Butter Pecan Pound Cake

Description

Butter Pecan Pound Cake is a quintessential Southern treat that combines the rich flavors of butter and toasted pecans into a moist and flavorful cake. This dessert features a tender crumb and a decadent glaze, making it perfect for special occasions or a comforting after-dinner treat. With its delightful blend of vanilla and pound cake extracts, this cake is sure to be a hit with anyone who loves classic Southern desserts.

Who is this Recipe For?

This recipe is ideal for those who appreciate rich, buttery cakes with a nutty twist. It’s perfect for home bakers looking to impress guests at gatherings, or anyone who enjoys indulging in a deliciously moist and flavorful pound cake. Whether you’re a seasoned baker or a beginner, this cake offers a satisfying challenge with a rewarding result.

Why It’s Great

• Rich and Flavorful: The combination of butter and toasted pecans creates a rich, nutty flavor that is both comforting and indulgent.
• Decadent Glaze: The thick, creamy glaze adds an extra layer of sweetness and makes the cake look impressive.
• Versatile: Perfect for special occasions like birthdays or holidays, or as a delightful treat for everyday enjoyment.
• Southern Classic: Brings the essence of Southern baking to your kitchen with a traditional and beloved recipe.

Ingredients

For the Cake:

• 3 cups cake flour
• 2 cups granulated sugar
• 1 cup packed brown sugar
• 3 sticks unsalted butter (room temperature)
• 5 large eggs (room temperature)
• 1 cup whole buttermilk (room temperature)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoon pound cake extract
• 2 cups toasted pecans

For the Thick Glaze:

• 2 cups powdered sugar
• 4 ounces unsalted butter
• 4 ounces cream cheese
• 4 teaspoons half-and-half

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Tube pan or Bundt pan
• Cooling rack
• Sifter (optional for powdered sugar)

How to Make Butter Pecan Pound Cake

1. Prepare the Oven and Pan:
   • Preheat the oven to 325°F (165°C). Grease and flour a tube pan or Bundt pan.
2. Cream Butter and Sugars:
   • In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy, about 3-7 minutes.
3. Add Eggs and Flavors:
   • Gradually add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and pound cake extract.
4. Incorporate Dry and Wet Ingredients:
   • In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir until just combined.
5. Add Pecans:
   • Gently fold in the toasted pecans.
6. Bake:
   • Pour the batter into the prepared pan. Bake in the preheated oven for 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness after 45 minutes.
7. Cool:
   • Let the cake cool in the pan on a wire rack for 20 minutes. Carefully remove from the pan and transfer to a cake plate. Cover to prevent drying out.
8. Prepare the Glaze:
   • In a mixing bowl, beat together the powdered sugar, butter, cream cheese, and half-and-half until smooth and creamy. Spread or drizzle over the cooled cake.

Storage

Store the cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap the cake tightly and freeze for up to 3 months. Thaw before serving and reapply glaze if desired.

FAQ

Can I use regular flour instead of cake flour? Cake flour is recommended for a lighter, tender crumb, but you can use all-purpose flour if necessary. Sift it before using.

Can I substitute buttermilk? If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Can I use raw pecans instead of toasted? Toasted pecans are preferred for their enhanced flavor and crunch, but raw pecans can be used if toasted ones are unavailable.

How can I make sure the cake doesn’t stick to the pan? Grease and flour the pan thoroughly. For extra insurance, you can use a non-stick baking spray with flour.

Conclusion

Butter Pecan Pound Cake is a delightful Southern classic that combines rich, buttery flavors with the crunch of toasted pecans. The addition of a creamy glaze makes it even more indulgent, perfect for special occasions or a comforting treat. Easy to make and full of flavor, this pound cake is sure to be a favorite at any gathering. Enjoy the comforting taste of Southern baking with this delicious recipe!