Butter Pecan Pound Cake: A Sweet, Nutty Delight
Indulge in the rich, buttery goodness of Butter Pecan Pound Cake, featuring a dense, moist crumb and the perfect balance of sweet, nutty flavors. Perfect for any occasion!
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 1 cup brown sugar
- 5 large eggs at room temperature
- 3 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups pecans toasted in butter
Instructions
- Preheat a skillet over medium heat and toast the pecans in 2 tablespoons of butter for 3-4 minutes. Set aside.
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with the milk.
- Gently fold in the toasted pecans.
- Pour the batter into the prepared pan, smooth the top, and bake for 60-75 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
Notes
- You can add a caramel drizzle or cream cheese glaze for extra sweetness.
- Make sure the butter and eggs are at room temperature for better mixing.