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Welcome, dear readers! Today, we’re diving into a delectable treat that will surely delight your taste buds: the Mouth-watering German Chocolate Pecan Pound Cake. Whether you’re a seasoned baker or a beginner, this recipe is bound to impress. Let’s get started!

Introduction

The German Chocolate Pecan Pound Cake is a rich and flavorful dessert that combines the classic elements of German chocolate cake with the dense, moist texture of a pound cake. Originating from the recipe of Samuel German, this cake has been a favorite for generations, bringing joy to countless celebrations and gatherings.

I remember my grandmother baking this cake for family reunions. The aroma of chocolate, pecans, and coconut filling the kitchen would instantly make my mouth water. Every bite took me back to those cherished moments, and I’m thrilled to share this recipe with you today.

Ingredients

To prepare this comforting German Chocolate Pecan Pound Cake, you’ll need:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

Optional substitutions:

• Use almond flour for a gluten-free version, though this may alter the texture.
• Replace buttermilk with a dairy-free alternative such as almond milk mixed with a teaspoon of vinegar.

How to Make German Chocolate Pecan Pound Cake

Follow these steps to create your own delicious German Chocolate Pecan Pound Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir in the vanilla extract.
4. Fold in the shredded coconut, chopped pecans, and half of the chocolate chips. Pour the batter into the prepared loaf pan.
5. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the remaining chocolate chips. Stir until smooth and melted.
7. Drizzle the chocolate ganache over the cooled cake. Sprinkle additional chopped pecans and shredded coconut on top if desired.

Helpful Tips:

• Ensure all your ingredients are at room temperature for the best results.
• Be careful not to overmix the batter, as this can make the cake dense.

Cooking Tips

• To enhance the chocolate flavor, add a teaspoon of instant coffee granules to the batter.
• Use a food processor to finely chop the pecans and coconut for a smoother texture.

Serving Suggestions

• Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
• Pair with a cup of hot coffee or a glass of cold milk.

Nutritional Information

This German Chocolate Pecan Pound Cake is not only delicious but also packed with nutritional goodness from the pecans and coconut.

Nutritional Information (per serving):

• Calories: 450 kcal
• Carbohydrates: 50g
• Protein: 6g
• Fat: 25g
• Saturated Fat: 12g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 100mg
• Sodium: 250mg
• Potassium: 150mg
• Fiber: 2g
• Sugar: 35g
• Vitamin A: 500IU
• Vitamin C: 0mg
• Calcium: 50mg
• Iron: 2mg

This cake is rich in healthy fats from pecans and provides a good amount of protein. Enjoy it in moderation as part of a balanced diet.

Storage and Leftovers

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat: To enjoy warm, reheat slices in the microwave for about 15-20 seconds.

Frequently Asked Questions (FAQs)

Q1: Can I use a different type of nut? A: Yes, walnuts or almonds can be used as a substitute for pecans.

Q2: How can I make this cake dairy-free? A: Substitute the butter with a plant-based butter and use almond milk with a teaspoon of vinegar in place of buttermilk.

Q3: What if I don’t have buttermilk? A: You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

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  German Chocolate Pecan Pound Cake Recipe – Delicious & Easy

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  • Author: Maria

  Print Recipe

  Pin Recipe

  Description

  Welcome, dear readers! Today, we’re diving into a delectable treat that will surely delight your taste buds: the Mouth-watering German Chocolate Pecan Pound Cake. Whether you’re a seasoned baker or a beginner, this recipe is bound to impress. Let’s get started!

  ---

  Ingredients

  Scale 1x2x3x

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream

  Optional substitutions:

  • Use almond flour for a gluten-free version, though this may alter the texture.
  • Replace buttermilk with a dairy-free alternative such as almond milk mixed with a teaspoon of vinegar.

  ---

  Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir in the vanilla extract.
  • Fold in the shredded coconut, chopped pecans, and half of the chocolate chips. Pour the batter into the prepared loaf pan.
  • Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the remaining chocolate chips. Stir until smooth and melted.
  • Drizzle the chocolate ganache over the cooled cake. Sprinkle additional chopped pecans and shredded coconut on top if desired.

  Equipment

  

  2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch

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  Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold

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  Notes

  • Ensure all your ingredients are at room temperature for the best results.
  • Be careful not to overmix the batter, as this can make the cake dense.

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Co

nclusion

I hope you enjoy making and indulging in this German Chocolate Pecan Pound Cake as much as I do. Don’t forget to leave your feedback and share your own variations of this delightful dessert. Happy baking!