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