Rich Buttery Pecan Pound Cake with Caramel Glaze 🍰🌰
Rich, buttery, and studded with toasted pecans, this Southern‑inspired pound cake is pure comfort in every slice. Finished with a warm caramel glaze and a sprinkle of extra pecans, it’s the kind of dessert that turns any gathering into a celebration.
Introduction
Pound cake has a loyal fan base—and for good reason. With its dense, moist crumb and buttery flavor, it’s a dessert that feels timeless. Add toasted pecans for crunch and flavor, then pour on a warm caramel glaze, and you elevate it into something truly special. In this article you’ll find the full ingredient list and step‑by‑step instructions, plus expert tips (from Chef Ina Garten), health & safety notes, a nutrition & health‑benefit table, 10 FAQ’s, and internal links to more dessert inspiration at www.freshtonerhungar.com.
Ingredients
For the Cake:
- Unsalted butter (softened) — 1 cup (2 sticks)
- Granulated sugar — 2 cups
- Large eggs (room temperature) — 4
- All‑purpose flour — 3 cups
- Baking powder — 2 tsp
- Salt — ½ tsp
- Whole milk — 1 cup
- Vanilla extract — 2 tsp
- Chopped pecans (toasted) — 1½ cups
For the Caramel Glaze:
- Brown sugar (packed) — 1 cup
- Unsalted butter — ½ cup
- Milk or heavy cream — ¼ cup
- Vanilla extract — 1 tsp
- Extra pecans — for garnish
Why These Ingredients?
The unsalted butter and granulated sugar form the base of the classic pound cake texture—rich and tender. Four eggs provide structure and lift. The flour, baking powder and salt balance it out. Whole milk adds moisture and helps avoid a dry crumb. Vanilla gives flavor depth. Toasted pecans are essential—they bring crunch, nuttiness and texture. The caramel glaze of brown sugar, butter and cream/milk ties it all together with sweetness, warmth and that signature “drip” effect that makes it feel celebratory.
Instructions
- Prep the pan: Preheat oven to 350 °F (175 °C). Grease and flour a bundt pan thoroughly.
- Cream the base: In a large bowl (or stand mixer), beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder and salt.
- Combine & fold: Add the dry ingredients to the butter mixture, alternating with the milk (begin with flour, then milk, finishing with flour). Mix until just combined—don’t over‑beat. Then gently fold in the toasted pecans.
- Bake: Pour the batter into the prepared pan. Bake for about 55‑65 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs). Let the cake cool completely in the pan.
- Make the glaze: In a saucepan over medium heat, combine the brown sugar, butter and milk (or heavy cream). Stir constantly and bring to a gentle boil. Cook for about 2‑3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
- Finish & serve: Pour the warm glaze over the cooled cake, letting it drip down the sides. Garnish with extra toasted pecans. Slice and serve—with coffee, whipped cream or a scoop of vanilla ice cream.
Chef Ina Garten’s Pro Tip
“For the best pound cake, make sure your butter and eggs are truly at room temperature—this helps with even mixing and prevents lumps. Also, toast your pecans beforehand: that extra step releases the oils and deepens the nutty flavor. And when pouring a glaze, do it while it’s warm so it soaks in and glistens on top.”
Health & Safety Considerations
- Eggs and butter temperature: Use ingredients at room temperature to ensure even mixing and texture. Cold butter or eggs can cause uneven batter and affect rise.
- Ensure proper baking: Pound cakes are dense and may require full bake time to avoid raw center. Use a toothpick test and allow the cake to cool in the pan for a few minutes before unmolding to avoid breakage.
- Be cautious with glaze heat: When making the caramel glaze, butter and sugar mixture will be hot—take care to avoid splatter and burns.
- Nut allergy alert: This recipe uses pecans. If serving guests with tree‑nut allergies, substitute or skip.
- Storage and leftovers: Because of the rich butter and glaze, store in a cool place or the refrigerator if your environment is warm. Wrap tightly to preserve moisture.
Nutrition & Health Benefits Table
| Ingredient | Approximate Quantity | Key Nutrients & Health Benefits |
|---|---|---|
| Unsalted butter (1 cup ≈ 227 g) | ~227 g | Source of fat‑soluble vitamins (A, D) and richness; contributes saturated fat—moderation and portion control matter. |
| Granulated sugar (2 cups ≈ 400 g) | ~400 g | Main sweetening agent; high in calories, minimal micronutrients—balance with portion size. |
| Eggs (4 large) | ~200 g | High‑quality protein; provides structure; vitamins and minerals including B12, choline. |
| All‑purpose flour (3 cups ≈ 360 g) | ≈360 g | Provides carbohydrates for energy; depending on brand may include enriched nutrients. |
| Whole milk (1 cup ≈ 240 ml) | ~240 ml | Calcium, protein, fat; helps moist texture. |
| Chopped pecans (1½ cups ≈ 180 g) | ~180 g | Good source of healthy monounsaturated fats, fibre, minerals (magnesium, phosphorus) and nutty flavour. |
| Glaze: brown sugar + butter + milk/cream | – | Adds rich sweetness and fat; adds indulgence—consider serving size accordingly. |
Note: Because this is a rich dessert with butter, sugar and glaze, consider serving smaller slices and balancing with fresh fruit or a light side if needed.
Why This Recipe Works
This recipe hits the key elements of a great pound cake: rich butter flavor, tender moist crumb, and the added dimension of toasted pecans for texture and flavour contrast. The caramel glaze adds a glossy finish and additional sweetness that makes it feel special. Many pound cake recipes emphasise toasting nuts and using room‑temperature ingredients to maximize flavour and texture. :contentReference[oaicite:0]{index=0}
By combining trustworthy baking technique (cream butter + sugar, alternate flour and liquid) with layer of flavour (toasted pecans, caramel glaze), the result is both classic and elevated. Caramel or pecan‑glazed pound cakes have long been a staple in Southern baking culture. :contentReference[oaicite:1]{index=1}
Variations & Serving Suggestions
• **Nut swap:** Try toasted walnuts or hazelnuts instead of or in addition to pecans for a twist.
• **Flavor boost:** Add a splash of bourbon or rum to the glaze for depth and character. Some recipes highlight this variation. :contentReference[oaicite:2]{index=2}
• **Make ahead:** This cake stores beautifully—once fully cooled and glazed, wrap tightly and refrigerate for up to 5 days.
• **Serving idea:** Serve warm with a dollop of whipped cream or scoop of vanilla ice cream, and perhaps fresh berries to balance the richness.
• **Pan size tip:** While a bundt pan is classic, you could adapt to two loaf pans—adjust bake time accordingly.
• **Finishing touch:** Sprinkle extra toasted pecans just before serving to maintain crunch and visual appeal.
For more dessert‑and‑cake inspiration, including other glazed pound cakes, check out our article on nut‑studded cakes and caramel finishing touches on www.freshtonerhungar.com.
10 Frequently Asked Questions (FAQs)
- Can I use cake flour instead of all‑purpose flour?
Yes—you may swap cake flour for even more tender crumb. Some recipes note that cake flour (lower in protein) yields a lighter texture. :contentReference[oaicite:3]{index=3} - Do I really need to toast the pecans?
Yes—toast them (e.g., 7‑10 minutes at ~350 °F) to deepen their flavor. Recipes emphasize that toasting is key. :contentReference[oaicite:4]{index=4} - How can I tell when the cake is done?
A toothpick inserted in the center should come out with a few moist crumbs (not raw batter). Also, the cake should pull slightly from the pan sides. Some suggest not aiming for totally clean toothpick to avoid over‑baking. :contentReference[oaicite:5]{index=5} - Can I make the glaze without heavy cream?
Yes—you may use whole milk, though cream gives richer texture. Many glaze recipes allow some flexibility. :contentReference[oaicite:6]{index=6} - Is the cake better served the same day or next day?
This cake stores and often tastes better the next day as flavors mature. If storing overnight, glaze just before serving to maintain freshness. - Can I freeze this cake?
Yes—once fully cooled and glazed, wrap in plastic and foil and freeze for up to 2‑3 months. Thaw in fridge then bring to room temp before serving. - How much glaze is enough?
Sufficient to coat the cake and drip down sides—about ¼‑½ inch thickness on top is typical. You may adjust based on how sweet or rich you want it. - What if my cake collapses in the center?
Potential causes: oven temperature too low/high, pan over‑filled, cake removed too soon, or opening the oven door too early. Ensure correct oven calibration and fill pan properly. Many pound cake blogs emphasise correct pan size and oven temp. :contentReference[oaicite:7]{index=7} - Can I substitute different nuts or add fruit?
Yes—walnuts, hazelnuts or chopped almonds work. You might add chopped dried fruit (e.g., cherries or apricots) but keep total additions under ~2 cups to maintain cake structure. - What sides or beverages pair well with this dessert?
Great with strong coffee, black tea, a scoop of vanilla ice cream, fresh berries or a crisp dessert wine. The nutty, buttery, caramel flavours call for something to refresh the palate.
Conclusion
This rich buttery pecan pound cake with caramel glaze is a dessert built for moments—gatherings, celebrations, or simply a weekend treat. With toasted pecans, a tender crumb, and a luscious warm glaze, it hits all the marks. With the instructions, tips, variations and FAQs above, you’re equipped to bake something memorable. For more decadent cakes, glazed desserts, and comfort baking, visit www.freshtonerhungar.com. Enjoy every rich, nut‑crunchy, caramel‑dripped slice! 🍽️
