Butter Pecan Pound Cake
Imagine a dessert so rich and flavorful that it feels like a luxurious treat, yet it’s simple enough to whip up at home. That’s what the Butter Pecan Pound Cake offers—a perfect blend of creamy, buttery goodness and the nutty crunch of pecans. Perfect as a standalone dessert or paired with a scoop of vanilla ice cream, this cake is an excellent choice for family gatherings, holiday meals, or even a cozy night in.
If you’re already a fan of classic desserts, you might also enjoy our Classic Banana Bread, another comforting recipe that’s equally easy to make. But let’s not get ahead of ourselves—this pound cake is here to steal the spotlight with its irresistible combination of flavors and textures. Whether you’re a veteran baker or a novice in the kitchen, this recipe is sure to delight both you and your family.
Ingredients
- Key Ingredients for Butter Pecan Pound Cake
- 1 3/4 cups 375g granulated sugar
- 1 cup 2 sticks/227g unsalted butter, softened
- 4 large eggs
- 2 1/4 cups 300g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups 150g finely chopped pecans
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan or coat it with non-stick cooking spray.
- Cream the Butter and Sugar
- Using a large mixing bowl, beat the butter and sugar together until smooth and creamy. This step is crucial for achieving a light and fluffy cake.
- Add Eggs and Vanilla
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the vanilla extract and mix well.
- Combine Wet and Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Incorporate Pecans
- Fold in the chopped pecans, distributing them evenly throughout the batter.
- Bake
- Pour the batter into the prepared bundt pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve and Enjoy
- Dust with powdered sugar or serve with a scoop of vanilla ice cream for an extra-special treat.
- What to Serve with Butter Pecan Pound Cake
- While this cake is divine on its own, it pairs beautifully with a variety of complements:
- Fresh Berries: A tart berry salad adds a refreshing contrast to the rich, sweet cake.
- Creamy Ice Cream: Vanilla or caramel ice cream takes this dessert to the next level.
- Hot Coffee or Tea: For those who enjoy their dessert with a warm beverage, a cup of coffee or tea enhances the experience.
- Top Tips for Perfecting Butter Pecan Pound Cake
- Perfectly Chopped Pecans: For a consistent texture, chop the pecans finely. This ensures they’re evenly distributed and add a pleasant crunch to every bite.
- Butter Temperature: Always use softened butter to ensure the cake has a smooth and velvety texture. Avoid melting the butter as it might affect the cake’s structure.
- Cooling Crucial: Let the cake cool completely in the bundt pan before turning it out. This prevents it from breaking or sticking.
- Storing and Reheating Tips
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in foil or plastic wrap and freeze for up to 2 months.
- Reheating: Thaw frozen cake at room temperature or reheat in the microwave for 10-15 seconds. For a crispy exterior, place it in a preheated oven at 350°F (175°C) for 10 minutes.
- Final Thoughts
- The Butter Pecan Pound Cake is more than just a dessert—it’s an experience of luxurious flavors and textures that bring comfort and joy. Whether you’re sharing it with loved ones or indulging solo, this cake is bound to become a favorite in your home.
- So, why not try making it today? With just a few ingredients and minimal prep time, you’re just a few steps away from a delicious and satisfying treat.
- Happy baking! 😊