If you’re looking for a dessert that’s rich, moist, and oh-so-satisfying, let me introduce you to my beloved butter pecan pound cake! This cake is not just a treat; it’s a slice of my childhood. I remember my grandmother whipping it up for family gatherings, and the moment it came out of the oven, the warm, nutty aroma would fill the entire house. The unique flavor of toasted pecans combined with the buttery goodness makes every bite feel like a hug. It’s perfect for any occasion, whether you’re hosting a festive holiday dinner or just treating yourself on a cozy weekend. Trust me, when you bring this beauty to the table, everyone will be asking for seconds! So grab your mixing bowl, and let’s dive into this heavenly recipe that’ll surely become a family favorite, just like it did for me.
Ingredients for Butter Pecan Pound Cake Recipe
Before we get started, let’s gather our ingredients! Make sure you have everything measured out and ready to go for a smooth baking experience. Here’s what you’ll need:
- 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, toasted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
(Pro tip: Toasting the pecans really enhances their flavor, so don’t skip this step! Simply pop them in a dry skillet for a few minutes until they’re fragrant.)
How to Prepare Butter Pecan Pound Cake Recipe
Prepping the Oven and Bundt Pan
First things first—let’s get that oven preheating to 325°F (163°C). Trust me, having a warm oven ready to go is key for that perfect rise. While that’s happening, grab your trusty 10-inch bundt pan and give it a good greasing and flouring. I like to use a pastry brush to spread some softened butter all around, then sprinkle flour inside, tapping out the excess. This will ensure our cake slides right out when it’s time to serve. Oops! Don’t forget this step; it’s a game-changer!
Creaming Butter and Sugar
Now, let’s get to the fun part! In a large bowl, cream together the softened butter and granulated sugar. You’ll want to beat them together until the mixture is light and fluffy—about 3 to 5 minutes should do the trick. You’ll know it’s ready when it looks pale and has a lovely airy texture. This step is crucial because it’s what gives our pound cake that rich, melt-in-your-mouth consistency. Can you smell the buttery goodness already?
Mixing in Eggs
Next, it’s time to add the eggs! Crack them in one at a time, mixing well after each addition. This helps incorporate the eggs thoroughly, ensuring a smooth batter. Just give it a good beat until everything is well combined. Don’t rush this part; it makes a difference in the cake’s texture!
Combining Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step is important because it ensures that the leavening agent is evenly distributed throughout the flour. Once combined, set it aside for the next stage of our mixing adventure!
Incorporating Buttermilk and Nuts
Now comes the fun part—let’s bring everything together! Alternately add the flour mixture and the buttermilk to your butter-sugar-egg mixture, starting and ending with the flour. Mix just until combined after each addition. This keeps the batter from getting overworked and guarantees a tender cake. Once it’s all in, gently stir in the vanilla extract and those toasted pecans. Oh wow, the aroma is already heavenly!
Baking the Cake
Pour that luscious batter into your prepared bundt pan, spreading it evenly. Now it’s time to bake! Pop it in the oven for about 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The smell wafting through your kitchen will be utterly irresistible—just wait for it!
Cooling and Serving
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. This helps it set up a bit before transferring. Then, gently turn it out onto a wire rack to cool completely. For serving, I love to slice it up and add a dollop of whipped cream on top, but it’s delicious all on its own too! Enjoy every moist, buttery bite!
Why You’ll Love This Recipe
- Rich flavor that combines buttery goodness with the delightful crunch of toasted pecans.
- Moist texture that melts in your mouth—seriously, it’s like a hug in cake form!
- Easy to make with straightforward steps, perfect for both novice and experienced bakers.
- Ideal for gatherings, whether it’s a holiday feast or a casual get-together—everyone will be asking for the recipe!
- Versatile enough to enjoy on its own or dressed up with whipped cream or icing for an extra special touch.
Tips for Success with Butter Pecan Pound Cake Recipe
To make sure your butter pecan pound cake turns out perfectly every time, here are my top tips! First, always use room temperature ingredients—this makes a huge difference in how well they blend together. I recommend taking your butter and eggs out of the fridge about an hour before you start baking. Also, be careful not to overmix the batter once you add the flour; mix just until you see no more streaks. Lastly, don’t rush the cooling process; letting it cool in the pan for a bit helps prevent sticking. Trust me, these little tips will elevate your cake to the next level!
Nutritional Information Disclaimer
As you dive into this delicious butter pecan pound cake, it’s good to have a little knowledge about what’s in it! A typical serving of this cake contains around 350 calories, with 18 grams of fat, 4 grams of protein, and 42 grams of carbohydrates. Keep in mind that these values are estimates and can vary based on the specific ingredients you use. If you decide to add whipped cream or icing, don’t forget to account for those extras! So, enjoy your slice of cake, and remember, a little indulgence is always worth it!
FAQ About Butter Pecan Pound Cake Recipe
Can I substitute the buttermilk? Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!
How should I store leftovers? To keep your butter pecan pound cake fresh, simply store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it, but I recommend bringing it back to room temperature before serving for the best texture.
Can I freeze the cake? Yes, you can! Wrap the cooled cake tightly in plastic wrap and then in foil. It’ll stay fresh in the freezer for up to 3 months. Just thaw it in the fridge overnight before you’re ready to indulge again!
What if I don’t have pecans? No problem! If you’re not a fan of pecans or just don’t have any, you can substitute them with walnuts or even leave them out entirely. The cake will still be deliciously buttery!
Can I add other flavors? Definitely! Feel free to experiment with flavorings. A teaspoon of almond extract or some lemon zest can add a delightful twist to the traditional flavor. Just remember to keep the balance so the cake doesn’t get too wet!
Why did my cake sink in the middle? A sunken cake can be a bummer! This usually happens if the batter is overmixed or if there’s too much moisture. Make sure to follow the measurements closely and mix just until blended. Patience is key!
Can I make mini versions of this cake? Yes! You can use a mini bundt pan or even a muffin tin for smaller portions. Just adjust the baking time down to about 25-30 minutes, checking with a toothpick for doneness.
Storage & Reheating Instructions
To keep your butter pecan pound cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to extend its life, you can refrigerate it, but just remember to let it come back to room temperature before you dive in—this helps regain that lovely moist texture!
If you have more cake than you can eat, go ahead and freeze it! Wrap the cooled cake tightly in plastic wrap, then in foil, and it’ll stay fresh for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge. Trust me, it’ll taste just as good as the day you made it!
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Comforting Butter Pecan Pound Cake Recipe to Savor Forever
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist butter pecan pound cake with a delightful 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, toasted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine flour, baking powder, and salt.
- Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with flour.
- Stir in the vanilla extract and toasted pecans.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let it cool in the pan for 15 minutes before transferring to a wire rack.
Notes
- Store leftovers in an airtight container.
- Serve with whipped cream or icing if desired.
- Can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: butter pecan pound cake recipe