Kickstart your baking adventure with this irresistible caramel pecan pound cake. Perfect for those who love a rich, moist cake with a crunchy nutty twist and a gooey caramel finish. It’s a showstopper that’s surprisingly easy to make!
Why This Recipe Works
- The combination of brown sugar and butter creates a deep, rich flavor that’s perfectly complemented by the pecans.
- Using sour cream in the batter ensures the cake stays moist and tender for days.
- The caramel drizzle not only adds a luxurious finish but also introduces a delightful contrast in textures.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup chopped pecans
- 1/2 cup caramel sauce
Equipment Needed
- 10-inch bundt pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 325°F. Generously grease your bundt pan with butter and dust with flour to prevent sticking. This step is crucial for a beautiful release later on.
Cream Butter and Sugar
In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 3 minutes. This incorporates air, making your cake lighter. Tip: Ensure your butter is at room temperature for the best results.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla. This gradual addition ensures each egg is fully incorporated, creating a uniform batter.
Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Tip: Do not overmix to keep the cake tender.
Bake to Perfection
Fold in the chopped pecans, then pour the batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack. Drizzle with caramel sauce while still warm.
Tips and Tricks
For an even more decadent cake, toast the pecans before adding them to the batter. This enhances their flavor and adds an extra crunch. If your caramel sauce is too thick, gently warm it before drizzling. Always measure your flour correctly by spooning it into the measuring cup and leveling it off to avoid a dense cake. For a cleaner slice, use a serrated knife and wipe it between cuts.
Recipe Variations
- Swap pecans for walnuts or almonds for a different nutty flavor.
- Add a teaspoon of cinnamon to the dry ingredients for a warm spice note.
- Mix in a cup of chocolate chips for a chocolatey twist.
- Use maple syrup instead of caramel sauce for a different kind of sweetness.
- For a boozy version, soak the pecans in bourbon before adding them to the batter.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors have more time to meld. Just wrap it tightly in plastic wrap and store at room temperature. Add the caramel drizzle right before serving.
Can I freeze this cake?
Yes, you can freeze the cake without the caramel drizzle for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Drizzle with caramel sauce after thawing.
Why did my cake stick to the pan?
This usually happens if the pan wasn’t greased and floured properly. Next time, ensure every nook and cranny is well-coated, or consider using a non-stick baking spray with flour.
Summary
This caramel pecan pound cake is a luxurious treat that combines rich flavors and textures for an unforgettable dessert. Perfect for special occasions or when you’re in the mood for something indulgent.
