Butter Pecan Pound Cake

Why You’ll Love This Recipe

• Rich Flavor: The combination of butter, brown sugar, and pecans creates a deep, comforting sweetness.
• Moist Texture: The buttermilk and carefully crafted batter ensure every slice is soft and tender.
• Impressive but Simple: Despite its elegant appearance, this cake is straightforward to make with basic pantry ingredients.
• Versatile: Enjoy it as a dessert, snack, or even a sweet addition to a brunch spread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

• Unsalted butter, room temperature
• Sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Buttermilk
• Pecans, roughly chopped

For the Glaze

• Unsalted butter, room temperature
• Brown sugar
• Water
• Pecan extract or vanilla extract
• Powdered sugar

Directions

1. Preheat the Oven: Preheat your oven to 350º F. Lightly grease one or two 9×5-inch loaf pans with butter or non-stick spray.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugars: In a large bowl, cream the butter, sugar, and brown sugar for 3-5 minutes until light and fluffy.
4. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract.
5. Combine Mixtures: Gradually add the flour mixture and buttermilk to the butter mixture, alternating between the two. Begin and end with the dry ingredients.
6. Add Pecans: Gently fold in the chopped pecans until evenly distributed.
7. Bake the Cake: Pour the batter into the greased loaf pans and bake for 55-60 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
8. Prepare the Glaze: While the cake bakes, heat the butter, brown sugar, and water in a small saucepan over medium heat until smooth. Remove from heat, stir in the pecan or vanilla extract, and whisk in powdered sugar until the glaze reaches your desired consistency.
9. Glaze the Cake: Once the cake is baked and slightly cooled, pour the glaze over the top. Allow it to set before serving.

Servings and Timing

• Servings: This recipe yields approximately 10-12 slices.
• Prep Time: 20 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 20 minutes

Variations

1. Nut-Free Version: Omit the pecans for a plain pound cake, or substitute with seeds such as sunflower seeds.
2. Chocolate Twist: Fold in mini chocolate chips for added sweetness.
3. Spiced Cake: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
4. Citrus Note: Replace the vanilla extract with orange or lemon extract for a citrusy twist.
5. Bundt Cake Style: Pour the batter into a greased bundt pan for a more decorative presentation.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
• Freezing: Wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months.
• Reheating: For a warm treat, microwave a slice for 15-20 seconds or warm it in a 300º F oven for a few minutes.

FAQs

1. Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to avoid an overly salty flavor.

2. What can I substitute for buttermilk?

You can use a mixture of milk and lemon juice or vinegar. Combine 1 cup of milk with 1 tablespoon of lemon juice/vinegar and let it sit for 5 minutes.

3. Can I use whole pecans instead of chopped?

It’s better to chop the pecans for even distribution throughout the cake.

4. How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.

5. Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

6. Is the glaze necessary?

The glaze enhances the flavor, but you can skip it or dust the cake with powdered sugar instead.

7. Can I add other nuts or mix-ins?

Yes, walnuts or dried fruits like cranberries make great additions.

8. Why did my cake sink in the middle?

This could happen if the oven door was opened too soon or the batter was overmixed.

9. Can I use a stand mixer for the entire process?

Yes, but mix the dry ingredients on low speed to avoid overmixing.

10. How can I prevent the glaze from being too runny?

Add more powdered sugar to thicken it until it reaches the desired consistency.

Conclusion

Butter Pecan Pound Cake is a timeless dessert packed with flavor and texture. From its buttery, nutty richness to the sweet, indulgent glaze, this cake is perfect for satisfying your sweet tooth or impressing guests. Whether you stick to the classic recipe or try one of the suggested variations, this cake will quickly become a household favorite. Enjoy every slice!

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