Introduction:
This rich and decadent Butter Pecan Pound Cake is a true southern classic, packed with the buttery goodness of toasted pecans. The cake is dense yet moist, with a perfect balance of sweetness and nutty flavor. Whether you’re baking for a special occasion or just treating yourself, this pound cake is sure to impress. Its smooth, buttery texture combined with the crunch of pecans makes it an irresistible dessert for any gathering!
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup chopped toasted pecans
Preparation:
Step 1: Prepare the Pan and Oven
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan to ensure the cake doesn’t stick. You can also use non-stick spray, but make sure the pan is thoroughly coated to prevent any issues when turning the cake out.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes. The key to a great pound cake is in this step, as it helps create a smooth, airy texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. This gradual process helps the batter stay smooth and prevents it from curdling. Once the eggs are mixed in, stir in the vanilla extract to enhance the flavor.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agents, ensuring the cake rises properly. Gradually add the dry ingredients to the creamed butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
Step 5: Fold in Toasted Pecans
Gently fold the chopped toasted pecans into the batter, being careful not to deflate it. Toasting the pecans beforehand intensifies their flavor and adds a delicious crunch to the cake.
Step 6: Bake the Cake
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake the cake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven, so keep an eye on it during the last 10 minutes.
Step 7: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing. This cooling period helps the cake set and makes it easier to handle. Once cool, slice and serve this rich, buttery, pecan-studded pound cake.
Cooking Note:
- For an extra layer of flavor, you can add 1/4 teaspoon of almond extract along with the vanilla.
- If you want to add some extra indulgence, drizzle the cooled cake with a simple vanilla glaze or dust it with powdered sugar.
Serving Suggestions:
- Serve a slice of this Butter Pecan Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
- Pair it with a cup of coffee or tea for the perfect afternoon treat.
Tips:
- Toasting the pecans enhances their flavor. To do this, spread the chopped pecans on a baking sheet and toast them in a 350°F (175°C) oven for 5-7 minutes, or until fragrant.
- Make sure to cool the cake completely before slicing to ensure the perfect texture and clean slices.
- Leftover cake can be stored at room temperature in an airtight container for up to 4 days, or frozen for longer storage.
Prep Time:
20 minutes
Cook Time:
1 hour 25 minutes
Total Time:
1 hour 45 minutes
Servings:
12
Nutritional Information:
- Calories: Approximately 450 per serving
- Protein: 6 grams per serving
- Sodium: 270 mg per serving
Conclusion:
This Butter Pecan Pound Cake is a rich, flavorful treat that combines the buttery softness of a classic pound cake with the crunch and nuttiness of toasted pecans. The simple ingredients come together to create a dessert that is both elegant and comforting. Whether served as a dessert or with a cup of coffee for breakfast, this pound cake is sure to become a family favorite!
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Butter Pecan Pound Cake
- Total Time: 1 hour 45 minutes
Description
This rich and decadent Butter Pecan Pound Cake is a true southern classic, packed with the buttery goodness of toasted pecans. The cake is dense yet moist, with a perfect balance of sweetness and nutty flavor. Whether you’re baking for a special occasion or just treating yourself, this pound cake is sure to impress. Its smooth, buttery texture combined with the crunch of pecans makes it an irresistible dessert for any gathering!
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup chopped toasted pecans
Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan to ensure the cake doesn’t stick. You can also use non-stick spray, but make sure the pan is thoroughly coated to prevent any issues when turning the cake out.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes. The key to a great pound cake is in this step, as it helps create a smooth, airy texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. This gradual process helps the batter stay smooth and prevents it from curdling. Once the eggs are mixed in, stir in the vanilla extract to enhance the flavor.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agents, ensuring the cake rises properly. Gradually add the dry ingredients to the creamed butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
Step 5: Fold in Toasted Pecans
Gently fold the chopped toasted pecans into the batter, being careful not to deflate it. Toasting the pecans beforehand intensifies their flavor and adds a delicious crunch to the cake.
Step 6: Bake the Cake
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake the cake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven, so keep an eye on it during the last 10 minutes.
Step 7: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing. This cooling period helps the cake set and makes it easier to handle. Once cool, slice and serve this rich, buttery, pecan-studded pound cake.
Notes
Cooking Note:
- For an extra layer of flavor, you can add 1/4 teaspoon of almond extract along with the vanilla.
- If you want to add some extra indulgence, drizzle the cooled cake with a simple vanilla glaze or dust it with powdered sugar.
Serving Suggestions:
- Serve a slice of this Butter Pecan Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
- Pair it with a cup of coffee or tea for the perfect afternoon treat.
Tips:
- Toasting the pecans enhances their flavor. To do this, spread the chopped pecans on a baking sheet and toast them in a 350°F (175°C) oven for 5-7 minutes, or until fragrant.
- Make sure to cool the cake completely before slicing to ensure the perfect texture and clean slices.
- Leftover cake can be stored at room temperature in an airtight container for up to 4 days, or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
Nutrition
- Serving Size: 12
- Calories: 450 per serving
- Sodium: 270 mg per serving
- Protein: 6 grams per serving