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Butter Pecan Pound Cake

Introduction

Indulge your taste buds with the rich and nutty goodness of Butter Pecan Pound Cake. This classic recipe combines the velvety texture of pound cake with the irresistible flavor of buttery pecans. Perfect for any occasion, this dessert is sure to become a favorite among family and friends.

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 teaspoons vanilla extract

For the Pecan Swirl:

  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon

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For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
  2. Prepare the Pecan Swirl: In a small bowl, mix together chopped pecans, brown sugar, and ground cinnamon. Set aside.
  3. Make the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Stir in vanilla extract.
  4. Create Layers: Pour half of the cake batter into the prepared bundt pan. Sprinkle the pecan swirl mixture evenly over the batter. Add the remaining batter on top.
  5. Swirl and Bake: Use a knife to gently swirl the pecan mixture through the batter. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  6. Prepare the Glaze: In a small bowl, whisk together powdered sugar, melted butter, milk, and vanilla extract until smooth.
  7. Cool and Glaze: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. Drizzle the glaze over the cooled cake.
  8. Serve and Enjoy: Slice and savor the delightful combination of buttery goodness and crunchy pecans!

FAQs:

Q: Can I use salted butter instead of unsalted? A: It’s recommended to use unsalted butter to control the salt content, but if you only have salted butter, you can reduce the added salt in the recipe.

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake in advance and store it in an airtight container. Glaze the cake just before serving for the freshest taste.

Q: Can I freeze Butter Pecan Pound Cake? A: Absolutely! Wrap the cooled and unglazed cake tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.

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