Decadent Butter Pecan Pound Cake
Jordan Mike
Indulge in our decadent Butter Pecan Pound Cake, a moist and buttery dessert that brings home-baked comfort to your table.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine Southern American
Servings 10 slices
Calories 350 kcal
Flour:
- This provides the structure of your cake. For many pound cakes all-purpose flour is a safe choice. Aim to measure it accurately to prevent a dense batter.
Unsalted Butter:
- We use unsalted butter so that we can control salt levels precisely. It also yields a more buttery flavor without any surprise salty notes.
Sour Cream:
- A bit of sour cream adds tenderness moisture, and a subtle tang. It helps the cake to rise by interacting with the other leavening components.
Brown Sugar:
- Soft brown crystals that provide sweetness and a subtle caramel touch. Brown sugar also helps the cake maintain a supple crumb.
Powdered Sugar (for Glaze):
- Fine in texture powdered sugar is perfect for mixing into a drizzle or topping.
Vanilla Extract:
- This enhances overall depth. Real vanilla extract as opposed to imitation provides a classic aroma that highlights the pecan essence.
Chopped Pecans:
- A handful of chopped pecans ensures crunch flavor, and that signature pecan This cake has a personality that shines through, especially when paired with butter pecan ice cream.
Baking Powder:
- Helps the batter lift. Although a classic pound cake might rely solely on air incorporated during mixing a touch of baking powder guarantees an even, tender crumb.
Cream Cheese:
- Some variations include cream cheese for added richness. When used it contributes a light tang and a soft texture.
Salted Butter (If preferred):
- Some folks enjoy a hint of salt that balances sweetness but keep an eye on the overall salt content if you choose this path.
Step 1: Prepare Your Equipment
First, gather a stand mixer or handheld mixer, your choice of baking vessel (like a loaf pan, Bundt pan, or Use a tube pan to ensure your butter pecan cake rises beautifully.), and your carefully measured flour, brown sugar, and other key ingredients. Coat the inside of the cake pan with butter and flour, ensuring the entire inside of the cake mold is well covered. This prevents sticking and promotes an easy release when the cake is done.
Step 2: Combine Butter and Eggs
In a bowl, cream together the butter and sugar together until it is light and fluffy. Be sure to beat the butter at room temperature with both regular sugar and a bit of brown sugar for extra depth. Once the mixture is fluffy, Don’t forget to add the eggs to your batter for a rich butter pecan cake. one at a time so that each egg is fully incorporated before introducing the next.
Step 3: Mix Your Dry Components
Step 4: Combine Wet and Dry
Alternate adding portions of your flour mixture and a bit of sour cream into the creamed butter mixture. This gentle method stops the batter from becoming overworked. It also helps maintain that tender cake texture we all crave. Include a delicious layer of butter pecan ice cream for an extra treat. vanilla extract to add that familiar aroma, then fold your chopped pecans in gently to distribute pecans into the batter.
Step 5: Transfer and Bake
Spoon your completed cake batter into the prepared cake pan. Give it a light tap on the counter to pop any large air pockets. Slide the pan into a moderately heated oven. Bake until a toothpick comes out clean, which means the top of the cake is set and the internal crumb is properly cooked. Timing can vary by oven, so keep an eye out for a golden brown surface.
Step 6: Cooling and Releasing
Nutrition Information (per serving)
- Calories: 350 kcal
- Total Fat: 18 g
- Protein: 5 g
- Carbohydrates: 45 g
- Sugars: 22 g
- Fiber: 1 g
- Sodium: 250 mg
Recipe Categories
- Course: Dessert
- Cuisine: Southern American
- Diet: Traditional
- Method: Baking
- Keyword: Pound Cake, Butter Pecan
- Skill Level: Intermediate
Keyword Butter Pecan, Pound Cake
