Description
A rich and decadent pound cake made with brown sugar and topped with caramelized candied pecans, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup pecans, chopped
- 1 cup sugar for pecans
- 1/2 cup butter for pecans
- 1/2 cup brown sugar for pecans
- 1 teaspoon cinnamon for pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream.
- Fold in the chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, prepare the caramelized pecans by melting the butter in a skillet, adding the sugar, brown sugar, and cinnamon, and stirring in the pecans.
- Cook until the pecans are coated and caramelized, about 5-7 minutes.
- Let the cake cool before topping with the caramelized pecans.
Notes
- For a richer flavor, use dark brown sugar instead of light.
- Ensure the butter is softened for better blending.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Caramel Brown Sugar Pound Cake, Candied Pecans, Dessert