Butter Pecan Pound Cake

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Pound cake lovers know there’s something timeless about a buttery, tender crumb that melts in your mouth. Add the nutty depth of toasted pecans, and you have a dessert worth celebrating. Butter Pecan Pound Cake is a classic Southern cake loved for its rich flavor, subtle crunch, and golden, glossy finish. Whether you’re baking for a holiday table, a family reunion, or just an afternoon treat, this cake brings joy in every slice.

Why Butter Pecan Pound Cake Stands Out

Butter pecan is synonymous with warmth and comfort. While many cakes lean on showy frostings or intricate layers, pound cake opts for substance and a rich, moist crumb as its star attraction. When toasted pecans are folded in, their natural oils and flavor infuse each bite, transforming an everyday cake into something truly decadent.

This cake balances a smooth, buttery texture with a subtle crunch from the nuts. The aroma of toasted pecans and vanilla fills your kitchen, signaling something special in the oven. Unlike lighter sponge cakes, this dessert is dense but never dry. Each slice serves well on its own or can be dressed up with a drizzle of glaze, scoop of ice cream, or mound of fresh berries.

Ingredients Overview

A delectable pound cake starts with quality ingredients. Here’s what you’ll need—and why.

• Pecans: Choose fresh, shelled halves for toasting. Toasting nuts before baking draws out their buttery tones and adds a satisfying crispness.
• Unsalted Butter: Butter gives the cake its iconic flavor and velvet crumb. Use softened butter to cream easily with the sugars.
• All-Purpose Flour: Provides the cake’s structure, supporting the moisture from the butter and eggs.
• Granulated Sugar & Brown Sugar: Granulated sugar delivers classic sweetness. Brown sugar adds a hint of molasses and caramel depth, which works beautifully with pecans.
• Eggs: Eggs bring richness and ensure the batter binds together.
• Baking Powder & Salt: The rising agent lifts the dense batter. Salt balances sweetness and enhances the nutty undertones.
• Buttermilk: Tenderizes the crumb and introduces a subtle tang, stopping the cake from tasting flat.
• Vanilla Extract: Pairs with the pecans for warmth and complexity.
• Butter Pecan Glaze: A quick icing of powdered sugar, butter, milk, and vanilla seals in moisture and adds shine.

Ingredient Table

How to Make Butter Pecan Pound Cake

Let’s break down the process into manageable steps for results that never disappoint.

Step 1: Prepare the Pecans

Toast pecans in a dry skillet over medium heat, stirring often, until fragrant and golden brown—usually about 5-7 minutes. For deeper flavor, you can cook them with a tablespoon of butter. Spread on a plate to cool completely before using in the batter. Warm nuts can melt the butter in your batter and affect your cake’s rise.

Step 2: Prepare the Pan and Oven

Preheat your oven to 325°F (165°C). Grease a bundt or tube pan thoroughly using softened butter or nonstick spray and a dusting of flour. You can also brush on a homemade cake release paste (equal parts melted butter and flour) for extra insurance against sticking. Make sure to cover every nook—nothing is sadder than losing a chunk of cake to the pan.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter with both sugars for at least 3-5 minutes. The mixture should look noticeably lighter and fluffier. This step incorporates air, giving your pound cake its soft, luscious texture.

Step 4: Add Eggs and Vanilla

Beat in eggs, one at a time, allowing each to become fully absorbed before adding the next. Mix in the vanilla extract. This method helps create a stable batter and even crumb.

Step 5: Combine Dry and Wet Ingredients

In a separate bowl, sift together flour, baking powder, and salt. With your mixer on low, add the flour mixture to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the flour. Mix until just incorporated; overmixing will lead to a dense cake.

Step 6: Fold in Toasted Pecans

Switch to a spatula and fold in the cooled, chopped pecans. Folding preserves air in the batter and avoids breaking up the nuts.

Step 7: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 60-75 minutes. Start checking around 55 minutes: a wooden skewer inserted in the thickest part should come out with a few moist crumbs. If the top browns too quickly, tent with aluminum foil.

Step 8: Cool and Glaze

Cool the cake in the pan for 20 minutes, then gently turn out onto a wire rack to cool completely. For a glossy finish, drizzle the cake with butter pecan glaze once it’s fully cooled.

Butter Pecan Glaze

To make the glaze:

• ½ cup powdered sugar
• 2 tablespoons melted butter
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract

Whisk together until smooth and pourable. If you’d like, stir in a handful of chopped toasted pecans for extra flavor and texture.

Tips for the Best Pound Cake

• Room Temperature Ingredients: Let butter, eggs, and buttermilk come to room temperature for a smooth, lump-free batter.
• Don’t Skip Toasting: Toasted pecans make a world of difference. Raw pecans can taste flat, while toasting deepens their flavor.
• Proper Mixing: Cream thoroughly, but don’t overmix once you add flour. Gently fold for a tender crumb.
• Grease the Pan Well: Be generous and thorough, especially with a bundt pan’s crevices.
• Butter Variations: If you love a stronger nut flavor, swap half the butter for browned butter to intensify the caramel notes.

Serving Suggestions

This pound cake shines as-is, but you can take things a step further:

• Serve with Ice Cream: Vanilla, cinnamon, or pecan ice cream all work well.
• Top with Berries: Raspberries, blackberries, and strawberries offer a bright, tart contrast.
• Pair with Coffee: The nutty, sweet notes love a cup of dark roast or even a robust black tea.

For a crowd, slice and arrange on a platter with a small bowl of extra glaze for drizzling.

Recipe Variations

If you’re feeling adventurous, try these swaps:

• Nut Substitutes: Walnuts, almonds, or hazelnuts offer new textures and flavors.
• Chocolate Addition: Fold in 1 cup mini chocolate chips for a rich twist, or swirl ½ cup cocoa powder into the batter.
• Extract Experiments: Add 1 teaspoon almond or maple extract in place of, or alongside, vanilla for a fragrant kick.
• Coconut Infusion: Fold in 1 cup shredded coconut for a soul-warming, tropical variant.

Storage and Freezing

This cake keeps its flavor and moisture for days, making it perfect for making ahead or gifting.

• Room Temperature: Store covered at room temperature for up to 3 days. Wrap in plastic or place under a cake dome.
• Refrigeration: Refrigerate in an airtight container for extended freshness. Allow to come to room temperature before serving for best texture.
• Freezing: For long-term storage, wrap the cooled, unglazed cake double in plastic and then in foil. Freeze for up to 3 months. To thaw, unwrap and bring to room temperature on the counter, then glaze.
• Single Slices: Wrap and freeze individual portions for up to 2 months. For shorter storage, freeze slices on a tray before bagging to avoid sticking.

If freezing a glazed cake, note that the glaze may absorb during thawing. Add more glaze if you like extra sweetness.

Butter Pecan Pound Cake is more than a recipe—it’s an occasion. Every bite offers buttery richness, the warmth of toasted pecans, and a satisfying texture that holds its own on any dessert buffet. Whether you keep things classic or riff on flavors and add-ins, one thing remains certain: This cake invites seconds, stories, and smiles at every table.