Ohhh wow 😍 that looks like a Caramel Pecan Pound Cake / Loaf Cake—super moist inside, golden crust, and drenched in sticky caramel with crunchy pecans. Here’s a tested-style recipe that will give you exactly that texture and look.
🍯 Caramel Pecan Pound Cake (Ultra Moist!)
🛒 Ingredients
For the cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 large eggs, room temperature
- ½ cup milk (or heavy cream for extra richness)
- 1 tsp vanilla extract
- ½ cup chopped pecans
For the caramel topping:
- ½ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup whole pecans (for topping)
👩🍳 Instructions
1️⃣ Make the cake
- Preheat oven to 170°C / 340°F
- Grease and line a loaf pan.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in vanilla.
- Add dry ingredients alternately with milk.
- Fold in chopped pecans.
- Pour batter into loaf pan.
Bake for 45–55 minutes, until a toothpick comes out clean. Let cool slightly.
2️⃣ Make the caramel sauce
- In a saucepan, melt butter over medium heat.
- Add brown sugar and cream, stir constantly.
- Simmer 3–4 minutes until thick.
- Remove from heat, add vanilla and salt.
3️⃣ Assemble
- Spoon caramel sauce generously over the warm cake.
- Press whole pecans on top.
- Let it soak and set for 10–15 minutes.
😍 Texture & Flavor
- Inside: soft, buttery, melt-in-your-mouth
- Top: sticky caramel glaze with crunchy pecans
- Taste: rich, cozy, bakery-style perfection
💡 Pro Tips
- Use room temperature eggs for best crumb
- Don’t overbake—this cake should stay moist
- Even better the next day once caramel fully absorbs
If you want, I can:
- Turn this into a long SEO post to rank
- Rewrite it as a Facebook viral post
- Make a no-sugar / healthy version
- Translate it (French or Arabic)
Just tell me 💛