Butter Pecan Pound Cake is a rich, moist, and buttery dessert that combines the nutty flavor of toasted pecans with the dense texture of a traditional pound cake. This cake is perfect for special occasions, family gatherings, or a comforting homemade treat. With its golden crust and soft, flavorful interior, this Southern classic is sure to impress. The addition of browned butter and toasted pecans elevates the taste, making it an irresistible delight.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract (optional, for enhanced flavor)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk or buttermilk
- 1 cup chopped pecans, toasted
- ½ cup brown sugar (for caramelized pecan topping, optional)
- 2 tablespoons unsalted butter (for pecan topping, optional)
Instructions:
- Preheat the Oven – Set your oven to 325°F (163°C). Grease and flour a bundt or loaf pan to prevent sticking.
- Toast the Pecans – In a dry skillet over medium heat, toast the chopped pecans for 3-5 minutes until fragrant. Stir occasionally to prevent burning. Set aside to cool.
- Cream Butter and Sugar – In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. This step helps incorporate air for a tender cake.
- Add Eggs and Flavoring – Add eggs one at a time, beating well after each addition. Mix in vanilla and butter extract for extra flavor.
- Prepare the Dry Ingredients – In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternate Mixing – Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients to maintain consistency.
- Fold in Pecans – Gently fold in the toasted pecans, ensuring even distribution throughout the batter.
- Prepare Optional Pecan Topping – If adding a caramelized pecan topping, melt 2 tablespoons of butter in a pan, stir in brown sugar, and cook until melted. Pour this mixture into the prepared pan before adding the cake batter.
- Bake the Cake – Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Unmold – Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. If using the caramelized pecan topping, invert the cake onto a plate to reveal the glazed pecans.
- Serve and Enjoy – Slice and serve warm or at room temperature. Pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
This Butter Pecan Pound Cake offers a perfect balance of crunch and buttery richness. The combination of toasted pecans and a moist cake base creates a comforting and satisfying dessert. Whether served with coffee, tea, or as a standalone delight, this pound cake is bound to become a favorite!