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Pecan Pie Pound Cake

Pecan Pie Pound Cake
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Pecan Pie Pound Cake is a rich and buttery dessert combining the dense, moist texture of classic pound cake with a sweet, nutty pecan pie topping. This cake delivers a perfect balance of soft cake and crunchy, sticky pecans, ideal for special occasions or cozy treats year-round.

Ingredients

Scale

Cake Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 1/2 cups (315g) all-purpose flour (or gluten-free blend for gluten-free)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract

Pecan Pie Topping

  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/3 cup light corn syrup or honey
  • 1/4 tsp salt
  • 1 1/2 cups pecans, toasted

Instructions

  1. Prepare Your Pan and Ingredients: Preheat your oven to 325°F (163°C). Grease a loaf pan or bundt pan thoroughly. Toast the pecans lightly in a dry skillet over medium heat until fragrant to enhance their flavor and crunch.
  2. Make the Pound Cake Batter: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently until smooth and well combined.
  3. Prepare the Pecan Pie Topping: In a small saucepan over medium heat, combine butter, sugar, corn syrup (or honey), and salt. Stir until melted and bubbling, then remove from heat. Immediately stir in the toasted pecans, ensuring they are well coated in the sticky mixture.
  4. Assemble and Bake: Pour half of the pound cake batter into the prepared pan, spreading it evenly. Spoon the pecan topping evenly over the batter layer. Pour the remaining batter over the topping and gently smooth the surface. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  5. Cool and Serve: Let the cake cool in the pan for about 15 minutes to allow the topping to set, then transfer it to a wire rack to cool completely before slicing. This resting period helps achieve cleaner slices and better texture.

Notes

  • Use room temperature butter and eggs for a smoother batter and better cake texture.
  • Don’t skip toasting pecans to maximize their flavor and crunch.
  • Check doneness with a toothpick; moist crumbs indicate the perfect bake.
  • Layer the batter and topping evenly for balance in every bite.
  • Use pure vanilla extract for the best flavor depth.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
  • You can replace corn syrup with maple syrup for a natural sweetness in the topping.
  • To make vegan, use plant-based butter and flax eggs as egg substitutes.

Nutrition

Keywords: pecan pie pound cake, pecan dessert, pound cake with pecans, nutty cake, pecan topping, buttery cake, gluten free cake option

Find it online: https://recipesbykaeli.com/pecan-pie-pound-cake/