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
