Reluctant Housewife: Pecan Pound Cake
Updated: Mar 21, 2019
Ohhhh, man. Are you ready for this? Does it look as good as it sounds? Oh, yeah! Whoever thought to put pound cake and pecan together is a genius. I'm just happy to put my spin on it!
First of all, I love pound cake alone. I could just eat that. It doesn't need anything else on it, although I won't boo hoo it. Then there's pecans, which make me think of pecan pie, which is so incredibly good. You can basically guarantee a nap after eat a slice. So, putting these two dessert powerhouses together make the ultimate brunch, lunch, dessert. It's as amazing as it seems.
Check out the Reluctant Housewife episode here and grab the recipe below!
Pecan Pound Cake
FOR PECAN PIE TOPPING
3/4 c. raw pecans
2 tbsp. butter
6 tbsp. granulated sugar
2 tbsp. honey
FOR POUND CAKE
1 c. (2 sticks) butter, softened
1 c. granulated sugar
4 large eggs
1 tsp. pure vanilla extract
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. kosher salt
Preheat oven to 350 degrees and grease a 9”-x-5” loaf pan with cooking spray and line
Make pound cake: In a large bowl with a hand mixer, beat together butter and
sugar until light and fluffy. Add eggs, one at a time, beating well after each
addition then add vanilla.
In a separate large bowl whisk together flour, baking powder, and salt. Add dry
ingredients to wet ingredients and stir until just combined. Pour batter into
prepared loaf pan and smooth top.
Make pecan topping: In a medium sauce pan over medium heat, cook pecans
and butter together until nuts are lightly toasted, 2 minutes. Add sugar and
honey and cook, stirring until sugar is dissolved and glaze starts to bubble, 2 to
3 minutes more.
Spoon pecan topping in an even layer over the top of your pound cake. Bake for
1 hour, or until a toothpick inserted into the middle comes out clean. Let cool 10
minutes then invert onto a cooling rack to cool completely. Enjoy!