Cream Cheese Bourbon Pecan Pound Cake
Indulge in the decadence of a Cream Cheese Bourbon Pecan Pound Cake, a Southern-inspired dessert that brings bold flavor and irresistible texture to your table. This rich and buttery pound cake combines the creamy tang of cream cheese with the warmth of a splash of bourbon, perfectly complemented by the crunch of toasted pecans. Baked to golden perfection in a Bundt pan, its dense yet tender crumb makes it a show-stopping centerpiece for any occasion. A dusting of powdered sugar adds a simple yet elegant finishing touch, while optional pairings like vanilla ice cream or whipped cream elevate every slice. Perfect for holidays, celebrations, or an indulgent weekend treat, this recipe will satisfy all lovers of classic comfort desserts.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon kosher salt
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1 cup toasted pecans, chopped
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan to ensure easy release.
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and cream cheese together until smooth and fluffy, about 3-4 minutes.
Gradually add the granulated sugar to the butter mixture, beating well until light and creamy, about another 2-3 minutes.
Add the eggs one at a time, mixing well after each addition to ensure the batter is smooth and fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine.
With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in batches, mixing until just incorporated. Avoid overmixing.
Mix in the bourbon and vanilla extract until evenly combined.
Gently fold in the toasted, chopped pecans with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar before serving for a touch of elegance.
Slice and serve as-is or with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 52.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 123 mg | 3% | |
*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.
