Why recepie famous for?
This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines.
Ingredients
1-1/2 cups unsalted butter, softened2-1/4 cups packed brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
GLAZE:
3 tablespoons unsalted butter
1/4 cup chopped pecans
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
Dash salt
2 to 3 tablespoons half-and-half cream
Instructions
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.Cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.
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