Butter Pecan Pound Cake With Caramel Glaze

BUTTER PECAN POUND CAKE WITH CARAMEL GLAZE



Butter Pecan Pound Cake with Caramel Glaze image

This cake is so good, it will make you do a happy dance! It was created one day when I was trying to figure out what to do with some leftover pecans. I heard someone saying they loved pecan pound cake with caramel frosting, so I came up with a caramel glaze to pour over my cake,

Recipe From justapinch.com

Provided by Renee Covington

Categories     Cakes

Time 1h35m

Number Of Ingredients: 15

3 c cake flour
2 c sugar
1 tsp baking powder
1 tsp salt
1/2 c baking soda
2 tsp vanilla extract
1 c buttermilk
2 sticks softened butter
4 eggs
1 1/2 c chopped pecans
CARAMEL GLAZE
1 c firmly packed brown sugar
1/2 c butter
1/4 c milk
1 tsp vanilla extract

Steps:

  • 1. Bake at 325 degrees for 1 hour or until tooth pick comes out of cake clean when testing Grease and flour an angel food cake pan or a bundt pan
  • 2. In a large bowl mix together cake flour, sugar, baking powder, baking soda, salt. Then add buttermilk, eggs, sticks of butter, and vanilla extract. Mix for 2 minutes then fold in chopped pecans.
  • 3. Pour into the greased pan and bake for 1 hour or until a tooth pick comes out clean when you test for doneness. Let the cake cool for 15 minute - ½ hour then remove.
  • 4. Caramel Glaze Directions
  • 5. In a sauce pan add butter and let it melt then add brown sugar and milk. Stirring constantly, bring to a boil for 2 minutes then remove from heat. Stir in the vanilla extract and stir for about 1 minute. Spoon or pour glaze over the cake. Enjoy!


BUTTERY POUND CAKE WITH SALTY CARAMEL GLAZE



Buttery Pound Cake with Salty Caramel Glaze image

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-by-5-inch loaf

Number Of Ingredients: 15

12 tablespoons unsalted butter, preferably high-fat European-style (cultured), softened, plus more for pan
1 cup all-purpose flour, plus more for pan
3/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
2 large egg yolks, room temperature
3/4 cup heavy cream
1/2 cup packed dark-brown sugar
1/2 cup heavy cream
5 tablespoons unsalted butter, preferably high-fat European-style (cultured)
1 3/4 teaspoons fleur de sel, divided
1/4 to 1/2 cup confectioners' sugar, sifted

Steps:

  • Cake: Preheat the oven to 350 degrees and position a rack in the center of the oven. Butter the bottom and sides of a 9-by-5-inch loaf pan. Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two long sides of the pan and overhang slightly. (This will make it easy to remove the pound cake from the pan after it is baked.) Butter the parchment paper and dust with flour; remove any excess flour.
  • Whisk together the flours, baking powder, and salt in a medium bowl.
  • Beat the butter and granulated sugar on high speed until fluffy, 4 to 5 minutes, in the bowl of a stand mixer fitted with the paddle attachment.
  • Add the vanilla and beat until incorporated, about 15 seconds. Scrape down the sides and bottom of the bowl.
  • With the mixer on medium-low speed, add the eggs and the egg yolks, one at a time, beating for about 1 minute after each addition. Scrape down the sides and bottom of the bowl again and beat for 10 seconds. Turn the mixer to low speed and add the flour mixture in three parts, alternating with the cream, beginning and ending with the flour mixture.
  • Transfer batter to prepared pan, smooth top with an offset spatula, and bake until a skewer inserted into the center comes out with a few moist crumbs, 55 to 65 minutes. (If top of cake begins to darken too much before it is done in the middle, tent pan with aluminum foil and continue baking.) Place pan on a cooling rack for 15 minutes. Using a small knife or offset spatula, gently loosen cake from sides of the pan, pull up on parchment paper to lift cake out of pan, and place it directly on cooling rack.
  • Salty Caramel Glaze: Stir together the brown sugar, cream, and butter in a medium saucepan over low heat. When butter is half melted, increase heat to medium-high and bring mixture to a boil. Whisking constantly, boil mixture for 1 1/2 minutes. Remove from heat, whisk vigorously for 1 minute to release excess heat, and add 3/4 teaspoon fleur de sel. Let cool 5 minutes.
  • Sift in 1/4 cup confectioners' sugar and whisk until combined. Continue adding confectioners' sugar, a tablespoon at a time, until the mixture is pourable and slightly thick (it will thicken more as it cools); you may not use all of the confectioners' sugar.
  • Place cake on wire rack set over rimmed baking sheet covered in parchment (to catch the excess caramel). Use a bamboo skewer to poke holes in cake. Pour warm caramel glaze over cake to cover. Sprinkle evenly with remaining 1 teaspoon fleur de sel. Let cool 15 to 20 minutes before serving.


BUTTER PECAN GLAZE



Butter Pecan Glaze image

Try this thick, rich, buttery sauce over ice cream, fried ice cream or slices of angel food cake for a satisfying dessert. It's so delicious! -Delores Goossen, Morris, Manitoba

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 cups.

Number Of Ingredients: 7

1/2 cup butter, cubed
3/4 cup sugar
1/4 cup light corn syrup
1 cup heavy whipping cream
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract
Vanilla ice cream
Calories 204 calories
Fat17g fat (7g saturated fat)
Cholesterol35mg cholesterol
Sodium49mg sodium
Carbohydrate15g carbohydrate (11g sugars
Fiber1g fiber)
Protein1g protein.

Steps:

  • In a large heavy saucepan, cook butter over medium heat for 4-6 minutes or until golden brown. Stir in sugar and corn syrup; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; gradually stir in cream. , Bring to a boil. Reduce heat to medium. Cook until sauce begins to thicken. Remove from the heat. Stir in pecans and vanilla. Serve warm over ice cream.,


BANANA POUND CAKE WITH CARAMEL GLAZE



Banana Pound Cake With Caramel Glaze image

Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!

Recipe From allrecipes.com

Provided by Swanee Speed

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 4h

Yield 14

Number Of Ingredients: 18

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup butter
½ cup vegetable shortening
2 cups brown sugar
1 cup white sugar
4 ripe bananas, mashed
5 eggs
2 teaspoons vanilla extract
½ cup milk
1 cup chopped pecans
½ cup butter
¼ cup brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
¼ cup heavy cream
Calories625.4 calories
Carbohydrate70.8 g
Cholesterol125.2 mg
Fat36.5 g
Fiber2.3 g
Protein6.7 g
SaturatedFat16.5 g
Sodium406.2 mg
Sugar45.6 g

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
  • Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
  • Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.




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