Pecan-Toffee Pound Cakes with Praline Creme Anglaise

Need a lacto ovo vegetarian side dish? Pecan-Toffee Pound Cakes with Praline Creme Anglaise could be a tremendous recipe to try. This recipe makes 5 servings with 626 calories, 10g of protein, and 32g of fat each. For $1.06 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 1110 people found this recipe to be scrumptious and satisfying. A mixture of milk, brown sugar, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Spicy Southern Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is solid. Similar recipes are Pound Cake With Strawberries And Creme Anglaise, Polenta Pound Cake with Elderflower Crème Anglaise, and Rich Chocolate Soufflé Cakes with Crème Anglaise.

Servings: 5

 

Ingredients:

¼ cup firmly packed dark brown sugar

¼ cup packed brown sugar

½ cup butter, softened

1½ teaspoons pecan-flavored liqueur

2 large eggs

3 eggs yolks

1 cup all-purpose flour

¾ cup granulated sugar

1 cup milk

½ cup finely toasted pecans

1 teaspoon vanilla extract

Equipment:

mixing bowl

oven

wire rack

sauce pan

hand mixer

whisk

Cooking instruction summary:

Preheat oven to 350 degrees.Spray 5 mini bundt pans with nonstick cooking spray with flour.In a mixing bowl, combine both sugars an butter and beat at medium speed until fluffy.Add eggs one at a time, beating until well-combined.Gradually add flour mixture, alternating with heavy cream, beginning and ending with flour mixture. Do not overbeat.Beat in vanilla and stir in pecans and toffee bits.Bake 20-22 minutes, or until a wooden pick inserted in center comes out clean.Cool in pans 10-15 minutes. Remove to wire rack to cool completely.For Crème Anglaise, bring milk to a simmer in a medium saucepan, but not to a boil. Remove from heat an set aside.Combine egg yolks and brown sugar in a mixing bowl and beat for 2 minutes at medium speed with an electric mixer.Whisking constantly, gradually add ½ cup hot milk to yolk mixture. Add yolk mixture to remaining hot milk in saucepan. Cook over medium-low heat, stirring constantly, about 5 to 6 minutes, until mixture thickens slightly. Place saucepan in an ice bath. Stir in vanilla and pecan liqueur. Stir sauce every now and then while it cools.Serve drizzled over cakes.

 

Step by step:


1. Preheat oven to 350 degrees.Spray 5 mini bundt pans with nonstick cooking spray with flour.In a mixing bowl, combine both sugars an butter and beat at medium speed until fluffy.

2. Add eggs one at a time, beating until well-combined.Gradually add flour mixture, alternating with heavy cream, beginning and ending with flour mixture. Do not overbeat.Beat in vanilla and stir in pecans and toffee bits.

3. Bake 20-22 minutes, or until a wooden pick inserted in center comes out clean.Cool in pans 10-15 minutes.

4. Remove to wire rack to cool completely.For Crème Anglaise, bring milk to a simmer in a medium saucepan, but not to a boil.

5. Remove from heat an set aside.

6. Combine egg yolks and brown sugar in a mixing bowl and beat for 2 minutes at medium speed with an electric mixer.

7. Whisking constantly, gradually add ½ cup hot milk to yolk mixture.

8. Add yolk mixture to remaining hot milk in saucepan. Cook over medium-low heat, stirring constantly, about 5 to 6 minutes, until mixture thickens slightly.

9. Place saucepan in an ice bath. Stir in vanilla and pecan liqueur. Stir sauce every now and then while it cools.

10. Serve drizzled over cakes.


Nutrition Information:

Quickview
622k Calories
9g Protein
32g Total Fat
75g Carbs
3% Health Score
Limit These
Calories
622k
31%

Fat
32g
49%

  Saturated Fat
14g
93%

Carbohydrates
75g
25%

  Sugar
55g
61%

Cholesterol
245mg
82%

Sodium
223mg
10%

Alcohol
0.6g
3%

Get Enough Of These
Protein
9g
19%

Selenium
23µg
34%

Manganese
0.65mg
32%

Vitamin B2
0.38mg
22%

Vitamin B1
0.31mg
21%

Folate
76µg
19%

Phosphorus
183mg
18%

Vitamin A
915IU
18%

Vitamin D
1µg
13%

Iron
2mg
12%

Calcium
115mg
12%

Vitamin B12
0.65µg
11%

Vitamin B5
1mg
11%

Copper
0.2mg
10%

Zinc
1mg
9%

Vitamin B3
1mg
8%

Vitamin E
1mg
8%

Magnesium
27mg
7%

Vitamin B6
0.13mg
7%

Fiber
1g
7%

Potassium
207mg
6%

Vitamin K
2µg
2%

covered percent of daily need
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