Butter Pecan Pound Cake

subheading: FOR THE BUTTERED PECANS (TO BE USED IN BATTER AS WELL AS ON TOP OF CAKE):

2½ cups whole pecans (We will roast, then finely chop) (285g)

3 Tablespoons unsalted butter, melted (14g)

pinch of salt (optional)

subheading: FOR THE CAKE:

3 sticks unsalted butter, softened (339g)

1 cup white/granulated sugar (200g)

2 cups light brown sugar (400g)

5 large eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for five minutes to bring to room temperature.)

3 cups cake flour (342g)

½ teaspoon baking powder (2g)

½ teaspoon salt (2g)

1 cup sour cream (242g)

⅓ cup Milk (68g) (We use 2 percent or whole milk.)

1 Tablespoon vanilla extract (12g)

1½ cups Chopped, Finely Chopped Roasted Pecans (165g)

subheading: CARAMEL GLAZE:

½ stick unsalted butter (57g)

1 cup light brown sugar (packed into measuring cup) (217g)

½ cup heavy cream (126g)

½ teaspoon salt (2g)

1 teaspoon vanilla extract (4g)

1 Tablespoon light corn syrup (18g)

Directions at mycakeschool.com

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