Butter Pecan Pound Cake
A delightful treat with rich buttery flavor and crunchy pecans, perfect for any occasion.
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
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, along with the vanilla extract.
- 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.
- In a separate bowl, prepare the pecan filling by mixing chopped pecans, melted butter, and 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.
- Allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
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.