Caramel Pecan Pound Cake 

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Why This Cake Is Irresistible

This cake works on every level:

  • Texture: Classic pound cake richness with a moist, tender bite
  • Flavor: Butter + vanilla + toasted pecans + deep caramel
  • Presentation: Dramatic caramel drip with crunchy pecan topping
  • Reliability: Bakes evenly and slices beautifully

It’s the kind of cake that looks bakery-made but tastes unmistakably homemade.

Ingredients Overview

This recipe has three main parts:

  1. The Pound Cake
  2. The Toasted Pecans
  3. The Caramel Glaze

Each component is simple, but together they create a luxurious result.

Ingredients (10–12 servings)

For the Pound Cake

  • 1 cup (225 g) unsalted butter, softened
  • 1½ cups granulated sugar
  • ½ cup light brown sugar
  • 4 large eggs, room temperature
  • 2½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup whole milk (room temperature)
  • 2 teaspoons pure vanilla extract

For the Pecans

  • 1 cup pecans, chopped
  • 1 tablespoon butter

For the Caramel Glaze

  • ½ cup unsalted butter
  • 1 cup light brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Step 1: Toasting the Pecans

Toasting pecans enhances their flavor and keeps them crisp inside the cake.

In a skillet over medium heat:

  • Melt 1 tablespoon butter
  • Add chopped pecans
  • Stir for 3–5 minutes until fragrant

Remove from heat and let cool completely.

Step 2: Preparing the Pan and Oven

Preheat oven to 170°C (340°F).

Grease and flour a bundt pan or deep round cake pan thoroughly. Pound cakes stick easily, so be generous.

Set aside.

Step 3: Mixing the Dry Ingredients

In a bowl, whisk together:

  • Flour
  • Baking powder
  • Salt

Set aside.

Step 4: Creaming Butter and Sugars

In a large mixing bowl:

  • Beat butter until smooth and creamy (2 minutes)
  • Add granulated sugar and brown sugar

Beat for 4–5 minutes until light, pale, and fluffy.

This step is essential for a tender crumb.

Step 5: Adding the Eggs

Add eggs one at a time, beating well after each addition.

Scrape the bowl to ensure even mixing.

The batter should look smooth and glossy.

Step 6: Incorporating Milk and Dry Ingredients

Reduce mixer speed to low.

Add dry ingredients and milk alternately, starting and ending with dry ingredients.

Mix just until combined.

Stir in vanilla extract.

Step 7: Folding in the Pecans

Gently fold the toasted pecans into the batter using a spatula.

Do not overmix.

Step 8: Baking the Cake

Pour batter into prepared pan and smooth the top.

Bake for 60–70 minutes, or until:

  • A toothpick comes out clean
  • The top is golden brown
  • The cake springs back when lightly pressed

If browning too fast, tent loosely with foil.

Step 9: Cooling the Cake

Let cake cool in the pan for 15 minutes, then carefully turn out onto a wire rack.

Allow to cool completely before glazing.

Step 10: Making the Caramel Glaze

In a saucepan over medium heat:

  • Melt butter
  • Add brown sugar and stir until smooth
  • Add cream and bring to a gentle simmer

Cook for 3–4 minutes, stirring constantly.

Remove from heat and stir in vanilla and salt.

Let glaze cool slightly until thick but pourable.

Step 11: Glazing the Cake

Place cake on a serving plate.

Slowly pour warm caramel glaze over the top, allowing it to drip naturally down the sides.

Sprinkle extra pecans on top if desired.

Texture and Flavor Profile

  • Cake: Dense yet soft, buttery, moist
  • Pecans: Crunchy, nutty, toasted
  • Caramel: Smooth, rich, slightly salty
  • Overall: Balanced, indulgent, deeply comforting

Serving Suggestions

Serve this cake:

  • Slightly warm with coffee
  • At room temperature for clean slices
  • With vanilla ice cream
  • With whipped cream
  • As a holiday centerpiece dessert

Expert Baking Tips

  • Use room-temperature ingredients
  • Cream butter and sugar thoroughly
  • Toast pecans for maximum flavor
  • Do not overbake
  • Glaze only when cake is fully cooled

Common Mistakes to Avoid

  • Skipping pan greasing
  • Overmixing batter
  • Using cold ingredients
  • Pouring glaze on hot cake
  • Rushing cooling time

Storage Instructions

  • Store covered at room temperature for 3 days
  • Refrigerate up to 5 days
  • Freeze (unglazed) up to 2 months

Flavor Variations

  • Bourbon Caramel: Add 1 tbsp bourbon to glaze
  • Maple Pecan: Replace caramel with maple glaze
  • Chocolate Drizzle: Add dark chocolate on top
  • Spiced Version: Add cinnamon or nutmeg

Why This Recipe Works

This recipe balances:

  • Fat for moisture
  • Sugar for structure
  • Eggs for richness
  • Pecans for texture
  • Caramel for indulgence

It’s reliable, adaptable, and always impressive.

Final Thoughts

This Caramel Pecan Pound Cake is the kind of dessert that stops conversations when it hits the table. Rich, glossy, nutty, and comforting, it’s perfect for celebrations or simply treating yourself.

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