Holiday Series - Caramel Pecan Pound Cake

CookingWithCarolyn's picture

Nov. 14, 2014

Here's my first video of my Holiday Series. This is one of the most decadent desserts that I've ever made. This Caramel Pecan Pound is so delicious, crunchy, moist, and gooey from all of the caramel that it will please those with a sweet tooth. Thanks for watching and check out other videos from my Holiday Series.

Ingredients

For cake batter
Light brown sugar 1 1/2 Cup (24 tbs) ((lightly packed))
Granulated sugar 1 Cup (16 tbs)
Unsalted butter stick 3 ((1 1/2 oom temperature butter))
Eggs 5 Large ((Extra large))
Pure vanilla extract 2 Teaspoon
Buttermilk 1 Cup (16 tbs) ((Room temperature))
Chopped pecans 3/4 Cup (12 tbs)
Cake flour 2 1/2 Cup (40 tbs) (Swan's Down Cake Flour recommended)
Baking powder 1 Tablespoon
Salt 1 Teaspoon
Baking spray To Taste ((Pam or bakers joy as required))
For topping
Unsalted butter 4 Tablespoon
Light brown sugar 1 Cup (16 tbs) ((lightly packed))
Light corn syrup 1/2 Cup (8 tbs)
Heavy whipping cream 2/3 Cup (10.67 tbs)
Chopped pecans 1 Cup (16 tbs)

Directions

GETTING READY

Preheat oven to 350 degrees

MAKING

In a large bowl, combine the butter, light brown sugar, and sugar and mix with a hand mixer (or stand mixer).

Mix for about 3 minutes or until the mixture is fluffy and well blended. Scrap down the sides of the bowl.

Add the eggs to the mixture mixing in one at a time making sure each one is well incorporated before adding the next.

Add the vanilla extract and mix until combined. Set aside.

In another large bowl, sift the cake flour, baking powder and salt together. Add half of the flour mixture to the sugar-butter-egg mixture and mix on low speed just until most of the flour is mixed in. Scrap down the sides of the bowl.

Then add the other half of the flour mixture and mix just until combined. Scrap down the sides of the bowl one last time. Finally, mix in the buttermilk.

 Using a spatula, fold ¾ cup of chopped pecans into the completed cake batter. Spray the cake pan (an angel food cake pan) with baking spray making sure to cover the entire inside surface area, including the middle cylinder.

Pour the batter into the prepared cake pan and lightly give the pan a shake to even out the batter.

Bake at 350 degrees, on the middle rack of the oven, for 55 minutes to 1 hour or until a wooden skewer is inserted and comes out clean.

Once the cake is done, let it cool in the pan for about 10 minutes. Next, turn the cake out onto a cooling rack and allow it to sit for a minimum of 1 hour.  Once the cake has been cooling for at least 45 minutes then move on to making the caramel pecan topping. If you make the topping too soon it could end up being too thick before the cake is cooled and it won’t spread easily.

In a medium sized sauce pan over medium-high heat, combine the butter, light brown sugar, and light corn syrup. Stir until the sugar is dissolved.

Allow the mixture to come up to a boil and continue to boil for about 3 to 4 minutes. Stir it periodically with a wooden spoon. The mixture should start to become a little darker in color, but not burned. If it looks like it may boil over turn the heat down to medium heat.

Next, turn off the heat and stir in the heavy cream (It may bubble up a bit so be careful). Put the caramel back on the stove over medium heat and let it return to a boil for another 3 to 4 minutes.

Turn off the heat and let it sit and thicken for about 10 minutes. Stir in 1 cup of chopped pecans and continue to cool for another 20 minutes or so.

FINALIZING

Pour and spread all, or some, of the caramel pecan topping on top of the cooled pound cake. Any leftover topping can be used on other desserts.

SERVING

When cutting the cake, do not use a “sawing” or back and forth motion. Simply cut straight down and serve

Recipe Summary

Difficulty Level: Medium
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 18

Nutrition Facts

Serving size

Calories 547Calories from Fat 271

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 14 g70%

Trans Fat 0 g

Cholesterol

Sodium 204 mg8.5%

Total Carbohydrates 65 g21.7%

Dietary Fiber 3 g12%

Sugars 42 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet