And a final drizzle of butter glaze enhances the cake's flavor, adding a touch of sweetness. The recipe begins by preparing the toasted pecans, adding a subtle richness that’s perfect for a variety of occasions. The batter combines softened butter, both granulated and brown sugars, eggs, and vanilla to bring out a caramel-like depth, while buttermilk keeps the cake incredibly moist. Baking in a bundt pan creates an eye-catching shape that’s sure to impress.
This cake can be enjoyed as is or topped with a butter glaze for an extra layer of sweetness. Whether served at a family gathering or as an indulgent treat with a cup of coffee, this Butter pecan pound cake brings a taste of the South to your table, celebrating comfort, flavor, and tradition.Recipe
Ingredients
For the Toasted Pecans
This cake can be enjoyed as is or topped with a butter glaze for an extra layer of sweetness. Whether served at a family gathering or as an indulgent treat with a cup of coffee, this Butter pecan pound cake brings a taste of the South to your table, celebrating comfort, flavor, and tradition.RecipeIngredients
For the Toasted Pecans
- 1 cup pecans, finely chopped
- 2 tablespoons unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 6 large eggs, room temperature
- 1 cup buttermilk
- 1 tablespoon pure vanilla extract
- 1 cup powdered sugar, sifted
- 2 tablespoons unsalted butter, melted
- 2–3 tablespoons milk or maple syrup
- ½ teaspoon pure vanilla extract
- 1 pinch salt
- Toast the Pecans: Melt 2 tablespoons of butter in a skillet over medium heat. Add chopped pecans and toast, stirring constantly, until golden and fragrant. Remove from heat and allow to cool.
- Prepare the Bundt Pan and Preheat the Oven: Preheat the oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan to ensure the cake releases cleanly.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Make the Batter: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (3-5 minutes). Scrape the sides and bottom of the bowl as needed.
- Add Eggs: Incorporate eggs one at a time, beating well after each addition and scraping the bowl as needed.
- Combine Wet and Dry Ingredients: Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the flour. Gently fold in the toasted pecans with a spatula, mixing just until combined.
- Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack and cool completely.
- Make the Glaze: In a bowl, whisk together melted butter, milk or maple syrup, vanilla extract, and a pinch of salt. Gradually add the powdered sugar, whisking until smooth.
- Glaze and Serve: Drizzle the glaze over the cooled cake, letting it set for 10-15 minutes before slicing. Enjoy!
- Cool Pecans: Make sure toasted pecans are cool before folding into the batter to prevent premature melting of the butter.
- Monitor Baking Time: Check the cake at around 50-55 minutes; if it browns too quickly, cover with foil to prevent over-browning.
- Grease the Pan Thoroughly: Especially with bundt pans, ensure even greasing in all crevices for a smooth release.
- Use Room Temperature Ingredients: Eggs, butter, and buttermilk should be at room temperature for even mixing and a smooth batter.
- Fold Gently: When incorporating ingredients by hand, use a folding motion to keep the batter light and fluffy.
- Different Nuts: Swap pecans for walnuts or almonds for a new flavor twist.
- Chocolate Addition: Add ½ cup cocoa powder or 1 cup of mini chocolate chips for a chocolate pecan pound cake.
- Alternative Extracts: Replace vanilla extract with almond or maple extract for a unique flavor profile.
- Coconut Addition: Fold in 1 cup shredded coconut for a tropical flair. Toast some coconut for garnish.
- Use Browned Butter: Brown the butter for a deeper, caramel-like richness that enhances the cake’s flavor.
- To Make Ahead: Prepare and bake the cake without glazing. Double-wrap the cooled cake in plastic wrap and store at room temperature for 2-3 days. Add the glaze just before serving.
- To Store: Keep leftovers wrapped in plastic or in an airtight container at room temperature for 2-3 days.
- To Freeze: Wrap the cooled, unglazed cake in plastic and foil, and freeze for up to 3 months. To freeze individual slices, wrap in parchment, freeze until solid, and then transfer to a freezer bag.
