Butter Pecan Pound Cake: A Buttery, Nutty Delight

Butter Pecan Pound Cake is a heavenly dessert that combines the rich, buttery flavor of classic pound cake with the nutty crunch of toasted pecans. This delightful cake is perfect for any occasion, whether you’re celebrating a holiday, hosting a family gathering, or simply craving a comforting homemade treat. The combination of warm, toasted pecans and a moist, buttery cake makes this recipe an instant favorite.

Why You’ll Love This Recipe

Rich and Buttery Flavor: The cake is infused with butter extract, giving it an incredibly smooth and creamy taste.

Nutty Crunch: Toasted pecans add a delicious texture and enhance the cake’s overall depth of flavor.

Easy to Make: With simple pantry ingredients and easy steps, even beginners can master this cake.

Perfect for Any Occasion: Whether served as a dessert for a special event or as an afternoon snack, this cake is always a hit.

Ingredients

For the Cake:

1 cup unsalted butter, softened

1 ½ cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 teaspoon butter extract

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup whole milk

1 cup toasted chopped pecans

For the Glaze:

1 cup brown sugar

¼ cup heavy cream

1 teaspoon vanilla extract

Step-by-Step Instructions

1. Toast the Pecans

Toasting pecans enhances their nutty flavor. Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them for 5-7 minutes, stirring occasionally. Let them cool before using them in the cake batter.

2. Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This process ensures the cake has a soft and airy texture.

3. Incorporate Eggs and Extracts

Add eggs one at a time, beating well after each addition. Stir in the vanilla and butter extracts for an extra boost of flavor.

4. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This prevents clumps and ensures even distribution throughout the batter.

5. Alternate Dry Ingredients with Milk

Gradually mix the dry ingredients into the butter mixture, alternating with whole milk. Start and finish with the dry ingredients, mixing just until combined.

6. Fold in the Pecans

Gently fold in the toasted pecans, ensuring they are evenly distributed throughout the batter.

7. Bake the Cake

Grease and flour a 9×5-inch loaf pan. Pour in the batter and smooth the top. Bake at 350°F (175°C) for 60-70 minutes or until a toothpick inserted into the center comes out clean.

8. Prepare the Glaze

While the cake is baking, prepare the glaze. In a small saucepan over medium heat, combine brown sugar, heavy cream, and vanilla extract. Stir continuously until the sugar dissolves and the mixture is smooth.

9. Glaze the Cake

Once the cake is slightly cooled, drizzle the warm glaze over the top. Allow it to set before slicing.

Serving Suggestions

Serve warm or at room temperature for the best texture and flavor.

Pair with vanilla ice cream or a dollop of whipped cream for extra indulgence.

Enjoy with a cup of coffee or tea for a perfect afternoon treat.

Storage Tips

Room Temperature: Store in an airtight container for up to 3 days.

Refrigeration: Keep in the fridge for up to 1 week.

Freezing: Wrap in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Tips for the Best Butter Pecan Pound Cake

Use room-temperature butter and eggs for a smoother batter.

Don’t overmix—this ensures a tender crumb.

Toast the pecans to bring out their natural oils and enhance flavor.

Let the cake cool slightly before glazing for the perfect texture.

Nutritional Information (Per Slice)

Calories: 350 kcal

Total Fat: 20g

Saturated Fat: 10g

Cholesterol: 90mg

Sodium: 150mg

Total Carbohydrates: 40g

Dietary Fiber: 1g

Sugars: 25g

Protein: 4g

Variations and Substitutes

Nut Alternatives: Swap pecans for walnuts or almonds for a different twist.

Spiced Version: Add 1 teaspoon of cinnamon or nutmeg for a warm, spiced flavor.

Gluten-Free Option: Use a gluten-free all-purpose flour blend.

Dairy-Free Version: Substitute vegan butter and almond milk.

Frequently Asked Questions (FAQs)

Can I Make This Cake Ahead of Time?

Yes! This cake tastes even better the next day. Wrap it well to retain moisture.

How Do I Prevent the Cake from Being Too Dry?

Make sure to measure flour accurately, don’t overmix the batter, and avoid overbaking.

Can I Use Salted Butter?

Yes, but reduce the added salt to keep the flavors balanced.

Can I Double the Recipe?

Absolutely! Double the ingredients and use a bundt pan for a stunning presentation.

Final Thoughts

Butter Pecan Pound Cake is a classic dessert that combines rich buttery goodness with the delightful crunch of toasted pecans. Whether you enjoy it as a comforting snack, a sweet treat after dinner, or a show-stopping holiday dessert, this cake will not disappoint. With easy steps and simple ingredients, it’s a must-try recipe for any home baker.

Give this recipe a try and let us know how it turns out in the comments! Happy baking! 🍰

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