Buttery Pound Cake

15 ingredients
6 steps

Ingredients

  • 1/2 cup plus 1/3 cup brown sugar, packed and divided
  • 1/3 cup chopped pecans, toasted
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 cup plus 2 tablespoons butter, softened and divided
  • 1 1/2 cups sugar
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sour cream
  • 2 teaspoons vanilla extract, divided
  • 1 1/2 cups apple, peeled cored and thinly sliced
  • 2 tablespoons milk

Directions

  1. 1
    Combine 1/3 cup brown sugar, pecans, cinnamon and nutmeg in a small bowl; set aside.
  2. 2
    Gradually add 1 1/2 cups sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow dissapears.
  3. 3
    Combine flour, baking powder, baking soda and salt in another bowl. Add sour cream and flour mixture alternately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition just until mixture is blended. Stir in one teaspoon vanilla.
  4. 4
    Spoon half of batter into a greased and floured 12-cup Bundt pan. Arrange apple slices over batter, then spoon half of brown sugar mixture over apples; gently press into batter. Top with remaining batter, then sprinkle with remaining brown sugar mixture.
  5. 5
    Bake at 350° for one hour or until a toothpick inserted in center comes out clean. Cool in pan on wire rack.
  6. 6
    Heat 2 tablespoons butter in a small saucepan over medium heat until butter starts to brown. Remove from heat and stir in remaining 1/2 cup brown sugar, milk and one teaspoon vanilla. Stir until smooth; drizzle glaze evenly over cake.

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