Pecan Pie Pound Cake: A Rich and Nutty Delight
The Pecan Pie Pound Cake is a sumptuous treat that combines the rich, buttery texture of pound cake with the nutty sweetness of pecan pie. This recipe is perfect for those who love a dense, moist cake with a delightful pecan topping. Drizzled with caramel, each slice of this cake is a decadent experience, ideal for special occasions or as a luxurious weekend treat.
Crafting a Perfectly Nutty Pound Cake
This recipe is a celebration of texture and flavor, using simple ingredients to achieve a complex taste. It’s great for anyone who enjoys baking and wants to impress their guests with a cake that’s both visually appealing and deliciously satisfying.
- Preparation time: 20 minutes
- Cooking time: 1 hour 45 minutes
- Serving: 12-16 slices
- Equipment: Tube pan
Recipe Title: Pecan Pie Pound Cake
Ingredients:
- 4 sticks butter, room temperature
- 8 oz cream cheese, room temperature
- 4 cups sugar
- 8 large eggs
- 4 cups flour (cake or all-purpose)
- 2 to 3 tsp vanilla flavoring
- 1 cup (or more) pecans, chopped
- 1 cup brown sugar
- Caramel sauce (for drizzling)
Directions:
- Prep Ingredients: Allow cream cheese, butter, and eggs to reach room temperature before beginning.
- Cream Butter and Cheese: In a mixer, cream together the butter, cream cheese, and sugar until the mixture is smooth and fluffy.
- Add Eggs: Add the eggs to the mixture one or two at a time, fully incorporating each addition before adding the next.
- Incorporate Flour: Gradually add the flour to the mixture, one cup at a time, ensuring each cup is well blended before adding the next.
- Flavor with Vanilla: Stir in the vanilla flavoring.
- Prepare the Pan: Grease and flour your tube pan. Pour the batter into the pan.
- Add Pecans and Sugar: Sprinkle the chopped pecans and brown sugar over the top of the batter, lightly pressing them in.
- Bake: Bake the cake at 300 degrees Fahrenheit for 1 hour and 15 minutes. If the top browns too quickly, tent with foil. After this time, increase the oven temperature to 325 degrees and continue baking for another 30 minutes, or until a wooden skewer inserted comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for a few minutes before inverting onto a plate. If needed, turn it onto another plate so the pecans are on the top.
- Drizzle with Caramel: Drizzle caramel sauce over the cake before serving.
Enjoy the Indulgence
Serve slices of this Pecan Pie Pound Cake as a luxurious treat, perfect with a cup of coffee or a dollop of whipped cream. The blend of creamy cake and crunchy pecans, topped with sweet caramel, makes this cake a memorable dessert for any occasion.
