Description
This German Chocolate Pecan Pound Cake with Salted Caramel Swirl elevates classic flavors with a homemade salted caramel. It’s perfect for special occasions or a delightful treat any time.
Ingredients
Scale
- 225 g (2 cups) All-Purpose Flour: Provides structure; spoon and level for best results.
- 5 g (1 tsp) Baking Powder: Leavening agent for a light texture.
- 2 g (½ tsp) Baking Soda: Reacts with acidity for lift.
- 1 g (¼ tsp) Salt: Enhances flavors.
- 200 g (1 cup) Unsalted Butter, Softened: For a tender crumb and rich flavor.
- 300 g (1½ cups) Granulated Sugar: Sweetness and tender texture.
- 4 Large Eggs, at Room Temperature: Emulsify for a smoother batter.
- 120 ml (½ cup) German-Style Dark Chocolate (70% Cocoa), Melted: Provides a deep chocolate flavor.
- 120 ml (½ cup) Whole Milk, at Room Temperature: Adds moisture.
- 1 tsp Alcohol-Free Vanilla Extract: Enhances flavor.
- 150 g (1 cup) Pecans, Toasted and Coarsely Chopped: Adds crunch and nutty flavor.
- 100 g (½ cup) Granulated Sugar (for caramel): Base for salted caramel.
- 45 g (3 Tbsp) Unsalted Butter (for caramel): Adds richness to caramel.
- 120 ml (½ cup) Heavy Cream (or Coconut Cream) (for caramel): Creates a creamy caramel sauce.
- ½ tsp Sea Salt (for caramel): Balances caramel sweetness.
- 120 ml (½ cup) Sweetened Condensed Milk (for glaze): Creates a smooth glaze.
- Extra Toasted Pecan Halves and a Pinch of Flaky Sea Salt: For garnish.
Instructions
- Preheat and Prepare: Preheat oven to 175°C (350°F) and grease/line a loaf pan.
- Combine Dry Ingredients: Whisk flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: Cream butter and sugar until pale and fluffy.
- Incorporate Eggs and Chocolate: Add eggs one at a time, then mix in melted chocolate.
- Alternate Dry and Wet: Alternate adding dry and milk, starting and ending with dry.
- Fold in Pecans: Gently fold in toasted pecans.
- Prepare Salted Caramel: Melt sugar, add butter, then cream and salt.
- Layer and Swirl: Layer batter and caramel, then swirl.
- Bake to Perfection: Bake for 55-65 minutes, or until a toothpick comes out clean.
- Cool and Glaze: Cool in pan, then invert and glaze with sweetened condensed milk and caramel.
- Garnish and Serve: Garnish with pecans and flaky sea salt.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. Toasting the pecans enhances their flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: pound cake,german chocolate,pecan,salted caramel,dessert,baking,chocolate,nuts