Butter Pecan Pound Cake: A Symphony of Indulgence and Elegance
Step into the realm of exquisite desserts with our Butter Pecan Pound Cake, a masterpiece that seamlessly blends the rich flavors of butter and toasted pecans into a velvety pound cake. This indulgent treat is not just a dessert; it’s a symphony of taste and texture, where the buttery crumb meets the crunch of toasted pecans in every delightful bite. Whether you’re a baking enthusiast or a novice in the kitchen, this recipe is your gateway to creating a dessert that exudes both indulgence and elegance. Join us on a journey as we unveil the secrets to crafting the perfect Butter Pecan Pound Cake that will leave your taste buds singing with joy.
For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
For the Pecan Streusel:
1 cup chopped pecans
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
For the Glaze:
1 cup confectioners’ sugar
2 tablespoons unsalted butter, melted
2 tablespoons milk
1/2 teaspoon vanilla extract
Prepare the Cake Batter:
Cream Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure thorough mixing.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
Incorporate Vanilla Extract:
Stir in the vanilla extract, ensuring it is evenly distributed throughout the batter.
Prepare the Pecan Streusel:
In a dry skillet over medium heat, toast the chopped pecans until fragrant. Be attentive to prevent burning.
Create Streusel Mixture:
In a small bowl, combine the toasted pecans, brown sugar, and ground cinnamon to create the pecan streusel.
Layer the Batter and Streusel:
Layer in the Pan:
Grease and flour a bundt pan. Spoon a third of the cake batter into the pan, spreading it evenly. Sprinkle half of the pecan streusel over the batter.
Add another layer of batter, followed by the remaining streusel. Finish with the remaining batter.
Bake to Perfection:
Bake in Preheated Oven:
Preheat your oven to 325°F (163°C). Bake the Butter Pecan Pound Cake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Cool and Unmold:
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze:
Whisk Glaze Ingredients:
In a bowl, whisk together confectioners’ sugar, melted butter, milk, and vanilla extract until smooth.
Once the cake is completely cooled, drizzle the glaze over the top, letting it cascade down the sides.
Room Temperature Ingredients: Ensure that the butter, eggs, and sour cream are at room temperature for a smoother batter.
Avoid Overmixing: Mix the batter until just combined after adding the dry ingredients. Overmixing can result in a dense cake.
Toasting Pecans: Toasting the pecans enhances their flavor. Keep a close eye on them during toasting to prevent burning.
Bundt Pan Preparation: Properly grease and flour the bundt pan to ensure easy release of the cake.
Brown Butter Bliss:
Infuse an extra layer of flavor by browning the butter before incorporating it into the cake batter.
Maple Glaze Marvel:
Replace the vanilla extract in the glaze with maple extract for a delightful maple flavor.
Chocolate Swirl Sensation:
Introduce a chocolate swirl to the cake batter for a decadent variation.
Almond Flour Alchemy:
Substitute almond flour for all-purpose flour to create a keto-friendly version.
Monk Fruit Magic:
Use monk fruit sweetener in place of granulated sugar for a low-carb alternative.
Coconut Cream Glaze:
Replace the milk in the glaze with coconut cream for a keto-friendly glaze.
Nut Flour Nirvana:
Blend almond and coconut flour for a lower-carb flour alternative.
Opt for erythritol as a sweetener in both the cake and glaze for a low-carb twist.
Greek Yogurt Goodness:
Substitute Greek yogurt for sour cream to reduce the carb content.
A Slice of Elegance and Bliss
In conclusion, our Butter Pecan Pound Cake isn’t just a dessert; it’s a slice of elegance and bliss that combines the richness of butter, the crunch of pecans, and the tender crumb of a perfect pound cake. Whether you follow the classic recipe, experiment with variations, explore keto adaptations, or savor the low-carb alternatives, this pound cake promises to be a star in your repertoire of delightful desserts.
As you cut into each slice, envision the joy that comes from creating a cake that marries the nutty goodness of pecans with the velvety softness of a pound cake. The Butter Pecan Pound Cake is not just a cake; it’s a promise of shared moments, celebrations, and the creation of sweet memories. So, gather your ingredients, preheat that oven, and relish in the anticipation of savoring a dessert that elevates any occasion. Cheers to the Butter Pecan Pound Cake – where every bite is a journey into the world of indulgence and the joy of savoring a well-crafted masterpiece!
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