Description
This Comforting Butter Pecan Pound Cake is a classic dessert featuring a moist, buttery crumb studded with toasted pecans. Perfectly golden and rich with a hint of vanilla, it’s an ideal treat for any occasion that will be savored forever.
Ingredients
Scale
Buttercream & Batter:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup chopped pecans, toasted
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature for even baking.
- Prepare Pan: Grease and flour a 10-inch bundt pan thoroughly to prevent the cake from sticking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture becomes light, fluffy, and creamy, which helps create a tender cake texture.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition to ensure a smooth batter and proper emulsification.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt. This dry mix will be alternated with buttermilk into the batter.
- Combine Batter: Alternately add the flour mixture and buttermilk to the wet butter and egg mixture, starting and ending with the flour. Mix just until combined to avoid overworking the batter.
- Add Flavorings and Nuts: Stir in the vanilla extract followed by the toasted chopped pecans, distributing them evenly throughout the batter.
- Pour Batter: Pour the prepared batter into the greased and floured bundt pan, smoothing the top gently.
- Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely, preventing it from breaking.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 8-10 minutes, or until fragrant.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Don’t overmix once dry ingredients are added to keep the cake tender.
- Use a toothpick or cake tester to check doneness; if it comes out with wet batter, continue baking in 5-minute increments.
- Storage: Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
