Butter Pecan Pound Cake Recipe: Rich and Flavorful

Butter Pecan Pound Cake is a rich and flavorful dessert that combines the buttery taste with the nutty crunch of pecans, making it a favorite among cake lovers.

Combining creamy butter and toasted pecans creates a delightful texture and a deep, satisfying flavor. This easy-to-follow recipe ensures that anyone can make a moist and delicious Butter Pecan Pound Cake, perfect for any occasion.

What You'll Need

To start, gather the following kitchen tools and equipment:

• Mixing bowls
• Electric mixer or hand whisk
• Bundt pan or loaf pan
• Measuring cups and spoons
• Spatula

Ingredients

Here’s a detailed list of ingredients you’ll need:

For the Pound Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 1 cup chopped pecans

For the Butter Pecan Glaze:

• ½ cup unsalted butter
• 1 cup brown sugar
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• ½ cup chopped pecans

Instructions

Preheat and Prepare

1. Preheat the oven to 325°F (163°C).
2. Grease and flour a bundt pan or loaf pan.

Mix the Cake Batter

1. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
6. Fold in the chopped pecans.

Bake the Cake

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Butter Pecan Glaze

1. In a saucepan, melt the butter over medium heat.
2. Add the brown sugar and heavy cream, and bring to a boil.
3. Reduce the heat and simmer for 3-5 minutes, stirring constantly.
4. Remove from heat and stir in the vanilla extract and chopped pecans.

Glaze the Cake

1. Pour the warm glaze over the cooled cake, allowing it to drip down the sides.
2. Let the glaze set before serving.

Nutrition Score

Rich in Healthy Fats

Pecans provide healthy monounsaturated fats, which are beneficial for heart health.

Good Source of Protein

Eggs and pecans add protein to the cake, making it a more satisfying treat.

High in Calories and Sugar

Best enjoyed in moderation as a treat, this cake is high in calories and sugar due to its rich ingredients.

Serving & Storage

Tips on Serving

• Serve at Room Temperature: The cake is best enjoyed at room temperature to fully appreciate its moist texture.
• Pair with Ice Cream or Whipped Cream: For an extra indulgent treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Advice on Storing Leftovers

• Store in an Airtight Container: Keep the cake in an airtight container at room temperature for up to 3 days.
• Refrigerate for Longer Storage: The cake can be refrigerated for up to a week. Bring to room temperature before serving.

Variations

Add Chocolate Chips

For a richer flavor, fold 1 cup of chocolate chips into the batter.

Use Brown Butter

Enhance the nutty flavor by using brown butter instead of regular butter in the cake batter.

Incorporate Maple Syrup

Substitute half of the sugar with maple syrup for a unique twist.

FAQs

What is the difference between a butter cake and a pound cake?

A butter cake typically has a lighter texture and uses baking powder or soda for leavening, while a pound cake is denser and traditionally made with equal parts butter, sugar, eggs, and flour.

What causes a pound cake to be heavy?

Overmixing the batter, using too much flour, or not enough leavening can cause a pound cake to be heavy and dense.

What makes the flavor of butter pecan?

The flavor comes from the combination of rich butter and toasted pecans, which provide a nutty and buttery taste.

What makes a pound cake turn out dry?

Overbaking, using too little fat, or not enough moisture (like eggs or milk) can cause a pound cake to turn out dry.

Butter Pecan Pound Cake is a rich and flavorful dessert, combining the buttery taste with the crunch of pecans. This easy-to-make cake is perfect for any occasion. With its simple ingredients and straightforward instructions, anyone can make this delicious cake at home. We’d love to hear how you make this recipe your own! Share your tips and creations in the comments below.

ADVERTISEMENT

Butter Pecan Pound Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: recipevalue.com
• Total Time: 100 minutes (plus cooling)
• Yield: 1 pound cake 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Butter Pecan Pound Cake is a sumptuous dessert that marries the rich flavors of butter and the nutty crunch of pecans in a moist, dense cake, finished with a butter pecan glaze.

---

Ingredients

Scale 1x2x3x

• Pound Cake:
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 cup chopped pecans
• Butter Pecan Glaze:
  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 325°F and prepare a bundt or loaf pan by greasing and flouring.
2. Cream butter and sugar until fluffy, then add eggs one at a time, followed by vanilla.
3. Mix dry ingredients separately, then combine with the butter mixture alternately with milk. Fold in pecans.
4. Pour batter into the pan and bake for 70-80 minutes. Let cool.
5. For the glaze, melt butter, add sugar and cream, boil, then simmer for 3-5 minutes. Off heat, add vanilla and pecans.
6. Drizzle glaze over cooled cake.

Notes

• Serve at room temperature for best texture.
• Store in an airtight container at room temp for up to 3 days, or refrigerate for up to a week.

• Prep Time: 20 minutes
• Cook Time: 80 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 520
• Sugar: 38g
• Sodium: 180mg
• Fat: 28g
• Carbohydrates: 62g
• Protein: 6g