Why Make This Recipe
Buttered Pecan Pound Cake with Vanilla & Caramel Glaze is a delightful dessert that brings together the rich flavors of butter and sweet caramel. This cake is perfect for gatherings, birthdays, or simply enjoying at home with a cup of coffee. The toasted pecans add a lovely crunch, making each bite a treat. Not only is it delicious, but it’s also straightforward to make, making it suitable for bakers of all skill levels.
How to Make Buttered Pecan Pound Cake with Vanilla & Caramel Glaze
Ingredients
- 1 ½ cups chopped pecans
- 2 tbsp unsalted butter
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a skillet, melt 2 tbsp of butter over medium heat. Add the chopped pecans and toast them until golden, about 5 minutes. Remove from heat and set aside.
- In a large mixing bowl, cream together 1 cup of softened butter and 2 cups of sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
- Fold in the toasted pecans.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
- To make the glaze, mix the caramel and vanilla together and drizzle it over the cooled cake. Serve and enjoy!
How to Serve Buttered Pecan Pound Cake
Serve slices of Buttered Pecan Pound Cake at room temperature or slightly warm. It’s great on its own, but you can also pair it with a scoop of vanilla ice cream or some whipped cream for an extra treat. A drizzle of extra caramel sauce can elevate the presentation and flavor, making it even more delicious.
How to Store Buttered Pecan Pound Cake
To keep your pound cake fresh, store it at room temperature in an airtight container. If kept properly, it can last for about 3 to 4 days. For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To enjoy, simply thaw at room temperature.
Tips to Make Buttered Pecan Pound Cake
- Toast the Pecans: Toasting nuts enhances their flavor. Be careful not to burn them—just aim for a light golden color.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps create a smoother batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
Variation
You can change up the nuts in this recipe. Substitute the pecans with walnuts or almonds for a different flavor. You can also add chocolate chips for a chocolaty twist or use a different flavored glaze, like chocolate or orange.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you might want to reduce the added salt in the recipe.
2. Can I make this cake ahead of time?
Absolutely! This cake stays fresh for several days and is even better after resting for a day.
3. What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
