Buttered Pecan Pound Cake with Vanilla

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🍰 Buttered Pecan Pound Cake with Vanilla & Caramel Glaze

⭐ Introduction

Buttered pecan pound cake is the perfect fusion of nutty, buttery richness and the soft, dense comfort of a Southern-style cake. Topped with a sweet vanilla & caramel glaze, this dessert feels like a warm hug in cake form. Ideal for family gatherings, holiday tables, or cozy weekends, this cake is a celebration of flavor and tradition.

📜 A Little History

Pound cakes originated in Europe in the early 1700s. They were named because the original recipe called for a pound each of butter, sugar, flour, and eggs. Over time, this classic recipe evolved with regional touches.

In the American South, pecans—native to the region—became a beloved addition to everything from pies to pralines to cakes. Buttered pecan flavor rose to fame in the 20th century through ice creams and desserts. This cake is a homage to both the classic pound cake and the flavor of buttered pecans.

🧾 Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chopped pecans, toasted in butter

For the Vanilla & Caramel Glaze:

  • ½ cup packed brown sugar
  • ¼ cup unsalted butter
  • ¼ cup heavy cream
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Optional: powdered sugar for dusting

🧑‍🍳 Instructions

Step 1: Toast the Pecans

In a skillet over medium heat, melt 1 tablespoon of butter and add chopped pecans. Stir frequently for about 5–7 minutes until fragrant and slightly browned. Let them cool.

Step 2: Make the Cake Batter

  1. Preheat oven to 325°F (165°C). Grease and flour a 10-cup bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3–5 minutes).
  3. Add eggs, one at a time, beating well after each addition.
  4. Mix in vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add dry ingredients to the wet mixture. Mix until just combined.
  7. Fold in the toasted pecans.

Step 3: Bake

Pour batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

🍯 Make the Vanilla & Caramel Glaze

  1. In a small saucepan over medium heat, combine brown sugar, butter, and cream. Stir until sugar is dissolved and the mixture is smooth (about 4–5 minutes).
  2. Remove from heat, stir in vanilla and a pinch of salt.
  3. Let it cool slightly, then pour over the cooled cake.
  4. Optional: Dust with powdered sugar or top with extra toasted pecans.

❤️ For the Lovers

This is for the lovers of comfort food, for the ones who melt at the smell of browned butter and sugar. For those who believe pecans belong in everything and who save room for dessert even when they’re full.

Pair it with:

  • A scoop of butter pecan or vanilla ice cream
  • A cup of black coffee or chai tea
  • A drizzle of bourbon caramel (if you’re feeling bold!)

💡 Tips & Variations

  • Add ½ teaspoon cinnamon to the batter for a warm twist.
  • Make it gluten-free by using a 1:1 gluten-free baking flour.
  • Store covered at room temp for 3 days or refrigerate for up to a week.
  • Can be frozen (unglazed) for up to 2 months.

🧁 Formation & Texture

The formation of this cake is dense, moist, and slightly crumbly—true to its pound cake roots. The pecans add nutty bursts of crunch, while the glaze sinks into the cracks for a caramelized finish. Each bite has the structure of old-fashioned baking and the sweetness of new-school indulgence.

🎉 Conclusion

The Buttered Pecan Pound Cake with Vanilla & Caramel Glaze is more than just dessert—it’s a memory-maker. It’s a recipe you’ll pass down, a treat that earns “oohs” and “aahs” at the table, and a reminder that the best things are often the simplest—made with love, butter, and a little crunch.

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