Butter Pecan Pound Cake

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🍰 Butter Pecan Pound Cake

Description

Butter Pecan Pound Cake is a rich, moist, and buttery dessert with a nutty crunch from toasted pecans. The pound cake base has a dense yet tender crumb, while the pecans add flavor and texture. Perfect for special occasions, holiday gatherings, or as a comforting treat with tea or coffee. This cake embodies Southern charm and classic homemade baking.

Ingredients for Butter Pecan Pound Cake

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups granulated sugar

  • 1 cup light brown sugar, packed

  • 5 large eggs, room temperature

  • 3 cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp salt

  • 1 cup whole milk (or buttermilk for extra richness)

  • 2 tsp vanilla extract

  • 1 tsp butter extract (optional, enhances buttery flavor)

  • 1 ½ cups pecans, toasted and chopped

Optional Glaze:

  • 1 cup powdered sugar

  • 2–3 tbsp milk or heavy cream

  • ½ tsp vanilla extract

Instructions

  1. Prepare pecans: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 7–8 minutes until fragrant. Let cool, then chop.

  2. Cream butter & sugar: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 3–5 minutes).

  3. Add eggs: Beat in eggs one at a time, scraping the bowl between each addition.

  4. Dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.

  5. Alternate mixing: Add dry ingredients to butter mixture alternately with milk, beginning and ending with flour. Mix until just combined.

  6. Flavoring: Stir in vanilla, butter extract, and 1 cup chopped pecans. Reserve ½ cup pecans for topping.

  7. Bake: Pour batter into a greased and floured 10-inch bundt or tube pan. Sprinkle remaining pecans on top. Bake 65–75 minutes, or until a toothpick inserted comes out clean.

  8. Cool: Let cake cool in the pan for 15 minutes, then remove and cool completely on a wire rack.

  9. Optional glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over cooled cake.

Notes

  • Toasting pecans enhances their buttery, nutty flavor.

  • Use buttermilk instead of whole milk for a slightly tangier, richer cake.

  • Brown sugar deepens the flavor and keeps the cake moist.

  • A bundt pan works best for presentation, but a tube pan or two loaf pans also work.

Tips

  • Don’t overmix after adding flour; this keeps the cake tender.

  • For extra richness, fold in ½ cup sour cream along with the wet ingredients.

  • Store at room temperature in an airtight container for up to 4 days, or freeze for up to 2 months.

  • Serve warm with vanilla ice cream or whipped cream for a decadent dessert.

Servings

  • 12–14 slices (depending on slice size)

Nutritional Info (per slice, based on 14 servings)

  • Calories: ~420

  • Fat: 22g

  • Saturated Fat: 9g

  • Cholesterol: 95mg

  • Carbohydrates: 52g

  • Sugar: 32g

  • Protein: 5g

  • Fiber: 2g

  • Sodium: 190mg

Benefits

  • Pecans provide healthy fats, antioxidants, and fiber.

  • A homemade treat with natural ingredients—no preservatives.

  • Dense, moist texture makes it satisfying and filling.

  • Great for gatherings, gift-giving, or holiday tables.

Q&A

Q: Can I use salted butter?
A: Yes, but reduce added salt to ¼ tsp.

Q: How do I keep my pound cake from sticking to the pan?
A: Grease generously with butter and dust with flour, or use a baking spray with flour.

Q: Can I substitute the pecans?
A: Yes, walnuts, almonds, or even hazelnuts work well, but pecans give the classic flavor.

Q: Can this cake be made ahead of time?
A: Yes, it actually tastes better the next day as flavors develop. Store covered at room temp.

Q: Can I add a glaze or frosting?
A: A simple vanilla glaze works beautifully, but cream cheese frosting can make it richer.

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