We go crazy for pecan pie ANYTHING this time of year. The biggest thing we’re learned? Pecan pie itself is just the beginning. We’ve pecan pie’d everything: pecan pie cheesecake (it’s the ultimate Thanksgiving dessert—trust us) to pecan pie thumbprint cookies.

Pecan Pie Pound Cake

YIELDS: 8 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 1 HOUR 15 MINS

INGREDIENTS

FOR PECAN PIE TOPPING

• 3/4 c. raw pecans
• 2 tbsp. butter
• 6 tbsp. granulated sugar
• 2 tbsp. honey

FOR POUND CAKE

• Cooking spray
• 1 c. (2 sticks) butter, softened
• 1 c. granulated sugar
• 4 large eggs
• 1 tsp. pure vanilla extract
• 2 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. kosher salt

DIRECTIONS

1. Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray and line with parchment.
2. Make pound cake: In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition then add vanilla.
3. In a separate large bowl whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined.  Pour batter into prepared loaf pan and smooth top with an offset.
4. Make pecan topping: In a medium sauce pan over medium heat, cook pecans and butter together until nuts are lightly toasted, 2 minutes. Add sugar and honey and cook, stirring until sugar is dissolved and glaze starts to bubble, 2 to 3 minutes more.
5. Spoon pecan topping in an even layer over the top of your pound cake. Bake for 1 hour, or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes then invert onto a cooling rack to cool completely.

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