A traditional, beloved pound cake with vanilla icing and a gooey caramel pecan glaze.
Did you know that today is Pound Cake Day? I had no idea but when my sissy, Loreal told me, my mind got to churning. How can I put a twist on this classic, beloved dessert? Oh how my family loves a good one with the moistest crumb! I then started thinking about how much I love the smell of one of my favorite candles, Cinnabon Caramel Pecanbon. It’s such a wonderful scent and most guests often wonder what I’m baking when I’m burning this candle. Instantly, I thought, how about a Carmel Pecan Pound Cake and voila, this recipe was born. Now my husband’s coworkers are placing their orders for it. What monster have I created here?!?!
Preheat your oven to 325 degrees. Spray a bundt pan with Pam baking spray. I used Nordic Ware’s Heritage bundt pan and I’m in love with it. It nestles the caramel pecan glaze so beautifully! All of the gooey goodness gets down into all of the crevices, which makes for a yummy slice!
Cream 3 sticks of room temperature softened butter in your mixing bowl and begin adding the sugar in a gradual stream until the entire mixture becomes creamy. Then add 6 room temperature eggs one at a time just until the yellow disappears. Make sure you take the chicken out as my great aunt, Auntee always says. She’s referring to the “chalaza”, the white stringy part connected to the yolk. She says that this is the part that makes the chicken and to remove it for every recipe. I always have and I always will. Make sure you listen to your great aunt as well! Oh the wisdom, they bring!
Add 3 cups of sifted cake flour and 1 cup of heavy whipping cream alternatively starting and ending with the flour. This will ensure that your cake is nice and light! Add the vanilla seeds scraped from a 2 inch piece of vanilla bean along with 1/2 tsp. of Korintje cinnamon. This sweet and mellow cinnamon packs a nice punch for your taste buds. If you can’t locate it, regular cinnamon will work just fine. Then fold in 1 cup of toasted, chopped pecans. I make sure to toast all of my nuts before using them in any recipe. This will bring out there nutty flavor and make them come to life, if you will! Now let’s make the filling. Mix 1/4 c. brown sugar and 1 T. Korintje cinnamon. Think cinnamon roll filling! OMG! Pour half of the batter into prepared bundt pan and layer filling mixture on top of the batter. Pour remaining batter over the filling. Bake in 325 degree oven for 1 hour and 15 minutes or until inserted toothpick come out clean. Cool in the pan for 15 minutes on wire rack then remove from the pan immediately to continue cooling.
While your cake is baking, make your icing and your gooey glaze. For the icing, melt 1 T. butter and add 3/4 c. of powdered sugar, the vanilla seeds scraped from a 1 inch piece of vanilla bean and 4 T. of whipping cream. Add more whipping cream if necessary to get that pourable consistency. You want it to drip down and into all of those crevices. 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 . Bring to a boil while constantly stirring until it thickens for several minutes. Try to resist the urge to drink this delicious goodness. Remove from the heat and add 1 c. of toasted, chopped pecans. Yes, an entire cup for a pecan overload! Again, try to resist the urge to gobble up spoonfuls of this stuff before it makes it to your patiently waiting to cool cake.
Once your cake has cooled completely, pour the icing over it and then finish it with your caramel pecan glaze. Hopefully, it didn’t disappear earlier. Admire the beauty of this delicious cake then Say Grace and enjoy!
Caramel Pecan Pound Cake
Ingredients
- 3 sticks 340g butter, room temperature
- 2 cups 400g granulated sugar
- 6 eggs 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
Instructions
- Preheat oven to 325 degrees. Spray a bundt pan with Pam baking spray.
- Cream 3 sticks of room temperature softened butter in your mixing bowl and begin adding the sugar in a gradual stream until the entire mixture becomes creamy.
- Then add 6 room temperature eggs one at a time just until the yellow disappears.
- Add 3 cups of sifted cake flour and 1 cup of heavy whipping cream alternatively starting and ending with the flour. Add vanilla seeds scraped from a 2 inch piece of vanilla bean along with 1/2 tsp. of Korintje cinnamon.
- Then fold in 1 cup of toasted, chopped pecans. For the filling, mix 1/4 c. brown sugar and 1 T. Korintje cinnamon.
- Pour half of the batter into prepared bundt pan and layer filling mixture on top of the batter. Pour remaining batter over the filling.
- Bake in 325 degree oven for 1 hour and 15 minutes or until inserted toothpick come out clean. Cool in the pan for 15 minutes on wire rack then remove from the pan immediately to continue cooling.
- While your cake is baking, make the icing and the glaze. For the icing, melt 1 T. butter and add 3/4 c. of powdered sugar, the vanilla seeds scraped from a 1 inch piece of vanilla bean and 4 T. of whipping cream.
- Add more whipping cream if necessary to get that pourable consistency.
- 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 .
- 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.
- Once the cake has cooled completely, pour the icing over it and then finish it with the caramel pecan glaze. Say Grace and enjoy!
Adapted from momma’s recipe
Mahy says
Felesha this looks so GOOD!! Every time I visit your blog, something mouth-watering catches me!!
Felesha says
Thanks Mahy! I get a lot of requests to buy this cake. It’s a hit! 🙂
Shannon Ketchum says
That looks delicious and it’s so beautiful!
Felesha says
Thanks Shannon! We love it! 🙂