Butter Pecan Pound Cake with Caramel Glaze

1. Prep the pan
   Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
2. Cream the base
   In a large bowl, beat butter and sugar until light and fluffy.
   Add eggs one at a time, mixing well after each. Stir in vanilla.
3. Mix the dry ingredients
   In a separate bowl, whisk together flour, baking powder, and salt.
4. Combine & fold
   Add dry ingredients to the butter mixture, alternating with milk. Mix until just combined—don’t overbeat.
   Gently fold in toasted pecans.
5. Bake
   Pour batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
   Let the cake cool completely in the pan before glazing.
6. Make the glaze
   In a saucepan over medium heat, combine brown sugar, butter, and milk. Stir constantly and bring to a gentle boil.
   Cook for 2–3 minutes until slightly thickened. Remove from heat and stir in vanilla.
7. Finish & serve
   Pour warm glaze over the cooled cake, letting it drip down the sides. Garnish with extra pecans.
   Slice and serve with coffee, whipped cream, or a scoop of vanilla ice cream.

🍽️ Tips & Variations

• Nut swap: Try toasted walnuts or hazelnuts for a twist.
• Flavor boost: Add a splash of bourbon to the glaze for depth.
• Make ahead: This cake stores beautifully—wrap tightly and refrigerate for up to 5 days.