Carmel 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

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