A butter pecan pound cake is a dessert that blends the rich flavors of buttery pound cake with the nutty crunch of toasted pecans. This Southern classic is beloved for its simplicity and deep flavor, making it perfect for any occasion. In this guide, we’ll show you how to make this delightful cake step-by-step, with some handy tips along the way.
Ingredients Overview
To make the perfect butter pecan pound cake, you’ll need:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk
- 1 ½ cups toasted pecans (chopped)
- 1 tablespoon vanilla extract
- ½ teaspoon salt
The key to making this cake stand out is the toasted pecans, which add a depth of flavor. If you’re interested in similar rich flavors, you might enjoy this Ultimate Hummus Recipes Guide, which also emphasizes balancing ingredients for optimal taste.
Preparing the Butter Pecan Mixture
To get started, you’ll first need to prepare the butter pecan mixture:
- Toast the pecans in a pan over medium heat until fragrant and slightly browned. This should take about 5-7 minutes. For more detailed tips on how to perfectly toast pecans for maximum flavor, check out this guide.
- Stir the toasted pecans into melted butter and brown sugar, allowing them to caramelize lightly.
This mixture will later be folded into the cake batter, giving it a caramel-like texture.
For those who enjoy rich and savory flavors, you might also want to explore Easy Garlic Lemon Scallops Recipe for another simple yet flavorful dish that emphasizes balance between buttery textures and additional flavorings.
Making the Pound Cake Batter
Once the butter pecan mixture is ready, you can move on to the batter:
- Cream the butter and sugar together until fluffy.
- Beat in the eggs one at a time.
- In a separate bowl, mix the flour, baking powder, and salt.
- Add the flour mixture to the butter mixture, alternating with milk, and stir in vanilla.
- Finally, fold in the buttered pecans.
The result will be a rich, buttery batter studded with caramelized pecans.
Baking Instructions
- Preheat your oven to 325°F.
- Grease a bundt or loaf pan generously.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75-90 minutes, checking the cake with a toothpick for doneness.
Tip: If the top of the cake browns too quickly, cover it loosely with foil to prevent over-baking.
Serving Suggestions
Serve this cake warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. Its buttery, nutty flavor pairs well with warm beverages like coffee or tea. You can also try dusting the top with powdered sugar for a touch of elegance.
Storing Butter Pecan Pound Cake
- Store your cake in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Variations
Here are a few fun twists on the traditional butter pecan pound cake:
- Add chocolate chips for a sweeter, richer flavor.
- Substitute walnuts or almonds for pecans for a different nutty experience.
- Use cream cheese in the batter for an even creamier texture.
If you’re in the mood for experimenting, consider trying out a recipe for another dessert like these Delicious Snickerdoodle Bars, which offer a perfect balance of sweetness and cinnamon.
FAQs
How do you keep pound cake moist?
Ensure that you don’t overbake the cake, and store it in an airtight container. You can also add a little sour cream or yogurt to the batter for added moisture.
Can I use store-bought pecans?
Yes, store-bought pecans are fine. Toast them before use for the best flavor.
Can I use a bundt pan for this recipe?
Absolutely! A bundt pan works beautifully for pound cakes, and it makes for an impressive presentation.
By utilizing these tips and linking to other delicious recipes on Celine Recipes, like the Red Velvet Cookies and Black Forest Cake, you can explore more delicious treats to complement your butter pecan pound cake.
Happy baking!
