Photos of Corner Bakery’s Vanilla Caramel Pecan Pound Cake Recipe
How To Make Corner Bakery’s Vanilla Caramel Pecan Pound Cake
A rich and indulgent pound cake with sweet caramel and crunchy pecans.
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk, at room temperature
- 1/2 cup chopped pecans
- 1/4 cup caramel sauce
Instructions
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Preheat oven to 350°F. Grease a 9×5 inch loaf pan with cooking spray.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy.
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Beat in eggs, one at a time, then stir in vanilla.
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Gradually add in flour mixture, alternating with milk, until batter is smooth.
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Fold in pecans.
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Pour batter into prepared loaf pan.
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Drizzle caramel sauce over batter.
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Bake for 50-60 minutes, or until cake is golden brown and springs back when touched.
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Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Calories : 685
- Total Fat : 39g
- Saturated Fat : 20g
- Cholesterol : 173mg
- Sodium : 143mg
- Total Carbohydrates : 77g
- Dietary Fiber : 1g
- Sugar : 52g
- Protein : 8g
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