Description
This classic Butter Pecan Pound Cake is a rich and moist dessert bursting with buttery flavor and toasted pecans. Perfectly baked in a bundt pan, it offers a tender crumb and a delightful nutty crunch in every bite, making it ideal for gatherings or a comforting treat.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans, toasted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender and airy cake texture.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to ensure even distribution and emulsification.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening and salt evenly throughout the flour.
- Mix Batter: Alternately add the flour mixture and whole milk to the wet ingredients, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing, which could result in a dense cake.
- Add Vanilla and Pecans: Stir in the vanilla extract and toasted chopped pecans, folding them evenly into the batter to incorporate flavor and texture.
- Pour and Smooth: Pour the batter into the prepared bundt pan, smoothing the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 70-80 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool: Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. This helps the cake set and makes it easier to slice.
Notes
- Ensure pecans are toasted to bring out their natural oils and enhance the nutty flavor.
- Do not overmix the batter once the flour and milk are added; this ensures a tender crumb.
- You can substitute whole milk with buttermilk for a slightly tangy flavor and extra moistness.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra decadence, consider glazing the cake with a simple vanilla or caramel glaze after it has cooled.
