Butter Pecan Pound Cake
When it comes to Southern baking, few flavors are as comforting and timeless as pecans. These rich, buttery nuts have been a staple in Southern kitchens for generations, adding a perfect balance of crunch and flavor to everything from pies and cookies to cakes and candies. And there’s no dessert that captures the essence of pecans quite like a Butter Pecan Pound Cake.
This cake is a true Southern treasure, combining the indulgence of a traditional pound cake with the irresistible crunch and toasty warmth of pecans. It’s the kind of dessert that fills the kitchen with the comforting smell of butter and vanilla, with the added bonus of toasted pecans that give each bite a nutty, caramelized depth of flavor. Whether you’re serving it at a family gathering, a holiday dinner, or just for an afternoon treat with a cup of coffee, this cake never fails to impress.
What makes this Butter Pecan Pound Cake so special is not just the addition of pecans, but the way they are toasted and folded into the batter, allowing their flavor to shine through. The cake itself is rich and moist, thanks to a generous amount of butter, and perfectly balanced with the slight tang of buttermilk. It’s then topped off with a luscious cream cheese glaze that adds the perfect finishing touch, making each slice melt-in-your-mouth delicious.
Ingredients:
For the Cake:
3 cups cake flour.
2 cups granulated sugar.
1 cup packed brown sugar.
3 sticks unsalted butter (room temperature).
5 large eggs (room temperature).
1 cup whole buttermilk (room temperature).
1/2 tsp baking powder.
1/4 tsp salt.
1 tbsp vanilla extract.
1 tbsp pound cake extract.
2 cups toasted pecans (chopped).
For the Glaze:
2 cups powdered sugar.
4 oz unsalted butter.
4 oz cream cheese.
4 tsp half-and-half.
Instructions:
Step 1
Preheat your oven to 325°F (163°C).
Step 2
Grease and flour a tube pan or bundt pan.
Step 3
In a large bowl, beat together the butter, granulated sugar, and brown sugar until smooth and creamy (about 3-7 minutes).
Step 4
Add eggs one at a time, mixing well after each addition.
Step 5
Stir in the vanilla extract and pound cake extract.
Step 6
In a separate bowl, whisk together the cake flour, baking powder, and salt.
Step 7
Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between the two.
Step 8
Start with the flour mixture and end with the flour mixture. Mix just until combined.
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