Butter Pecan Pound Cake Recipe

This butter pecan pound cake recipe is one of those rich, sweet treats that will absolutely become a new favorite if you’re any kind of fan (like I am) and even more so with the upcoming holidays. A rich nutty flavor paired with the buttery chiffon pound cake combine to make a delightful dessert.

Soft, rich, and flavorful with a moist, dense crumb that is ideal for everyday eating.The butter pecan both helps spruce up the cake for its pretty presentation and adds that little bit of crunch plus a smidgen of sweetness to offset the complete butteryness.

Great for entertaining at a dinner party, or make them just to enjoy this simple-to-make but very special homemade treat. It has basic, easy-to-find ingredients and simple steps, so it’s the perfect recipe for bakers at any level. Or top with vanilla ice cream or caramel sauce! This butter pecan pound cake is bound to be a hit with all who taste it!

Ingredients for Butter Pecan Pound Cake 

Equipment Needed Prepare everything you need, except the baking part.

Ingredients:

• 2 sticks (1 cup) unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract (my secret to making the cake taste very buttery)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup of whole milk
• 1 cup chopped pecans, toasted
• 1/2 cup brown sugar (for topping) [Nuts, optional]
• 1 cup pecans, sugar ~ to caramelize

Equipment:

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• 10-inch bundt or tube pan
• Spatula
• Cooling rack

Step-by-step Details of Making Pecan Pound Cake Recipe

Oven Prep and Pan: Preheat your oven to 325°F (165°C). Prepare a 10-inch Bundt or tube pan with shortening and flour, ensuring all the crevices are covered to avoid sticking.

Heat skillet over medium to melt 2 tablespoons butter. Add coarsely chopped pecans and heat. Toast them for 5 to 7 minutes, or until they are fragrant and just beginning to toast. Take it off the heat and let it cool.

Make the Cake Batter: Cream together softened butter and granulated sugar in a large mixing bowl until light and fluffy, about 3 to 5 minutes. Whisking one egg in at a time; be sure to mix thoroughly after each addition. Add in vanilla and butter extract (if using).

Combine dry ingredients: In another small bowl, whisk the flour, baking powder, and salt together. Add the dry ingredients to the creamed mixture in 3 additions, alternating with milk and beginning and ending with flour. Just mix together—do not overmix.

Mix in Pecans: Fold the toasted pecas and spatula together.

How to Bake the Cake: Pour batter into prepared cake pans equally. Press the top smooth with a silicone spatula. Bake in the preheated oven for 1hr 20 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Come out and allow the cake to cool in your pan for 10 minutes, then invert it onto a cooling rack to finalize its complete cooldown.

Optional caramelized pecan topping: To increase the flavors just that much more, make a simple pecan topping by melting 1/4 cup butter in a small saucepan over medium heat. Stir in 1/2 cup of brown sugar until it dissolves. Mix in 1/2 cup pecans. Then spoon this mixture over the cooled cake.

Top Tips for Making Butter Pecan Pound Cake

Room temperature ingredients: All of your ingredients should be at room temperature. Which will make the batter smooth, and it will bake evenly.

Do Not Overmix: Overmixing will result in a dense and hard cake. Stir until just incorporated.

Grease the Pan Fully: The beautifully intricate designs of Bundt pans can cause sticking, so properly greasing and flouring it is super important.

Modifications/What Makes It Different

Pecans—or walnuts, and maybe almonds or pine nuts if you prefer.

PCOS-Friendly Flour: Use a gluten-free baking flour in place of all-purpose for those who are watching their gluten intake.

Milk: Whole milk is the healthiest option, but to keep this dairy-free, try almond or any other non-dairy.

Nutrition Information

That’s roughly the same as A SLICE OF BUTTER PECAN POUND CAKE (without icing).

• Calories: 320
• Fat: 18g
• Carbohydrates: 36g
• Protein: 4g
• Sugar: 22g

FAQs

Nevertheless, it would be helpful if this cake was a make-ahead situation?

A: Yes! Transfer to an airtight container and store at room temperature, or up to 1-2 days in advance on the counter. 

Does Butter Pecan Pound Cake Freeze Well?

A:  Absolutely! After it cools, cover the cake with plastic wrap and then aluminum foil. It can be frozen for 3 months. 

How to Tell When Your Cake Is Done ? 

A:  Poke the toothpick in the heart of the cake. The toothpick will come out with a few moist crumbs when the cake is done. 

History of Butter Pecan Pound Cake Recipe

Pound cakes—the name is derived from how much butter, sugar, eggs, and flour are used to make them (a pound each), so we really have been eating these for hundreds of years. A pecan topping was the perfect way to give an American spin (pecans grow naturally in North America) and make it a little different from other cakes by incorporating regional ingredients, as Southern recipes are famous for using.

Conclusion

Butter Pecan Pound Cake combines moist and rich butter pecan pound cake with toasted nuts. It is a great recipe to fit many eating habits and palates. This recipe is easy to make and delicious, ideal for those who are new bakers or veterans among such people. Happy baking!