Description
Butter Pecan Pound Cake is a rich, buttery dessert loaded with toasted pecans and a deep caramel flavor. Featuring a tender crumb and golden crust, this Southern-inspired cake is perfect for holidays, potlucks, or as an anytime indulgence served with a scoop of ice cream or a drizzle of glaze.
Ingredients
Scale
Main Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup butter pecan-flavored coffee creamer or milk
- 2 cups granulated sugar
- 5 large eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk or creamer
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan to prevent sticking.
- Toast Pecans: In a skillet over medium heat, toast the chopped pecans for 3–5 minutes, stirring frequently until fragrant. Remove from heat and set aside to cool completely.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes, ensuring good incorporation for a tender crumb.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to evenly distribute. Stir in vanilla extract for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute leavening and seasoning.
- Mix Batter: Gradually add the dry flour mixture to the creamed butter mixture, alternating with the butter pecan-flavored creamer or milk, beginning and ending with flour. Gently fold in the toasted pecans to the batter.
- Pour and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Cake: Let the cake cool in the pan for 10–15 minutes, then carefully turn out onto a wire rack to cool completely, preventing sogginess from trapped steam.
- Prepare and Apply Optional Glaze: Whisk together powdered sugar, milk or creamer, and vanilla extract until smooth. Drizzle the glaze over the cooled cake to add sweetness and shine.
Notes
- For enhanced flavor, brown the butter before creaming with sugar to add a nutty, caramelized note.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to one week to maintain freshness.
- The cake freezes well without the glaze, making it suitable for make-ahead occasions.
