Decadent Butter Pecan Pound Cake (Print version)

A rich butter pecan pound cake with toasted pecans, sour cream, brown sugar, and a glossy caramel glaze.

# Ingredients:

For the toasted pecans

01 - 1 1/2 cups (165 g) pecan halves, finely chopped
02 - 2 tablespoons (28 g) unsalted butter, melted

For the cake

03 - 1 cup (226 g) unsalted butter, room temperature
04 - 1 1/2 cups (300 g) granulated sugar
05 - 1 cup (220 g) packed light brown sugar
06 - 5 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 teaspoon butter extract, optional
09 - 3 cups (360 g) cake flour
10 - 1 teaspoon baking powder
11 - 1 teaspoon fine salt
12 - 1 cup (240 g) full-fat sour cream, room temperature

For the caramel glaze

13 - 1/2 cup (113 g) unsalted butter
14 - 3/4 cup (165 g) packed light brown sugar
15 - 1/3 cup (80 ml) heavy cream
16 - 1/4 teaspoon fine salt
17 - 1 teaspoon vanilla extract
18 - 1/3 cup (35 g) toasted chopped pecans, reserved from above

# Instructions:

01 - Preheat the oven to 325°F. Toss the chopped pecans with 2 tablespoons melted butter, spread on a baking sheet, and toast for 8-10 minutes until fragrant. Reserve 1/3 cup for topping and cool the rest.
02 - Brush a 12-cup Bundt pan with softened butter or baking spray, getting into every groove. Dust with flour and tap out the excess.
03 - Beat 1 cup butter, granulated sugar, and brown sugar on medium speed for 4-5 minutes until lighter in color and fluffy. Scrape the bowl once or twice.
04 - Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla and butter extract if using.
05 - Whisk the cake flour, baking powder, and salt in a separate bowl. Add the dry mixture to the butter mixture in three additions, alternating with sour cream. Fold in the cooled toasted pecans.
06 - Spoon the batter into the prepared Bundt pan and smooth the top. Bake at 325°F for 75-85 minutes, until a skewer inserted near the center comes out with a few moist crumbs.
07 - Cool the cake in the pan for 15 minutes. Invert onto a wire rack and let it cool completely before glazing.
08 - Simmer butter, brown sugar, cream, and salt in a small saucepan for 3-4 minutes, whisking until glossy. Remove from heat, stir in vanilla, cool for 5-10 minutes, then spoon over the cake and sprinkle with reserved pecans.

# Good to know:

01 - Best texture after cooling completely and resting at least 2 hours.
02 - Use a 12-cup Bundt pan so the batter has room to rise.
03 - Nutrition is an estimate per serving.

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