Table of contents
Butter Pecan Pound Cake Recipe
If you’re a fan of pecans and buttery, moist cakes, then this butter pecan pound cake is the perfect dessert for you. Combining the rich flavors of browned butter and crunchy pecans with the tender crumb of a classic pound cake, this dessert is an irresistible treat for any occasion. Whether you’re serving it for a family gathering, a holiday feast, or simply as a weekend indulgence, this cake is sure to impress.
In this article, we’ll walk you through an easy-to-follow butter pecan pound cake recipe that delivers a perfectly moist, nutty cake every time. You’ll also find tips for the best ingredients and techniques to ensure your cake turns out rich and flavorful. Let’s get baking!
Why You’ll Love This Butter Pecan Pound Cake
This butter pecan pound cake combines all the elements of a perfect dessert:
- Rich Butter Flavor: Browning the butter adds a deep, nutty flavor to the cake.
- Crunchy Pecans: Toasted pecans bring a delightful crunch that complements the soft cake texture.
- Moist and Tender Crumb: The pound cake is buttery and moist, thanks to the perfect balance of butter, sugar, and eggs.
This cake is a classic that works well on its own or served with a scoop of ice cream for an extra indulgent treat.
Ingredients for Butter Pecan Pound Cake
Here’s what you’ll need to make this delicious butter pecan pound cake recipe:
For the Cake:
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup toasted pecans (chopped)
For the Butter Pecan Topping (Optional):
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 cup pecan halves (for garnish)
Pro Tip:
For the best results, use unsalted butter and toast the pecans beforehand. Toasting the pecans enhances their nutty flavor and adds a delightful crunch to the cake.
How to Make Butter Pecan Pound Cake
Step 1: Toast the Pecans
Before you start making the cake batter, you’ll want to toast your pecans. Spread the chopped pecans on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, or until they’re fragrant and lightly toasted. Keep an eye on them to prevent burning. Once toasted, set them aside to cool.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed. Beat for about 3-5 minutes, or until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, which helps create a tender cake.
Step 3: Add the Eggs
Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This ensures that the cake batter remains smooth and emulsified.
Step 4: Sift Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting the dry ingredients helps remove any lumps and ensures the cake has a smooth texture.
Step 5: Alternate Adding Milk and Dry Ingredients
butter pecan pound cake recipe: With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start by adding a third of the flour mixture, followed by half of the milk, then repeat, ending with the last portion of flour. Mix until just combined, being careful not to overmix the batter.
Step 6: Fold in Toasted Pecans
Using a spatula, gently fold in the toasted chopped pecans. This step distributes the pecans evenly throughout the cake without deflating the batter.
Step 7: Pour Batter into Pan
Grease and flour a 10-inch bundt pan or loaf pan. Pour the batter into the prepared pan and smooth the top with a spatula.
Step 8: Bake the Pound Cake
Bake the cake in a preheated oven at 325°F (163°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Baking at a lower temperature for a longer time helps ensure that the cake bakes evenly without drying out.
Step 9: Cool the Cake
Once the cake is done baking, allow it to cool in the pan for about 10-15 minutes. Afterward, carefully invert the cake onto a wire rack to cool completely.
Making the Butter Pecan Topping (Optional)
If you want to take your butter pecan pound cake to the next level, you can add a decadent butter pecan topping. Here’s how:
- In a small saucepan, melt the 1/2 cup unsalted butter over medium heat.
- Stir in the brown sugar and cook until it’s dissolved and bubbly.
- Add the heavy cream and continue to cook for another 2-3 minutes, stirring constantly.
- Remove from heat and stir in the pecan halves.
- Pour the topping over the cooled pound cake for a beautiful finish.
The butter pecan pound cake recipe adds a rich caramel-like flavor that pairs perfectly with the moist cake and crunchy pecans.
Serving Suggestions for Butter Pecan Pound Cake
This cake is delicious on its own, but here are a few serving ideas to elevate it even more:
- Serve with Ice Cream: A scoop of vanilla or butter pecan ice cream complements the cake beautifully.
- Top with Whipped Cream: A dollop of whipped cream and a sprinkle of extra toasted pecans adds a touch of elegance.
- Drizzle with Caramel Sauce: For an extra indulgent treat, drizzle the cake with caramel sauce.
Storage Tips
- Room Temperature: Store the butter pecan pound cake in an airtight container at room temperature for up to 3 days.
- Refrigerator: The cake can be stored in the refrigerator for up to 1 week. Just be sure to wrap it tightly in plastic wrap to keep it moist.
- Freezer: You can freeze this cake for up to 3 months. Wrap it in plastic wrap, then in aluminum foil to prevent freezer burn. Thaw at room temperature before serving.
FAQs About Butter Pecan Pound Cake
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter if that’s what you have on hand. However, if you do, be sure to reduce or eliminate the added salt in the recipe to prevent the cake from being too salty.
2. How do I prevent my pound cake from being dry?
To prevent dryness, make sure not to overmix the batter and bake the cake at the correct temperature. Overbaking is one of the main causes of dry cakes, so check the cake for doneness a few minutes before the recommended baking time is up.
3. Can I substitute other nuts for pecans?
Absolutely! While pecans give this cake its signature flavor, you can substitute them with walnuts, almonds, or even hazelnuts for a different twist.
4. Can I make this cake ahead of time?
Yes, this cake actually tastes better the day after it’s made as the flavors have time to develop. You can bake the cake a day in advance and store it at room temperature or in the fridge.
Tips for Success
- Room Temperature Ingredients: For the best results, make sure your butter, eggs, and milk are at room temperature before you start. This helps the ingredients blend together more smoothly, resulting in a lighter, more tender cake.
- Don’t Overmix: Overmixing the batter can cause the cake to be dense. Mix until the ingredients are just combined to maintain a soft crumb.
- Use Fresh Pecans: Using fresh, good-quality pecans will enhance the flavor of the cake. Avoid using pecans that have been sitting in your pantry for too long, as they can become stale or rancid.
Conclusion
This butter pecan pound cake recipe is a delightful combination of rich, buttery flavor and the nutty crunch of toasted pecans. It’s a versatile dessert that can be served on special occasions or enjoyed as a sweet treat any day of the week. The addition of a butter pecan topping takes this cake to a whole new level, offering a caramelized sweetness that pairs perfectly with the moist pound cake.
With its easy-to-follow steps and simple ingredients, this cake is sure to become a family favorite. So, gather your ingredients and get ready to bake the perfect butter pecan pound cake that everyone will love!