Butter Pecan Pound Cake

Butter Pecan Pound Cake

Cake.

  • 1 1/4 cups unsalted butter, softened to room temperature
  • 1 1/4 cups granulated sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 tablespoon vanilla bean paste
  • 2 2/3 cups all-purpose flour
  • 1/2 cup finely chopped pecans
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup whole milk
  • 1 cup sour cream

Glaze.

  • 1/2 cup unsalted butter
  • 2 tablespoons light corn syrup
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • finely chopped pecans
  • coarse kosher salt

Cake.

Preheat the oven to 350 and grease a large bundt pan with non-stick spray.  In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and both sugars for 4-5 minutes, scraping the bowl down a few times.  Beat in the eggs, one at a time, beating well after each addition, and the vanilla bean paste.

In a bowl, combine the flour, pecans, cinnamon, nutmeg, baking powder, baking soda and salt.  In another bowl, combine the milk and sour cream.  Add the dry ingredients to the butter/sugar mixture in three additions, alternating with the wet, starting and ending with the dry, mixing just until combined.  Spoon the batter into the pan and bake until a knife comes out clean, about 45-55 minutes.

Cool the cake in the pan for 30 minutes, then turn out onto a wire rack to cool while you make the glaze.


Glaze.

In a small saucepan, cook the butter over medium low heat, swirling occasionally, until the butter is fragrant and nutty brown solids have formed.  Whisk in the corn syrup, rum, vanilla and powdered sugar until smooth, and remove from the heat.  Let sit at room temperature, whisking frequently, until the glaze has cooled and thickened to your preferred consistency, then pour over the cake.  Before it sets, sprinkle with pecans and salt.


Recipe from Curly Girl Kitchen
Comments