Baked Butter Pecan Pound Cake
This dense and moist Baked Butter Pecan Pound Cake features a rich, buttery flavor profile enhanced by brown sugar and crunchy roasted pecans, and is topped with a simple Cream Cheese Glaze.
Baked Butter Pecan Pound Cake
Ingredients:
| INGREDIENT | QUANTITY |
| Cake flour | 3 cups |
| Sugar | 2 cups |
| Packed brown sugar | 1 cup |
| Butter (room temperature) | 3 sticks |
| Eggs (room temperature) | 5 |
| Whole milk (room temperature) | 1 cup |
| Baking powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Vanilla extract | 1 tablespoon |
| Pound extract | 1 tablespoon |
| Roasted American nuts (pecans) | 2 cups |
| Cream Cheese Glaze Ingredients | Quantity |
| Powdered sugar | 2 cups |
| Butter | 4 ounces (1/2 cup) |
| Cream cheese | 4 ounces (1/2 cup) |
| Half and half | 4 teaspoons |
| Vanilla extract | (A dash) |
How To Make Baked Butter Pecan Pound Cake:
- Step 1: Cream the Butter and Sugar: In a mixing bowl, cream together the 3 sticks of room-temperature butter and 2 cups sugar (white and brown sugar combined) until the mixture becomes smooth and fluffy.
- Step 2: Add Eggs: Slowly add the 5 room-temperature eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Step 3: Infuse Flavors: Enhance the cake’s taste with the addition of the 1 tablespoon vanilla extract and 1 tablespoon pound extract.
- Step 4: Alternate Flour and Milk: Gradually add the 3 cups cake flour (whisked with 1/2 teaspoon baking powder and 1/4 teaspoon salt) and 1 cup whole milk to the batter in alternating portions. Start and end with the flour to ensure even mixing.
- Step 5: Stir in Pecans: Gently fold in the 2 cups roasted American nuts (pecans).
- Step 6: Pour and Bake: Transfer the batter into a greased tube pan and bake at 325 degrees Fahrenheit (160 degrees C) for approximately 1 hour and 10 minutes. Perform a toothpick test after 45 minutes to check for doneness.
- Step 7: Prepare Cream Cheese Glaze: In a clean bowl, beat the 4 ounces softened butter and 4 ounces cream cheese together until light and smooth. Slowly beat in the 2 cups powdered sugar until incorporated. Add the 4 teaspoons half and half and a dash of vanilla extract until the glaze reaches a smooth, drizzling consistency.
- Step 8: Cool, Glaze, and Serve: Allow the cake to cool in the pan on a wire rack for 20 minutes. Once cooled, transfer it to a cake plate. Drizzle the Cream Cheese Glaze generously over the top of the cooled cake. Slice and serve.
