Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans

Here’s a detailed recipe for Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans with step-by-step directions:

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Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans

Ingredients

For the Cake

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 1 1/2 cups packed brown sugar (light or dark)

• 4 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 1/2 teaspoon caramel extract (optional, for extra caramel flavor)

• 1 cup buttermilk, at room temperature

For the Caramelized Pecans

• 1 cup pecans

• 1/2 cup granulated sugar

• 2 tablespoons unsalted butter

• 1/4 teaspoon salt

For the Caramel Drizzle (optional)

• 1/2 cup brown sugar

• 1/4 cup heavy cream

• 2 tablespoons unsalted butter

• Pinch of salt

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Directions

Step 1: Prepare the Pecans

1. In a medium skillet over medium heat, melt the butter.

2. Add sugar and stir until it begins to dissolve and turn golden brown.

3. Add pecans and salt, stirring to coat them evenly.

4. Cook for 2–3 minutes until the sugar is caramelized and the pecans are glossy.

5. Spread pecans on parchment paper to cool. Break apart once cooled.

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Step 2: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat softened butter and brown sugar with an electric mixer for 3–4 minutes until light and fluffy.

4. Add eggs, one at a time, beating well after each addition.

5. Stir in vanilla and caramel extract.

6. Gradually add the dry ingredients alternately with buttermilk, starting and ending with the flour mixture. Mix until just combined. Do not overmix.

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Step 3: Assemble and Bake

1. Pour half of the batter into the prepared loaf pan.

2. Sprinkle half of the caramelized pecans over the batter.

3. Pour the remaining batter on top and gently spread it evenly.

4. Sprinkle remaining pecans on top.

5. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

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Step 4: Make the Caramel Drizzle (Optional)

1. In a small saucepan, combine brown sugar, heavy cream, butter, and a pinch of salt.

2. Cook over medium heat, stirring constantly, until smooth and slightly thickened (about 3–5 minutes).

3. Drizzle over the cooled pound cake before serving.

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Step 5: Serve

1. Slice the pound cake.

2. Serve as is or with whipped cream or ice cream for an extra treat.