Southern Pecan Cake with Caramel Glaze recipe

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Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1 ½ cups chopped pecans, toasted

For the Caramel Glaze:

  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

1. Prepare the Cake:

  1. Preheat oven to 325°F (163°C). Grease and flour a Bundt or tube pan.
  2. In a large bowl, cream the butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour.
  6. Stir in vanilla extract and toasted pecans.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

2. Make the Caramel Glaze:

  1. In a saucepan, combine brown sugar, butter, and milk over medium heat.
  2. Bring to a gentle boil and cook for 2–3 minutes, stirring constantly.
  3. Remove from heat and stir in vanilla and a pinch of salt.
  4. Let cool slightly until it thickens, then drizzle generously over the cooled cake.

Let me know if you want this version written with Southern charm, simplified for a beginner, or jazzed up for the holidays!

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