A rich, buttery pound cake studded with toasted pecans and infused with a hint of nutty flavor. Perfect for dessert or a special occasion.
Ingredients:
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, but adds a lovely nutty depth)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk or buttermilk, at room temperature
- 1 cup toasted pecans, chopped.
- For the Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract.
Instructions:
- Prepare the Pans and Pecans:
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking pan.
- To toast the pecans, spread them on a baking sheet and bake for 8-10 minutes, or until fragrant and lightly browned. Let them cool, then chop them.
- Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.
- Add Eggs and Extracts:
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract and almond extract (if using).
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk or buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
- Add Pecans:
- Fold in the toasted chopped pecans.
- Bake:
- Pour the batter into the prepared pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Add more liquid if needed to reach desired consistency.
- Drizzle the glaze over the cooled cake.
- Serve:
- Slice and serve the Butter Pecan Pound Cake.
Tips for Success:
- Ensure all ingredients are at room temperature for optimal mixing.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick or skewer to test for doneness in the center of the cake.
- Allow the cake to cool fully before glazing.
- Buttermilk adds a nice tang to the cake.
- For a richer flavor, brown the butter before creaming it with the sugar.
- For added decoration, you can sprinkle extra toasted pecans on top of the glaze.
Enjoy your delicious Butter Pecan Pound Cake!