Oh my goodness, let me tell you about my absolute favorite cake: butter pecan pound cake! This cake is like a warm hug on a plate—rich, moist, and bursting with that delightful nutty flavor. Seriously, every time I bake it, my kitchen fills with this heavenly aroma that makes it impossible not to smile. It’s become a staple for family gatherings and celebrations; I remember one Thanksgiving when I brought this beauty to the table, and it disappeared in minutes! Everyone was raving about the buttery texture and crunchy pecans. Trust me, if you’re looking for a show-stopping dessert that’s as comforting as it is delicious, this butter pecan pound cake will not disappoint. It’s truly a crowd-pleaser!
Ingredients for Butter Pecan Pound Cake
Gather these simple yet essential ingredients to create the most delightful butter pecan pound cake:
- 1 cup unsalted butter, softened – This is where the magic begins, giving the cake its rich and buttery flavor.
- 2 cups granulated sugar – Sweetness is key, and this will help create that beautiful crumb texture.
- 4 large eggs – Make sure they’re at room temperature for an even mix!
- 3 cups all-purpose flour – The backbone of your cake, providing structure and that lovely pound cake density.
- 1 cup buttermilk – Adds moisture and a slight tang that balances the sweetness perfectly.
- 1 teaspoon vanilla extract – Just a splash to elevate the flavor; it’s like a warm hug in cake form!
- 1 cup chopped pecans – These give that delightful crunch and nutty essence that makes this cake so special.
- 1 teaspoon baking powder – A little lift to keep your cake from being too dense.
- 1/2 teaspoon salt – Enhances all the flavors and brings everything together beautifully.
How to Prepare Butter Pecan Pound Cake
Alright, let’s dive into the deliciousness! Making this butter pecan pound cake is a straightforward process, and I promise you’ll be rewarded with an incredible treat! Just follow these simple steps, and you’ll have a masterpiece on your hands in no time.
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is crucial for getting that perfect rise!
- While that’s warming up, grab a bundt pan and grease it with butter or cooking spray, then dust it lightly with flour. This will help your cake slide out smoothly after baking.
- In a large mixing bowl, cream together your softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3-4 minutes, and you’ll want to really mix it well to incorporate air.
- Next, add the eggs one at a time, mixing thoroughly after each addition. This helps the batter come together beautifully!
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agents and get rid of any lumps.
- Now it’s time to combine! Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Stir in that heavenly vanilla extract and the chopped pecans. I love how those nuts add a delightful crunch!
- Pour your batter into the prepared bundt pan, spreading it evenly. Then, gently tap the pan on the counter to remove any air bubbles.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely divine during this time!
- Once done, let the cake cool in the pan for about 10 minutes. Then, invert it onto a wire rack to cool completely. Make sure to be gentle here to keep that beautiful shape intact!
Why You’ll Love This Butter Pecan Pound Cake
- Rich, buttery flavor: Every bite is packed with that decadent taste that only butter can provide, making it a true indulgence.
- Moist and tender texture: Thanks to the buttermilk and careful mixing, your cake will melt in your mouth!
- Nutty crunch: The chopped pecans add a delightful crunch that perfectly complements the softness of the cake.
- Easy preparation: Even if you’re a baking novice, this recipe is straightforward and forgiving—no fancy techniques required!
- Perfect for any occasion: Whether it’s a birthday, holiday gathering, or just a cozy family dinner, this cake fits right in.
- Great for sharing: With twelve generous servings, this cake is ideal for bringing to potlucks or sharing with friends.
- Versatile serving options: It pairs beautifully with whipped cream, ice cream, or even a simple dusting of powdered sugar—options galore!
Tips for Success with Butter Pecan Pound Cake
To ensure your butter pecan pound cake turns out absolutely perfect, I’ve got a few insider tips that will make all the difference!
- Toast those pecans: For an extra layer of flavor, toast the chopped pecans in a dry skillet for a few minutes until they’re golden and aromatic. It really enhances their nuttiness!
- Room temperature ingredients: Make sure your eggs and buttermilk are at room temperature before mixing. This helps the batter come together smoothly and creates a tender cake.
- Don’t overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a denser texture, and we want that light, fluffy cake!
- Check for doneness: Since oven temperatures can vary, start checking your cake a few minutes before the suggested baking time. A toothpick should come out clean or with just a few moist crumbs.
- Cool it right: Allow the cake to cool in the pan for the recommended time to prevent it from breaking apart when you invert it. Patience pays off!
Nutritional Information for Butter Pecan Pound Cake
Let’s talk about the nutritional goodness packed into each slice of this butter pecan pound cake! Of course, it’s meant to be a treat, so enjoy it in moderation. Here’s a breakdown of the estimated nutritional data per serving:
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 200mg
- Carbohydrates: 42g
- Sugar: 25g
- Fiber: 1g
- Protein: 5g
These values are approximate and can vary based on the specific ingredients used. So, whether you’re sharing it at a gathering or enjoying a slice with your afternoon coffee, just remember to savor every bite!
Serving Suggestions for Butter Pecan Pound Cake
Now that you’ve got this gorgeous butter pecan pound cake ready to go, let’s talk about how to serve it up! It’s delightful on its own, but a little something extra can take it to the next level. I love serving it with a generous dollop of freshly whipped cream—so light and fluffy, it complements the dense cake beautifully!
For those who prefer a sweeter touch, a scoop of vanilla ice cream is a match made in heaven. The warm cake against the cold ice cream creates this incredible contrast that I just can’t resist. You could even drizzle some caramel or chocolate sauce over the top for a decadent twist. Trust me, there’s no wrong way to enjoy this cake, so get creative and make it your own!
FAQ About Butter Pecan Pound Cake
Got questions? No worries, I’ve got you covered! Here are some common queries I get about this scrumptious butter pecan pound cake:
How should I store leftovers?
You can keep your butter pecan pound cake in an airtight container at room temperature for up to a week. If you want to keep it fresh longer, it also freezes beautifully! Just wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. When you’re ready to enjoy, let it thaw overnight in the fridge.
Can I make this cake ahead of time?
Absolutely! This cake is perfect for making a day or two in advance. In fact, it often tastes even better after a day as the flavors have time to meld together. Just make sure to store it properly!
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, no problem! You can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk alternative!
How do I know when the cake is done baking?
Great question! You’ll want to start checking your cake around the 60-minute mark. Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it’s ready. Remember, every oven is a little different, so keep an eye on it.
Can I add different nuts or flavors?
Definitely! While pecans are a classic choice, feel free to experiment with walnuts or even almonds if that’s your jam. You can also add spices like cinnamon or nutmeg for a warm twist, or even a splash of maple extract for a different flavor profile!
Storage & Reheating Instructions for Butter Pecan Pound Cake
Now that you’ve baked this delicious butter pecan pound cake, you’ll want to make sure it stays fresh for as long as possible! Storing it properly is key to maintaining that amazing flavor and texture.
To store leftovers, simply place your cooled cake in an airtight container at room temperature. It should stay fresh for up to a week—if it lasts that long! If you want to keep it for a longer time, I recommend wrapping it tightly in plastic wrap, then placing it in a freezer-safe bag. This way, it can stay in the freezer for up to 2 months without losing its delightful taste.
When you’re ready to enjoy a slice from the freezer, just pull it out and let it thaw in the refrigerator overnight. No need to reheat it; this cake is just as delicious served cold! However, if you prefer it warm, pop a slice in the microwave for about 10-15 seconds for a cozy treat. Just be careful not to overheat it, as you want to keep that lovely moist texture intact!
Print
Butter Pecan Pound Cake: 7 Irresistible Reasons to Bake
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist butter pecan pound cake with a nutty flavor.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a bundt pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- In a separate bowl, mix flour, baking powder, and salt.
- Add dry ingredients to the butter mixture alternately with buttermilk.
- Stir in vanilla extract and chopped pecans.
- Pour batter into prepared pan.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
- Store in an airtight container for up to a week.
- Can be served with whipped cream or ice cream.
- For added flavor, toast the pecans before adding.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: butter pecan pound cake, dessert, pound cake, cake recipe
