Decadent Butter Pecan Pound Cake with Caramel Glaze

Decadent Butter Pecan Pound Cake with Caramel Glaze

myhomemaderecipe.com

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,…

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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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