Butter Pecan Pound Cake Recipe
Butter Pecan Pound Cake is the perfect dessert for anyone who loves rich, buttery flavors with a touch of nutty sweetness.
This cake combines the indulgent taste of butter with the crunch of toasted pecans, creating a dense and moist cake that’s simply irresistible.
Whether you’re preparing it for a family gathering, a special occasion, or just to enjoy with a cup of tea, this pound cake is sure to be a crowd-pleaser.
Ingredients
Recipe for Butter Pecan Pound Cake:
Ingredients
For the Cake:
-1 1/2 cups (3 sticks) unsalted butter, softened
-2 cups granulated sugar
-5 large eggs, room temperature
-3 cups all-purpose flour
-1/4 teaspoon salt
-1 teaspoon baking powder
-1 cup buttermilk, room temperature
-1 teaspoon vanilla extract
-1 teaspoon butter extract (optional, for extra butter flavor)
-1 1/2 cups chopped pecans, toasted
Instructions
Start by preheating your oven to 325°F (163°C) and preparing your cake pan. Grease and flour a 10-inch bundt or tube pan to ensure.
the cake doesn’t stick once baked. The key to a smooth, even cake is in the preparation of your pan.
Next, in a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer.
Beat on medium-high speed for about 5-7 minutes, until the mixture is light, fluffy, and pale in color. This step is important as it incorporates air into the batter, contributing to the cake’s tender texture.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Make sure each egg is fully.
incorporated before adding the next one. This ensures a smooth batter without any lumps.
In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to the butter and egg mixture, alternating with the buttermilk.
Start and end with the dry ingredients. Mix until just combined, being careful not to overmix, as this can result in a dense cake.
Once the batter is well combined, stir in the vanilla extract and butter extract, if you’re using it.
These flavorings enhance the buttery taste of the cake, giving it a rich, indulgent aroma.
Gently fold in the toasted chopped pecans, ensuring they’re evenly distributed throughout the batter.
The toasted pecans add not only flavor but also a delightful crunch, balancing the soft texture of the cake.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into.
the center of the cake comes out clean. The cake should be golden brown on top, with a slightly firm exterior and a moist interior.
How to Make the Butter Pecan Pound Cake
Making a Butter Pecan Pound Cake starts with a well-prepared cake pan. Grease and flour your bundt or tube pan thoroughly to avoid the cake sticking after baking.
A good non-stick spray works wonders, but you can also dust the pan with flour for extra insurance. Once the pan is ready, set it aside.
The next critical step is to beat the butter and sugar together until the mixture is light and airy. This process is known as “creaming,” and it’s essential for achieving a soft, airy texture in the final cake.
The creamed mixture should feel light to the touch and pale in color, signaling that it has been whipped enough to incorporate air.
Once the eggs are added and fully incorporated, your batter will become smoother and slightly thicker.
.Don’t rush through this part—mixing the eggs one at a time ensures that they blend well and contribute to the cake’s structure. This step helps avoid curdling and ensures that the batter doesn’t separate.
After the flour mixture is added, remember not to overmix. The flour should just be incorporated into the batter to prevent the cake from becoming too dense.
Overmixing causes gluten to form, which can lead to a tough cake. Mixing in the wet and dry ingredients alternately helps maintain the right consistency.
Toasting the pecans beforehand is a small but vital step in enhancing their flavor. Toasting brings out the natural oils and deepens the nutty flavor, adding complexity to the cake.
Make sure to let the pecans cool before folding them into the batter to prevent them from sinking or becoming soggy.
Once your batter is prepared, pour it into the cake pan and bake until it is golden and fully set. It’s crucial not to open the oven door too early to avoid deflating the cake.
After baking, let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
For the best flavor and texture, let the cake rest for a few hours before serving. This allows the flavors to meld together and the cake to firm up, making it easier to slice. Enjoy!
Tips for Perfect Butter Pecan Pound Cake
To achieve the best texture and flavor, use room temperature butter and eggs. Cold ingredients can cause the batter to curdle or result in uneven mixing, affecting the final cake texture.
If you don’t have buttermilk, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice. Let it sit for a few minutes to thicken before using.
For an even richer flavor, add a pinch of cinnamon or nutmeg to the dry ingredients. These warm spices pair beautifully with the butter and pecans, enhancing the overall taste of the cake.
Toast the pecans in a dry pan over low heat, stirring occasionally to ensure they don’t burn. It only takes a few minutes, but this step makes a huge difference in flavor.
Make sure the cake has fully cooled before slicing. Cutting into it too soon can cause it to fall apart or appear undercooked in the center.
You can store the cake at room temperature in an airtight container for up to three days. If you want to keep it for longer, wrap it tightly and freeze it for up to two months. Let it thaw at room temperature before serving.
If you want to add a glaze, you can make a simple butter pecan glaze by mixing powdered sugar with butter and a bit of milk, then drizzling it over the cooled cake. This adds a touch of sweetness and extra flavor.
Conclusion
This Butter Pecan Pound Cake is a showstopper of a dessert that balances buttery richness with a delightful crunch from the toasted pecans.
It’s a great recipe to add to your baking repertoire for special occasions or whenever you’re craving something sweet and satisfying.
With its luxurious texture and irresistible flavor, this cake will quickly become a favorite.
Serve it with a cup of tea or coffee, or simply enjoy it on its own. Either way, it’s a treat that’s sure to impress.