You’re gonna back after all

BROWN BUTTER PECAN POUND CAKE


The rum gives it a nice kick and it really is the most amazing simple topping. I like to toast the pecans to give them a bit more crunch and deeper flavor. I throw them in the toaster oven on low and stay close by. They toast up pretty quick and when you can smell the nuts you know they are about done. Let me warn you they go from golden brown to burnt in seconds!

Ingredients

For the Cake
2 3/4 Cups (12.5 ounces) Unbleached All Purpose Flour
3 Tablespoons (1 ounce) Cornstarch
2 Teaspoons Baking Powder
3/4 Teaspoons Salt
2 Sticks (8 ounces) Unsalted Butter, Softened
4 Ounces Cream Cheese, Softened
2 Cups (14 ounces) Brown Sugar
5 Large Eggs
1/3 Cup Whole Milk Yogurt, Plain or Vanilla
1/4 Cup Heavy Cream
1 Teaspoon Pure Vanilla Extract

For the Glaze:
3/4 Cup Confectioners Sugar
3 Tablespoons Butter, Melted
1 1/2 Tablespoons Rum
1/2 Cup Chopped Toasted Pecans

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