
This Butter Pecan Caramel Pound Cake is a heavenly creation that strikes the perfect balance between decadence and simplicity. Each tender slice is infused with the irresistible combination of brown sugar, buttery goodness, and the crunch of toasted pecans. The crowning glory? A velvety caramel sauce that takes this classic pound cake to new heights.
You’re going to love this recipe for so many reasons. Anyone who knows me knows that I love a good ol’ pound cake. I’ve just always loved a pound cake. Probably because I love a cake more than icing. And for the most part- I do not care for icing. But this cake? Hits on all cylinders.
Jump to RecipeIf you’ve been following me for a while you’ll know that I have a tree nut allergy. Ironically- this does not include pecans. Yes, I do know that pecans are tree nuts but for some reason I can eat them. I ask no questions and enjoy that I can still eat them.
If I may offer any advice about this cake here are my tips:
- I am usually not brand loyal, if I mention a brand it’s for a specific reason. Keller Irish butter is my favorite for baking.
- I like to use cake flour particularly when baking pound cakes. It is lighter and makes your batter better.
- Room temperature ingredients are important.
- Take your time in making the caramel glaze. Do not rush that process. I’d prefer it take longer because you’re cooking it on low than it burns because you’re cooking it too high.
- When I’m making a pound cake I add my ingredients one at a time and make sure that each item is incorporated before adding any others.
Enjoy!
Butter Pecan Caramel Pound Cake
A delicious delectable pound cake
Equipment
- Mixer
- Bundt Pan
Ingredients
Cake
- 3 cups cake flour
- 2 cups unsalted Keller Irish butter room temperature
- 4 large eggs room temperature
- 1 1/2 tbsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1 cup chopped pecans
- 2 cups white sugar
Pecan Caramel Frosting
- 1 cup melted salted Keller Irish Butter
- 12 oz sweetened condensed milk
- 1/2 cup light brown sugar
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 325 degrees Fahrenheit
- Grease and flour or use baking spray bundt pan
- Sift 3 cups of cake flour and set aside in a large bowl. When sifting the flour make sure you sift the flour by spooning the flour into the sifter (at least 3 times). Then measure the flour by using a spoon to fill the measuring cup (do not scoop you will have measure it and even the flour off to ensure it is exactly a cup)
- Add the baking soda, salt and baking powder to the bowl of cake flour. Whisk to combine.
- Add the softened butter and sugar to the mixing bowl to cream. Place the mixer on low.
- With the mixer on low add each egg one at a time until fully incorporated
- Once all eggs are added, add approximately 1 cup of the flour and mix until incorporated.
- Add the sour cream and mix on low until fully incorporated.
- Add the rest of the flour and mix until fully incorporated
- Add the vanilla extract and mix on low
- Melt 1/2 cup of salted butter add the chopped pecans. In a small bowl mix together with a wooden spoon the pecans and butter.
- Take the greased bundt pan and add approximately half of the cake batter. Then add to the bundt pan the pecans around the pound cake. Some will sink into the batter that's ok. Spread liberally across the cake batter.
- Add the rest of the cake batter into the bundt pan. Make sure it is smooth across the top.
- Place the pan in the middle of the oven and bake for approximately 60-70min.
- Once completely done, take it out of the oven and set aside on a cooling rack for approximately 10-15 min.
- Flip the cake out of the
Making the butter pecan caramel glaze
- On low to medium heat pour the sweetened condensed milk
- Stir slowly the entire time so the milk does not burn
- Add the brown sugar (it will crystalize and be incorporated into the condensed milk)
- Turn the heat on the stovetop up until it comes to a boil. Continue to stir/whisk slowly.
- Add the vanilla flavor (the temperature will readjust)
- Add the pecans and stir until fully incorporated
- Turn the heat down/off.
- Take a large spoon and add the glaze/icing to the cake liberally. It should be hot.
- Allow the cake to cool and the caramel to harden
Notes
Servings: 6
I made this pound cake for an Easter luncheon. It was a hit. Loved all the nuts in the recipe. Thanks for a great recipe.