Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup pecans, chopped
For the caramelized candied pecans:
- 1/2 cup brown sugar, packed
- 2 tablespoons unsalted butter
- 1/4 teaspoon cinnamon
- Pinch of salt
Directions:
1. Preheat oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan.
2. In a large bowl, cream the softened butter and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the chopped pecans gently.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
9. Meanwhile, prepare the caramelized candied pecans: In a skillet over medium heat, melt butter and brown sugar together. Stir continuously until the mixture bubbles and thickens. Add cinnamon and salt, then toss in pecans to coat evenly. Spread on parchment paper to cool.
10. Once the cake is baked, allow it to cool in the pan for 10 minutes before transferring to a wire rack.
11. Serve slices of the pound cake topped with the caramelized candied pecans.
Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 1 hour 35 minutes
Kcal: 420 kcal | Servings: 10 servings
Tips:
Use room temperature butter and eggs for a smoother batter and better rise.
Toast pecans lightly before caramelizing to enhance their natural flavor.