Butter Pecan Pound Cake Recipe—just the name alone evokes thoughts of warm, buttery slices of cake, studded with crunchy pecans, and topped with a rich glaze. If you’re a fan of classic Southern desserts, this cake is sure to become a staple in your baking repertoire.
In this recipe, we’ll walk you through the steps to create a moist, flavorful pound cake that combines the rich taste of butter with the nutty sweetness of pecans. Whether you’re an experienced baker or just starting out, this recipe is straightforward, delicious, and guaranteed to impress.
Ingredients for Butter Pecan Pound Cake Recipe
To create the perfect Butter Pecan Pound Cake, you’ll need a selection of simple yet quality ingredients. Here’s what you’ll need:
- Unsalted butter: 1 cup (softened)
- Granulated sugar: 2 cups
- Eggs: 4 large
- All-purpose flour: 3 cups
- Baking powder: 1 teaspoon
- Salt: ½ teaspoon
- Milk: 1 cup
- Vanilla extract: 1 teaspoon
- Almond extract: 1 teaspoon
- Pecans: 1½ cups (toasted and chopped)
Choosing the Best Pecans
When it comes to pecans, freshness matters; choose plump, whole pecans with a rich brown color. If possible, buy them in small batches or store them in the freezer to keep them fresh longer.
Importance of Unsalted Butter
Using unsalted butter gives you control over the amount of salt in your recipe, ensuring the flavor is balanced and not overly salty.
Flavor Enhancers: Vanilla and Almond Extracts
A combination of vanilla and almond extracts adds depth and richness to the flavor of your pound cake. The vanilla provides a warm, sweet base, while the almond extract offers a subtle nutty undertone that complements the pecans beautifully.
Equipment Needed
Essential Baking Tools
- Mixing bowls: You’ll need a few different sizes for combining ingredients.
- Electric mixer: For creaming the butter and sugar to achieve a light, fluffy texture.
- Spatula: Handy for scraping down the sides of your bowl.
- Measuring cups and spoons: Precision is key in baking, so ensure accurate measurements.
- Toothpick: For checking the cake’s doneness.
Choosing the Right Pan for Pound Cake
A standard 9×5-inch loaf pan or a bundt pan works best for this recipe. The shape and size of the pan will affect the baking time and the texture of the cake, so choose accordingly.
Preparing the Pecans
Toasting pecans before adding them to your batter intensifies their flavor, making your cake even more delicious. Spread them out on a baking sheet and toast them in the oven at 350°F (175°C) for about 8-10 minutes, or until they’re fragrant. Be careful not to let them burn.
Chopping the Pecans: Tips for the Perfect Texture
Once toasted, allow the pecans to cool before chopping them. You want a mix of larger and smaller pieces so that each bite of cake has a nice crunch without overwhelming the tender crumb.
Mixing the Batter
Start by beating the softened butter and sugar together on medium speed until the mixture is light and fluffy, usually about 3-5 minutes. This step is crucial as it incorporates air into the batter, helping the cake rise and achieve that perfect texture.
Adding Eggs One at a Time: Why It Matters
Add the eggs one at a time, beating well after each addition. This gradual incorporation helps to keep the batter smooth and prevents it from curdling, ensuring a fine crumb in the finished cake.
Incorporating Dry Ingredients Gradually
In a separate bowl, whisk together the flour, baking powder, and salt. Add this mixture to the butter mixture in thirds, alternating with the milk. Start and end with the flour mixture, mixing just until incorporated each time. Overmixing can result in a dense, tough cake.
Mixing in the Pecans: Ensuring Even Distribution
Fold in the toasted, chopped pecans with a spatula, ensuring they are evenly distributed throughout the batter. This will give each slice a consistent flavor and texture.
Baking the Cake
Preheat your oven to 325°F (163°C). Baking at a lower temperature allows the cake to bake evenly, preventing a thick crust from forming while the inside remains undercooked.
Properly Filling the Cake Pan
Grease your chosen cake pan well, ensuring all corners and crevices are coated. Pour the batter into the pan, smoothing the top with a spatula.
Baking Time and Temperature: Achieving the Perfect Crust
Bake the cake in the preheated oven for 70-80 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The long, slow bake ensures that the cake cooks evenly and develops a tender crumb.
Checking for Doneness: The Toothpick Test
To ensure your cake is fully baked, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, your cake is done. If the toothpick is wet with batter, give it more time in the oven.
Cooling and Removing the Cake
Once baked, let the cake cool in the pan for about 15 minutes. This cooling period helps the cake set, making it easier to remove from the pan without breaking.
Removing the Cake from the Pan Without Damage
To remove the cake, gently run a knife around the edges of the pan to loosen it. Place a cooling rack on top of the pan and invert it to release the cake. Let the cake cool completely on the rack before glazing or slicing.
Making the Butter Pecan Glaze
For the glaze, you’ll need:
- Butter: ¼ cup
- Brown sugar: ½ cup
- Heavy cream: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Chopped pecans: ¼ cup (optional)
Cooking the Glaze to Perfection
In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the sugar dissolves and the mixture thickens slightly, about 3-5 minutes. Remove from heat and stir in the vanilla extract.
Pouring the Glaze Over the Cake: Tips for an Even Coat
Once the cake has cooled, pour the warm glaze over the top, allowing it to drizzle down the sides. For extra crunch, sprinkle additional chopped pecans over the glaze before it sets.
Serving Suggestions
This pound cake is delicious and served both warm or cold. If you prefer it warm, pop a slice in the microwave for about 10 seconds.
Pairing with Ice Cream or Whipped Cream
For an indulgent treat, serve a slice of butter pecan pound cake recipes with a scoop of vanilla ice cream or a dollop of whipped cream.
Storing the Cake
Keeping It Fresh: How to Store at Room Temperature
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days.
Freezing the Cake for Longer Shelf Life
If you want to save some for later, wrap the cake (or individual slices) tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Variations and Additions
Adding Chocolate Chips or Caramel
For a twist on the classic recipe, consider adding a handful of chocolate chips or swirling caramel sauce into the batter before baking.
Incorporating a Swirl of Cinnamon
Add a teaspoon of cinnamon to the batter or swirl a cinnamon sugar mixture through the cake for an added layer of flavor.
Making a Lighter Version: Ingredient Substitutions
To make a lighter version, you can substitute half of the butter with Greek yogurt or applesauce. This will result in a slightly different texture, but it will still be delicious.
Tips for Perfect Butter Pecan Pound Cake Recipe
- Overmixing can lead to a dense cake. Mix the batter just until the ingredients are combined for the best texture.
- Ensure all your ingredients, especially the butter and eggs, are at room temperature. This helps them to incorporate more easily, resulting in a smoother batter and better rise.
- Baking is a science, so accurate measurements are crucial. Use the correct tools and level off your flour to avoid adding too much.
Common Mistakes to Avoid
Overbaking: How to Prevent a Dry Cake
Keep a close eye on your cake towards the end of the baking time. Overbaking can lead to a dry, crumbly cake.
Not Toasting Pecans: Missing Out on Flavor Depth
Skipping the toasting step means missing out on a richer, nuttier flavor. It’s a small step with a big payoff.
Skipping the Glaze: Why It’s Essential
The glaze not only adds sweetness but also helps to lock in moisture. Don’t skip it!
Conclusion
This Butter Pecan Pound Cake Recipe is a perfect blend of buttery richness and nutty sweetness, making it an ideal dessert for any occasion. With simple ingredients and easy-to-follow steps, even novice bakers can achieve a delicious result.
Whether you stick to the classic recipe or experiment with variations, this cake is sure to delight your taste buds. So go ahead, give it a try, and let the warm, comforting flavors of butter pecan brighten your day!
FAQs
Q: Can I Use Salted Butter Instead of Unsalted?
Yes, but reduce the added salt in the recipe by half to prevent the cake from being too salty.
Q: How Can I Tell if My Cake Is Done?
Use the toothpick test: insert it into the center of the cake, and if it comes out clean or with just a few crumbs, your cake is done.
Q: What If I Don’t Have Almond Extract?
You can substitute it with more vanilla extract or try using a bit of maple or rum extract for a different flavor profile.
Q: Can I Make This Recipe Gluten-Free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum for structure.
Q: How Long Will This Cake Stay Fresh?
When stored properly in an airtight container at room temperature, the cake will stay fresh for up to 3 days. It can also be frozen for up to 3 months.
