Oh my goodness, let me tell you about my absolute favorite dessert: butter pecan pound cake! This cake is an absolute dream—rich, moist, and bursting with that delightful nutty flavor that makes every bite feel like a warm hug. I still remember the first time I baked it for a family gathering. The smell of buttery goodness wafting through the house had everyone wandering into the kitchen, eyes wide and mouths watering. What I love most about this butter pecan pound cake recipe is its simplicity; it’s straightforward but yields a cake that looks and tastes like you put in hours of work! Trust me, once you slice into this beauty, you’ll be hooked. It’s perfect for any occasion, or even just a cozy night in. Get ready to impress your friends and family with this delicious treat!
Ingredients List
- 1 cup unsalted butter, softened – This creamy base is essential for that rich texture.
- 2 cups granulated sugar – Adds sweetness and helps create that delightful crust.
- 4 large eggs – These bind everything together and add moisture.
- 3 cups all-purpose flour – The backbone of the cake, giving it structure.
- 1 cup buttermilk – This is my secret weapon for a tender crumb and tangy flavor!
- 1 teaspoon vanilla extract – For that warm, inviting aroma and taste.
- 1 teaspoon baking powder – Helps the cake rise beautifully.
- 1/2 teaspoon salt – Balances the sweetness and enhances flavor.
- 1 cup chopped pecans – The star of the show! They provide that lovely crunch and nutty flavor.
How to Prepare Butter Pecan Pound Cake
Preheat and Prepare the Bundt Pan
First things first, preheat your oven to 350°F (175°C). This step is crucial because starting with a hot oven helps the cake rise beautifully. While the oven is warming up, grab your 10-inch bundt pan and grease it well with butter or a non-stick spray, then dust it lightly with flour. This ensures your cake slides out effortlessly when it’s time to serve.
Creaming the Butter and Sugar
Now, it’s time to create that magical base! In a large bowl, combine the softened butter and granulated sugar. Using an electric mixer, cream them together on medium speed until the mixture is light and fluffy. This usually takes about 3-5 minutes. You want to see a change in texture—trust me, this step is key for a moist cake!
Mixing in the Eggs
Once your butter and sugar are fluffy, it’s time to add the eggs. Crack them in one at a time, mixing well after each addition. This helps incorporate air into the batter, making it light and airy. Don’t rush this step; you want to ensure each egg is fully mixed before adding the next one!
Combining Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix is essential for creating a stable structure in your cake. Gradually add this mixture to your butter and sugar blend, alternating with the buttermilk. Start and end with the flour mixture. Mix just until everything is combined—overmixing can lead to a dense cake!
Adding Buttermilk and Pecans
Now, stir in that delicious buttermilk, followed by the vanilla extract and chopped pecans. The buttermilk adds a tangy flavor and keeps the cake moist, while the pecans provide that lovely crunch. Make sure everything is well incorporated, but again, don’t overdo it!
Baking the Cake
Pour your batter into the prepared bundt pan and smooth the top with a spatula. Pop it in the preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Once baked, let it cool in the pan for about 10 minutes before carefully removing it. This will help it maintain its shape and prevent any sticking!
Tips for Success
Here are my top tips to ensure your butter pecan pound cake turns out absolutely perfect every time! First, consider toasting your pecans before adding them to the batter. To do this, just pop them in a dry skillet over medium heat for a few minutes until they’re golden and fragrant. This really enhances their flavor and adds an extra crunch!
Next, make sure to store your cake properly to keep it fresh. Once it’s completely cooled, wrap it in plastic wrap or place it in an airtight container. It’ll stay moist for up to a week at room temperature, but if you want to keep it longer, you can refrigerate it for up to two weeks. Just make sure to let it come to room temperature before serving for the best taste!
Nutritional Information
Before we dive into the deliciousness, I want to mention that nutritional values can vary based on the specific ingredients and brands you use, so take these numbers as a guideline rather than an exact science. Here’s a general breakdown of what you can expect per slice of this delightful butter pecan pound cake:
- Calories: 450
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 250mg
- Sugar: 28g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
So, whether you’re indulging for a special occasion or just treating yourself, enjoy every bite of this butter pecan pound cake with the knowledge of its delightful richness!
FAQ Section
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but I recommend reducing the added salt in the recipe to balance the flavors. Unsalted butter allows you to control the saltiness of your butter pecan pound cake better!
How do I know when the cake is done?
The best way to check is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready! It’s better to check it a little early than to overbake.
Can I freeze the butter pecan pound cake?
Absolutely! Once cooled, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Just let it thaw at room temperature before serving. It’s a great way to save some for later!
What can I serve with this cake?
This cake is delicious on its own, but you can elevate it even more with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh fruit like berries also pairs wonderfully!
How long will leftovers last?
Stored properly in an airtight container, your butter pecan pound cake will stay fresh for about a week at room temperature or up to two weeks if refrigerated. Enjoy it while it lasts!
Why You’ll Love This Recipe
- Rich and Moist: This butter pecan pound cake is incredibly moist, thanks to the buttermilk and generous amount of butter, making every bite melt in your mouth.
- Easy to Make: With straightforward steps and simple ingredients, this recipe is perfect for both novice bakers and seasoned pros.
- Perfect for Gatherings: Whether it’s a holiday, a birthday party, or just a cozy get-together, this cake is a crowd-pleaser that brings everyone together.
- Versatile: Enjoy it plain, or elevate it with whipped cream or ice cream. It’s also delightful with a drizzle of caramel or chocolate sauce!
- Nutty Flavor: The toasted pecans add a delightful crunch and depth of flavor that makes this cake truly special.
Trust me, once you try this butter pecan pound cake, you’ll want to make it again and again!
Z nadrukami
Butter Pecan Pound Cake: 7 Reasons to Love This Dreamy Delight
- Całkowity Czas: 90 minutes
- Ustępować: 12 servings 1x
- Dieta: Wegańskie
Opis
A rich and moist butter pecan pound cake with a delightful nutty flavor.
Składniki
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
Instrukcje
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, cream the butter and sugar together.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Stir in the vanilla extract and chopped pecans.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let it cool for 10 minutes before removing from the pan.
Uwagi
- Store the cake in an airtight container.
- Can be served with whipped cream or ice cream.
- For added flavor, toast the pecans before adding.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 70 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 450
- Cukier: 28g
- Sód: 250mg
- Kwasy: 25g
- Nasycony tłuszcz: 15g
- Tłuszcze Nienasycone: 8g
- Tłuszcze trans: 0g
- Węglowodany: 52g
- Włókno: 1g
- Białko: 6g
- Cholesterol: 100mg
Słowa kluczowe: butter pecan pound cake
