Ingredients for Caramel Pecan Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- White Sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup pecan halves, toasted
- Corn Syrup
- Heavy Whipping Cream
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How to Make Caramel Pecan Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.
- Cream together the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the toasted pecans.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the caramel topping: In a medium saucepan over medium heat, combine the brown sugar and butter. Cook, stirring constantly, until the butter is melted and the sugar is dissolved.
- Stir in the corn syrup and heavy cream. Bring to a gentle boil, stirring constantly. Reduce heat and simmer for 2-3 minutes, or until the sauce slightly thickens.
- Remove from heat and stir in the remaining pecans. Let cool slightly before pouring over the completely cooled cake.
- Once the caramel has set, slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
265g
Fat
86g
Carbs
29g
