Butter Pecan Pound Cake
Indulge in the buttery decadence of this Butter Pecan Pound Cake, a dessert that blends Southern charm with classic comfort. This moist and rich cake is infused with toasted pecans for a delightful crunch in every bite, while hints of brown sugar and vanilla elevate its cozy, nutty flavor profile. Made with pantry staples like butter, sugar, and flour, this pound cake strikes the perfect balance between sweet and savory, thanks to the golden brown pecans toasted to aromatic perfection. Baked in a bundt or tube pan for an impressive presentation, this recipe is ideal for holiday gatherings, potlucks, or an elegant tea party centerpiece. Serve it plain, or finish with a dusting of powdered sugar or a drizzle of creamy vanilla glaze for a show-stopping dessert everyone will love.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 0.5 cup brown sugar
- 6 units large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1.5 cups toasted pecans, chopped
- 2 tablespoons unsalted butter (for toasting pecans)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
In a medium skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the chopped pecans and toast them, stirring frequently for 4-5 minutes until fragrant. Set aside to cool.
In a large mixing bowl, beat 1 cup of unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy (about 3-5 minutes).
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, sift together the flour, baking powder, and salt.
With the mixer on low speed, alternate adding the dry ingredients and milk to the butter mixture in three batches, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the vanilla extract and the toasted pecans by hand, folding gently to evenly incorporate them into the batter.
Pour the batter into the prepared bundt or tube pan, spreading it evenly with a spatula.
Bake for 85-90 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely before serving.
Optional: Dust the top of the cake with powdered sugar or glaze with a vanilla icing if desired.
Nutrition Facts
Calories |
5906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.7 g | 360% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1456 mg | 485% | |
| Sodium | 2187 mg | 95% | |
| Total Carbohydrate | 790.2 g | 287% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 489.9 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 728 mg | 56% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 2006 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
