This Butter Pecan Pound Cake is a rich, buttery cake filled with toasted pecans that adds a delightful crunch and nutty flavor to every bite. With its moist, dense crumb and the warm taste of pecans, this cake is perfect for any occasion, whether you’re serving it for dessert or enjoying it with a cup of coffee or tea. The combination of sweet butter and toasted pecans makes this pound cake a comforting and indulgent treat that will impress family and friends alike.
This recipe is simple to make, with all the classic ingredients that make pound cake irresistible, plus the addition of pecans for extra flavor and texture.
Why You’ll Love This Butter Pecan Pound Cake Recipe
- Rich & Buttery: The buttery flavor paired with the toasted pecans makes this cake moist and flavorful.
- Perfect for Any Occasion: Whether it’s a special celebration or an everyday dessert, this cake is a crowd-pleaser.
- Easy to Make: With simple ingredients and easy steps, this cake comes together effortlessly.
- Great for Gifting: This cake is perfect for holidays or as a homemade gift for friends and family.
Key Ingredients for Butter Pecan Pound Cake
1. Butter
- Unsalted butter gives the cake its rich, buttery flavor and moist texture. Make sure the butter is softened to room temperature for easy mixing.
2. Pecans
- Toasted pecans add a crunchy texture and nutty flavor to the cake. You can chop them finely or leave them in larger pieces, depending on your preference.
3. Sugar
- Granulated sugar sweetens the cake and helps achieve the golden-brown crust that’s characteristic of pound cake.
4. Flour
- All-purpose flour forms the structure of the cake, giving it a dense yet tender crumb.
5. Eggs
- Eggs provide structure and richness to the cake. They also help create the light and airy texture inside.
6. Vanilla Extract
- Vanilla enhances the flavor of the cake and complements the sweetness of the butter and pecans.
7. Buttermilk
- Buttermilk adds moisture and a slight tang to the cake, making it soft and tender.
How to Make Butter Pecan Pound Cake
This butter pecan pound cake recipe is simple and straightforward, resulting in a moist and flavorful cake with a lovely crunch from the toasted pecans. Here’s how to make it:
Step 1: Preheat the Oven
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
Step 2: Toast the Pecans
- In a skillet over medium heat, toast 1 cup of chopped pecans until fragrant and lightly browned, about 5 minutes. Stir occasionally to prevent burning. Set aside to cool.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, cream 1 cup (2 sticks) of softened butter and 2 cups of granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Step 4: Add the Eggs
- Add 4 large eggs, one at a time, beating well after each addition.
Step 5: Mix in the Dry Ingredients
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Stir in the Pecans and Vanilla
- Gently fold the toasted pecans and 1 teaspoon of vanilla extract into the batter until evenly distributed.
Step 7: Bake the Pound Cake
- Pour the batter into the prepared bundt or tube pan and smooth the top with a spatula. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
- Allow the cake to cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
Step 9: Serve
- Once the cake has cooled, slice and serve. You can enjoy it plain or top it with a drizzle of caramel sauce or whipped cream.
Tips for Making the Best Butter Pecan Pound Cake
1. Toast the Pecans
- Toasting the pecans before adding them to the batter brings out their natural oils and intensifies their flavor. Be careful not to burn them.
2. Use Room Temperature Ingredients
- For the best results, make sure the butter, eggs, and buttermilk are at room temperature. This helps the ingredients mix together more smoothly and evenly.
3. Don’t Overmix
- Once you add the dry ingredients, mix just until combined to avoid overworking the batter. Overmixing can result in a dense, tough cake.
4. Let the Cake Cool Before Slicing
- Allow the cake to cool completely before slicing to ensure it holds its shape and the flavors have time to develop.
Recipe Variations
1. Brown Butter Pecan Pound Cake
- Brown the butter before mixing it into the batter for a deeper, richer flavor.
2. Butter Pecan Pound Cake with Caramel Glaze
- Drizzle the finished cake with a homemade caramel glaze for an extra layer of sweetness.
3. Chocolate Chip Butter Pecan Pound Cake
- Fold in 1/2 cup of chocolate chips along with the pecans for a sweet chocolatey twist.
4. Maple Pecan Pound Cake
- Add 1 tablespoon of maple syrup to the batter for a warm, maple-flavored version of this classic cake.
FAQs: Butter Pecan Pound Cake
1. Can I Use Salted Butter Instead of Unsalted?
- Yes, but reduce the amount of added salt in the recipe to prevent the cake from being too salty.
2. Can I Make This Cake Ahead of Time?
- Yes! This pound cake can be made a day in advance and stored in an airtight container at room temperature.
3. How Should I Store Butter Pecan Pound Cake?
- Store the cake in an airtight container at room temperature for up to 4 days. You can also refrigerate it for up to a week or freeze it for up to 3 months.
4. Can I Add a Glaze or Frosting?
- Absolutely! A simple glaze made of powdered sugar and milk or a caramel drizzle pairs perfectly with this pound cake
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