Pecan Pound Cake
Indulge in the rich, buttery decadence of Pecan Pound Cake, a classic dessert that combines the nutty crunch of toasted pecans with a velvety, tender crumb. Perfectly sweetened with a blend of granulated and light brown sugar, this Bundt-style cake is elevated by the warm notes of vanilla and a hint of salt to balance the flavors. With a golden crust and moist interior, it bakes to perfection in just 90 minutes, filling your kitchen with an irresistible aroma. Whether served plain, dusted with powdered sugar, or paired with whipped cream or ice cream, this elegant pecan-studded cake is sure to impress your family and guests alike. Make this easy, crowd-pleasing treat the star of your next gathering or an indulgent everyday dessert! Keywords: pecan pound cake, Bundt cake, toasted pecans, moist pound cake, classic dessert recipe.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 0.5 cup Light brown sugar
- 5 Large eggs
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Whole milk
- 1.5 teaspoons Vanilla extract
- 1.5 cups Pecans, chopped and toasted
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan, ensuring every nook and cranny is covered to prevent sticking.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined. Do not overmix.
Stir in the vanilla extract and toasted pecans, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan, spreading it out evenly with a spatula.
Place the pan on the center rack of your preheated oven and bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely before slicing and serving.
Enjoy your Pecan Pound Cake as-is, or pair it with whipped cream or a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
5685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.4 g | 321% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 815.1 g | 296% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 516.4 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 621 mg | 48% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 1864 mg | 40% | |
*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.
