Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans

Instructions

1. Prepare the pecans:

1. In a skillet over medium heat, melt butter and sugar.
2. Add pecans and stir constantly until the sugar melts and coats the nuts (about 5 minutes).
3. Stir in vanilla and a pinch of salt. Spread pecans on parchment paper to cool.

2. Make the cake batter:

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, cream butter and brown sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each. Stir in vanilla.
4. In another bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with milk, until smooth.

3. Bake the cake:

1. Pour batter into prepared pan. Bake for 50–60 minutes or until a toothpick comes out clean.
2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

4. Add pecans and optional glaze:

1. Once the cake is slightly cooled, top with caramelized pecans.
2. For extra sweetness, drizzle with powdered sugar glaze.

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The result is a rich, moist pound cake with deep brown sugar flavor and crunchy caramel pecans—a perfect dessert for any occasion! 😍

I can also make a quick version with a caramel sauce baked right into the cake so it’s extra gooey. Do you want me to do that?