Pound Cake With Brown Butter and Pecans
Updated Nov. 7, 2022
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Nonstick cooking spray
- 3cups plus 2 tablespoons/400 grams cake flour
- 1teaspoon baking powder
- 1teaspoon fine salt
- ½teaspoon baking soda
- ½cup/60 grams chopped pecans
- 1½cups/339 grams unsalted butter, at room temperature
- 2cups/400 grams granulated sugar
- 4large eggs, at room temperature
- 1tablespoon vanilla extract
- 1cup/240 milliliters buttermilk, at room temperature
- ½cup unsalted butter
- 1(14-ounce) can sweetened condensed milk
- 1cup/102 grams confectioners’ sugar, sifted
- 2teaspoons vanilla extract
- 2cups/250 grams finely chopped pecans
- Whole milk (optional), for thinning glaze
For the Cake
For the Glaze
Nutritional analysis per serving (14 servings)
879 calories; 49 grams fat; 20 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 7 grams polyunsaturated fat; 101 grams carbohydrates; 3 grams dietary fiber; 53 grams sugars; 12 grams protein; 327 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place a rack in the center of the oven and heat the oven to 350 degrees. Spray a 12-cup Bundt cake pan with nonstick cooking spray.
- Step 2
Prepare the cake: Sift 3 cups cake flour with the baking powder, salt and baking soda in a medium bowl; set aside.
- Step 3
In a small bowl, toss the chopped pecans with the remaining 2 tablespoons cake flour; set aside.
- Step 4
In the bowl of an electric mixer fitted with the paddle attachment, beat the 1 ½ cups butter on medium-high until light and creamy, 5 minutes. Add the granulated sugar and continue to mix until pale yellow, another 2 minutes. Add the eggs, one at a time, waiting until each egg is completely mixed before adding the next. Add the vanilla extract. Turn mixer to low, and add the flour mixture in 3 batches, starting and ending with the flour mixture and alternating with the buttermilk. Do not overmix. Fold in the pecans.
- Step 5
Pour the cake batter into the prepared pan. Spread the batter evenly and tap the pan on the counter to release any air. Bake until a wooden skewer inserted in the center of the comes out with a few crumbs, 50 minutes to 1 hour.
- Step 6
Remove the cake from the oven and let cool at room temperature for 20 minutes. If needed, gently run a butter knife along the edge of the cake to make sure it isn't sticking to the pan. (The cake should naturally start pulling away within a few minutes of being out of the oven.)
- Step 7
As the cake rests, prepare the glaze: Cook the butter in a small saucepan over medium heat until golden brown, about 5 minutes. Carefully pour it into a medium bowl, leaving behind the sediment. (You can also pour through a fine-mesh strainer to make sure the sediment stays behind.)
- Step 8
Add condensed milk, confectioners’ sugar and vanilla and stir until combined. Add the finely chopped pecans and stir until incorporated. If glaze is too thick, stir in milk, 1 tablespoon at a time. Pour over cake immediately. Cake will keep, covered, at room temperature, for up to 4 days.
Private Notes
Comments
Made this today; the taste test will happen this evening, but the cake smelled absolutely wonderful in the oven. The glaze makes more than twice what is needed, which makes it a waste of expensive ingredients. If I make this again, I will cut the glaze recipe in half. I'd rather toss a half-can of condensed milk than a cup of chopped pecans.
Turned out really well. Next time I’ll toast the pecans before making the topping.
Made this for Thanksgiving and it turned out well! It had the flavors of Thanksgiving without being a pie! Only use about half of the glaze.
I didn’t have 12 c Bundt but used a geo/contemporary 10c Bundt and a 6” round to make my Brutalist cake for Oscar party. The pecan glaze mixed in food color gray for “gravel” around the building. Used smooth “concrete” batter over the cake. Was a smash hit with vanilla bean ice cream. Baking time needed to be cut to about 45 min. Maybe keep checking after that if pick dirty but wouldn’t do 50-60. Also I did as one person recommended and used cooled/solid browned butter in the batter. I think it took it over the top.
I made this recipe twice, once as written & once with adjustments. On the 1st bake I found the cake to be plain. Also I found it odd not to use the brown butter bits in the glaze; the toasted milk solids give the nutty flavor. Changes: 1) brown half the butter for the cake, allow to resolidify & use as normal 2) toast all pecans before using 3) make only 1/2 the glaze & use only 1/4 of the pecans otherwise it's too much 4) Keep ALL brown bits from butter The 2nd was a hit at Thanksgiving!
Made this for Xmas dinner 2023 - perfect poundcake, over the top brown butter pecan glaze. Followed the recipe exactly *except* thinned the glaze with a capful - or two- of rum instead of milk. Next time bourbon, but we were out.