Decadent Butter Pecan Pound Cake with Caramel Glaze
Bake a Decadent Butter Pecan Pound Cake with toasted pecans, a tender buttery crumb, and a warm caramel glaze. A rich Bundt cake made for holidays,…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Bundt pan
- Hand mixer
- Kitchen scale
- Chef's knife
- Cutting board
- Baking sheet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Saucepan
- Spatula
- Pastry brush
- Skewer
- Cooling rack
- Bread knife
- Spoon
- Oven
- Stove
- Plate
- Refrigerator
Ingredients
- 1 1/2 cups (165 g) pecan halves, finely chopped
- 2 tablespoons (28 g) unsalted butter, melted
- 1 cup (226 g) unsalted butter, room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (220 g) packed light brown sugar
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon butter extract, optional
- 3 cups (360 g) cake flour
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 1 cup (240 g) full-fat sour cream, room temperature
- 1/2 cup (113 g) unsalted butter
- 3/4 cup (165 g) packed light brown sugar
- 1/3 cup (80 ml) heavy cream
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1/3 cup (35 g) toasted chopped pecans, reserved from above
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