Butter Pecan Pound Cake

why make this recipe

Butter Pecan Pound Cake is a delightful treat perfect for any occasion. Its rich buttery flavor combined with crunchy pecans makes it a favorite among family and friends. This cake is moist and dense, making it satisfying with every bite. Whether you’re serving it at a gathering or enjoying a slice with your morning coffee, this recipe shines in simplicity and taste.

how to make Butter Pecan Pound Cake

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup chopped pecans
• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, cream together 1 cup of softened butter and 2 cups of granulated sugar until light and fluffy.
3. Beat in 4 eggs, one at a time, along with 1 teaspoon of vanilla extract.
4. In another bowl, combine 3 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the butter mixture, alternating with 1 cup of sour cream. Mix until just combined.
5. In a separate bowl, prepare the butter pecan filling by mixing 1 cup of chopped pecans, 1/4 cup of melted butter, and 1/2 cup of brown sugar.
6. Pour half of the cake batter into the prepared bundt pan, layer the pecan filling, and then pour the remaining batter over the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

how to serve Butter Pecan Pound Cake

Butter Pecan Pound Cake is delicious served plain, but you can also dress it up. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of extra chopped pecans on top can add a nice touch. This cake pairs wonderfully with coffee or tea, making it perfect for any gathering.

how to store Butter Pecan Pound Cake

To store your Butter Pecan Pound Cake, keep it in an airtight container at room temperature. It stays fresh for about 3-4 days. If you want to prolong its shelf life, you can refrigerate it for up to a week. For longer storage, wrap slices in plastic wrap and freeze them. This way, you can enjoy a piece whenever you like.

tips to make Butter Pecan Pound Cake

• Make sure your butter is softened to room temperature for easier creaming with sugar.
• Don’t overmix the batter after adding the flour; mix until just combined for the best texture.
• Allow the cake to cool completely before serving to enhance its flavor.
• If you prefer a lighter texture, try substituting half of the all-purpose flour with cake flour.

variation

For a twist on this classic recipe, you can add a touch of cinnamon or nutmeg to the batter for extra warmth. You might also consider incorporating chocolate chips or caramel bits along with the pecans for a richer flavor profile.

FAQs

1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce the added salt in the recipe.

2. How can I tell when my cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean, your cake is ready to be removed from the oven.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance, just be sure to store it properly to keep it fresh.

Butter Pecan Pound Cake

A delightful moist and dense cake with rich buttery flavor and crunchy pecans, perfect for gatherings or a morning treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened Make sure it's at room temperature.
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour You may substitute half with cake flour for a lighter texture.
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt Reduce if using salted butter.
• 1 cup sour cream
• 1 cup chopped pecans

Pecan Filling

• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
• In a large bowl, cream together 1 cup of softened butter and 2 cups of granulated sugar until light and fluffy.
• Beat in 4 eggs, one at a time, along with 1 teaspoon of vanilla extract.
• In another bowl, combine 3 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
• Gradually add this dry mixture to the butter mixture, alternating with 1 cup of sour cream. Mix until just combined.
• In a separate bowl, prepare the butter pecan filling by mixing 1 cup of chopped pecans, 1/4 cup of melted butter, and 1/2 cup of brown sugar.

Baking

• Pour half of the cake batter into the prepared bundt pan, layer the pecan filling, and then pour the remaining batter over the top.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cooling

• Allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

To serve, enjoy the cake plain, or dress it up with whipped cream or vanilla ice cream. It pairs well with coffee or tea. Store the cake in an airtight container at room temperature for 3-4 days, or refrigerate for a week. Wrap slices in plastic wrap and freeze for longer storage.

Keyword Baking, Butter Pecan Pound Cake, Dessert Recipe, Pecan Cake, Pound cake