Description
Buttery, moist pound cake with a pecan streusel center, topped with a sweet honey glaze and sugary icing. It doesn’t get any better than this.
Ingredients
- FOR THE CAKE:
- 2 cups Unsalted Butter, Softened
- 2 cups White Granulated Sugar
- ¼ cups Honey
- 1 teaspoon Vanilla Extract
- 6 whole Eggs, Room Temperature
- 3-¾ cups All-purpose Flour
- ⅛ teaspoons Salt
- ½ cups Whole Milk
- FOR THE FILLING:
- ¼ cups Chopped Pecans
- ¼ cups Packed Light Brown Sugar
- ½ cups Ground Cinnamon
- FOR THE GLAZE:
- 2 Tablespoons Butter
- ¼ cups Honey
- ¼ cups Packed Light Brown Sugar
- FOR THE ICING:
- 4 Tablespoons Heavy Cream
- 1 cup Powdered Sugar
- ½ teaspoons Vanilla Extract
Preparation
For the cake:
Preheat oven to 325 F degrees. Grease and flour a 10 inch tube pan; set aside.
In a large bowl using a mixer, cream together butter and white sugar until light and fluffy. Add honey and vanilla extract; mix well. Add eggs, one at a time, mixing after each addition.
Combine flour and salt in a medium bowl. Add flour mixture to butter mixture alternating with milk. Begin and end with the flour mixture. Mix on low until mixture is blended.
Spread half of the batter into the prepared pan.
In a small bowl, mix together ingredients for filling. Sprinkle filling mixture evenly over batter. Top with remaining batter.
Bake for 1 hour and 15 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven. Cool cake in pan on a wire rack for 15 minutes.
To make the glaze: Melt butter in a small saucepan over medium low heat. Add honey and brown sugar. Cook for 5 minutes, stirring constantly, until sugar melts.
Remove cake from pan, place on a wire rack set over a pan, wax paper, or newspaper. Pour glaze on top of cake. Continue to let cake cool completely.
To make the icing: Whisk together cream, powdered sugar, and vanilla extract in a bowl. Drizzle or pipe over completely cooled cake.
