Air Fryer Salted Caramel Pecan Pound Cake

Air fryer salted caramel pecan pound cake is a mouth-watering dessert that is perfect for any occasion. This cake is a delightful twist on the classic pound cake, with the addition of gooey caramel and crunchy pecans. Baked in the air fryer, this cake is cooked to perfection in a fraction of the time it would take to bake in the oven. The result is a tender, moist, and rich cake that is bursting with flavor. Whether you’re a baking enthusiast or a beginner, you’ll find that air fryer salted caramel pecan pound cake is an easy and impressive dessert that will leave everyone asking for seconds.

Tips on making air fryer pound cake and it not suck!

• Use room temperature ingredients: Make sure all your ingredients are at room temperature before you start. This will help them mix together better and create a smoother batter.
• Use a loaf or bundt pan: A bundt pan works best for making pound cake in an air fryer, however, some air fryers are too small for a bundt pan. More than likely a loaf pan will work. Make sure to line the pan with parchment paper to prevent the cake from sticking.
• Preheat the air fryer: Preheat your air fryer for a few minutes before you start cooking. This will help the cake cook evenly and prevent it from getting too dry.
• Cook in batches: If you’re making a large cake, you may need to cook it in batches. Make sure to let the air fryer cool down between batches to prevent the cake from overcooking.
• Check on the cake regularly: Check on the cake every 5-10 minutes to make sure it’s cooking evenly. If one side is cooking faster than the other, rotate the pan or flip the cake over.
• Let the cake cool before removing it from the pan: Once the cake is done, let it cool in the pan for at least 10 minutes before removing it. This will help it set and prevent it from falling apart.

Air Fryer Salted Caramel Pecan Pound Cake

0.0 from 0 votes

Course: Dessert

Servings

10

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

236.34

kcal

Total time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• Pound Cake

• 1/2 Cup unsalted butter, softened

• 1 Cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 1/2 Cup all-purpose flour

• 1/2 Cup sour cream

• Topping

• 1/2 cup dark brown sugar

• 3/4 cup heavy cream

• 4 tsp unsalted butter

• 1/4 tsp salt

• 2 tsp vanilla extract

• 1 1/2 cups pecans, chopped

Directions

• In a large bowl, add all of the Pound Cake ingredients (except eggs) and mix with a hand mixer. Once thoroughly mixed, add eggs one by one and mix well.
• Pour Pound Cake batter into a baking loaf lined with parchment paper. Preheat air fryer to 320 degrees for 5min.
• Air Fry at 320 degrees for 40-45min. Check doneness with a toothpick. When checking, poke the center of the Pound Cake. If the toothpick comes out wet, it is not done cooking. Cover with aluminum foil and continue cooking until the toothpick comes out clean.
• In a small sauce pot over medium heat, add dark brown sugar, butter, heavy cream, and salt. Bring the ingredients to a boil for 1min.
• Remove the pot from the heat and stir in vanilla extract and chopped pecans. The sauce will thicken up as it cools.
• After the Pound Cake has cooled, pour the topping and serve immediately. Enjoy!

• Make sure you don’t overcook and dry out the Pound Cake. Keep a watch on it while it’s cooking. If you notice it getting too dark on the top, cover it with aluminum foil and continue cooking.

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