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Irresistible Carmel Pecan Pound Cake

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Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

While the cake is cooling, prepare the icing by melting 1 tablespoon of butter. Stir in 3/4 cup of icing sugar, scraped seeds from a 1-inch piece of vanilla bean, and 4 tablespoons of heavy whipping cream. Mix until smooth.

For the glaze, melt 3 tablespoons of unsalted butter in a saucepan. Add 3/4 cup of brown sugar, 3/4 cup of heavy whipping cream, scraped seeds from a 2-inch piece of vanilla bean, and a pinch of salt. Cook the mixture, stirring constantly, until it thick

ens for a few minutes. Remove from heat and stir in 1 cup of chopped toasted pecans.

Once the cake has completely cooled, pour the icing over it, allowing it to drizzle down the sides. Finish by drizzling the caramel-pecan glaze over the top.

Slice, serve, and indulge in the irresistible flavors of this Carmel Pecan Pound Cake. Enjoy every moist and caramel-infused bite!

Note: This cake can be stored in an airtight container at room temperature for up to 3 days.

Substitutions and Variations:

  • Instead of pecans, you can use other nuts like walnuts or almonds for a different flavor and texture.

    For a chocolate twist, add 1/2 cup of chocolate chips to the batter or sprinkle them on top before baking.

    If you’re not a fan of caramel, you can replace it with a drizzle of chocolate ganache or a dusting of powdered sugar.

  • Master this recipe like a Pro/Expert with these helpful Tips: ๐ŸŽ“๐Ÿ’ก

    KM’Tips:

    Make sure all your ingredients, including the eggs and butter, are at room temperature before starting. This helps with proper mixing and ensures a smoother batter.
    To toast the pecans, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 8-10 minutes, or until fragrant. Let them cool before chopping and adding to the batter.
    Grease the baking pan thoroughly to ensure easy removal of the cake once it’s done baking.
    Don’t overmix the batter once the flour is added. Mix until just combined to avoid a dense texture in the finished cake.
    Allow the cake to cool completely before adding the icing and glaze. This prevents them from melting and running off the cake.

    Nutrition Information (per serving):

    Approximately

    Calories: 350 calories
    Protein: 5 grams
    Fat: 20 grams
    Carbohydrates: 40 grams
    Fiber: 2 grams
    Sugar: 20 grams
    Sodium: 150 milligrams

    Categories: Desserts, Cakes, Baking, Pecan Recipes

    Are you curious about anything elseโ“๐Ÿค” Take a look at the most frequently questions Below we get about this recipe:

    FAQs:

    1. What is Elvis Presley pound cake?
      Elvis Presley pound cake is a classic Southern dessert named after the legendary singer. It is a rich and decadent pound cake that typically includes ingredients like butter, sugar, eggs, vanilla extract, and buttermilk. Some variations may also include additional flavors like lemon or almond. This pound cake is known for its moist and tender texture, and it can be enjoyed on its own or with a simple glaze or frosting.
    2. Why is my pound cake not moist?

      Several factors can contribute to a pound cake not being moist:
      • Overmixing: Overmixing the batter can lead to gluten development, resulting in a dense and dry cake. It’s important to mix the ingredients until just combined to avoid overmixing.
      • Incorrect measurements: Using inaccurate measurements or ratios of ingredients can affect the texture and moisture of the cake. Make sure to measure ingredients accurately using measuring cups or a kitchen scale.
      • Baking time and temperature: Overbaking the pound cake or baking it at too high a temperature can cause it to dry out. Follow the recipe instructions carefully and check for doneness using a toothpick or cake tester.
      • Lack of moisture: Pound cakes rely on fat and moisture to achieve their tender texture. Ensure that you are using enough fat (butter, oil, or other fats specified in the recipe) and moisture-rich ingredients like eggs, milk, or buttermilk.
      • Storage: Improper storage can also affect the moisture of a pound cake. Make sure to store it in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out.
    1. What’s the difference between Bundt and pound cake?

      The main difference between a Bundt cake and a pound cake lies in their shapes and the type of pan used for baking.
      • A pound cake refers to a specific type of cake that traditionally includes a pound of each main ingredient: butter, sugar, eggs, and flour. Pound cakes have a dense and rich texture, often with a velvety crumb. They can be baked in various types of pans, including loaf pans and tube pans.

        On the other hand, a Bundt cake is a cake baked in a Bundt pan, which is a distinctive fluted pan with a hollow center. Bundt cakes can be made using various cake recipes, including pound cake batter. The pan’s unique shape gives the cake an elegant and decorative appearance, with the center hole allowing for even baking and a moist texture.

        In summary, while a pound cake refers to a specific type of cake recipe, a Bundt cake refers to the cake’s shape, baked in a Bundt pan.
    1. What is the difference between butter cake and pound cake?

      Butter cake and pound cake share similarities but also have some differences:
      • Butter content: Butter cake typically contains a high proportion of butter, giving it a rich and buttery flavor. Pound cake, on the other hand, derives its name from using a pound of butter as a primary ingredient, resulting in an intensely buttery taste.
      • Texture: Butter cakes often have a lighter and more tender crumb compared to pound cakes, which tend to be denser and have a velvety texture. The higher ratio of butter in pound cake contributes to its dense structure.
      • Leavening agents: Butter cakes usually incorporate leavening agents like baking powder or baking soda to create a lighter texture. In contrast, traditional pound cakes rely solely on the air beaten into the batter and the steam produced during baking for leavening.
      • Versatility: Butter cake recipes can be more versatile in terms of flavors and variations, allowing for the incorporation of different ingredients like fruits, chocolate, or nuts. Pound cakes are typically more straightforward and focus on the core ingredients of butter, sugar, eggs, and flour.

    Both butter cake and pound cake are delicious options, but they offer slightly different tastes and textures.

    Irresistible Carmel Pecan Pound Cake

    Q1: Can I use salted butter instead of unsalted butter?
    A1:
    While it’s best to use unsalted butter to control the saltiness of the recipe, you can use salted butter by reducing the amount of added salt in the recipe.

    Q2: Can I use all-purpose flour instead of cake flour?
    A2
    : Cake flour is recommended for a lighter and more tender texture. If you don’t have cake flour, you can make a substitute by mixing all-purpose flour with cornstarch.

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    Q3: Can I make this cake in advance?
    A3:
    Yes, you can make the cake a day in advance. Just store it in an airtight container at room temperature. Add the icing and glaze shortly before serving.

    Q4: Can I freeze leftovers?
    A4:
    Yes, you can freeze leftover slices of the Carmel Pecan Pound Cake. Wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 3 months.

    Q5: Can I omit the nuts for allergies?
    A5:
    Absolutely! If you have nut allergies or prefer a nut-free version, simply omit the toasted pecans from the recipe.

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