Buttered Pecan Pound Cake with Vanilla and Caramel Glaze

The Pacan butter cake with vanilla and caramel glaze is a delicious dessert that combines wealth with the hazelnuts of grilled pacans, the buttered depth of the book cake and the sweetness of the caramel and vanilla glaze. This cake is a treat for special occasions or when you want to indulge in something really delicious. Packed with flavor and garnished with a succulent frosting, it is the perfect spectacle for any dessert table.

Ingredients:

For the cake:

• 2 cups (250g) of versatile flour
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup (225g) Unical, softened butter
• 2 cups (400g) Granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of almond extract (optional)
• 1/2 cup of whole milk (120 ml)
• 1 cup (120 g) grilled, finely chopped pacans

For vanilla and caramel glaze:

• 1/2 cup (100g) light brown sugar packed
• 1/4 cup (60 ml) of thick cream
• 2 tablespoons of non -salty butter
• 1/2 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1/2 cup of powdered sugar (60g), sifted

For decoration:

• Whole pecans for the garnish
• Additional caramel (optional)

Preparation:

Step 1: Toast Pacans

1. Preheat your oven to 350 ° F (175 ° C).
2. Spread the pacan on a baking sheet in a single layer.
3. Cook in an oven from 8 to 10 minutes, stirring halfway, until they are flavored and slightly toasted.
4. Let them cool completely, then chop them finely.

Step 2: Prepare the cake dough

1. In an average bowl, sift together the flour, baking powder and salt. Cancel.
2. In a large bowl to mix, use an electric mixer to cream the butter and sugar until it is light and soft (about 3-4 minutes).
3. Add the eggs one at a time, beating well after each addition.
4. Mix in vanilla extract and almond extract (if you use).
5. Gradually add the dry ingredients to the damp mixture, alternating with milk, starting and ending with dry ingredients. Mix until it is just combined.
6. Fold gently in the chopped and grilled pacans.

Step 3: Cook the cake

1. Grease and flour a bundt pan or a carefully tube pan.
2. Pour the dough evenly into the prepared pan and smooth the top with a spatula.
3. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cake cool in the pan for 10 minutes before reverse it on a rack to cool completely.

Step 4: Get the vanilla and caramel glaze

1. In a small saucepan, mix the brown sugar, thick cream and butter.
2. Cook over medium heat, stirring frequently until the mixture comes to a boil.
3. Reduce the heat and simmer for 2 minutes.
4. Remove from heat and incorporate the vanilla extract and salt.
5. Gradually incorporate powdered sugar until smooth. Let the frosting cool slightly before using it.

Step 5: assemble and decorate

1. Once the cake is completely fresh, sprinkle the frosting generously on top.
2. Garnish with whole pacans and an optional caramel option for additional elegance.

Variation:

• Pecan Pound chocolate cake: Add 1/2 cup of cocoa powder to dry ingredients and 1/2 cup of chocolate chips to the dough for a touch of chocolate.
• Maple glaze option: Replace the caramel frosting with a mapping made of maple syrup for a different flavor profile.
• Walnut version: Replace the pacans with caramel bits or leave them entirely with an ordinary butter book cake.

Cooking notes:

• Make sure all the ingredients, especially the butter and eggs, are at room temperature to obtain a smooth paste.
• Avoid onmigrate the dough to maintain a tender texture.
• Use a high quality non-stick bundt saucepan and carefully grease it to prevent collage.

Suggestion services:

• Serve the hot cake with a scoop of vanilla ice cream.
• Combine it with a cup of hot coffee or tea for afternoon treats.
• Drizzle with additional caramel sauce on individual slices for additional indulgence.

Advice:

• Keep the cake in an airtight container at room temperature up to 3 days or refrigerate up to a week.
• If the frosting thickens too much before the application, warm it slightly to restore its versable consistency.
• For a more pronounced hazelnut flavor, use the pecan extract instead of the almond extract.

Preparation time:

20 minutes

Cooking time:

70 minutes

Total time:

1 hour 30 minutes

Nutritional information (by portion):

• Calories: 420
• Protein: 5g
• Sodium: 200 mg

FAQ:

Can I use salted butter instead of being unpaid?

Yes, but reduce the salt added in the recipe to balance the flavors.

Can I freeze this book cake?

Absolutely! Wrap it closely in a plastic film and keep it in an airtight container. It can be frozen up to 3 months. Déagel at room temperature before serving.

What can I use if I don’t have a Bundt pan?

You can use a bread pan or two smaller cake molds, but adjust the cooking time accordingly.

Conclusion

The buttered pacan book cake with vanilla and caramel glaze is a rich and indulgent dessert that combines classic flavors with a modern touch. Whether you divert guests or just treat yourself, this cake is sure to impress. With its tender crumb, its hazelnut flavor and sweet frosting, it is a recipe that you will want to make again and again. Try it and enjoy each bite!

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