Description: A rich and decadent Butter Pecan Pound Cake, featuring a moist and tender crumb, a delightful pecan filling, and a sweet glaze. This cake is perfect for any occasion, bringing together the comforting flavors of butter, pecans, and vanilla in every bite.
Ingredients:
For the cake:
- 1 cup (2 sticks) 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 baking soda
- ½ teaspoon salt
- 1 cup sour cream
For the butter pecan filling:
- 1 cup chopped pecans
- ¼ cup unsalted butter, melted
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or more, as needed)
- ½ teaspoon vanilla extract
Preparation:
Step 1: Preheat the oven to 325°F (163°C). Prepare your bundt pan by thoroughly greasing it with shortening or butter and then flouring it. This ensures the cake releases cleanly after baking. Alternatively, you can use a baking spray that contains flour, like Baker’s Joy. Ensuring proper pan preparation is crucial for a beautiful and intact final product.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar. Creaming means beating the two ingredients together until they are light, fluffy, and well combined. This process incorporates air into the mixture, which is essential for a tender cake crumb. Use an electric mixer (stand mixer or hand mixer) for the best results. This usually takes about 3-5 minutes on medium speed. The mixture should become noticeably lighter in color and increase in volume.
Step 3: Add the eggs one at a time, beating well after each addition. This step is crucial because adding the eggs gradually allows them to emulsify properly with the butter and sugar. Beating well after each addition ensures a smooth batter and prevents the mixture from curdling. If the batter appears to curdle, add a tablespoon of flour from the measured amount to help bring it back together.
Step 4: Stir in the vanilla extract. Vanilla extract enhances the overall flavor of the cake, adding a warm and aromatic note that complements the butter and pecan flavors. Use pure vanilla extract for the best taste. Imitation vanilla extract can have a slightly artificial flavor.
Step 5: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking these dry ingredients together ensures they are evenly distributed throughout the flour. Baking powder and baking soda are leavening agents that help the cake rise, while salt enhances the other flavors in the cake.
Step 6: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. This technique helps to prevent overmixing, which can result in a tough cake. Add about one-third of the dry ingredients, then half of the sour cream, then another third of the dry ingredients, followed by the remaining sour cream, and finish with the last third of the dry ingredients. Mix until just combined after each addition.
Step 7: Mix until just combined. Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can make the cake tough. Mix until the dry ingredients are just incorporated into the wet ingredients. A few streaks of flour are okay at this point.
Step 8: In a small bowl, mix together the chopped pecans, melted butter, brown sugar, and ground cinnamon to create the filling. This pecan filling adds a delightful texture and flavor to the cake. Use fresh, high-quality pecans for the best taste. Toasting the pecans lightly before chopping them can also enhance their flavor.
Step 9: Spoon half of the batter into the prepared bundt pan. Spread the batter evenly in the pan. This creates a base layer for the pecan filling.
Step 10: Sprinkle the pecan filling evenly over the batter. Make sure the filling is distributed evenly so that each slice of cake has a generous amount of pecans.
Step 11: Top with the remaining batter. Spread the remaining batter evenly over the pecan filling.
Step 12: Use a knife to gently swirl the batter and pecan filling together to create a marbled effect. Be careful not to overmix. A few gentle swirls are enough to create a beautiful marbled pattern. This step ensures that the pecan filling is distributed throughout the cake.
Step 13: Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven. Start checking for doneness at 60 minutes. If the top of the cake is browning too quickly, you can tent it with aluminum foil to prevent it from burning.
Step 14: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Cooling the cake in the pan allows it to set and makes it easier to remove without breaking. After 15 minutes, invert the cake onto a wire rack to cool completely before glazing.
Step 15: For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick. The glaze should be pourable but not too runny.
Step 16: Drizzle the glaze over the cooled cake. Drizzle the glaze evenly over the cake, allowing it to drip down the sides.
Step 17: Slice and enjoy your delicious Butter Pecan Pound Cake! Serve the cake at room temperature for the best flavor and texture.
Why You Will Love This Recipe
This Butter Pecan Pound Cake is a delightful treat that you’ll fall in love with for several reasons. First, the combination of buttery, nutty, and sweet flavors is simply irresistible. The pecans add a wonderful crunch and richness, while the vanilla and cinnamon create a warm, comforting aroma. The cake is incredibly moist and tender, thanks to the sour cream, which also adds a subtle tanginess that balances the sweetness perfectly. The glaze provides a final touch of sweetness, making each bite a heavenly experience.
Moreover, this recipe is versatile and can be adapted to suit your preferences. You can add a hint of bourbon to the glaze for an extra layer of flavor or use different nuts like walnuts or almonds instead of pecans. It’s also a crowd-pleaser, making it perfect for family gatherings, holidays, or any special occasion. The cake is easy to make and requires simple ingredients that you likely already have in your pantry. The marbled effect of the pecan filling adds a beautiful visual appeal, making it a show-stopping dessert that will impress your friends and family.
The moist texture ensures the cake stays fresh for several days, making it perfect for enjoying over an extended period. It pairs well with a variety of accompaniments, such as a scoop of vanilla ice cream, a dollop of whipped cream, or a cup of coffee or tea. Whether you’re an experienced baker or a novice, this recipe is straightforward and yields consistent results. The joy of baking this cake is matched only by the pleasure of sharing it with loved ones.
Serving Suggestions:
- Serve slices of the Butter Pecan Pound Cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
- Pair it with a warm beverage such as coffee, tea, or hot chocolate.
- Garnish with extra chopped pecans for added texture and visual appeal.
- Serve with a drizzle of caramel sauce for an extra layer of indulgence.
- Consider serving it as part of a dessert buffet at parties or gatherings.
Tips:
- Ensure that all ingredients, especially the butter and eggs, are at room temperature for best results. Room temperature ingredients emulsify better, resulting in a smoother batter and a more tender cake.
- Measure the flour accurately by spooning it into the measuring cup and leveling it off with a knife. Avoid scooping the flour directly from the bag, as this can pack the flour and result in a dry cake.
- Do not overmix the batter to prevent a tough cake. Mix until the ingredients are just combined.
- If the cake is browning too quickly, tent it with aluminum foil during baking.
- Let the cake cool completely before glazing to prevent the glaze from melting.
- Toast the pecans lightly before chopping to enhance their flavor.
- Store leftover cake in an airtight container at room temperature for up to 3-4 days.
Prep Time:
- 20 minutes
Cook Time:
- 60-70 minutes
Total Time:
- 80-90 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and serving size.)
- Calories: Approximately 450-550 per slice
- Protein: Approximately 5-7 grams per slice
- Sodium: Approximately 150-200 mg per slice
Conclusion
The Butter Pecan Pound Cake is a classic dessert that offers a perfect balance of flavors and textures. Its moist crumb, crunchy pecans, and sweet glaze make it a crowd-pleaser for any occasion. Whether you’re baking it for a family gathering, a holiday celebration, or simply to enjoy a sweet treat, this cake is sure to impress. With its simple ingredients and straightforward instructions, it’s a recipe that even novice bakers can master. So, gather your ingredients, preheat your oven, and get ready to indulge in the rich, decadent goodness of this unforgettable Butter Pecan Pound Cake. Enjoy the process of baking and the joy of sharing this delicious creation with your loved ones. This cake is more than just a dessert; it’s a symbol of warmth, comfort, and togetherness.
Questions and Answers About This Recipe
Q1: Can I use margarine instead of butter?
A: While you can use margarine as a substitute for butter, keep in mind that it may affect the flavor and texture of the cake. Butter provides a richer flavor and a more tender crumb. If you do use margarine, choose one with a high fat content (at least 80%) for best results. Also, unsalted butter is recommended so you can control the amount of salt in the recipe.
Q2: Can I freeze the Butter Pecan Pound Cake?
A: Yes, you can freeze the cake for longer storage. Allow the cake to cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2-3 months. When ready to serve, thaw the cake in the refrigerator overnight. You can glaze it after thawing for the freshest taste. Freezing is a great way to preserve the cake if you want to make it in advance.
Q3: What can I use if I don’t have sour cream?
A: If you don’t have sour cream, you can substitute it with plain Greek yogurt or full-fat plain yogurt. These substitutes will provide a similar tanginess and moisture to the cake. Alternatively, you can use crème fraîche, but it may add a slightly richer flavor. Using a substitute is perfectly acceptable and won’t significantly alter the final product.
Q4: How do I prevent the pecans from sinking to the bottom of the cake?
A: To prevent the pecans from sinking, you can toss them with a tablespoon of flour before mixing them with the other filling ingredients. This helps to coat the pecans and prevents them from sinking to the bottom of the cake batter. Also, ensuring that the batter is not too thin can help keep the pecans suspended throughout the cake.
Q5: Can I add chocolate chips to this recipe?
A: Absolutely! Adding chocolate chips can create a delightful twist on the classic Butter Pecan Pound Cake. Fold about 1 cup of chocolate chips (milk, dark, or semi-sweet) into the batter just before pouring it into the bundt pan. The chocolate will complement the butter and pecan flavors beautifully, adding an extra layer of indulgence to the cake.
