Description
This classic Butter Pecan Pound Cake is a rich, moist dessert featuring a buttery vanilla-flavored batter studded with toasted pecans. Baked to golden perfection in a bundt pan, it offers a delightful crumb and nutty crunch, ideal for dessert or an indulgent afternoon treat.
Ingredients
Scale
Butter Pound Cake Batter Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans, toasted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to prevent sticking during baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which typically takes about 3-5 minutes using an electric mixer.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to ensure a smooth, homogeneous batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning agents.
- Mix Batter: Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing which can make the cake dense.
- Add Flavor and Nuts: Stir in the vanilla extract and the toasted chopped pecans carefully into the batter.
- Fill Pan and Bake: Pour the batter into the prepared bundt pan and smooth the top with a spatula or spoon. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes. Then, invert the cake onto a wire rack and let it cool completely before slicing and serving to ensure clean slices and enhanced flavor.
Notes
- Make sure butter is softened but not melted for proper creaming.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching closely to avoid burning.
- Do not overmix the batter to keep the pound cake tender.
- Use a toothpick or cake tester to check doneness to avoid under or over baking.
- Allow the cake to cool completely before slicing to maintain its shape and texture.
