Butter Pecan Pound Cake is the ultimate treat for anyone who loves the rich, nutty flavors of buttered pecans combined with a moist, tender cake. This classic Southern dessert is perfect for holidays, special gatherings, or simply whenever you’re in the mood for something sweet and comforting. With its buttery, caramel-like flavor and the crunch of toasted pecans, this pound cake is sure to become a family favorite.

Below you’ll find a complete recipe for this delicious Butter Pecan Pound Cake, along with some helpful tips, variations, and answers to frequently asked questions.

Table of Contents:

1. Ingredients
2. Instructions
3. Baking Tips and Tricks
4. Variations
5. Frequently Asked Questions (FAQs)
6. Conclusion

Ingredients

For the Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 1 cup brown sugar, packed
• 5 large eggs
• 1 cup sour cream
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup chopped pecans, toasted

For the Butter Pecan Glaze (Optional)

• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup brown sugar, packed
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract
• 1/2 cup chopped pecans, toasted

Instructions

1. Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking.
2. Prepare the Cake Batter: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
4. Add Pecans: Gently fold in the toasted pecans until evenly distributed throughout the batter.
5. Bake the Cake: Pour the batter into the prepared bundt or tube pan, smoothing the top with a spatula. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
6. Prepare the Butter Pecan Glaze (Optional): In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle simmer. Cook for 2-3 minutes, stirring constantly, until slightly thickened. Remove from heat and stir in the vanilla extract and toasted pecans.
7. Glaze the Cake: Once the cake has cooled, drizzle the butter pecan glaze over the top, allowing it to run down the sides. Let the glaze set for a few minutes before slicing and serving.

Baking Tips and Tricks

• Toast the Pecans: Toasting the pecans before adding them to the batter enhances their flavor and adds a delightful crunch to the cake. Simply spread them on a baking sheet and bake at 350°F for 5-7 minutes, or until fragrant.
• Room Temperature Ingredients: For the best results, make sure your butter, eggs, and sour cream are at room temperature before mixing. This helps ensure a smooth, even batter.
• Avoid Overmixing: When adding the dry ingredients, mix until just combined to avoid a dense cake. Overmixing can lead to a tougher texture.

Variations

1. Butter Pecan Cream Cheese Pound Cake

Add 4 oz of softened cream cheese to the butter and sugar mixture for an extra creamy texture. The cream cheese adds a slight tang and makes the cake even more moist.

2. Chocolate Butter Pecan Pound Cake

Stir in 1/2 cup of mini chocolate chips to the batter for a delightful chocolate twist. Chocolate pairs wonderfully with the buttery pecan flavor.

3. Cinnamon Butter Pecan Pound Cake

Add 1 teaspoon of ground cinnamon to the dry ingredients for a warm, spiced flavor that complements the nuttiness of the pecans.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of nut instead of pecans?

A: Absolutely! While pecans are traditional, you can use walnuts or almonds if you prefer. Just be sure to toast them for added flavor.

Q: How should I store Butter Pecan Pound Cake?

A: Store the cake in an airtight container at room temperature for up to 4 days. You can also refrigerate it for up to a week or freeze individual slices for up to 3 months.

Q: Can I make this cake in a loaf pan instead of a bundt pan?

A: Yes, you can bake the cake in two 9×5-inch loaf pans. Adjust the baking time to about 60-70 minutes, checking for doneness with a toothpick.

Butter Pecan Pound Cake is a rich, flavorful dessert that’s perfect for any occasion. The combination of buttery cake and toasted pecans creates a mouthwatering treat that’s sure to please anyone who tries it. With its easy preparation and delicious glaze, this cake is a must-have recipe in your collection. Try out the variations to suit your taste, and enjoy this classic Southern delight!

Happy baking, and enjoy every slice of this indulgent treat!