Buttered Pecan Pound Cake with Vanilla Caramel Glaze

Servings: 10
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Estimated Calories: 420 per serving

This Buttered Pecan Pound Cake with Vanilla Caramel Glaze is rich, buttery, and loaded with toasted pecans. The luscious vanilla caramel glaze takes it over the top—perfect for celebrations or whenever you want to impress!

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 cup chopped pecans, toasted

For the Vanilla Caramel Glaze:

• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add dry ingredients to the butter mixture alternately with milk, beginning and ending with flour. Mix until just combined.
5. Fold in toasted pecans.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
9. Make the Glaze: In a saucepan, melt butter over medium heat. Add brown sugar and cream; bring to a gentle boil, stirring constantly. Boil for 2 minutes.
10. Remove from heat and stir in vanilla and salt. Let cool slightly, then drizzle over cooled cake.

Tips

• Toast pecans in a dry skillet for extra flavor.
• Let the glaze cool slightly before drizzling for a thicker finish.

FAQ

Can I freeze this cake?
Yes! Wrap tightly and freeze without glaze. Add glaze after thawing.

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