Butter Pecan Pound Cake

Butter Pecan Pound Cake is a classic dessert that’s both simple to make and delicious. With its rich, buttery flavor and the crunch of toasted pecans, it’s sure to impress. This cake’s texture comes from buttermilk and vanilla extract, making it moist and flavorful. Plus, the caramel glaze adds a special touch. If you’re curious about its history and want to know how to make it, keep exploring.

Why You’ll Love This Recipe

When you decide to bake Butter Pecan Pound Cake, you’ll discover how easy it’s to create a delicious dessert that impresses everyone. This recipe uses simple ingredients, making it perfect for beginners who may feel intimidated by baking. You won’t need to worry about complicated layers or construction; just mix the ingredients and bake. The rich, buttery flavor paired with nutty toasted pecans offers a unique taste experience. Toasting pecans before use is essential for enhancing the cake’s flavor. Buttermilk and vanilla extract guarantee the cake remains moist, while the caramel glaze adds a delightful finish. Whether it’s for a holiday gathering or just an everyday treat, this cake fits any occasion. Its versatile nature allows for creative variations, making it a fun recipe to try again and again.

History

Pound cake has a rich history that dates back to the early 1700s in Britain, where it was first created. The original recipe called for a pound each of sugar, butter, flour, and eggs.

In the late 1700s, Amelia Simmons introduced it to America in her book, American Cookery.

By the late 19th century, Abby Fisher’s cookbook, What Mrs. Fisher Knows About Old Southern Cooking, connected pound cake to Southern traditions. The butter pecan flavor offers unmatched taste and is a beloved variation that evokes warm memories of family gatherings.

Over time, families adapted the recipe, creating variations that reflect their tastes and cultures. As new ingredients, like buttermilk and baking powder, were added, the cake evolved.

Today, butter pecan pound cake stands out, combining traditional flavors with the rich taste of pecans, showcasing its Southern roots.

Recipe

Ingredients:
– Softened unsalted butter
– Granulated sugar
– Brown sugar
– Eggs
– Vanilla extract
– All-purpose flour
– Sour cream or buttermilk
– Baking powder
– Salt
– Chopped pecans
– Flavor extracts (e.g., butter extract)
– Powdered sugar
– Cream cheese (optional)
– Heavy cream or milk

Cooking Instructions:
1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a Bundt cake pan, or use baking spray for easier removal later.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This will ensure a rich buttery flavor, which is a key feature of the cake.
Add the eggs to the mixture one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sour cream or buttermilk, mixing until just combined.
Fold in the chopped pecans gently to make certain they’re evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 1 hour to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for 15-20 minutes before inverting it onto a wire cooling rack to cool completely. If the top is browning too quickly, tent it with foil during the last few minutes of baking.

For a perfect finish, consider adding a simple icing made from powdered sugar, unsalted butter, and heavy cream or milk for your desired consistency.

Optionally, you can mix in cream cheese for a richer frosting. Decorate the top with additional chopped pecans for a delightful presentation.

Extra Tips:
When making this Butter Pecan Pound Cake, make sure your ingredients are at room temperature for the best mixing results.

If you want to enhance the pecan flavor, consider toasting the pecans lightly before folding them into the batter.

Also, keep an eye on the cake while it bakes, as ovens can vary; checking for doneness a few minutes before the minimum baking time is always a good idea. Enjoy your baking adventure!

Final Thoughts

As you reflect on your experience making Butter Pecan Pound Cake, it’s important to appreciate the rich flavors and textures that come together in this delightful dessert.

This cake shines at various occasions, whether it’s a birthday or a holiday gathering. Enjoy it with a glass of milk or a warm cup of coffee. You can even slice it for parties, or pair it with vanilla ice cream. The cake is rich and moist, making it a perfect treat for any celebration.

When it comes to presentation, consider garnishing with crushed pecans or a creamy glaze for added appeal. Storing the cake properly extends its freshness, so keep it in an airtight container.

FAQ

Have questions about making Butter Pecan Pound Cake? You might wonder about buttermilk. If you don’t have it, mix 1 tablespoon of vinegar or lemon juice with milk to create a homemade version.

For lighter texture, use cake flour instead of all-purpose flour. Don’t forget to toast your pecans for more flavor! Toasting pecans enhances their flavor and gives your cake a delightful crunch.

When it comes to sugar, combining granulated and brown sugar gives the best results. Bake at 325 degrees F for even cooking.

If you’re using shortening, it’ll make your cake fluffier. Always use room temperature eggs, and consider real vanilla extract for the best taste.

Cool your cake for 15 to 20 minutes in the pan before serving. Enjoy your baking!