This Butter Pecan Pound Cake is a rich, moist, and buttery dessert loaded with toasted pecans, offering a perfect balance of crunch and softness. The deep caramelized flavor of butter-roasted pecans combined with a dense and tender cake makes this a go-to recipe for special occasions, holidays, or simply as a treat with your coffee. Whether served plain or topped with a glaze, this cake is sure to impress with its irresistible taste and texture.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract (optional for extra flavor)
- 1 ½ cups chopped pecans
- 3 tablespoons unsalted butter (for toasting pecans)
Instructions:
- Prepare the Pecans: In a skillet over medium heat, melt 3 tablespoons of butter. Add the chopped pecans and stir continuously for about 3–5 minutes until they turn golden brown and fragrant. Remove from heat and set aside to cool.
- Preheat the Oven and Prepare the Pan: Preheat your oven to 325°F (163°C). Grease and flour a bundt or loaf pan to prevent sticking.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3–5 minutes to ensure a soft cake texture.
- Add Eggs One at a Time: Beat in the eggs one at a time, mixing well after each addition. This helps to create a smooth and well-emulsified batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix just until combined.
- Flavor the Batter: Stir in the vanilla extract and butter extract for a rich, buttery aroma.
- Fold in the Pecans: Gently fold in the toasted pecans, distributing them evenly throughout the batter for a nutty crunch in every bite.
- Bake the Cake: Pour the batter into the prepared pan, smoothing out the top. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely before serving.
- Optional Glaze: For extra sweetness, drizzle with a butter pecan glaze made by mixing powdered sugar, melted butter, vanilla extract, and a bit of milk.
Enjoy this decadent Butter Pecan Pound Cake with a cup of coffee or as a dessert at any gathering. Its rich, nutty flavor and moist texture will make it a household favorite!