BUTTER PECAN POUND CAKE

Indulge in the rich and nutty flavors of Butter Pecan Pound Cake. This decadent dessert features a moist and buttery pound cake infused with toasted pecans, topped with a luscious glaze for the perfect finishing touch. It’s a delightful treat that’s sure to impress your family and friends.

Why Make Butter Pecan Pound Cake

This pound cake is a classic dessert elevated with the addition of toasted pecans, adding a delightful crunch and nutty flavor to every bite. Whether you’re celebrating a special occasion or simply craving a slice of homemade goodness, this cake is sure to satisfy your sweet tooth.

How to Make Butter Pecan Pound Cake

Toasted Pecans:

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped pecans and toast, stirring constantly, until fragrant. Remove from heat and set aside to cool.

Cake:

1. Preheat the oven to 325 degrees Fahrenheit (165°C). Generously grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large bowl, beat the softened butter with the granulated sugar and brown sugar using an electric mixer until light and fluffy, about 3-5 minutes. Scrape down the sides and bottom of the bowl occasionally.
4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Fold gently with a spatula after each addition. Stir in the toasted pecans with the last addition of flour.
6. Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.

Glaze:

1. While the cake is cooling, make the glaze. In a medium bowl, whisk together the melted butter, milk (or maple syrup), vanilla extract, and salt until well combined. Gradually add the sifted powdered sugar and whisk until smooth.
2. Drizzle the glaze over the cooled cake, allowing it to set for 10-15 minutes.

Serving Suggestions

Slice and serve this Butter Pecan Pound Cake as a delightful dessert for any occasion. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Storage Info

Store any leftover pound cake in an airtight container at room temperature for up to 3 days. You can also freeze slices of cake for longer storage, wrapped tightly in plastic wrap and aluminum foil.

Some Techniques or Tips

• Be sure to properly grease and flour the bundt pan to ensure easy release of the cake after baking.
• Toasting the pecans enhances their flavor and adds a delicious crunch to the cake. Be careful not to burn them while toasting.

Variation

For a twist on the classic recipe, you can add a hint of cinnamon or nutmeg to the cake batter for extra warmth and spice. You can also experiment with different types of nuts, such as walnuts or almonds, for a unique flavor profile.

FAQs about Butter Pecan Pound Cake

1. Can I use salted butter instead of unsalted butter? Yes, you can use salted butter if that’s what you have on hand. Just be mindful of the additional salt in the recipe and adjust accordingly.
2. Can I make this cake ahead of time? Absolutely! This pound cake actually tastes even better the next day as the flavors have time to meld together. Simply store it in an airtight container at room temperature until ready to serve.
3. Can I omit the glaze if I prefer a less sweet cake? Of course! The glaze adds extra sweetness and a glossy finish to the cake, but it’s optional. You can simply dust the cake with powdered sugar before serving if you prefer a less sweet option.

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