Kentucky Butter Crunch Cake

 
Kentucky Butter Crunch Cake
This cake is broken down into two major components. The cream cheese pound cake and the butter pecan glaze. Because there are so few ingredients between the two recipes it is important to use good quality products! I opted for Challenge Butter and Challenge Cream Cheese to make sure that my cake would be the besttasting pound cake you will ever try!
How to Make Kentucky Butter Crunch Cake
Lets start with the pound cake itself. I used my Cream Cheese Pound Cake as the base for a couple of reasons. It has been heavily tested and perfected and it tastes amazing. Perfection. People are known to have their eyes roll up in their heads when taking the first bite. Its that good.

Tips for Perfect Pound Cake
Room temperature ingredients. This will ensure easier mixing and helps achieve that perfect crumb. Make sure each ingredient is incorporated before moving on to the next!Be gentle with your batter. If you want to remove it from the stand mixer right after adding the flour and mix by hand that is just fine but make sure your flour is doubled sifted and that there are no lumps Baking time and temperature matter! Keep a close eye on your cake. If you happen to have any hot spots in your oven you may want to turn the cake halfway through baking. The crust should be golden not burnt. This means that 325F is the highest you should go but the length of baking might be longer True pound cake will have a dark golden brown crust. It is the goal! Dont be afraid of a pound cake browning in the oven.
Pecan Butter Glaze
I recommend starting the glaze after the cake has baked and been removed from the oven. It is such simple ingredients but packs a big punch!
Using a fork punch holes into the bottom of the cake.
Pour HALF of the glaze over the brokenup cake. Let the cake sit and cool slightly. Set the rest of the glaze still in the saucepan back onto the stove on the lowest heat setting.
When you