Butter Pecan Pound Cake is a rich, moist, and buttery dessert with the perfect crunch of toasted pecans. This southern favorite is full of warm, nutty flavors, making it ideal for family gatherings, holidays, or any time you crave a sweet treat. Topped with a buttery glaze or a dusting of powdered sugar, this cake is sure to impress with its classic charm and decadent taste.
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For the Cake:
- 1 cup (230g) unsalted butter., softened
- 2 cups (400g) granulated sugar.
- 1 cup buttermilk (240ml) 1 cup (240ml
- 4 large eggs
- 2 12 cups (315g) all-purpose flour.
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract 1 tsp vanilla extract 1
- 1 cup (120g) toasted pecans., chopped
For the Glaze (Optional):
- 12 cup (115g) unsalted butter.
- 1 cup (120g) powdered sugar. 1 cup (120g) powdere
- 2 tbsp (30ml) milk
- 1 tsp vanilla extract 1 tsp vanilla extract 1
Directions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- Toast the Pecans: Spread the chopped pecans on a baking sheet and toast in the oven for 5-7 minutes, or until fragrant. Set aside to cool.
- Prepare the BatterIn a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- How do you mix dry ingredients?In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Add Pecans: Fold in the toasted pecans gently to distribute them evenly in the batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Make the Glaze (Optional): How do you make aIn a small saucepan, melt the butter over medium heat. Remove from heat and whisk in powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled cake.
- Serve: Slice and serve as-is or with a dollop of whipped cream for an extra indulgence.
Notes
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Variations: Add a teaspoon of cinnamon or nutmeg for a spiced twist. You can also use pecan halves for a decorative topping.
- Glaze Alternatives: Swap the glaze for a caramel drizzle or serve with a scoop of butter pecan ice cream for a luxurious treat.
What are some of the best butter pecan pound cake recipes?
What are the most frequently asked questions on Quora
Can I make Butter Pecan Pound Cake ahead of time?
Can you make this cake ahead of time? For longer storage, individual slices can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw frozen slices at room temperature before serving. Can you make a glaze just before serving to maintain its freshness?
Can I substitute buttermilk in this recipe?
Can you substitute regular milk for white vinegar? What are some ways to use plain yogurt in a batter? If you use a substitute, the texture will be slightly altered, but the overall flavor will remain delicious.
How do I know if my Butter Pecan Pound Cake is perfectly baked?
The cake is done when it appears golden brown and pulls away slightly from the sides of the pan. A toothpick inserted into the center should come out clean, with no wet batter clinging to it. The cake should also feel springy. Internal temperature should be around 200-210°F (93-99°C) when tested with a thermometer inserted into the center.
Can I double or scale down this Butter Pecan Pound Cake recipe?
If you double this recipe, you may need to bake it in two separate pans or a larger pan, increasing the baking time accordingly, potentially by 15-20 minutes. Ensure your oven is preheated to the same temperature and adjust the baking time, checking for doneness with a toothpick. If scaling down, divide all ingredients and bake in a smaller pan, reducing the baking time.
What are the nutritional benefits of Butter Pecan Pound Cake?
While this cake is a treat, it does offer some nutritional benefits. Pecans are a good source of healthy fats, fiber, and antioxidants. Butter provides fat-soluble vitamins like A and D. Eggs contribute protein, which is important for brain health. Remember that moderation is key, and this cake is best enjoyed as an occasional indulgence within a balanced diet.
Butter Pecan Pound Cake
A delicious and rich butter pecan pound cake perfect for any occasion. Moist, flavorful and easy to make.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups butter softened
- 1.5 cups sugar
- 5 large eggs room temperature
- 2 cups all-purpose flour sifted
- 1 tsp baking powder
- 1 cup chopped pecans toasted
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour a bundt 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.
- Sift together the flour and baking powder, then gradually add to the creamed mixture.
- Fold in the toasted pecans.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Notes
This pound cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
