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