Pound Cake with Buttered Pecans
If you love indulgent desserts, Butter Pecan Pound Cake is sure to delight your taste buds. This luscious cake combines the rich, buttery texture of classic pound cake with the nutty crunch of toasted pecans. In this guide, we’ll go over all the ingredients and provide a step-by-step method to create this irresistible treat. Get ready for a dessert that’s bound to become a favorite.
Butter Pecan Pound Cake
Ingredients:
- 3 cups cake flour
- 2 cups sugar
- 1 cup packed brown sugar
- 3 sticks butter (room temperature)
- 5 eggs (room temperature)
- 1 cup whole buttermilk (room temperature)
- ½ tsp baking powder
- ¼ tsp salt
- 1 tbsp vanilla extract
- 1 tbsp pound cake extract
- 2 cups toasted pecans
Thick Glaze Ingredients
- 2 cups powdered sugar
- 4 oz butter
- 4 oz cream cheese
- 4 tsp half-and-half
Instructions:
- Cream Butter and Sugars: Beat the butter, sugar, and brown sugar together until smooth, about 3–7 minutes.
- Add Eggs: Gradually add eggs one at a time, making sure each is fully mixed before adding the next.
- Add Flavors: Mix in vanilla and pound cake extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Alternate Adding Flour and Buttermilk: Gradually fold in the flour mixture and buttermilk, alternating between the two. Begin and end with the flour mixture for an even batter.
- Add Pecans: Stir in toasted pecans for added crunch.
- Prepare Pan: Grease a tube pan and pour in the batter.
- Bake: Bake at 325°F for 1 hour 10 minutes, checking after 45 minutes. A toothpick inserted in the center should come out clean.
- Cool: Let the cake cool in the pan on a wire rack for 20 minutes, then transfer to a cake plate. Cover to prevent drying—using a snug-fitting cake pan helps keep it moist.
