Description
This Butter Pecan Pound Cake is a rich, buttery dessert featuring tender crumb and toasted pecans for a delightful crunch. Perfectly moist and flavored with vanilla, this classic pound cake is baked to golden perfection in a bundt pan, making it an elegant treat for any occasion.
Ingredients
Scale
Butter Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans, toasted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to incorporate fully and maintain a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Combine Mixtures: Alternately add the dry flour mixture and the whole milk to the butter mixture, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing, which could make the cake dense.
- Add Flavor and Nuts: Stir in the vanilla extract and the toasted chopped pecans, ensuring even distribution throughout the batter.
- Pour Batter Into Pan: Pour the batter into the prepared bundt or tube pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 70-80 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil during the last part of baking.
- Cool: Allow the cake to cool in the pan for 15 minutes to set, then carefully invert onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure butter is softened but not melted for optimal creaming results.
- Toast pecans lightly in a dry skillet over medium heat for 3-5 minutes, stirring frequently to avoid burning.
- For a more pronounced pecan flavor, substitute part of the vanilla with pecan extract.
- Allow the cake to cool completely before slicing to maintain its shape.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
