Butter Pecan Pound Cake

Introduction:

Butter Pecan Pound Cake is a rich and decadent dessert that’s perfect for any occasion. This recipe features a moist buttery pound cake studded with crunchy pecans and topped with a sweet glaze.

Why we love this recipe:

• It’s a classic dessert that’s always a crowd-pleaser.
• The addition of pecans adds a delicious crunch and nutty flavor to the cake.
• This pound cake is easy to make and can be enjoyed on its own or with a scoop of ice cream or a dollop of whipped cream.

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup chopped pecans

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Notes:

• You can use chopped walnuts or almonds instead of pecans if you prefer.
• Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Instructions:

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
3. Beat in the eggs, one at a time, until well combined.
4. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
7. Fold in the chopped pecans.
8. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
9. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

FAQs:

Q: Can I use a different type of nut? A: Yes, you can use chopped walnuts or almonds instead of pecans if you prefer.

Q: Can I make this cake ahead of time? A: Yes, you can make the cake ahead of time and store it in an airtight container at room temperature for up to 3 days. The glaze can be added just before serving.