Butter Pecan Pound Cake Recipe for 14 Servings

Instructions:

1. In a small skillet over medium heat, melt the 3 tablespoons of salted butter. Add the chopped pecans and salt. Toast for 5–7 minutes until the butter foams and the pecans smell intensely nutty and look mahogany-colored. Remove from heat and let cool slightly.
2. Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan thoroughly.
3. In a stand mixer fitted with the paddle attachment, beat the 1 cup of unsalted butter with granulated and brown sugars for a full 5 minutes until the mixture is pale and fluffy.
4. Add eggs one at a time, beating well after each addition. Scrape the bowl frequently to ensure even emulsification.
5. Whisk together the sifted flour, baking powder, and baking soda. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, vanilla, and almond extract.
6. Fold in the toasted pecan and butter mixture. Pour batter into the prepared pan and bake for 65 minutes or until a skewer comes out clean.
7. While the cake bakes, prepare the salted caramel glaze: In a medium saucepan over medium heat, melt the ¼ cup of unsalted butter. Add the ½ cup of dark brown sugar and stir until melted and smooth. Gradually whisk in the heavy whipping cream until combined. Bring to a simmer and cook for 1-2 minutes, stirring constantly. Remove from heat and stir in the sifted powdered sugar and flaky sea salt until smooth. Let cool slightly until thickened but pourable.
8. Once the cake is baked, let it cool in the Bundt pan for 15 minutes before inverting it onto a wire rack to cool completely. Once cool, drizzle the salted caramel glaze over the cake.