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Butter Pecan Pound Cake with Caramel Glaze

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A rich, buttery pound cake packed with toasted pecans and topped with a smooth caramel glaze—classic, indulgent, and perfect for any dessert table.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup heavy cream or milk
  • 1 cup toasted pecans, chopped
  • For the caramel glaze:
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. Cream butter and sugar together until pale and fluffy (about 3–4 minutes).
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Add to batter in three parts, alternating with cream, beginning and ending with flour.
  5. Fold in toasted pecans gently.
  6. Pour batter into the prepared pan, smooth the top, and bake for 60–70 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
  7. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. For the glaze: melt butter and brown sugar in a saucepan. Stir in cream and simmer until smooth and slightly thickened. Remove from heat, whisk in vanilla and salt.
  9. Drizzle the warm glaze over the cooled cake and let it set.
  10. Slice and serve.

Notes

  • Use maple syrup in the glaze for a maple twist.
  • Add cinnamon or nutmeg to the batter for a spiced version.
  • Use a 1:1 gluten-free flour blend for gluten-free baking.
  • Drizzle melted chocolate over the caramel for extra richness.
  • Freeze slices for up to 2 months for future indulgence.

Nutrition

Find it online: https://allcookedup.com/butter-pecan-pound-cake-with-caramel-glaze/