Let me tell you about my absolute favorite cake: butter pecan pound cake! This beauty is so rich and moist, it practically melts in your mouth. The combination of sweet, buttery goodness and crunchy pecans makes every bite feel like a warm hug. I still remember the first time I baked this cake—it filled my kitchen with the most heavenly aroma that had everyone begging for a slice before it even cooled! Trust me, once you try this cake, you’ll be coming back for seconds (and thirds!). It’s perfect for gatherings, or simply to indulge yourself on a cozy afternoon.
Ingredients List
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted for extra flavor
- 1 teaspoon baking powder
- 1/2 teaspoon salt
How to Prepare butter pecan pound cake
- First things first, preheat your oven to 350°F (175°C). This is crucial because a hot oven helps your cake rise beautifully!
- Next, grab a 10-inch bundt pan and give it a good greasing and flouring. Trust me, this will help your cake slide right out later.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy—about 3-5 minutes should do the trick. You want it to look pale and airy!
- Now, it’s time to add the eggs. Crack them in one at a time, mixing well after each addition. This helps to incorporate air and keeps your cake nice and fluffy.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. This step is super important because it ensures the baking powder is evenly distributed.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture; this helps maintain a light batter. Mix until just combined—no overmixing here!
- Stir in the vanilla extract and those delicious chopped pecans. They add a lovely crunch and nutty flavor that’s just divine.
- Pour the batter into your prepared bundt pan, smoothing the top with a spatula for an even bake.
- Now, pop the pan in the oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Don’t peek too soon, or you might let the heat escape!
- Once baked, let the cake cool in the pan for about 15 minutes. This step is key to ensuring it doesn’t stick. After that, carefully transfer it to a wire rack to cool completely. You can do it—you’ve got this!
Nutritional Information
Here’s the breakdown of what you can expect in each slice of this delightful butter pecan pound cake. Keep in mind that these values are an estimate and can vary based on the specific brands of ingredients you use.
- Serving Size: 1 slice
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 150mg
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 25g
- Protein: 4g
This cake is a sweet treat, and while it’s indulgent, it’s worth every calorie in my book! Enjoy it in moderation, and you’ll be savoring those rich flavors guilt-free.
Why You’ll Love This Recipe
- Rich Flavor: The buttery essence combined with the nutty crunch of pecans creates a flavor explosion that’s truly irresistible!
- Moist Texture: Thanks to the buttermilk and creamed butter, this cake is incredibly moist—each slice is soft and tender.
- Simple Preparation: With straightforward steps and common ingredients, even novice bakers can whip up this cake with confidence.
- Perfect for Any Occasion: Whether it’s a cozy family gathering or a festive celebration, this cake is always a crowd-pleaser.
- Deliciously Versatile: Enjoy it plain, or dress it up with a glaze or whipped cream for an extra special treat!
Tips for Success
Making the perfect butter pecan pound cake is all about the little details! Here are my top tips to ensure your cake turns out amazing every time:
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before you start. This helps them blend together more smoothly, resulting in a better texture.
- Don’t Rush the Creaming: When creaming the butter and sugar, take your time! Aim for that light and fluffy texture—about 3-5 minutes. This is key for a lofty cake.
- Measure Flour Correctly: Gently spoon the flour into your measuring cup and level it off with a knife. Packing it down can lead to a dense cake, and nobody wants that!
- Cool Properly: Letting the cake cool in the pan for 15 minutes is crucial. It allows it to firm up a bit, preventing it from breaking apart when you flip it out.
- Test for Doneness: Use a toothpick to check if the cake is done; it should come out clean or with just a few crumbs. If it’s still wet, give it a few more minutes, but don’t overbake!
- Toast Those Pecans: For an extra depth of flavor, toast your pecans before adding them to the batter. Just a few minutes in a dry skillet will enhance their nutty goodness!
With these tips in mind, you’ll be on your way to baking a butter pecan pound cake that’s not just good, but absolutely unforgettable. Happy baking!
Variations
If you’re feeling adventurous or just want to switch things up, there are so many fun variations you can try with your butter pecan pound cake! Here are some of my favorite ideas:
- Nutty Delight: Swap in different nuts like walnuts or hazelnuts for a unique twist. Each nut brings its own flavor, so feel free to experiment!
- Spiced Up: Add a dash of cinnamon or nutmeg to the batter for a warm, cozy flavor. It’s especially perfect for fall baking!
- Coconut Cream: Stir in some shredded coconut for a tropical vibe. It pairs beautifully with the buttery richness of the cake.
- Chocolate Drizzle: Top your cooled cake with a rich chocolate ganache or a simple chocolate glaze for an indulgent finish. Yum!
- Citrus Zing: Add a tablespoon of orange or lemon zest to the batter for a bright, refreshing flavor that balances the richness of the cake.
- Maple Pecan Glaze: Whip up a maple syrup glaze to pour over the top once the cake is cooled. It adds sweetness and a delightful shine!
These variations will keep your butter pecan pound cake exciting and delicious, no matter the occasion. So go ahead, mix and match, and make this cake your own!
Storage & Reheating Instructions
So, you’ve got some leftover butter pecan pound cake? Lucky you! Storing it properly will help keep that deliciousness intact for days to come. Here’s what I do:
- Store in an Airtight Container: Wrap the cake tightly in plastic wrap or place it in an airtight container. This keeps it moist and prevents it from absorbing any odors from the fridge.
- Room Temperature or Refrigerate: If you plan to eat the cake within a couple of days, it’s perfectly fine to store it at room temperature. Just keep it in a cool, dry place. For longer storage, pop it in the fridge, where it can last up to a week.
- Freezing for Later: Want to save some for a rainy day? You can freeze the cake for up to 3 months! Just wrap it well in plastic wrap, then in aluminum foil, to protect it from freezer burn. When you’re ready to enjoy it, let it thaw in the fridge overnight.
Now, let’s talk reheating. If you prefer your slice warm:
- Microwave: Pop a slice in the microwave for about 10-15 seconds. Just keep an eye on it; you don’t want it to get too hot or dry out!
- Oven: For a more even warm-up, preheat your oven to 350°F (175°C) and place the slice on a baking sheet. Heat for about 5-10 minutes until warmed through. This method helps retain that lovely texture!
With these storage and reheating tips, your butter pecan pound cake will remain just as delightful as the day you baked it. Enjoy every bite, whether it’s fresh out of the oven or a cozy leftover treat!
Serving Suggestions
Now that you’ve baked this delicious butter pecan pound cake, let’s talk about how to serve it for maximum enjoyment! There are so many delightful pairings that can elevate your cake experience to the next level:
- Coffee or Tea: There’s nothing quite like a warm slice of cake paired with a steaming cup of coffee or tea. The rich flavors of the cake complement the warmth of your drink perfectly!
- Whipped Cream: A dollop of freshly whipped cream on top adds a light, airy sweetness that balances the dense cake beautifully. You can even sweeten it with a touch of vanilla or a sprinkle of cinnamon!
- Ice Cream: For a decadent treat, serve a slice with a scoop of vanilla or caramel ice cream. The cold creaminess against the warm cake is simply heavenly!
- Fruit Compote: Drizzle a homemade fruit compote—like berry or peach—over your slice for a burst of freshness and a pop of color. It adds a wonderful tartness that pairs wonderfully with the buttery richness.
- Chocolate Sauce: If you’re a chocolate lover, drizzle some warm chocolate sauce on top. It creates a rich, indulgent dessert experience that’s hard to resist!
- Nutty Toppings: Sprinkle some extra toasted pecans or walnuts on top for added crunch and flavor. It’s a lovely way to enhance the nutty notes of the cake.
These serving suggestions will not only complement your butter pecan pound cake but also make every slice even more enjoyable. Whether it’s a cozy afternoon treat or a celebration with friends, you can’t go wrong with these delicious pairings!
FAQ Section
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 voilà—it’s ready to use!
What if I don’t have a bundt pan?
No problem at all! You can use a regular loaf pan instead. Just be sure to adjust the baking time, as it may take a bit longer to cook through. Keep an eye on it and use the toothpick test to check for doneness.
Can I reduce the sugar in this recipe?
You can, but keep in mind that reducing sugar may affect the cake’s moisture and sweetness. If you want to cut back, try reducing it by about 1/4 cup and see how it turns out. Just remember, sugar also helps with the cake’s texture!
How can I tell when my cake is done baking?
Great question! The cake is done when it has a nice golden-brown color, and when you insert a toothpick into the center, it should come out clean or with just a few crumbs attached. If it comes out wet, give it a few more minutes in the oven.
Can I add frosting to my butter pecan pound cake?
Of course! While this cake is delicious on its own, a light glaze or cream cheese frosting can take it to the next level. A simple vanilla glaze made with powdered sugar and milk works perfectly, or try a cream cheese frosting for a richer option!
Butter Pecan Pound Cake: 7 Steps to Pure Bliss
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist butter pecan pound cake with a 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
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°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.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Stir in the vanilla extract and chopped pecans.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
Notes
- Store leftovers in an airtight container.
- This cake can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: butter pecan pound cake, dessert, cake, baking
