Caramel Brown Sugar Pound Cake with Candied Pecans

by

This decadent pound cake is incredibly moist and rich, featuring a deep caramel flavor that’s enhanced by a glossy caramel glaze and a crunchy, candied pecan topping.

Yields: 1 large Bundt cake
Prep time: 30 minutes
Bake time: 1 hour 15 minutes – 1 hour 25 minutes
Cooling time: 2+ hours

For the Candied Pecans

(Make these first so they have time to cool and harden.)

Ingredients:

  • 1 cup pecan halves

  • ½ cup brown sugar, packed

  • 2 tablespoons unsalted butter

  • 2 tablespoons heavy cream or milk

  • Pinch of salt

  • ¼ teaspoon cinnamon (optional)

Instructions:

  1. Line a baking sheet with parchment paper.

  2. In a nonstick skillet over medium heat, melt the butter and brown sugar together, stirring until bubbly.

  3. Stir in the heavy cream and salt (and cinnamon, if using). Cook for 1 more minute until the mixture thickens slightly.

  4. Add the pecans and stir constantly for 3-4 minutes until the nuts are thoroughly coated and the mixture looks sticky and glossy.

  5. Immediately spread the pecans onto the prepared baking sheet in a single layer, separating them with a fork. Let them cool completely to harden.

For the Pound Cake

Ingredients:

  • 1 ½ cups (3 sticks) unsalted butter, softened

  • 2 ½ cups light brown sugar, packed

  • 1 cup granulated sugar

  • 6 large eggs, room temperature

  • 3 cups all-purpose flour, sifted

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup whole milk or buttermilk, room temperature

  • 2 teaspoons vanilla extract

  • ½ teaspoon caramel extract (optional, but recommended)

Instructions:

  1. Preheat your oven to 325°F (165°C). Generously grease and flour a large Bundt or tube pan.

  2. In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together on medium-high speed for 4-5 minutes, until the mixture is pale and fluffy.

  3. Add the eggs one at a time, beating well after each addition until the yolk is fully incorporated. Scrape down the bowl as needed.

  4. In a separate bowl, whisk together the sifted flour, baking powder, and salt.

  5. Add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts. Begin and end with the flour mixture. Mix on low speed just until combined after each addition.

  6. Stir in the vanilla and caramel extracts until just incorporated.

  7. Pour the batter into the prepared pan and smooth the top with a spatula.

  8. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a long toothpick or skewer inserted into the center of the cake comes out clean.

  9. Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert it onto the rack to cool completely before glazing.

For the Caramel Glaze

(Make this after the cake has completely cooled.)

Ingredients:

  • ½ cup (1 stick) unsalted butter

  • 1 cup brown sugar, packed

  • ¼ cup heavy cream

  • 1 teaspoon vanilla extract

  • ½ cup powdered sugar, sifted

Instructions:

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Leave a Comment