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Ingredients
| salted butter: 1 cup |
| light brown sugar (packed): 2 cups |
| granulated sugar: 1/2 cup |
| eggs: 5 |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| buttermilk: 1 cup |
| pecans (chopped): 1 cup |
| light brown sugar (packed): 1/2 cup |
| salted butter: 4 Tbl |
| light corn syrup: 2 Tbl |
| heavy whipping cream (fluid): 2 Tbl |
| pecans (chopped): 1/2 cup |
Caramel Pecan Pound Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
- Cream butter and sugar add eggs one at a time.
- then add vanilla.
- next add a little at a time of the the flour mixed with the baking powder and salt.
- then add buttermilk and pecans.
- pour into a pre-greased and floured bundt pan or tube pan.
- Bake at 350F for 1 hour.
- let cake cool.
- for the topping, add brown sugar and butter to a sauce pan and melt until smooth.
- add syrup,whipping cream and pecans and bring to a slow boil remove from the heat and stir caramel mixture for a few minutes or until slightly cooled and pour over the cake.
- enjoy!