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Butter Pecan Pound Cake Recipe: A Delicious Delight!

butter pecan pound cake recipe
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A delightful butter pecan pound cake that combines buttery richness with the nutty crunch of toasted pecans, perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pecans, chopped and toasted
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup sour cream or Greek yogurt (optional)
  • 1/2 cup chocolate chips (optional)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 325°F (163°C) and prepare a 10-inch bundt pan or loaf pan by greasing it.
  2. Toast the pecans on a baking sheet for 5-7 minutes until golden and fragrant.
  3. Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with sour cream or buttermilk if using.
  6. Gently fold in the toasted pecans.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick comes out clean.
  8. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Use room temperature ingredients for better mixing.
  • Don’t overmix the batter to avoid a dense cake.
  • Check for doneness a few minutes early to prevent overbaking.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: butter pecan pound cake, dessert, baking, cake recipe

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