Description
A rich and moist German chocolate pound cake topped with a delightful caramel nut glaze for an irresistible dessert.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 3/4 cups granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup butter (for glaze)
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/2 cup chopped pecans or walnuts
- Pinch of salt
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Preheat your oven to 325°F (163°C) and prepare a bundt or tube pan.
- Cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla and almond extracts.
- Whisk together the flour, cocoa powder, baking powder, and salt in another bowl.
- Gradually alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with dry ingredients.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes, checking for doneness with a toothpick.
- Cool the cake in the pan for 15 minutes before turning it out onto a wire rack.
- Melt the butter and brown sugar for the glaze in a saucepan, then add heavy cream, nuts, salt, and vanilla extract. Cook until thickened.
- Spoon the glaze over the cooled cake and let it set before serving.
Notes
Serve warm with whipped cream or vanilla ice cream for an indulgent treat.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg