Butter Pecan Pound Cake is a dessert masterpiece that beautifully combines the nutty goodness of pecans with the richness of butter in a dense, moist pound cake. It’s a treat that sings with flavor and texture, making every bite a symphony of delight. If you’re ready to indulge in a dessert that’s both comforting and decadent, join us as we delve into the recipe for Butter Pecan Pound Cake—a slice of pure indulgence that will have you savoring every mouthful.
Ingredients:
For the Butter Pecan Pound Cake:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup chopped pecans, toasted and cooled
For the Butter Pecan Glaze:
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 2 tablespoons heavy cream
- 1/2 cup chopped pecans, toasted and cooled
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Instructions:
Prepare the Butter Pecan Pound Cake:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch (25 cm) Bundt pan.
- In a mixing bowl, cream together the room-temperature unsalted butter and granulated sugar until light and fluffy, which should take about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined after each addition. Be cautious not to overmix.
- Gently fold in the chopped pecans that have been toasted and cooled.
- Pour the cake batter into the prepared Bundt pan and smooth the top.
- Bake in the preheated oven for approximately 60-70 minutes or until a toothpick inserted into the center comes out clean, with just a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes, then remove it from the pan and place it on a wire rack to cool completely.
Prepare the Butter Pecan Glaze: 10. In a saucepan over medium heat, melt the unsalted butter and light brown sugar. Stir continuously until the sugar has dissolved and the mixture is smooth.
- Add the heavy cream, chopped pecans, pure vanilla extract, and a pinch of salt. Continue to cook and stir for another 2-3 minutes until the glaze thickens slightly.
- Remove the glaze from the heat and let it cool for a few minutes.
Glaze and Serve: 13. Drizzle the warm Butter Pecan Glaze over the cooled Butter Pecan Pound Cake, allowing it to drip down the sides.
- Let the glaze set for a few minutes before slicing and serving.
Cook’s Notes:
- To toast pecans, place them on a baking sheet in a single layer and bake in a 350°F (175°C) oven for about 5-7 minutes or until fragrant. Be sure to watch them closely as they can quickly go from toasted to burnt.
- Ensure that the Bundt pan is well-greased and floured to prevent the cake from sticking.
- If you don’t have a Bundt pan, you can use a tube pan or even a regular loaf pan, adjusting the baking time accordingly.
- Leftover Butter Pecan Pound Cake can be stored in an airtight container at room temperature for a few days or in the refrigerator for longer freshness.
Butter Pecan Pound Cake is a dessert that combines the rich flavors of butter and toasted pecans in a moist and dense pound cake. Topped with a decadent butter pecan glaze, it’s a dessert that’s sure to impress. So, follow this recipe, bake your Butter Pecan Pound Cake, and savor the delightful symphony of flavors and textures that make it an irresistible treat for any occasion.
