Description
This Butter Pecan Pound Cake is rich, buttery, and filled with toasted pecans for the perfect nutty crunch. With a moist, tender crumb and a golden crust, this homemade dessert is a delightful treat for any occasion. Serve it warm with ice cream, fresh fruit, or a cup of coffee for the ultimate indulgence!
Ingredients
Unsalted butter – Provides richness and moisture
Granulated sugar – Adds sweetness and structure
Large eggs – Helps bind the ingredients and adds richness
All-purpose flour – Forms the cake’s base
Baking powder – Helps the cake rise
Salt – Enhances the flavors
Whole milk – Adds moisture and tenderness
Vanilla extract – Enhances the flavor
Toasted pecans – Adds crunch and nutty depth
Instructions
Toast the Pecans
Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and bake for 7-10 minutes, stirring occasionally, until fragrant. Let them cool, then chop into smaller pieces.
Prepare the Cake Batter
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk. Stir in the vanilla extract and toasted pecans.
Bake the Cake
Preheat the oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or bundt pan. Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes before transferring to a wire rack.
Optional: Add a Caramel Glaze
Melt butter in a saucepan over medium heat. Stir in brown sugar and heavy cream, bringing it to a simmer. Cook for 5 minutes, stirring constantly. Remove from heat and add vanilla extract. Let cool slightly, then drizzle over the cake.
Notes
For a nut-free version, substitute pecans with toffee bits or chocolate chips
For extra moisture, add ¼ cup sour cream to the batter
Storage: keep at room temperature for 4 days, refrigerate for 1 week, or freeze for 3 months
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American