Buttered Pecan Pound Cake with Vanilla & Caramel Glaze

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🧈 Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • ½ cup packed brown sugar
  • 5 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup sour cream
  • 1 ½ cups chopped pecans, toasted in butter

For the Caramel Glaze:

  • ½ cup brown sugar
  • ¼ cup unsalted butter
  • 2 tbsp heavy cream
  • ½ tsp vanilla extract
  • Pinch of salt

📝 Instructions

Step 1: Prepare the Pecans

In a skillet over medium heat, melt 2 tbsp butter. Add chopped pecans and toast until golden and fragrant (about 5 minutes). Let them cool.

Step 2: Make the Cake

  1. Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
  2. Cream the butter, granulated sugar, and brown sugar together until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add the dry ingredients to the butter mixture alternately with sour cream, beginning and ending with flour.
  6. Fold in the toasted pecans.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack.

Step 3: Make the Caramel Glaze

  1. In a small saucepan, melt butter and stir in brown sugar and cream.
  2. Bring to a simmer and cook for 2–3 minutes until slightly thickened.
  3. Remove from heat, stir in vanilla and salt. Let cool slightly.

Step 4: Glaze the Cake

Drizzle the warm caramel glaze over the cooled cake. Garnish with extra pecans if desired.

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