German Chocolate Pound Cake With Espresso Caramel Nut Glaze

This isn’t your grandmother’s German Chocolate Cake – though it certainly honors the classic! We’ve taken the beloved flavors of German Chocolate and infused them into a comforting pound cake, then elevated the experience with a luscious espresso caramel nut glaze. The result? A moist, tender cake bursting with coconut and pecan goodness, perfectly complemented by the bold, aromatic notes of espresso and a hint of sea salt. This recipe is perfect for special occasions, afternoon tea, or simply when you need a little slice of heaven. Get ready to experience a truly unforgettable dessert!

Ingredients You’ll Need

• 200 g (7 oz) unsalted butter, softened: Using softened, but not melted, butter is crucial for creating a light and airy cake texture. Ensure it’s at room temperature for easy creaming with the sugar.
• 400 g (2 cups) granulated sugar: Provides sweetness and helps create a tender crumb. The granulated sugar also aids in the creaming process with the butter, incorporating air for a lighter texture.
• 4 large eggs: Eggs bind the ingredients together and contribute to the cake’s structure and richness. Using large eggs ensures the correct balance of wet to dry ingredients.
• 1 tsp (5 ml) alcohol‑free vanilla extract: Enhances the overall flavor profile, adding warmth and depth. Alcohol-free ensures it’s suitable for all.
• 250 g (2 cups) all‑purpose flour: The base of the cake, providing structure. Spoon and level the flour when measuring to avoid packing it in, which can result in a dense cake.
• 30 g (1/4 cup) unsweetened cocoa powder: Adds a subtle chocolate flavor that complements the coconut and pecans. Use high-quality cocoa powder for the best taste.
• 1 tsp (5 g) baking powder: A leavening agent that helps the cake rise, creating a light and fluffy texture.
• 1/2 tsp (2.5 g) baking soda: Another leavening agent that reacts with the acidity in the recipe to further promote rising.
• 1/4 tsp (1 g) salt: Enhances the flavors of the other ingredients and balances the sweetness.
• 120 ml (1/2 cup) whole milk: Adds moisture and helps to create a tender crumb. Whole milk provides a richer flavor than lower-fat options.
• 120 g (1 cup) sweetened shredded coconut: A signature ingredient in German Chocolate Cake, adding a delightful chewiness and tropical flavor.
• 120 g (1 cup) chopped pecans: Provides a nutty crunch and complements the coconut and chocolate flavors.
• 150 g (3/4 cup) brown sugar: Used in the caramel glaze, adding a molasses-like depth of flavor and contributing to its rich color.
• 60 g (1/4 cup) unsalted butter: Forms the base of the caramel glaze, providing richness and a smooth texture.
• 60 ml (1/4 cup) heavy cream: Adds richness and helps create a smooth, pourable caramel glaze.
• 1 tbsp (15 ml) strong brewed espresso or 2 tsp espresso powder dissolved in 30 ml water: Infuses the glaze with a bold espresso flavor that beautifully complements the chocolate and nuts.
• 60 g (1/2 cup) toasted chopped pecans: Adds extra crunch and nutty flavor to the glaze. Toasting the pecans enhances their flavor.
• 1/2 tsp (2.5 g) flaky sea salt: Balances the sweetness of the glaze and adds a delightful textural contrast.
• 2 tbsp (30 g) toasted coconut flakes: Provides a beautiful garnish and adds extra coconut flavor and texture.
• a pinch of flaky sea salt: A final flourish for garnish, enhancing the flavors and adding visual appeal.

Ingredient Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• All-Purpose Flour: You can substitute with a 1:1 gluten-free baking flour blend for a gluten-free version.
• Pecans: Walnuts can be used in place of pecans, though the flavor will be slightly different.
• Sweetened Shredded Coconut: Unsweetened shredded coconut can be used, but you may want to add an extra tablespoon or two of granulated sugar to the cake batter.
• Heavy Cream: Half-and-half can be used in the glaze, but the glaze will be slightly less rich.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat and Prepare: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Thoroughly grease a 23 x 13 cm (9 x 5 in) loaf pan with butter or baking spray. Lining the pan with parchment paper is crucial; it creates ‘handles’ to easily lift the cooled cake out, preventing sticking and ensuring a clean release.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer on medium speed for 3-4 minutes. The mixture should transform from a grainy texture to a light, fluffy, and pale yellow consistency. This process incorporates air, which is vital for a tender crumb.
3. Incorporate Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar. Beat well after each addition, ensuring each egg is fully emulsified into the mixture. This prevents the batter from separating. Stir in the alcohol-free vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, preventing pockets of baking powder or soda that could affect the cake’s rise and flavor.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients. This technique prevents gluten development, resulting in a more tender cake. Mix only until just combined; overmixing will lead to a tough cake.
6. Fold in Coconut and Pecans: Gently fold in the sweetened shredded coconut and chopped pecans until they are evenly distributed throughout the batter. Folding, rather than stirring, preserves the air incorporated during creaming, maintaining a light texture.
7. Bake to Perfection: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 55 minutes.
8. Cooling Process: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling in the pan allows the cake to set slightly, making it easier to handle.
9. Prepare the Espresso Caramel Glaze: While the cake cools, make the glaze. In a saucepan over medium heat, combine the brown sugar, butter, heavy cream, and espresso mixture.
10. Simmer and Thicken: Bring the glaze to a gentle boil, stirring constantly for 2-3 minutes. The glaze should thicken and become glossy. Constant stirring prevents scorching and ensures even caramelization.
11. Add Pecans and Salt: Remove the pan from the heat and stir in the toasted chopped pecans and flaky sea salt. The salt enhances the sweetness of the caramel and provides a delightful contrast.
12. Glaze and Garnish: Once the cake is slightly warm, drizzle the espresso caramel glaze over the top, allowing it to cascade down the sides. Sprinkle with toasted coconut flakes and a pinch of flaky sea salt.
13. Set and Serve: Let the glaze set for about 15 minutes before slicing and serving.

The Magic of Espresso in Caramel

The addition of espresso to the caramel glaze isn’t just about flavor; it’s about depth. Espresso enhances the chocolate notes in the cake and adds a subtle bitterness that balances the sweetness of the caramel and coconut. The espresso doesn’t make the cake taste overtly like coffee, but rather elevates the overall flavor profile, creating a more sophisticated and nuanced dessert. Using a strong brew or espresso powder ensures the flavor is present without adding excess liquid to the glaze.

Why a Pound Cake Base?

A pound cake is a classic for a reason. Its dense, buttery texture provides the perfect canvas for rich flavors like chocolate, coconut, and caramel. The traditional pound cake method – creaming butter and sugar – creates a tender crumb that holds up beautifully to the generous glaze. This recipe builds on that foundation, adding cocoa for a subtle chocolate undertone and the delightful textures of coconut and pecans.

Toasting the Pecans: A Flavor Boost

Don’t skip toasting the pecans! Toasting them brings out their natural oils and intensifies their nutty flavor. You can toast them in a dry skillet over medium heat for 5-7 minutes, stirring frequently, or in the oven at 175°C (350°F) for 8-10 minutes. Watch them carefully to prevent burning. Toasting the pecans for the glaze *and* the garnish ensures a consistent flavor and texture throughout the cake.

Troubleshooting: Common Issues and Solutions

• Cake is dry: Overbaking is the most common cause. Check for doneness with a toothpick starting at 55 minutes.
• Glaze is too thin: Simmer the glaze for a longer period, stirring constantly, until it reaches the desired consistency.
• Cake sticks to the pan: Ensure the pan is thoroughly greased and lined with parchment paper.

Frequently Asked Questions

Can I use different nuts?

Yes! Walnuts or macadamia nuts would be delicious substitutes for pecans.

Can I make the cake ahead of time?

The cake can be baked a day ahead and stored at room temperature, tightly wrapped. However, glaze it just before serving for the best texture.

How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Indulge in a Slice of Heaven

This German Chocolate Pound Cake with Espresso Caramel Nut Glaze is a truly decadent treat. The combination of rich chocolate, sweet coconut, crunchy pecans, and the sophisticated touch of espresso caramel is simply irresistible. Don’t forget to save this recipe to Pinterest so you can bake it again and again! Enjoy!

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