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5 from 1 vote

Butter Pecan Pound Cake

By Britney
Prep: 35 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 45 minutes
Servings: 15
overhead photo of butter pecan pound cake on a white plate topped with caramel glaze and chopped pecans.
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Butter pecan pound cake is a moist, flavor packed pound cake topped with a smooth caramel glaze. A classic dessert everyone will enjoy!

Equipment

  • 15-cup Bundt Pan
  • Stand Mixer
  • Baking Sheet
  • Nonstick SKilelt
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Ingredients 

  • 1 1/2 cup (150 g) Pecans Halves, (chopped)
  • 1 1/2 cups (340 g) Salted Butter, (room temperature)
  • 8 oz (224 g) Mascarpone, (let it sit for 10 minutes, it doesn't need to be fully at room temperature)
  • 1 tbsp (14 g) Vegetable Oil
  • 2 cups (400 g) Sugar
  • 2/3 cup (145 g) Brown Sugar
  • 4 large (200 g) Eggs
  • 1 (18 g) Egg Yolk
  • 1 tbsp (15 g) Vanilla Extract
  • 2 tsp (10 g) Butter Vanilla Emulsion, (or butter extract)
  • 3 cups (375 g) Cake Flour
  • 1/2 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1/4 tsp Nutmeg
  • 1/4 cup (60 g) Buttermilk, (room temperature)

Butter Soak

  • 1/2 cup (120 g) Water
  • 1/2 cup (110 g) Brown Sugar
  • 1/2 cup (113 g) Salted Butter
  • 1 tsp (5 g) Vanilla Extract

Caramel Glaze

  • 1/2 cup (113 g) Salted
  • 1/2 cup (110 g) Brown Sugar
  • 1/3 cup (80 g) Heavy Cream
  • 1/4 tsp Kosher Salt
  • 1/2 cup (50 g) Pecans, (from above - see notes)

Instructions 

  • Preheat the oven to 325 degrees F. Chop pecans into small bits. Line a baking sheet with parchment paper and spread pecans in an even layer. Bake for 5 minutes, remove from the oven and toss and then continue to bake for another 5 minutes, until the nuts become fragrant and slightly golden. 1 1/2 cup Pecans Halves
  • Remove 1/2 cup of pecans for the topping and set aside. Add the rest of the pecans to a medium bowl and add 2 tbsp of salted butter. Toss together until melted and set aside.
  • Now prepare the cake batter. In a large mixing bowl, sift together cake flour, baking powder, and kosher salt. Then add in nutmeg and whisk. 3 cups Cake Flour 1/2 tsp Baking Powder 1 tsp Kosher Salt 1/4 tsp Nutmeg
  • Add room temperature butter, mascarpone, oil, sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 3 minutes, scrape down the sides of the bowl, then continue to mix for another 3-4, until lightened in color and fluffy. 1 1/2 cups Salted Butter 8 oz Mascarpone 1 tbsp Vegetable Oil 2 cups Sugar 2/3 cup Brown Sugar
  • Reduce mixer speed to low speed and add eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. (The batter may split at this point, this is OK, it'll come back together when we add the dry ingredients). 4 large Eggs 1 Egg Yolk
  • Add half of the dry ingredients to the wet ingredients and mix until just combined, about 30 seconds, then scrape down the sides of the bowl. Add in vanilla extract, butter vanilla emulsion, and buttermilk and continue to mix until combined, about 15 seconds. Scrape down the sides of the bowl again and add the remainder of the flour mixture and mix until smooth, about 15 seconds. 1 tbsp Vanilla Extract 2 tsp Butter Vanilla Emulsion 1/4 cup Buttermilk
  • Spray a 10 or 12 cup bundt pan with nonstick baking spray. Add cake batter to the pan and bake for 1 hour and 20-30 minutes, until a toothpick inserted into the center of the cake comes out with just a few moist crumbs.
  • While the cake is baking, make the butter cake soak. Add water and sugar to a small saucepan over medium heat. Bring to a low boil and cook until the sugar is dissolved, about 5-6 minutes. Reduce to low heat and add the butter. Continue to cook until the butter is fully melted, about 5 minutes. Remove from heat and add vanilla extract. Set aside. 1/2 cup Water 1/2 cup Brown Sugar 1/2 cup Salted Butter 1 tsp Vanilla Extract
  • When the cake is fresh out of the oven, poke holes in the top of the cake with a wooden skewer. Poke deep into the cake, then pour half of the the butter soak on top. Let it seep in, then add the rest and pour all over the cake. Allow the cake to cool completely in the bundt pan.
  • While the cake is cooling, prepare the caramel glaze. Melt butter in a nonstick skillet over medium heat. Add brown sugar and slowly whisk together until it's fully incorporated into the butter. Bring to a boil and reduce the heat to low. Cook for 5 minutes, mixing occasionally to ensure that it doesn't burn. 1/2 cup Salted 1/2 cup Brown Sugar
  • Reduce heat to low heat and pour in heavy whipping cream and whisk together until the caramel smooths out and comes together, about 8-10 minutes. Sprinkle in kosher salt and set aside to cool slightly - as the caramel cools it'll thicken. If you prefer a lighter glaze, pour immediately. For a thicker glaze, let it cool for about 20-30 minutes. 1/3 cup Heavy Cream 1/4 tsp Kosher Salt
  • Pour the glaze on top of the cooled cake and sprinkle with reserved pecans. 1/2 cup Pecans

Notes

  • Use room temperature ingredients - from the butter to the sour cream, eggs, and milk - be sure to 
  • Don't skip the creaming process! The mixing process is integral to the success of the bake. Mix together the ingredients for the times listed, don't rush it! 
  • Use a kitchen scale to measure your ingredients. This will create the most consistent bakes so that when baking for a special occasion, it comes out just as perfectly as it did the first time.

Nutrition

Calories: 740kcal, Carbohydrates: 72g, Protein: 13g, Fat: 46g, Saturated Fat: 23g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 161mg, Sodium: 999mg, Potassium: 267mg, Fiber: 2g, Sugar: 52g, Vitamin A: 1161IU, Vitamin C: 0.5mg, Calcium: 100mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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