Description
Rich German chocolate pecan pound cake delivers a luxurious dessert experience that blends nutty pecans with classic chocolate complexity. Sweet Southern warmth meets elegant baking craft, promising delectable moments for passionate cake enthusiasts.
Ingredients
Scale
Main Ingredients:
- 2 cups (400 g) granulated sugar
- 1 cup (225 g) unsalted butter, softened
- 2 ½ cups (315 g) all-purpose flour
- 4 large eggs, at room temperature
- 4 ounces (115 g) German chocolate, melted and slightly cooled
- 1 cup (240 milliliters) buttermilk, at room temperature
Dry Ingredients and Enhancements:
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (120 g) pecans, toasted and chopped
- 2 teaspoons vanilla extract
Glaze Ingredients:
- 1 cup (200 g) brown sugar, packed
- ½ cup (115 g) unsalted butter
- ½ cup (120 milliliters) evaporated milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup (120 g) sweetened shredded coconut
- 1 cup (120 g) toasted pecans, chopped
Instructions
- Energize the oven to 325F (160C). Coat a 10-inch Bundt pan with baking spray or butter and flour, ensuring complete coverage.
- Utilize an electric mixer to whip softened butter and sugar until the mixture transforms into a cloud-like, airy texture, approximately 3-4 minutes.
- Incorporate eggs individually, thoroughly blending after each addition. Infuse vanilla extract into the creamy mixture.
- Prepare a separate container and sift together flour, baking powder, baking soda, and salt until uniformly combined.
- Introduce dry ingredients to the butter mixture in alternating stages with buttermilk, commencing and concluding with flour mixture. Blend gently to maintain cake’s delicate structure.
- Gently fold melted German chocolate and toasted pecans throughout the batter, ensuring even distribution of flavor and texture.
- Transfer batter into prepared Bundt pan, smoothing the surface with a spatula for an elegant finish.
- Position pan in preheated oven and bake for 60-70 minutes, monitoring until a inserted toothpick emerges completely clean.
- Allow cake to rest in pan for 10-15 minutes, then carefully invert onto a wire rack, permitting complete cooling before serving.
Notes
- Toast pecans beforehand for enhanced nutty flavor and crispier texture, ensuring they’re evenly chopped to distribute throughout the cake.
- Ensure butter and eggs are at room temperature to create smoother, more uniform batter with better cake structure.
- Substitute buttermilk with Greek yogurt or sour cream if unavailable, maintaining similar moisture and tanginess in the recipe.
- Consider reducing sugar slightly for less sweet version, or use alternative sweeteners like coconut sugar for different flavor profile.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 469
- Sugar: 39 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 87 mg