Butter Pecan Pound Cake Recipe

This Butter Pecan Pound Cake is rich, buttery, and packed with the nutty flavor of toasted pecans. It’s moist, tender, and has the perfect balance of sweetness and nuttiness, making it an ideal dessert for any occasion. The butter pecans add a delightful crunch, while the pound cake itself is dense and buttery, perfect for serving on its own or with a scoop of ice cream.

Why You’ll Love This Butter Pecan Pound Cake Recipe

• Rich & Buttery: The classic pound cake base is enhanced with the rich flavor of butter and toasted pecans, making it a decadent dessert.
• Perfect for Any Occasion: Whether it’s a holiday gathering, birthday, or casual dessert, this cake is sure to impress.
• Moist & Tender: The combination of butter, sugar, and eggs creates a moist and tender crumb that’s melt-in-your-mouth delicious.
• Easy to Make: This cake uses simple ingredients, but the results are impressive.

Key Ingredients for Butter Pecan Pound Cake

1. Butter

• Unsalted butter gives this pound cake its rich, buttery flavor. Make sure to use room temperature butter for easy mixing.

2. Pecans

• Toasted pecans add a nutty flavor and crunchy texture to the cake. You can toast the pecans in a dry skillet or in the oven for extra depth of flavor.

3. Brown Sugar

• Brown sugar adds sweetness with a hint of molasses, which pairs beautifully with the pecans and butter.

4. All-Purpose Flour

• Flour provides structure to the cake, helping it rise and hold its shape.

5. Eggs

• Eggs bind the ingredients together and give the cake its rich texture. They also help the cake rise and give it a tender crumb.

6. Vanilla Extract

• Vanilla extract enhances the overall flavor of the cake and complements the sweetness of the pecans.

7. Heavy Cream or Buttermilk

• Heavy cream or buttermilk adds moisture and richness to the cake, making the crumb extra tender and soft.

How to Make Butter Pecan Pound Cake

This butter pecan pound cake is easy to make and results in a rich, flavorful dessert that’s perfect for any occasion. Here’s how to prepare it:

Step 1: Toast the Pecans

• Preheat your oven to 350°F (175°C). Spread 1 cup of chopped pecans on a baking sheet and toast them in the oven for 8-10 minutes, or until fragrant and lightly browned. Let them cool while you prepare the cake batter.

Step 2: Prepare the Cake Batter

• In a large bowl, cream together 1 cup (2 sticks) of unsalted butter and 1 1/2 cups of brown sugar until light and fluffy, about 3-4 minutes.
• Beat in 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in 1 tablespoon of vanilla extract.

Step 3: Mix the Dry Ingredients

• In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup of heavy cream or buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Step 4: Fold in the Pecans

• Gently fold in the toasted pecans, ensuring they are evenly distributed throughout the batter.

Step 5: Bake the Cake

• Grease and flour a 10-inch bundt pan or loaf pan. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.

Step 6: Make the Glaze (Optional)

• While the cake is cooling, make a simple glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of melted butter, and 1-2 tablespoons of milk or heavy cream. Drizzle the glaze over the cooled cake for extra sweetness and decoration.

Step 7: Serve

• Slice and serve the butter pecan pound cake on its own or with a scoop of vanilla ice cream. Garnish with extra toasted pecans if desired.

Tips for Making the Best Butter Pecan Pound Cake

1. Toast the Pecans

• Toasting the pecans enhances their flavor and adds a delightful crunch to the cake. Be sure not to skip this step for the best flavor.

2. Use Room Temperature Ingredients

• Make sure your butter, eggs, and cream are at room temperature before mixing. This helps create a smooth batter and ensures the cake has an even texture.

3. Don’t Overmix the Batter

• Overmixing can cause the cake to be dense and tough. Mix the batter just until the dry ingredients are incorporated to keep the cake tender.

4. Check for Doneness

• Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake—if it comes out clean or with a few crumbs, the cake is ready.

5. Cool the Cake Before Glazing

• Let the cake cool completely before adding the glaze. If the cake is too warm, the glaze will melt and become too runny.

Recipe Variations

1. Pecan Praline Pound Cake

• Add a pecan praline topping to the cake by making a quick praline sauce with brown sugar, butter, and heavy cream. Drizzle it over the cake for a sweet, caramel-like flavor.

2. Chocolate Pecan Pound Cake

• Add 1/2 cup of melted chocolate or cocoa powder to the batter for a rich, chocolatey twist on this classic cake.

3. Maple Butter Pecan Pound Cake

• Swap the brown sugar for maple syrup to create a maple-flavored butter pecan pound cake. This adds a subtle, natural sweetness that pairs beautifully with the pecans.

4. Gluten-Free Butter Pecan Pound Cake

• Use a gluten-free all-purpose flour blend to make this cake suitable for those with gluten sensitivities. The texture remains just as rich and buttery.

5. Cream Cheese Butter Pecan Pound Cake

• Add 4 ounces of softened cream cheese to the butter and sugar mixture for an extra moist and tangy cake. The cream cheese gives the cake a slightly denser texture and enhances the richness.

FAQs: Butter Pecan Pound Cake

1. Can I Make This Cake Ahead of Time?

• Yes! This cake can be made a day or two in advance. Store it in an airtight container at room temperature, or in the fridge for longer storage. The flavors develop even more after sitting.

2. How Do I Store Leftover Pound Cake?

• Store leftover pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cake for up to 3 months. Let it thaw at room temperature before serving.

3. Can I Use Different Nuts?

• Yes, you can substitute the pecans with walnuts, almonds, or hazelnuts for a different flavor. Just be sure to toast the nuts to bring out their flavor.

4. Do I Have to Use Heavy Cream?

• Heavy cream adds richness to the cake, but you can substitute it with buttermilk, whole milk, or even sour cream for a slightly different texture and flavor.

5. How Do I Prevent My Cake from Sticking to the Pan?

• Grease and flour your bundt or loaf pan thoroughly before pouring in the batter. You can also use a non-stick baking spray to ensure easy removal.