Go Back
–+ servings

Butter Pecan Pound Cake

Please rate us
A delightful treat with rich buttery flavor and crunchy pecans, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter, softened Make sure the butter is softened to room temperature.
  • 2 cups granulated sugar
  • 4 large eggs Add one egg at a time.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour For a lighter texture, substitute half with cake flour.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt If using salted butter, reduce the added salt.
  • 1 cup sour cream
Pecan Filling
  • 1 cup chopped pecans
  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar

Method
 

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

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 56gProtein: 6gFat: 18gSaturated Fat: 12gSodium: 150mgFiber: 1gSugar: 30g

Notes

Butter Pecan Pound Cake can be served plain or with a dollop of whipped cream or scoops of vanilla ice cream. Pairs wonderfully with coffee or tea. To store, keep in an airtight container at room temperature for 3-4 days or refrigerate for up to a week. For longer storage, wrap slices in plastic wrap and freeze.
Tried this recipe?Let us know how it was!