Description
This Butter Pecan Pound Cake is a classic, rich, and buttery dessert featuring finely chopped pecans for a delightful crunch. Perfectly moist and flavorful, this cake is ideal for any occasion, served plain or paired with fresh berries, creamy ice cream, or a warm beverage.
Ingredients
Scale
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). Prepare a 10-inch bundt pan by greasing it well or coating it with non-stick cooking spray to ensure the cake releases easily after baking.
- Cream the Butter and Sugar: In a large mixing bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is smooth, creamy, and light in color. This creaming step is essential for a tender, fluffy cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and mix well to evenly distribute the flavor.
- Combine Wet and Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to maintain a light crumb.
- Incorporate Pecans: Gently fold the finely chopped pecans into the batter to ensure even distribution without deflating the mixture.
- Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 55-60 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
- Cool: Allow the cake to cool in the pan for about 10 minutes. Then carefully invert it onto a wire rack to cool completely. Cooling fully before slicing prevents the cake from breaking and ensures a perfect texture.
- Serve and Enjoy: Optionally dust with powdered sugar or serve with a scoop of vanilla ice cream for an indulgent touch. This cake is delightful on its own or paired with fresh berries, creamy ice cream, or hot coffee or tea.
Notes
- Use softened butter at room temperature—not melted—to achieve a velvety texture.
- Chop pecans finely for consistent texture and even distribution.
- Do not overmix the batter once dry ingredients are added to prevent a dense cake.
- Cool cake completely before removing from pan to avoid breakage.
- Store cake in an airtight container at room temperature up to 3 days; wrap and freeze for up to 2 months for longer preservation.
- To reheat, thaw if frozen then microwave briefly or warm in oven at 350°F (175°C) for 10 minutes to restore crispiness.
