Description
This Butter Pecan Pound Cake is a rich, moist dessert bursting with buttery flavor and crunchy toasted pecans. The classic pound cake recipe is elevated with the addition of buttermilk, vanilla, and optional butter extract to provide a luscious texture and depth of flavor. Perfect for any occasion, this cake can be topped with a simple vanilla glaze for added sweetness and a beautiful finish.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups unsalted butter (softened)
- 2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour (sifted)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or whole milk)
- 2 teaspoons vanilla extract
- 1 teaspoon butter extract (optional, for extra buttery flavor)
- 1 1/2 cups chopped pecans (toasted)
Optional Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pans: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking and ensure easy removal of the cake after baking.
- Toast the Pecans: In a small skillet over medium heat, toast the chopped pecans for 3-5 minutes, stirring constantly until they are golden brown and fragrant. Transfer them to a plate to cool.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 4-5 minutes until the mixture is light and fluffy. This aerates the batter, resulting in a tender crumb.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition until fully incorporated. This ensures an even, smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set this aside.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin with a portion of the flour mixture, then add some buttermilk, continuing this pattern until everything is combined. Mix just until the batter is smooth and homogenous.
- Add Extracts: Stir in the vanilla extract and optional butter extract to enhance the buttery aroma and flavor of the cake.
- Fold in Pecans: Gently fold the toasted pecans into the batter, taking care not to overmix to maintain a light texture in the cake.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan, smoothing the surface with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the cake browns too fast, cover loosely with aluminum foil and continue baking.
- Cool the Cake: Let the cake cool in the pan for 10 minutes after baking. Then, invert onto a wire rack to cool completely before slicing and serving.
- Optional Glaze: To make the glaze, whisk together powdered sugar, milk or heavy cream, and vanilla extract until smooth. Drizzle over the completely cooled cake for an elegant, sweet finish.
Notes
- Ensure butter is softened to room temperature for better creaming with sugar.
- To toast pecans, keep stirring to avoid burning and achieve an even golden color.
- Do not overmix the batter when combining dry and wet ingredients to keep the cake tender.
- Use buttermilk for a tender crumb, but whole milk is a fine substitute if needed.
- If the cake edges brown too fast during baking, tent loosely with foil to prevent over-browning.
- The optional butter extract is for extra buttery flavor but can be omitted if unavailable.
- The glaze adds sweetness and visual appeal but is optional.
