Butter Pecan Pound Cake
Ingredients:
For the Cake:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream (or buttermilk)
1 cup chopped pecans, toasted
For the Glaze (optional):
1/4 cup unsalted butter
1/4 cup brown sugar (light or dark)
1 tablespoon milk or heavy cream
1/2 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
Preheat your oven to 325°F (163°C).
Grease and flour a 9×5-inch loaf pan or a 10-inch Bundt pan, or spray with nonstick baking spray.
2. Toast the Pecans:
In a dry skillet over medium heat, toast the pecans for about 5-7 minutes, stirring occasionally until they are golden brown and fragrant. Set aside to cool.
3. Prepare the Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 4-5 minutes).
Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream (or buttermilk). Start and end with the dry ingredients, mixing just until combined.
Gently fold in the toasted pecans with a spatula, ensuring they are evenly distributed throughout the batter.
4. Bake the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 55-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean, or with a few moist crumbs.
Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
5. Make the Glaze (Optional):
While the cake is cooling, prepare the glaze by melting the butter and brown sugar in a small saucepan over medium heat. Stir in the milk or cream, and bring to a simmer for 2-3 minutes until it thickens slightly.
Remove from heat and stir in the vanilla extract.
Drizzle the glaze over the cooled cake for an extra touch of sweetness and flavor.
6. Serve:
Once the cake is completely cool, slice and serve. Enjoy with a cup of coffee or tea!
Tips:
Flavor Variation: Add a teaspoon of cinnamon to the dry ingredients for an extra warm flavor.
Pecans: If you prefer, you can also chop the pecans smaller for a finer crunch, or leave them in larger pieces for a more pronounced texture.
Storage: Store this cake in an airtight container at room temperature for up to 4-5 days, or refrigerate for longer freshness.
This Butter Pecan Pound Cake is rich, buttery, and perfect for any occasion! The toasted pecans give it a wonderful depth of flavor that pairs beautifully with the soft, moist cake. Enjoy!
