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:
- Ingredients
- Instructions
- Baking Tips and Tricks
- Variations
- Frequently Asked Questions (FAQs)
- 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
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking.
- 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.
- 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.
- Add Pecans: Gently fold in the toasted pecans until evenly distributed throughout the batter.
- 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.
- 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.
- 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!
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