Hello darlings,
I started thinking about yummy desserts that fit in with the Thanksgiving theme so I could make it for our Friendsgiving. Pumpkin pie, obviously. If you haven’t already, be sure to check out my pumpkin pie….I know I’m biased but is literally the best. Check that out HERE. Besides that, pecan pie and apple pie came to mind. I know some people don’t like pecan pie so I came up with an alternative. This pecan pound cake w/honey pecan glaze is so good! The glaze has the perfect amount of stickiness to it that resembles pecan pie and the toasted pecans I sprinkle in the middle and on top are crunchy, flavorful and perfect for fall.
Pecan Pound Cake w/Honey Pecan Glaze
A sweet option for a Thanksgiving feast and perfect for any fall meal!
Servings: 10
Ingredients
For the cake:
- 2 sticks butter unsalted at room temp
- 3 cups sugar
- 1 cup sour cream
- 1/2 tsp baking soda
- 3 cups flour
- 6 eggs divided and lightly beaten
- 2 tsp vanilla extract
- 1/2 cup toasted pecans
For the toasted nuts:
- 2 cups pecan haves
- 1 egg white lightly beaten
- 1 cup sugar
- 2 tsp cinnamon
For the honey pecan glaze:
- 1/2 cup light brown sugar packed
- 1/4 cup honey
- 1/4 cup butter
- 1/4 cup toasted pecans, crushed optional*
Instructions
For the toasted pecans:
- Preheat oven to 350 degrees. Mix all of your pecan ingredients together and spread on a lightly greased, nonstick baking sheet. Bake for 20 minutes, stirring occasionally.
For the cake:
- In a stand mixer, cream butter and sugar together. Add sour cream and mix. Sift the flour and baking soda together in a separate bowl. Add half of it to the creamed mixture. Then add in 3 eggs, lightly beaten. Mixing on low to incorporate. Next, add in the remaining flour mixture followed by the other 3 eggs lightly beaten. Finally, add in the vanilla and mix to combine.
- Pour half of your batter into a well greased and well floured pan. I like using Pam's baking spray. It has the perfect blend of flour and oil. You can use a tube pan or a bundt cake pan as this cakes density will be just fine for it.
- Add a layer of toasted pecans on top of the batter. Then top with the remaining batter.
- Bake for 1 hour and 20 minutes. Let rest for 5 minutes then take a butter knife and go around the edges of your pan. Next lay your cake dish on top of the pan and invert it so the cake is on top. You may have to tap the pan a little to loosen it.
For the honey pecan glaze:
- Put your butter, honey and brown sugar in a medium sauce pan. Whisk until all ingredients are combine and sugar is melted. The mixture should be smooth.
- Option: to add in 1/4 cup of crushed toasted pecans here. Or you can pour the glaze over the cake and then top with the toasted pecans.
If you make it, tag me!
Xox
Tessa
