Carmel Pecan Pound Cake

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DIRECTIONS

 

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 the prepared bundt pan and layer the filling mixture on top of the batter. Pour remaining batter over the filling.

Bake in a 325-degree oven for 1 hour and 15 minutes or until inserted toothpick come out clean. Cool in the pan for 15 minutes on a 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.

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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!

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