Butter Pecan Pound Cake is a rich, buttery, and nutty dessert that combines the classic dense texture of a pound cake with the sweet, caramelized flavor of buttered pecans. This cake is perfect for any occasion—whether served with a cup of coffee in the morning, as a dessert for a family gathering, or simply as a treat for yourself. With a moist crumb, a hint of vanilla, and crunchy pecans in every bite, this cake is sure to become a favorite.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract (optional, but enhances the flavor)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 cup chopped pecans
For the Buttered Pecans:
- 1 cup pecans, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions:
Step 1: Prepare the Buttered Pecans
- In a small skillet over medium heat, melt 2 tablespoons of butter.
- Add the chopped pecans and brown sugar. Stir continuously until the pecans are coated and slightly toasted (about 3–4 minutes).
- Remove from heat and let them cool.
Step 2: Prepare the Cake Batter
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or a loaf pan.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and butter extract (if using).
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
- Gently fold in the buttered pecans.
Step 3: Bake the Cake
- Pour the batter into the prepared pan and spread evenly.
- Bake for 60–75 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Step 4: Make the Glaze (Optional)
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over the cooled cake before serving.
Serve:
This Butter Pecan Pound Cake is best served at room temperature. You can enjoy it as-is, with a dollop of whipped cream, or a scoop of vanilla ice cream. It also pairs wonderfully with coffee or tea.
Calories:
Each slice (based on 12 servings) contains approximately 400–450 calories. The exact calorie count depends on portion size and whether the glaze is added.
This cake is rich, buttery, and full of nutty goodness—perfect for any butter pecan lover! Let me know if you’d like any variations or serving ideas! 😊