Description
Indulgent German chocolate pecan pound cake beckons with rich layers of Southern comfort and European elegance. Warm spices and toasted pecans create a luxurious dessert experience you’ll savor with each delectable slice.
Ingredients
Scale
Primary Cake Ingredients:
- 2 cups (400 g) granulated sugar
- 1 cup (225 g) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 cup (240 milliliters) buttermilk, at room temperature
- 4 ounces (115 grams) German chocolate, melted and slightly cooled
- 1 cup (120 grams) pecans, toasted and chopped
Dry Cake Ingredients:
- 2 ½ cups (315 grams) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Glaze Ingredients:
- 1 cup (200 grams) brown sugar, packed
- ½ cup (115 grams) unsalted butter
- ½ cup (120 milliliters) evaporated milk
- 2 large egg yolks
- 1 cup (120 grams) sweetened shredded coconut
- 1 cup (120 grams) toasted pecans, chopped
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla extract
Instructions
- Prepare the cake foundation by blending softened butter and sugar until the mixture transforms into a velvety, airy consistency using an electric mixer.
- Incorporate eggs individually, ensuring each is thoroughly integrated before adding the next, then infuse with vanilla extract for aromatic depth.
- Separately combine flour, leavening agents, and salt, creating a delicate dry mixture that will provide structure to the cake.
- Gradually introduce the dry ingredients into the butter mixture, alternating with buttermilk to maintain a smooth, cohesive batter. Mix gently to preserve the cake’s delicate texture.
- Gently fold melted German chocolate and toasted pecans throughout the batter, distributing them evenly to ensure balanced flavor in every slice.
- Transfer the batter into a prepared Bundt pan, carefully smoothing the surface to create an even layer for uniform baking.
- Bake in a preheated oven, monitoring the cake’s progress until a toothpick emerges clean when inserted into the center, indicating perfect doneness.
- Allow the cake to rest in the pan briefly, then carefully release onto a cooling rack, permitting complete temperature reduction.
- Craft the luxurious glaze by whisking butter, brown sugar, evaporated milk, and egg yolks over medium heat until the mixture thickens and develops a rich, glossy consistency.
- Remove glaze from heat, incorporating vanilla, shredded coconut, and toasted pecans to create a decadent topping.
- Once the cake has cooled entirely, generously drape the glaze over the surface, allowing it to cascade elegantly down the sides.
- Optionally embellish with additional toasted pecans or a delicate sprinkle of powdered sugar for an elevated presentation.
Notes
- Toast pecans beforehand to enhance their nutty flavor and add a delightful crunch, ensuring they’re evenly golden brown without burning.
- Use room temperature ingredients like eggs and buttermilk to create a smoother, more uniform cake batter that rises consistently.
- Check cake doneness early by inserting a toothpick at 60 minutes, as ovens vary and preventing overbaking maintains the cake’s moisture.
- Adjust glaze thickness by cooking slightly longer for a more caramel-like consistency or shorter for a more pourable texture, depending on personal preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 487
- Sugar: 40 g
- Sodium: 170 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg