Butter Pecan Pound Cake is a rich, buttery, and nutty dessert that combines the classic dense texture of a pound cake with the irresistible flavor of toasted pecans. This cake is perfect for any occasion—whether it’s a holiday gathering, a special celebration, or just a sweet treat to enjoy with coffee or tea. The buttery flavor, combined with the crunch of pecans, creates a delightful contrast in texture. Topped with a creamy glaze or served with a scoop of vanilla ice cream, this pound cake is bound to be a favorite for all dessert lovers.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon butter extract (optional, for extra buttery flavor)
- 1 cup chopped pecans, toasted
For the Butter Pecan Glaze (Optional):
- ½ cup unsalted butter
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ¼ cup chopped pecans, toasted (for garnish)
Instructions:
Step 1: Toast the Pecans
- Preheat your oven to 350°F (175°C).
- Spread the chopped pecans on a baking sheet in an even layer.
- Bake for 5-7 minutes or until fragrant, stirring halfway through.
- Remove from the oven and set aside to cool.
Step 2: Prepare the Cake Batter
- Grease and flour a 10-inch bundt pan or a loaf pan.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, beating well after each addition.
- 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. Start and end with the dry ingredients.
- Stir in the vanilla extract, butter extract (if using), and toasted pecans.
Step 3: Bake the Cake
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake in the preheated oven for 60-75 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Step 4: Prepare the Butter Pecan Glaze (Optional)
- In a small saucepan over medium heat, melt the butter.
- Remove from heat and whisk in the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake and sprinkle with additional toasted pecans.
Serving Suggestions:
- Serve warm with a scoop of vanilla or butter pecan ice cream.
- Pair with a cup of coffee or tea for an afternoon treat.
- Add a dollop of whipped cream and a drizzle of caramel sauce for extra indulgence.
Calories:
A single slice of Butter Pecan Pound Cake (without glaze) is approximately 400-450 calories, depending on portion size. If adding the glaze, it can increase to 500+ calories per slice.
Final Thoughts:
Butter Pecan Pound Cake is a must-try dessert for anyone who loves rich, nutty flavors with a classic pound cake texture. The toasted pecans add a wonderful crunch, while the buttery glaze enhances the overall flavor. Whether served plain or dressed up with toppings, this cake is sure to impress at any gathering. Enjoy!