Description
This German Chocolate Pecan Pound Cake is a rich, decadent twist on a classic dessert. Combining the buttery texture of a pound cake with the flavors of German chocolate, toasted pecans, and a luscious coconut-pecan glaze, this dessert is perfect for any special occasion or sweet craving.
Ingredients
Scale
For the pound cake:
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk, at room temperature
- 4 oz (115 g) German chocolate, melted and slightly cooled
- 1 cup (120 g) pecans, toasted and chopped
For the coconut-pecan glaze:
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (120 ml) 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
. Prepare the pound cake
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch (25 cm) Bundt pan or spray with baking spray.
- In a large mixing bowl, cream the softened butter and sugar with an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; avoid overmixing.
- Fold in the melted German chocolate and toasted pecans until evenly distributed.
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
2. Bake
- Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.
3. Prepare the coconut-pecan glaze
- In a medium saucepan over medium heat, combine the butter, brown sugar, evaporated milk, and egg yolks. Whisk constantly for 5–7 minutes until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Allow the glaze to cool slightly.
4. Assemble the cake
- Once the pound cake has cooled completely, spoon the coconut-pecan glaze evenly over the top, allowing it to drip down the sides for a stunning presentation.
- Garnish with extra toasted pecans or a dusting of powdered sugar if desired.
Notes
- German chocolate: German chocolate is a type of sweet chocolate and can be found in most baking aisles. Substitute with semi-sweet chocolate if necessary.
- Toasting pecans: Toast pecans in a dry skillet over medium heat for 3–5 minutes or bake at 350°F (175°C) for 5–7 minutes until fragrant.
- Storage: Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. Allow to come to room temperature before serving.
- Make ahead: The coconut-pecan glaze can be prepared a day ahead and reheated gently before drizzling.