This Butter Pecan Pound Cake is an indulgent treat that combines the richness of buttery cake with the delightful crunch of toasted pecans. Perfect for any celebration or cozy afternoon tea, it’s a slice of heaven that will have everyone asking for more.
Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
5 large eggs
1/2 teaspoon baking powder
3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup pecans, chopped and toasted
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Mix until just combined.
Stir in the vanilla extract and toasted pecans.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 70 minutes
Total Time: 85 minutes
Servings: 12 servings
Variations
Add spices: If I’m in the mood for a little warmth, I like to add a pinch of cinnamon or nutmeg to the dry ingredients. It complements the pecans beautifully.
Try different nuts: While pecans are traditional, walnuts or almonds also work great in this recipe.
Glaze it: If I want an extra indulgent touch, I sometimes drizzle a simple glaze made of powdered sugar and milk over the top of the cooled cake.
Storage/Reheating
I store this cake in an airtight container at room temperature, where it stays fresh for up to 3 days. For longer storage, I wrap it tightly in plastic wrap and foil and freeze it for up to 3 months. If I want to reheat it, I warm individual slices in the microwave for 20-30 seconds or pop it in the oven for a few minutes at 325°F (163°C) until warmed through.
FAQs
Can I make this recipe without pecans?
Yes, if I don’t have pecans or prefer a different flavor, I can substitute them with another type of nut or even leave them out entirely. It will still be delicious!
Can I use salted butter instead of unsalted?
I prefer unsalted butter to control the amount of salt in the recipe. But if I only have salted butter, I can reduce or omit the added salt.
How can I tell if the cake is done baking?
I test the cake by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, then the cake is ready. If it’s sticky, I’ll give it more time in the oven.
Can I make this recipe in advance?
Yes! I love making this cake a day or two ahead. It actually becomes more flavorful as it sits, and it stays moist, thanks to the sour cream.
Can I use a bundt pan instead of a loaf pan?
Absolutely! If I prefer a more decorative shape, a bundt pan works wonderfully. Just make sure to grease and flour it thoroughly to avoid sticking.
Conclusion
This Butter Pecan Pound Cake is a tried-and-true favorite that never fails to impress. Whether I’m baking for a special occasion or just treating myself to a homemade dessert, this cake delivers on flavor, texture, and comfort. The richness of the butter, the subtle tang of sour cream, and the delightful crunch of toasted pecans make each bite irresistible. It’s the perfect cake for any time of year!
Recipe:
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Butter Pecan Pound Cake
- Total Time: 85 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Butter Pecan Pound Cake is an indulgent treat that combines the richness of buttery cake with the delightful crunch of toasted pecans. Perfect for any celebration or cozy afternoon tea, it’s a slice of heaven that will have everyone asking for more.
Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup pecans, chopped and toasted
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Mix until just combined.
- Stir in the vanilla extract and toasted pecans.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For an extra indulgent touch, drizzle a simple glaze made of powdered sugar and milk over the top of the cooled cake.
If you don’t have pecans, try substituting with walnuts or almonds for a different flavor.
The cake becomes more flavorful if made a day or two ahead.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
