Caramel Pecan Pound Cake

Caramel Pecan Pound Cake

Caramel Pecan Pound Cake Recipe

• 3 sticks 340g butter, room temperature
• 2 cups 400g granulated sugar
• 6 eggs at room temperature
• 3 cups 300g cake flour
• 1 cup 250ml heavy whipping cream
• 1/2 tsp. Korintje cinnamon
• 2-inch piece of vanilla bean
• 1 cup 130g chopped pecans, toasted

FILLING

• 1/4 cup 55g brown sugar
• 1 T. 15g Korintje cinnamon

ICING

• 3/4 cup 85g powdered sugar
• 1 T. 14g butter
• 1-inch piece of vanilla bean
• 4 T. 60ml heavy whipping cream

Glaze

• 3 T. 45g butter, unsalted
• 3/4 cup 165g brown sugar
• 3/4 cup 180ml heavy whipping cream
• 2-inch piece of vanilla bean
• Pinch of salt
• 1 cup 130g chopped pecans, toasted
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Instructions:

Preheat the oven to 325 degrees. And spray a bundt pan with Pam baking spray.

After this, cream 3 sticks of room temperature softened butter in your mixing bowl, then begin add the sugar in a gradual stream, until the entire mixture becomes creamy.

And add 6 room temperature eggs one at a time just, until the yellow disappears.

Then add 3 cups of sifted cake flour and 1 cup of heavy whipping cream alternatively starting and ending with the flour. Then add vanilla seeds scraped from a 2-inch piece of vanilla bean along with 1/2 tsp. of Korintje cinnamon.

After this, fold in 1 cup of toasted, chopped pecans. For the filling, mix 1/4 c. brown sugar and 1 T. Korintje cinnamon.

Then pour half of the batter into the prepared bundt pan then layer the filling mixture on top of the batter. And pour the remaining batter over the filling.

Then bake in a 325-degree oven for one hour and 14 minutes, or until an inserted toothpick comes out clean. And cool in the pan for 16 minutes on a wire rack then remove from the pan immediately to continue cooling.

during your cake is baking, make the icing and the glaze. For the icing, melt 1 T. butter and add 3/4 c. of the powdered sugar, and the vanilla seeds scraped from a 1-inch piece of vanilla bean and 4 T. of whipping cream.

You can add more whipping cream if necessary to get that pourable consistency for you.

For the glaze, melt 3 T. of unsalted butter, add 3/4 c. brown sugar, 3/4 c. heavy whipping cream, vanilla seeds scraped from a 2-inch piece of vanilla bean and a pinch of salt.

Then Bring to a boil while constantly stirring, until it thickens for several minutes.

Remove from the heat and add 1 c. of toasted, chopped pecans.

Then once the cake has cooled completely, pour the icing over it and then finish it with the caramel pecan glaze. Enjoy!

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