Indulge in the rich flavors of a Decadent German Chocolate Pecan Pound Cake, a delightful fusion of moist pound cake, luscious German chocolate, and toasted pecans. This dessert is perfect for special occasions or as a comforting treat.
🍰 Ingredients
For the Cake:
1 cup unsalted butter, softened
2 cups white sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup sour cream
1 cup German chocolate, chopped
1 cup pecans, chopped and toasted
Facebook
+4
Pinterest
+4
Facebook
+4
Pinterest
For the German Chocolate Pecan Glaze:
1 cup German chocolate, chopped
½ cup heavy cream
½ cup pecans, chopped and toasted
🧁 Instructions
1. Prepare the Oven and Pan:
Preheat your oven to 325°F (165°C).
Grease and flour a 10-inch bundt pan to ensure easy release after baking.
77recipes.com
2. Mix the Cake Batter:
In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the chopped German chocolate and toasted pecans.
Recipe Castle
77recipes.com
3. Bake the Cake:
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Reddit
4. Prepare the German Chocolate Pecan Glaze:
In a saucepan over medium heat, combine the chopped German chocolate and heavy cream.
Stir continuously until the chocolate is melted and the mixture is smooth.
Remove from heat and stir in the toasted pecans.
Let the glaze cool slightly to thicken before pouring over the cooled cake.
5. Assemble the Cake:
Place the cooled pound cake on a serving platter.
Pour the warm German chocolate pecan glaze over the top, allowing it to drizzle down the sides.
Let the glaze set for a few minutes before slicing and serving.
🌟 Tips for Success
Toasting Pecans: Enhances their flavor. Spread chopped pecans on a baking sheet and toast in a 350°F (175°C) oven for about 5-7 minutes, stirring occasionally.
Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smoother batter.
Bundt Pan Preparation: Properly greasing and flouring the pan prevents the cake from sticking.
🍽️ Serving Suggestions
This decadent cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an added touch, sprinkle extra toasted pecans on top before serving.
🧊 Storage
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, refrigerate for up to a week. Bring to room temperature before serving.
Freezing: Wrap the cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Enjoy the rich, chocolatey goodness of this Decadent German Chocolate Pecan Pound Cake, a true treat for the senses!