Pound Cake With Brown Butter and Pecans
Updated November 6, 2022
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Prop Stylist: Paige Hicks.
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
FOR THE CAKE
Nonstick cooking spray
3 cups plus 2 tablespoons/400 grams cake flour
1 teaspoon baking powder
1 teaspoon fine salt
½ teaspoon baking soda
½ cup/60 grams chopped pecans
1 ½ cups/339 grams unsalted butter, at room temperature
2 cups/400 grams granulated sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup/240 milliliters buttermilk, at room temperature
FOR THE GLAZE
½ cup unsalted butter
1 (14-ounce) can sweetened condensed milk
1 cup/102 grams confectioners’ sugar, sifted
2 teaspoons vanilla extract
2 cups/250 grams finely chopped pecans
Whole milk (optional), for thinning glaze
Nutritional analysis per serving (14 servings)
101 grams carbs; 133 milligrams cholesterol; 879 calories; 19 grams monosaturated fat; 7 grams polyunsaturated fat; 20 grams saturated fat; 49 grams fat; 3 grams fiber; 327 milligrams sodium; 12 grams protein; 53 grams sugar
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.
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 Thanksgiving and it turned out well! It had the flavors of Thanksgiving without being a pie! Only use about half of the glaze.
It’s sort of sacrilege, but I intended to make this cake, but stuff happened and I didn’t have time. I stopped at the store and bought a cake and topped it with the glaze (others were correct that it makes too much). It saved the day when I needed a “homemade” dessert.
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!