Butter Pecan Pound Cake is a rich and flavorful dessert that perfectly combines the nutty crunch of toasted pecans with the buttery goodness of a classic pound cake. This cake has a moist, tender crumb and a deep caramelized flavor that makes it ideal for any occasion, from family gatherings to holiday feasts. Whether served plain, dusted with powdered sugar, or drizzled with a luscious glaze, this cake is sure to be a crowd-pleaser. Follow this simple yet delightful recipe to create a homemade Butter Pecan Pound Cake that will leave everyone asking for seconds.
Ingredients:
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract (optional)
• 1 cup chopped pecans, toasted
• ½ cup brown sugar
Instructions:
• Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
• In a dry skillet over medium heat, toast the chopped pecans for about 3-5 minutes until they are golden brown and aromatic. Stir frequently to avoid burning. Remove from heat and mix with brown sugar, then set aside.
• In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3-5 minutes.
• Add eggs one at a time, beating well after each addition to fully incorporate them into the batter.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of ingredients.
• Gradually add the dry ingredients to the creamed mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
• Stir in the vanilla extract and butter extract (if using) for an extra rich and buttery flavor.
• Fold the toasted pecan and brown sugar mixture into the batter, ensuring an even distribution of nuts throughout.
• Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
• Bake in the preheated oven for 60-75 minutes or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, tent it with aluminum foil.
• Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
• Once cooled, you can serve the cake as is or dust it with powdered sugar. For added indulgence, drizzle a simple vanilla or caramel glaze over the top.
This Butter Pecan Pound Cake offers a rich, buttery texture with a delightful crunch from the pecans. It pairs perfectly with coffee, tea, or a scoop of vanilla ice cream for an extra-special treat. Enjoy!