Butter Pecan Pound Cake is a rich, moist, and flavorful dessert loaded with toasted pecans and buttery goodness. This cake offers a perfect balance of crunch and softness, making it an irresistible treat for any occasion. The caramelized pecans add a delightful depth of flavor, while the dense yet tender crumb of the pound cake makes each bite absolutely indulgent. Whether you’re baking for a family gathering, holiday celebration, or simply to satisfy your sweet tooth, this Butter Pecan Pound Cake is sure to impress.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 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 enhanced flavor)
- 1 ½ cups chopped pecans
- ¼ cup unsalted butter (for toasting pecans)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
- ½ cup chopped pecans (for topping, optional)
Instructions:
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or line it with baking spray.
- Toast the Pecans: In a skillet, melt ¼ cup butter over medium heat. Add chopped pecans and toast for about 3-5 minutes until fragrant and slightly browned. Set aside to cool.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with milk. Start and end with the flour mixture. Mix until just combined.
- Add Flavors and Pecans: Stir in vanilla extract, butter extract (if using), and toasted pecans. Gently fold to distribute evenly.
- Bake the Cake: Pour the batter into the prepared bundt pan, spreading evenly. Bake in the preheated oven for 60-75 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer the cake onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, heavy cream, and vanilla extract until smooth. Adjust consistency by adding more cream if needed.
- Glaze and Garnish: Drizzle the glaze over the cooled cake and sprinkle chopped pecans on top for extra crunch.
- Serve and Enjoy: Slice and serve your delicious Butter Pecan Pound Cake with a cup of coffee or tea for a comforting treat.
This Butter Pecan Pound Cake is the perfect combination of rich buttery flavor and nutty crunch, making it a crowd-pleaser. Try this easy recipe and enjoy a homemade cake that’s packed with warmth, flavor, and a delightful texture!