Butter Pecan Pound Cake recipe

Butter Pecan Pound Cake is the kind of dessert that wraps you in warmth and comfort, much like a cozy sweater on a chilly day. Imagine taking a bite of this dense, moist cake and savoring the rich buttery flavor intertwined with the crunchiness of toasted pecans. It’s perfect for any occasion. Whether it’s family gatherings, a special birthday, or even just a quiet evening at home, this loaf always makes for a delightful treat.

The blend of flavors in this pound cake is truly something special. The harmony between the buttery base and the nutty pecans creates a flavor profile that’s sophisticated yet homey. Not only that, but the cake’s texture is wonderfully dense, making it perfect for slicing and serving with a hot cup of coffee or tea. Plus, it pairs beautifully with a creamy icing that adds a delightful finish. What more could you ask for in a dessert?

There’s also an element of nostalgia tied to pound cakes. Many of us have warm memories of baking with family, and this recipe can easily become a cherished tradition. The process of mixing and baking brings everyone together, and the smell of the cake baking will fill your home with mouthwatering aromas. So, gather your loved ones, and let’s dive into making this delicious Butter Pecan Pound Cake together!

How to Make Butter Pecan Pound Cake

Making Butter Pecan Pound Cake is an experience that requires a little love and patience, but the results are so worth it. Let’s break this down step by step.

Ingredients

Here’s what you need to whip up this delightful cake:

Ingredients for the cake:

• 3 cups All Purpose Flour
• 2 cups Granulated Sugar
• 1 cup Brown Sugar (light)
• 1 1/2 cups Unsalted Butter – room temperature (3 sticks)
• 5 Large Eggs – room temperature
• 1 cup Buttermilk – room temperature
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 2 teaspoons Vanilla Extract
• 1 teaspoon Butter extract

Ingredients for the Toasted Pecans:

• 2 cups Pecans – chopped
• 1/2 cup Unsalted butter
• 3-4 tablespoons Granulated Sugar
• 2 teaspoons Cinnamon

For the icing:

• 2 cups Powdered Sugar
• 4 ounces Cream cheese – room temperature
• 1/3 cup Heavy cream
• 1/4 cup Unsalted Butter
• 1 teaspoon Vanilla Extract
• Chopped pecans (for garnish)

Directions

For the Toasted Pecans:

1. Start by toasting the pecans. In a large skillet, melt 1/2 cup of butter over medium heat. The butter will lend its rich flavor to the pecans, enhancing their nuttiness.
2. Add your chopped pecans to the skillet. Toast them for about two minutes, stirring occasionally. The key here is to keep an eye on them; you want that golden color but not burnt!
3. Stir in the cinnamon and sugar. The sugar will caramelize slightly, enhancing the overall flavor. Toast for approximately two more minutes or until the pecans are browned and fragrant.
4. Remove them from the heat and allow the pecans to cool while you prepare the cake batter. This will give you that satisfying crunch in each bite.

For the Pound Cake:

1. Preheat your oven to 325 degrees Fahrenheit. A consistent temperature is crucial for baking a perfect pound cake.
2. In a bowl, combine the flour, baking powder, and salt; set it aside for later.
3. Using a hand or stand mixer, beat the room temperature butter. Gradually add in the granulated sugar and brown sugar. This process will create air pockets in the mixture, ensuring your cake is light and fluffy. Mix on medium speed until the mixture is light and fluffy, about five minutes.
4. Add the vanilla and butter extracts to the batter. These extracts provide that incredibly rich taste you crave in a pound cake.
5. Add the eggs to the mixing bowl one at a time. Mix only until combined after each addition. This step is essential for ensuring that the eggs integrate smoothly, leading to a uniform batter.
6. Begin mixing in the flour mixture, one cup at a time, alternating with the buttermilk. Start and end with the flour. This technique helps to keep the batter from getting too thick all at once.
7. Gently fold the toasted pecans into the batter. You want to distribute these tasty bits throughout the cake without overmixing.
8. Grab your 12-cup bundt pan and spray it with baking spray to prevent sticking. Pour the batter into the pan and spread it evenly.
9. Bake the pound cake for about 1 hour and 15 minutes to 1 hour and 30 minutes. It’s done when a toothpick inserted in the center comes out clean. The smell will be heavenly, hinting at the delicious treat to come!
10. Once baked, allow the cake to cool for 20 minutes before removing it from the pan. This is a key step; letting it cool slightly makes it easier to remove without breaking apart.

For the Icing:

1. Using your hand or stand mixer, beat the room temperature butter and cream cheese together until smooth.
2. Add in the vanilla and powdered sugar. Mixing these ingredients creates that classic icing texture we all love.
3. Slowly add in the heavy cream until your desired consistency is reached. You want the icing to be smooth but not too runny!
4. Pour the glaze over the cooled cake as desired, then top the cake with more chopped pecans for that additional crunch and visual appeal.

How to Serve Butter Pecan Pound Cake

Serving this Butter Pecan Pound Cake is as delightful as making it! Slice the cake into generous pieces, revealing the beautiful layers of buttery goodness and crunchy pecans. It’s perfect as is, but feel free to indulge in a few of these serving suggestions:

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  With Coffee or Tea: A slice of pound cake pairs beautifully with your morning brew or an afternoon cup of tea. The combination offers a delightful pick-me-up!

  
  
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  A la Mode: Add a scoop of vanilla ice cream on the side. The creaminess of the ice cream contrasts perfectly with the denser cake, creating a classic combo.

  
  
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  With Fresh Fruit: Serve slices alongside fresh berries or a fruit compote for a refreshing twist. The fruit’s tartness balances the cake’s sweetness beautifully.

  
  
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  As a Breakfast Treat: Don’t hesitate to enjoy a slice with your breakfast or as part of a brunch spread. Who says you can’t indulge in cake in the morning?

  
  

The cake can be garnished with extra icing and chopped pecans, elevating its appearance and ensuring a show-stopping dessert!

How to Store Butter Pecan Pound Cake

Proper storage is crucial to maintaining the cake’s moistness and flavor. Here’s how to do it right:

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  At Room Temperature: If you plan to eat the cake within a few days, simply cover it with plastic wrap or store it in an airtight container at room temperature. This keeps it fresh while preventing it from drying out.

  
  
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  In the Refrigerator: For longer storage, wrap the cake in plastic wrap and place it in the fridge. It’s best to consume it within a week when refrigerated.

  
  
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  In the Freezer: If you want to save it for a later date, the pound cake freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil before placing it in a freezer-safe bag. It can be stored this way for up to three months. Thaw it in the refrigerator overnight before serving for the best texture.

  
  

Tips to Make Butter Pecan Pound Cake

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  Room Temperature Ingredients: Always ensure your butter, eggs, and buttermilk are at room temperature before starting. This helps them combine more easily, creating an even texture in your cake.

  
  
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  Sifting Flour: To enhance the fluffiness of your cake, sift the flour before measuring it. This will aerate it and help prevent overpacking.

  
  
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  Don’t Overmix: Mix just until ingredients are combined to avoid a tough cake. Overmixing can lead to a denser texture, which isn’t ideal for a pound cake.

  
  
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  Taste as You Go: Always taste your batters, creams, and icings! It’s the best way to ensure you’re happy with the final flavor.

  
  
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  Experiment with Flavors: Feel free to get creative with the flavorings. Add zest from oranges or lemons for a refreshing twist, or use different nuts to enhance the taste.

  
  

Healthy Notes about Butter Pecan Pound Cake

While Butter Pecan Pound Cake is certainly a treat, there are a few healthy insights to consider about its ingredients:

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  Pecans: These tasty nuts are rich in healthy fats and packed with antioxidants. They contain heart-healthy monounsaturated fats and can help lower bad cholesterol.

  
  
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  Butter & Buttermilk: Though both are higher in fat, using quality unsalted butter can actually be beneficial in moderation. Buttermilk adds moisture with less fat compared to heavy cream, and it’s known to contain probiotics, which can aid digestive health.

  
  
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  All-Purpose Flour: While this cake uses traditional all-purpose flour, you can consider substituting a portion with whole wheat flour for added fiber. It will slightly change the flavor and texture but can enhance nutritional value.

  
  
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  Sugar Moderation: You can reduce the amount of granulated sugar if you prefer. The sweetness level can often be adjusted to suit your taste while still maintaining the cake’s integrity.

  
  

Enjoying a slice of cake every now and then, especially one made with these wholesome nuts and flavors, can be part of a balanced diet—and a wonderful occasion for family connection!

Variation

If you’re feeling adventurous or want to mix things up, consider these variations:

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  Caramel Sauce: Drizzle some homemade or store-bought caramel sauce over the iced cake for an extra decadent touch.

  
  
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  Chocolate Chips: Add a cup of mini chocolate chips to the batter for a chocolatey twist that pairs beautifully with the pecans.

  
  
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  Seasonal Spices: Enhance the cake by adding nutmeg or ginger to the batter or icing for a seasonal flair, especially lovely in fall or winter.

  
  
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  Glazed Lemon: Top with a lemon glaze instead of traditional icing for a zesty alternative that lightens the overall flavor profile.

  
  

Similar recipes people like as well :

Cinnamon Roll Cream Cheese Caramel Pecan Pound Cake
Pineapple Pecan Cream Cheese Pound Cake
Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans
Decadent Caramel Pecan Cheesecake Pie Delight

FAQs

1. Can I use other nuts instead of pecans?
Absolutely! While pecans bring a unique flavor, walnuts or almonds can also work beautifully in this recipe. Just be sure to toast them in the same way to enhance their flavor.

2. Can I prepare the batter ahead of time?
It’s best to bake the cake right after preparing the batter. If you need to make it ahead of time, consider preparing the toasted pecans and mixing the dry ingredients separately. You can then make the batter and bake it fresh when you’re ready.

3. How can I tell when the cake is done?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready. If there’s batter clinging to it, give it more time in the oven.

Whether serving this cake for a delightful dessert or enjoying a thin slice with your morning coffee, Butter Pecan Pound Cake is sure to become a cherished recipe in your collection. It’s one of those dishes that tastes like home—a simple reminder that sometimes, the best things in life are created in our own kitchens. Enjoy the process of making it just as much as indulging in the final, delicious product!