Butter Pecan Pound Cake is a decadent dessert that combines the rich, buttery flavor of a classic pound cake with the nutty crunch of toasted pecans. This cake is perfect for special occasions, family gatherings, or simply as a treat to indulge in at home. The thick, creamy glaze adds an extra layer of sweetness and luxury to each bite, making it an irresistible delight.
I first tasted Butter Pecan Pound Cake at a family reunion, where my aunt brought it as her signature dessert. The moment I bit into the moist, flavorful cake, I was hooked. The combination of buttery richness and the crunchy pecans was simply perfect. Over the years, I’ve refined the recipe to ensure it’s just right, and now I’m excited to share this beloved family recipe with you. This cake is not only delicious but also brings back wonderful memories of family and togetherness.
Ingredients
For the Cake
3 cups cake flour
2 cups granulated sugar
1 cup packed brown sugar
3 sticks (1 1/2 cups) butter, room temperature
5 eggs, room temperature
1 cup whole buttermilk, room temperature
1/2 tsp baking powder
1/4 tsp salt
1 tablespoon vanilla extract
1 tablespoon pound cake extract
2 cups toasted pecans, chopped
For the Thick Glaze
2 cups powdered sugar
4 oz butter, softened
4 oz cream cheese, softened
4 tsp half and half
Instructions
Step 1: Prepare the Pan and Preheat the Oven
Preheat the Oven:
Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). This low temperature allows the cake to bake evenly and develop a dense, moist texture typical of pound cakes.
Prepare the Tube Pan:
Grease a tube pan thoroughly with butter or non-stick cooking spray. Ensure all the nooks and crannies are well-coated to prevent the cake from sticking.
Step 2: Make the Cake Batter
Cream Butter and Sugars:
In a large mixing bowl, combine 3 sticks of room temperature butter, 2 cups of granulated sugar, and 1 cup of packed brown sugar. Use an electric mixer on medium speed to cream the ingredients together until the mixture is light and fluffy, about 3-7 minutes. This process incorporates air into the batter, ensuring a light texture.
Add Eggs:
Add the 5 room temperature eggs to the butter and sugar mixture one at a time, beating well after each addition. This helps to maintain the airiness of the batter.
Add Extracts:
Add 1 tablespoon of vanilla extract and 1 tablespoon of pound cake extract to the batter. Mix until fully incorporated. These extracts add a deep, rich flavor to the cake.
Combine Dry Ingredients:
In a separate bowl, sift together 3 cups of cake flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Sifting the dry ingredients helps to ensure there are no lumps and that the ingredients are well combined.
Combine Wet Ingredients:
In another bowl, measure out 1 cup of whole buttermilk. The buttermilk should be at room temperature to mix well with the other ingredients.
Add Dry and Wet Ingredients Alternately:
Add the sifted flour mixture and the buttermilk to the butter mixture in three parts, starting and ending with the flour. This means you will add some flour, then some buttermilk, then flour, then buttermilk, and finish with flour. Mix on low speed after each addition just until combined. Overmixing can result in a dense cake.
Fold in Pecans:
Gently fold in 2 cups of toasted chopped pecans into the batter until evenly distributed. The toasted pecans add a delightful crunch and a rich, nutty flavor.
Step 3: Bake the Cake
Pour Batter into Pan:
Pour the batter into the prepared tube pan, spreading it out evenly with a spatula.
Bake:
Place the pan in the preheated oven and bake for about 1 hour and 10 minutes. Check the cake after 45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick comes out with batter, continue baking until done.
Cool the Cake:
Let the cake cool in the pan on a wire rack for about 20 minutes. This cooling period allows the cake to firm up and makes it easier to remove from the pan.
Remove from Pan:
Carefully invert the pan to remove the cake and place it on a cake plate. Ensure the cake is completely cool before glazing.
Step 4: Make the Thick Glaze
Combine Glaze Ingredients:
In a mixing bowl, combine 2 cups of powdered sugar, 4 oz of softened butter, 4 oz of softened cream cheese, and 4 teaspoons of half and half. Use an electric mixer to beat the ingredients together until smooth and creamy. Adjust the consistency by adding more half and half if needed.
Glaze the Cake:
Once the cake is completely cool, pour the thick glaze over the top, allowing it to drip down the sides. Use a spatula to spread the glaze evenly if necessary.
Variations and Substitutions
Nut Alternatives: Substitute the pecans with walnuts, almonds, or hazelnuts for a different flavor.
Flavor Variations: Add a teaspoon of cinnamon or nutmeg to the batter for a spiced version of the cake.
Gluten-Free Option: Use a gluten-free cake flour blend to make the cake suitable for those with gluten sensitivities.
Dairy-Free Option: Substitute the butter with a plant-based alternative and use a dairy-free cream cheese and milk for the glaze.
Conclusion
Butter Pecan Pound Cake is a rich, buttery dessert that perfectly balances the flavors of toasted pecans and a creamy glaze. The dense, moist texture of the cake, combined with the sweet and nutty flavors, makes it a standout dessert for any occasion. Whether you’re serving it at a family gathering, a holiday celebration, or simply as a treat for yourself, this cake is sure to impress.
The recipe is straightforward, and the ingredients are easy to find, making it accessible for both novice and experienced bakers. The variations and substitutions allow you to customize the cake to suit different tastes and dietary needs.
Enjoy baking and sharing this delicious Butter Pecan Pound Cake with your loved ones, and savor the rich, comforting flavors that make it a true delight.
