This Caramel Pecan Pound Cake is a sumptuous treat that’s perfect for any occasion, be it a family gathering, a festive celebration, or just a cozy evening at home. The cake itself is rich and buttery, with a tender crumb that melts in your mouth.

It’s layered with crunchy pecans and topped with a velvety caramel glaze that adds a sweet and decadent finish. This recipe combines the nutty warmth of pecans with the sweet luxury of caramel, making it a truly irresistible dessert.

Ingredients Needed for This Recipe

Cake:

1 and 1/2 cups (340g) unsalted butter, room temperature
3 cups (600g) granulated sugar

5 large eggs, room temperature
3 cups (360g) all-purpose flour
1/2 teaspoon baking powder

1/4 teaspoon salt
1 cup (240ml) whole milk, room temperature
2 teaspoons vanilla extract

1 cup (100g) pecans, chopped

Caramel Glaze:

1/2 cup (115g) unsalted butter

1 cup (200g) brown sugar, packed
1/4 cup (60ml) heavy cream
1 teaspoon vanilla extract

Pinch of salt

Instructions for Making Caramel Pecan Pound Cake

Preheat the Oven and Prepare the Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan, then sprinkle the bottom with chopped pecans.
Cream Butter and Sugar: In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Stir in the vanilla extract.
Bake the Cake: Pour the batter into the prepared bundt pan over the pecans. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Prepare the Caramel Glaze: In a small saucepan, combine the butter, brown sugar, and heavy cream. Bring to a boil over medium heat, stirring constantly. Continue boiling for 1 minute, then remove from heat and stir in the vanilla extract and a pinch of salt.

Finish with Glaze: Drizzle the warm caramel glaze over the cooled cake. Allow the glaze to set before slicing and serving the cake.

Tips for Perfecting the Recipe

Ingredient Quality:

The quality of ingredients plays a crucial role. Opt for high-quality butter for a richer flavor, and fresh pecans for the crunch. Using pure vanilla extract instead of imitation will also enhance the cake’s flavor profile.

Room Temperature Ingredients:

Ensure that your eggs, butter, and milk are at room temperature. This facilitates better mixing and emulsion, resulting in a smoother batter and a more evenly baked cake.

Baking Technique:

Cream the butter and sugar until the mixture is light and fluffy. This incorporates air into the batter, contributing to a lighter texture.

When adding eggs, do it one at a time, fully incorporating each before adding the next to ensure a homogenous mixture.

Sift the flour and other dry ingredients to prevent lumps and ensure an even distribution of leavening agents.

Monitoring the Baking Process:

Oven temperatures can vary, so use an oven thermometer for accuracy. Start checking the cake for doneness a few minutes before the suggested baking time.

Glaze Consistency:

For the caramel glaze, getting the right consistency is key. It should be thick enough to coat the back of a spoon but still pourable. If the glaze thickens too much upon cooling, gently reheat it, adding a tablespoon of heavy cream to adjust the consistency.

Nut Selection and Preparation:

Toasting the pecans before adding them to the batter or as a garnish can enhance their flavor. Be careful not to burn them; a light toast in a dry skillet or oven will suffice.

Serving Suggestions

Accompaniments:

Serve the Caramel Pecan Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream to complement its richness.

A side of fresh berries can add a refreshing contrast to the sweet and nutty flavors of the cake.

Presentation:

For a more festive or elegant presentation, additional caramel sauce can be drizzled over each slice when serving. A sprinkle of sea salt over the caramel glaze can also add a gourmet touch, enhancing the cake’s sweet flavor with a hint of saltiness.

Beverage Pairings:

Coffee, with its robust flavor, pairs wonderfully with the sweetness of caramel and the richness of this cake. For tea lovers, a strong black tea or a spiced chai can complement the cake’s nutty and sweet notes.

Portioning:

Given the cake’s richness, smaller slices are advisable. It’s a decadent treat, so a little goes a long way in satisfying sweet cravings.

Storage Tips

Short-Term Storage:

The cake can be stored at room temperature for up to two days. Cover it with a cake dome or wrap it in plastic wrap to prevent it from drying out. Ensure the cake is completely cooled before covering to avoid condensation.

Refrigeration:

For longer storage, refrigerate the cake. It can last in the refrigerator for up to a week when properly stored in an airtight container or tightly wrapped in plastic wrap.

Freezing:

This cake freezes well. Wrap it tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Note: It’s best to freeze the cake without the caramel glaze and add the glaze after thawing for the best texture and flavor.

Reviving Leftovers:

If the cake has been refrigerated and you prefer it at room temperature, let it stand on the counter for an hour before serving. Individual slices can be warmed slightly in the microwave for 10-15 seconds to enhance their flavor and texture.

Frequently Asked Questions

Can I use a different type of nut?

Yes, while pecans are traditional, walnuts or almonds can also be used as a substitute. Keep in mind that each type of nut will bring a different flavor profile to the cake.

How do I prevent the cake from sticking to the bundt pan?

Make sure to thoroughly grease and flour the bundt pan, or use a baking spray with flour. Additionally, letting the cake cool in the pan for exactly 10 minutes before inverting it helps the cake release more easily.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour for a gluten-free flour blend. Make sure it’s a 1:1 baking blend. Be aware that textures might slightly vary with gluten-free flours.

Why did my caramel glaze crystallize?

Crystallization can occur if the sugar syrup is stirred too frequently or if crystals form on the sides of the pan and aren’t dissolved. To prevent this, you can brush down the sides of the pan with a wet pastry brush during cooking, and try to minimize stirring once the sugar has dissolved.

Can the cake be made in advance?

Yes, the cake can be baked ahead of time and stored following the storage tips provided. If you’re planning to serve it within a couple of days, storing it at room temperature is fine. For longer storage, refrigerate or freeze the cake without the caramel glaze and add the glaze fresh before serving.

Caramel Pecan Pound Cake

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This Caramel Pecan Pound Cake is a sumptuous treat that's perfect for any occasion, be it a family gathering, a festive celebration, or just a cozy evening at home.

Ingredients

Cake:

1 and 1/2 cups 340g unsalted butter, room temperature

3 cups 600g granulated sugar
5 large eggs room temperature
3 cups 360g all-purpose flour

1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup 240ml whole milk, room temperature

2 teaspoons vanilla extract
1 cup 100g pecans, chopped

Caramel Glaze:

1/2 cup 115g unsalted butter

1 cup 200g brown sugar, packed
1/4 cup 60ml heavy cream
1 teaspoon vanilla extract

Pinch of salt

Instructions

Preheat the Oven and Prepare the Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan, then sprinkle the bottom with chopped pecans.
Cream Butter and Sugar: In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Stir in the vanilla extract.
Bake the Cake: Pour the batter into the prepared bundt pan over the pecans. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Prepare the Caramel Glaze: In a small saucepan, combine the butter, brown sugar, and heavy cream. Bring to a boil over medium heat, stirring constantly. Continue boiling for 1 minute, then remove from heat and stir in the vanilla extract and a pinch of salt.