Description
A rich and moist Butter Pecan Pound Cake featuring toasted pecans folded into a classic buttery pound cake batter. Perfectly baked to a golden finish with a tender crumb, this cake is a delightful treat for any occasion.
Ingredients
Scale
Butter Pecan Pound Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans, toasted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to ensure the cake does not stick.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and well combined, which helps incorporate air into the batter for a tender texture.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate and maintain the smooth texture of the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Mixtures: Alternately add the dry flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing which may make the cake dense.
- Add Flavor and Pecans: Stir in the vanilla extract and toasted chopped pecans evenly throughout the batter for flavor and crunch.
- Fill Pan and Smooth: Pour the batter into the prepared bundt or tube pan. Use a spatula to smooth the top to ensure even baking.
- Bake: Bake the cake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Remove: Allow the cake to cool in the pan for 15 minutes to set. Then carefully turn it out onto a wire rack and let it cool completely before slicing and serving.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, stirring occasionally to prevent burning.
- Ensure butter is softened but not melted for best creaming results.
- Do not overmix the batter once the dry ingredients are added to keep the pound cake tender.
- The cake can be stored airtight at room temperature for up to 3 days or refrigerated for up to a week.
- For added flavor, you can drizzle a simple glaze or caramel sauce over the cooled cake before serving.
