why make this recipe

Buttered Pecan Pound Cake is a delightful dessert that highlights the rich flavor of buttery cake combined with crunchy pecans. The addition of a warm vanilla and caramel glaze makes it even more irresistible. This pound cake is perfect for gatherings, celebrations, or simply enjoying a quiet afternoon with a cup of coffee or tea. Its moist texture and nutty taste are sure to please anyone who takes a bite!

how to make Buttered Pecan Pound Cake with Vanilla and Caramel Glaze

Ingredients :

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans
Caramel sauce for glaze

Directions :

Preheat the oven to 350°F (175°C) and grease a bundt pan.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
Stir in vanilla extract.
Gradually incorporate the dry mixture into the wet ingredients until just combined.
Fold in chopped pecans.
Pour batter into the bundt pan and smooth the top.
Bake for 50-60 minutes until a toothpick comes out clean.
Cool in the pan for 10 minutes, then invert onto a rack to cool completely.
Drizzle with warm caramel sauce before serving.

how to serve Buttered Pecan Pound Cake with Vanilla and Caramel Glaze

Serve the Buttered Pecan Pound Cake at room temperature, drizzled with warm caramel sauce on top. You can slice the cake and plate it with some extra pecans for garnish. This cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat.

how to store Buttered Pecan Pound Cake with Vanilla and Caramel Glaze

To store your Buttered Pecan Pound Cake, wrap it in plastic wrap or aluminum foil and keep it in an airtight container. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze it for up to three months. Be sure to wrap it tightly before freezing.

tips to make Buttered Pecan Pound Cake with Vanilla and Caramel Glaze

Make sure your butter is softened to room temperature for the best mixing results.
Avoid overmixing the batter once the dry ingredients are added to keep the cake tender.
Toast the pecans in the oven for a few minutes for an extra nutty flavor before adding them to the batter.
If you want a thicker glaze, let the caramel sauce cool slightly before drizzling it over the cake.

variation

You can try adding chocolate chips or dried fruits like cranberries to the batter for a different flavor twist. Additionally, using different nuts such as walnuts or almonds can create a unique taste.

FAQs

1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce the amount of added salt in the recipe accordingly.

2. How long does the cake last?
The cake lasts up to three days at room temperature and can be kept in the refrigerator for up to a week.

3. Can I make this cake in advance?
Absolutely! You can bake the cake a day or two ahead of time. Just store it properly and add the glaze right before serving for the best results.