Butter Pecan Pound Cake

Butter Pecan Pound Cake is the perfect marriage of rich, buttery flavor and the sweet, nutty crunch of pecans. This classic Southern-inspired dessert is moist, dense, and indulgent, making it a must-have for family gatherings, holidays, or when you’re craving something extra special. With every bite, you’ll experience the warm, comforting flavors of caramelized pecans folded into a buttery pound cake, all topped with a luscious glaze to take it over the top.

What makes this pound cake so irresistible is its balance of textures and flavors. The cake itself is rich and tender, while the pecans add a delightful crunch that perfectly complements the buttery base. The butter pecan flavor, a favorite in Southern cooking, is achieved by toasting pecans in butter, which brings out their natural sweetness and enhances the overall taste of the cake.

This Butter Pecan Pound Cake is not only delicious but also surprisingly easy to prepare. Whether you’re an experienced baker or a beginner, this recipe will guide you through creating a show-stopping dessert that’s sure to impress everyone at the table. Plus, it’s versatile—you can serve it as-is, drizzle it with caramel sauce, or pair it with a scoop of vanilla ice cream for an extra treat. Let’s dive in and create a dessert that’s as comforting as it is delicious!

Why You’ll Love This Recipe

• Rich and Buttery: The classic pound cake texture is elevated with the warm, nutty flavor of buttered pecans.
• Perfect for Any Occasion: Ideal for holidays, birthdays, or an indulgent dessert after dinner.
• Simple Ingredients: Made with pantry staples and pecans, this cake is easy to whip up anytime.
• Customizable: Add a glaze, caramel sauce, or a scoop of ice cream to make it even more special.
• Halal-Friendly: This recipe uses halal-friendly ingredients, ensuring everyone can enjoy it.
• Southern-Inspired Classic: Brings a taste of the South to your kitchen with every bite.

Preparation Time and Servings

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Cooling Time: 1 hour
• Total Time: 3 hours
• Yield: 12 servings
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 450
• Carbohydrates: 52g
• Protein: 5g
• Fat: 25g
• Fiber: 2g
• Sugar: 35g

Ingredients

For the Butter Pecan Pound Cake

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 5 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract (optional, but enhances the buttery flavor)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk, room temperature
• 1½ cups chopped pecans
• 2 tablespoons unsalted butter (for toasting pecans)

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons heavy cream (or milk)
• 1 teaspoon vanilla extract

Optional Garnishes

• Extra toasted pecans
• Caramel drizzle
• A scoop of vanilla ice cream

Step-by-Step Instructions

Step 1: Toast the Pecans

Start by toasting the pecans to bring out their natural flavor. In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the chopped pecans and toast them for 3-4 minutes, stirring constantly, until they’re fragrant and lightly browned. Be careful not to burn them. Remove the pecans from the skillet and set them aside to cool.

Step 2: Prepare the Cake Batter

1. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed. Cream the mixture for 3-4 minutes, or until it’s light, fluffy, and pale in color.
2. Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. This step ensures a smooth, cohesive batter.
3. Add Extracts: Mix in the vanilla extract and butter extract (if using). The butter extract enhances the buttery flavor of the cake.

Step 3: Combine Dry and Wet Ingredients

1. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
2. Alternate Adding Milk and Flour: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Avoid overmixing, as this can make the cake dense.

Step 4: Fold in the Pecans

Gently fold the toasted pecans into the batter using a spatula, ensuring they’re evenly distributed.

Step 5: Prepare the Pan

Grease and flour a 10-inch bundt pan or tube pan to prevent sticking. Alternatively, you can use nonstick baking spray. Pour the batter into the prepared pan, spreading it out evenly with a spatula.

Step 6: Bake the Cake

Preheat your oven to 325°F (165°C). Place the bundt pan in the center of the oven and bake for 1 hour and 20-30 minutes, or until a toothpick inserted into the center comes out clean. Check the cake at the 1-hour mark to ensure it doesn’t overbake.

Step 7: Cool the Cake

Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.

Step 8: Make the Glaze

While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, melted butter, heavy cream, and vanilla extract until smooth. If the glaze is too thick, add a bit more cream to reach your desired consistency.

Step 9: Glaze the Cake

Once the cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides. For extra flavor and texture, sprinkle additional toasted pecans on top of the glaze.

Step 10: Serve and Enjoy

Slice the Butter Pecan Pound Cake and serve it as-is or with a dollop of whipped cream, caramel drizzle, or a scoop of vanilla ice cream.

Ingredient Background

Unsalted Butter: Using unsalted butter allows you to control the salt level in the cake, and its rich flavor is essential for the classic pound cake texture.
Pecans: Pecans are the star of this recipe, offering a sweet, nutty crunch that perfectly complements the buttery cake. Toasting the pecans enhances their flavor and aroma.
Light Brown Sugar: Adds a caramel-like sweetness to the cake, which pairs beautifully with the toasted pecans.
Vanilla and Butter Extracts: Vanilla extract adds warmth and depth to the flavor, while butter extract amplifies the buttery richness of the cake.
Powdered Sugar Glaze: The glaze adds a touch of sweetness and an elegant finish to the cake.

Technique Tips

1. Room Temperature Ingredients: Bring the eggs, milk, and butter to room temperature before baking. This ensures a smoother batter and even baking.
2. Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined.
3. Grease the Pan Thoroughly: To prevent sticking, grease and flour every nook and cranny of the bundt pan.
4. Test for Doneness: Insert a toothpick into the thickest part of the cake. If it comes out clean or with a few crumbs, the cake is done.
5. Cool Completely Before Glazing: Allow the cake to cool fully before adding the glaze to prevent it from melting.

Alternative Presentation Ideas

• Mini Pound Cakes: Divide the batter into mini bundt pans or loaf pans for individual servings. Adjust the baking time to 25-30 minutes.
• Layered Pound Cake: Slice the pound cake horizontally and layer it with whipped cream and fresh berries for a stunning dessert.
• Sheet Cake Version: Bake the batter in a 9×13-inch pan and cut into squares for a casual presentation.

Additional Tips for Success

• Toast Pecans Carefully: Keep an eye on the pecans while toasting to prevent burning, as they can go from perfectly toasted to burnt quickly.
• Double the Glaze: If you love extra sweetness, double the glaze recipe to coat the entire cake generously.
• Make Ahead: This cake tastes even better the next day as the flavors meld together. Wrap it tightly in plastic wrap and store at room temperature.

Recipe Variations

1. Chocolate Butter Pecan Pound Cake: Add ½ cup of cocoa powder to the dry ingredients and swirl melted chocolate into the batter for a chocolate twist.
2. Coconut-Pecan Pound Cake: Add ½ cup of shredded coconut to the batter for a tropical flavor.
3. Gluten-Free Pound Cake: Use a 1:1 gluten-free baking flour as a substitute for the all-purpose flour.
4. Lemon Butter Pecan Cake: Add 2 tablespoons of fresh lemon zest to the batter for a citrusy note.

Freezing and Storage

• Refrigerate Leftovers: Store leftover pound cake in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
• Freeze for Later: Wrap the cooled cake (unglazed) tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature before glazing and serving.

Healthier Twist Ideas

• Reduce Sugar: Use 1½ cups of granulated sugar instead of 2 cups for a less sweet cake.
• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Use Greek Yogurt: Replace half of the butter with Greek yogurt for a lighter texture.
• Nuts and Seeds Mix: Combine pecans with other nuts or seeds for a nutrient boost.

Serving Suggestions for Events

• Holiday Dessert Table: Add Butter Pecan Pound Cake to your Thanksgiving or Christmas dessert spread.
• Brunch Menu: Serve this cake alongside coffee, tea, or mimosas for a special brunch treat.
• Potluck Favorite: Bring this cake to a potluck or picnic—it’s easy to transport and sure to be a hit.

Special Equipment

• Bundt Pan: A 10-inch bundt pan gives the cake its signature shape.
• Electric Mixer: Helps cream the butter and sugar thoroughly for a light texture.
• Cooling Rack: Essential for cooling the cake evenly after baking.

Frequently Asked Questions

1. Can I use salted butter? Yes, but reduce the added salt in the recipe to balance the flavors.
2. What if I don’t have a bundt pan? Use a 9×5-inch loaf pan or two smaller loaf pans. Adjust the baking time accordingly.
3. Can I use other nuts? Yes, walnuts or almonds can be used in place of pecans, but the flavor will differ slightly.
4. What’s the best way to store the cake? Wrap it tightly in plastic wrap and store at room temperature for up to 4 days.
5. How do I make the cake extra moist? Don’t overbake the cake, and ensure the ingredients are measured accurately. Adding sour cream or Greek yogurt can also enhance moisture.
6. Can I skip the glaze? Yes, the cake is delicious on its own, but the glaze adds a touch of sweetness and elegance.
7. What’s the best way to toast pecans? Toast them in a dry skillet or in the oven at 350°F for 5-7 minutes, stirring occasionally.
8. Can I add alcohol to the batter? Yes, a tablespoon of bourbon or rum pairs wonderfully with the buttery pecan flavors.

Conclusion

Butter Pecan Pound Cake is a rich and indulgent dessert that’s perfect for any occasion. Whether you’re serving it at a holiday gathering, a family dinner, or a special brunch, this cake delivers the perfect combination of buttery richness and nutty sweetness. With its tender crumb, toasted pecans, and luscious glaze, it’s a dessert that’s guaranteed to impress. Give this recipe a try and treat yourself and your loved ones to a slice of Southern-inspired comfort and deliciousness!

Print