The Butter Pecan Pound Cake is a delightful dessert that combines the rich flavors of butter, pecans, and a tender cake base into a sweet symphony that's sure to impress. Perfect for gatherings, holidays, or a cozy evening at home, this cake boasts a moist crumb, a crunchy pecan filling, and a sweet glaze topping that ties everything together. This recipe is not only a testament to traditional baking but also a versatile canvas for those who love to add their personal touch to their baking creations.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
For the Butter Pecan Filling:
- 1 cup chopped pecans
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Preparation
Step 1: Begin by preheating your oven to 325°F (163°C). Prepare a bundt pan by greasing it and dusting with flour to ensure the cake releases easily after baking.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process introduces air into the batter, contributing to the cake's light texture.
Step 3: Add the eggs one at a time, thoroughly beating after each addition to incorporate more air and ensure a smooth batter. Stir in the vanilla extract for flavor.
Step 4: In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Gradually add this mixture to the creamed butter, alternating with sour cream. Start and end with the dry ingredients to maintain the cake's structure, mixing until just combined.
Step 5: For the filling, combine the chopped pecans, melted butter, brown sugar, and ground cinnamon in a small bowl. This mixture will create a flavorful swirl within the cake.
Step 6: Spoon half of the cake batter into the prepared bundt pan. Evenly sprinkle the pecan filling over this layer, then top with the remaining batter. Use a knife to gently swirl the layers together, creating a marbled effect that will look as good as it tastes.
Step 7: Bake the cake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Step 8: For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle this over the cooled cake for an added layer of sweetness and a beautiful finish.
Cooking Note
Ensure the cake is fully cooled before applying the glaze to prevent it from melting and soaking into the cake, which could make it soggy.
Serving Suggestions
Serve slices of this butter pecan pound cake with a dollop of whipped cream or a side of vanilla ice cream to complement the rich flavors.
Tips
- Ensure all ingredients, especially butter and eggs, are at room temperature to achieve a smooth batter.
- Don't overmix the batter once the dry ingredients are added to keep the cake tender.
- Toasting the pecans before adding them to the filling can enhance their flavor and crunch.
Prep Time 20 minutes
Cooking Time 60-70 minutes
Total Time 80-90 minutes
Nutritional Information
- Calories: Approximately 450-550 per slice, depending on size and ingredients used.
- Protein: Around 6-8 grams per slice.
- Sodium: Approximately 200-300 mg per slice.
The Butter Pecan Pound Cake is a sumptuous treat that balances sweetness, nuttiness, and a tender cake texture. Whether you're an experienced baker or a novice, this recipe offers a straightforward guide to creating a dessert that's bound to become a favorite. Enjoy the process of baking and the joy of sharing this delicious cake with friends and family.
Leave a Reply