Butter Pecan Pound Cake Recipe

Indulge in the rich flavors of a homemade Butter Pecan Pound Cake, a delightful treat perfect for any occasion. This recipe combines the nutty goodness of pecans with the buttery sweetness of pound cake, creating a truly irresistible dessert.

Ingredients:
For the cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream

For the butter pecan filling:

  • 1 cup chopped pecans
  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Directions:

  1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan to prepare it for baking.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for added flavor.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
  6. In a small bowl, combine the chopped pecans, melted butter, brown sugar, and ground cinnamon to create the filling.
  7. Spoon half of the batter into the prepared bundt pan. Sprinkle the pecan filling evenly over the batter. Top with the remaining batter.
  8. Use a knife to gently swirl the batter and pecan filling together to create a beautiful marbled effect.
  9. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
See also  Butterfinger Cheesecake

Tips:

  • Be sure to properly grease and flour the bundt pan to ensure the cake releases easily after baking.
  • Take care not to overmix the batter to maintain a tender crumb texture.
  • Check for doneness with a toothpick inserted into the center of the cake; it should come out clean when the cake is fully baked.

Conclusion:
Indulge in slices of this decadent Butter Pecan Pound Cake, complemented by a sweet glaze that adds the perfect finishing touch. Whether served for dessert or enjoyed with a cup of coffee, this delightful treat is sure to impress with its rich flavors and moist texture. Feel free to customize the recipe to suit your taste preferences and enjoy the warm, comforting essence of homemade baking. Happy baking!

  1. Can I substitute the sour cream in the recipe?
  • While sour cream adds moisture and richness to the pound cake, you can substitute it with plain Greek yogurt if you prefer. The yogurt will provide a similar texture and moisture content to the cake. Alternatively, you can use buttermilk, though the tanginess level may vary slightly. Experiment with different substitutions to find the option that best suits your taste preferences and dietary needs.
  1. How do I prevent the pecans from sinking to the bottom of the cake?
  • To prevent the pecans from sinking to the bottom of the cake during baking, it’s essential to coat them evenly in the butter, sugar, and cinnamon mixture before layering them into the batter. Additionally, gently fold the pecan filling into the batter, ensuring it is distributed evenly throughout the cake. Avoid overmixing the batter, as this can cause the pecans to sink. By following these steps, you can help ensure that the pecans are evenly dispersed throughout the cake for a delightful nutty flavor in every bite.
  1. Can I make the Butter Pecan Pound Cake ahead of time?
  • Yes, you can make the Butter Pecan Pound Cake ahead of time and store it for later enjoyment. Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. You can store the cake at room temperature for up to two days or refrigerate it for longer shelf life, up to one week. Before serving, allow the cake to come to room temperature if refrigerated, and you can also warm it slightly in the oven to enhance its flavor and texture.
  1. How can I customize the glaze for the Butter Pecan Pound Cake?
  • While the glaze in the recipe adds a sweet finishing touch to the pound cake, you can customize it to suit your taste preferences. For a richer flavor, consider adding a splash of maple syrup or bourbon to the glaze. You can also incorporate finely chopped pecans or toasted coconut for added texture and flavor. Adjust the consistency of the glaze by adding more powdered sugar for a thicker consistency or more milk for a thinner consistency. Experiment with different flavorings and ingredients to create a glaze that perfectly complements the flavors of the Butter Pecan Pound Cake and adds a delightful finishing touch to your dessert.
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