Decadent Caramel Pecan Pound Cake
Indulge in the rich, buttery flavors of this Decadent Caramel Pecan Pound Cake. With a moist and tender crumb, this heavenly dessert combines the nuttiness of pecans with the sweetness of caramel, making it the perfect centerpiece for any gathering. Whether you're celebrating a special occasion or simply treating yourself, this cake delivers a luscious experience in every slice. Serve it warm for an extra touch of comfort, or pair it with a scoop of vanilla ice cream for a delightful dessert that everyone will love.
10
Servings
N/A
Calories
14
Ingredients
Ingredients
butter
1 cup (softened)
brown sugar
2 cups (packed)
white sugar
1/2 cup (granulated)
eggs
5 (large, at room temperature)
vanilla extract
2 teaspoons (pure)
all-purpose flour
2 cups (sifted)
baking powder
2 teaspoons (not packed)
salt
1/2 teaspoon (fine)
buttermilk
1 cup (at room temperature)
chopped pecans
1 cup (divided)
brown sugar
1/2 cup (for topping)
butter
4 tablespoons (for topping)
corn syrup
2 tablespoons (light)
heavy whipping cream
2 tablespoons (for topping)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a bundt or tube pan by greasing and flouring it.
2
In a large mixing bowl, cream together 1 cup of butter with 2 cups of brown sugar and 1/2 cup of white sugar until the mixture is light and fluffy.
3
Add 5 eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.
4
In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Gradually incorporate this dry mixture into the creamed mixture, blending until just combined.
5
Carefully mix in 1 cup of buttermilk and the 1 cup of chopped pecans until evenly distributed.
6
Pour the batter into the prepared pan and smooth the top with a spatula.
7
Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8
While the cake is cooling, prepare the caramel topping. In a saucepan over medium heat, melt 1/2 cup of brown sugar with 4 tablespoons of butter until smooth.
9
Stir in 2 tablespoons of corn syrup, 2 tablespoons of heavy whipping cream, and 1/2 cup of chopped pecans. Bring the mixture to a gentle boil, then remove from heat and let it cool for a few minutes, stirring occasionally.
10
Once the caramel has thickened slightly, drizzle it generously over the cooled pound cake.
11
Slice, serve, and enjoy this indulgent treat with family and friends!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of the Decadent Caramel Pecan Pound Cake?
The cake features rich, buttery flavors combined with the nuttiness of pecans and the sweetness of a homemade caramel topping.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What type of pan is best for this pound cake?
A bundt pan or a tube pan is recommended for this recipe.
How should I prepare the baking pan?
The pan should be prepared by greasing and flouring it to ensure the cake doesn't stick.
How much butter is required for the cake batter?
You will need 1 cup of softened butter for the cake batter.
What types of sugar are used in the batter?
The recipe uses 2 cups of packed brown sugar and 1/2 cup of granulated white sugar.
How many eggs are needed for this recipe?
The recipe calls for 5 large eggs, preferably at room temperature.
How should the eggs be added to the mixture?
Add the eggs one at a time, mixing well after each addition.
What kind of flour is used in this pound cake?
The recipe requires 2 cups of sifted all-purpose flour.
Does this recipe use baking powder or baking soda?
This recipe uses 2 teaspoons of baking powder as the leavening agent.
What is the liquid component in the cake batter?
One cup of room temperature buttermilk is mixed into the batter.
How much vanilla extract is used?
The recipe calls for 2 teaspoons of pure vanilla extract.
How many pecans are needed in total?
You will need 1.5 cups of chopped pecans total: 1 cup for the batter and 1/2 cup for the caramel topping.
How long does the cake need to bake?
The cake should bake for approximately 1 hour.
How do I check if the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is finished baking.
How long should the cake cool in the pan?
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
What ingredients are in the caramel topping?
The topping consists of brown sugar, butter, light corn syrup, heavy whipping cream, and chopped pecans.
How is the caramel topping prepared?
Melt brown sugar and butter, stir in corn syrup, cream, and pecans, bring to a gentle boil, then cool slightly until thickened.
When should I apply the caramel topping?
Drizzle the caramel generously over the cake once the cake has cooled and the topping has thickened slightly.
How many servings does this recipe provide?
This recipe makes approximately 10 servings.
Can I serve this cake with anything else?
It is highly recommended to serve the cake with a scoop of vanilla ice cream.
What is the texture of this cake?
The cake has a moist and tender crumb.
Is this recipe considered a Southern dessert?
Yes, it is tagged as a Southern comfort food dessert.
What type of corn syrup should be used for the topping?
The recipe specifies using light corn syrup for the caramel topping.
How much salt is used in the recipe?
The recipe requires 1/2 teaspoon of fine salt.
Should the butter for the topping be softened?
No, the butter for the topping is melted in a saucepan over medium heat.
Is it better to serve the cake warm or cold?
While it can be served at room temperature, serving it warm offers an extra touch of comfort.
How much heavy whipping cream is needed for the topping?
You will need 2 tablespoons of heavy whipping cream.
Should the pecans be added all at once?
No, the pecans are divided: 1 cup goes into the batter and 1/2 cup goes into the topping.
What should I do after the caramel boils?
Remove it from the heat and let it cool for a few minutes, stirring occasionally, until it thickens.