Butter Pecan Pound Cake – If you’re, in search of a dessert to satisfy your cravings for something sweet then look no further than our delightful Butter Pecan Pound Cake. This exquisite treat brings together the nuttiness of pecans with the sweetness of pound cake. Prepare yourself for an adventure that is bound to please your palate.
The tale behind this recipe holds a special place in my heart. It all began when I decided to surprise my family with a dessert. The first time I baked this Butter Pecan Pound Cake, the irresistible aroma filled the kitchen as it baked in the oven. The anticipation. When I finally cut into the cake pure joy radiated from my husband and child’s faces. Their smiles and their enjoyment of each bite created a moment.
What makes this Butter Pecan Pound Cake truly special?
What sets our Butter Pecan Pound Cake apart is its blend of flavors and textures. The buttery richness of the pound cake accompanied by the crunch of pecans and complemented by a sweet caramel glaze creates a symphony of tastes that will make your taste buds dance with delight. Additionally, its moist and tender crumb guarantees it will be a hit, among any gathering. Whether you’re serving this cake at an event or savoring it alongside a steaming cup of coffee you can always count on its ability to satisfy.
What You Need To Make This Butter Pecan Pound Cake Recipe?
Pecans: Pecans are nature’s treasures. When you roast them they not only become more flavorful. Also acquire a delightful crunch that adds character to our cake. If you want to enhance the flavor feel free to sprinkle a pinch of salt, over them before roasting.
Cake Flour: Cake flour plays a role in creating a soft crumb for the cake. It’s like the silk that ensures a melt-in-your-mouth texture making each bite an experience.
Sour Cream: While it may seem unconventional sour cream is the ingredient that keeps this cake moist. Its slight tanginess perfectly complements the sweetness of the cake.
Caramel Glaze: The caramel glaze is what elevates this cake to another level. It’s like gold drizzling over the cake providing a gooey finish. Made with butter, sugar, cream and just a touch of corn syrup preparing this glaze requires some effort but trust me—it’s absolutely worth it!
Vanilla Extract: Consider vanilla extract as an embrace, for your cake—an inviting touch that enhances its overall aroma. It adds to the taste experience giving your Butter Pecan Pound Cake that familiar comforting flavor we all enjoy.
Milk: Milk brings a moist texture to the batter making sure your cake is not only delicious but also incredibly smooth.
Eggs: Eggs have a role, in binding everything adding structure and texture to the cake. Remember to let them reach room temperature for results.
Brown Sugar: The combination of light sugar adds depth to the sweetness in this recipe. It’s like a symphony of sugars that dances on your palate.
Butter: Butter is the heart and soul of this cake. Softened right it gives the cake its signature buttery taste. When combined with sugar it creates that light texture that defines a pound cake.
Baking Powder: A small amount of baking powder helps the cake rise gently ensuring it reaches perfection.
Salt: While optional, in the roasting process a pinch of salt can bring a balance to the sweetness. Just a touch can enhance the flavor experience.
Steps To Make Butter Pecan Pound Cake:
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Step 1: To make buttered pecans start by preheating your oven to 350 degrees. Take a baking sheet. Melt 3 tablespoons of butter, on it. Add in 2½ cups of pecans. Give them a toss to coat them evenly. Roast the pecans in the oven for 6 to 8 minutes making sure to stir them through. If you like you can lightly sprinkle some salt on top for added flavor. While the roasted pecans cool down finely chop around 1½ cups for use in the batter.
Step 2: Now let’s move on to preparing the cake itself. Grease and flour a tube pan then preheat your oven to 325 degrees F. In a bowl whisk together cake flour, baking powder and salt until combined. Set this mixture aside for now. In another bowl cream together softened butter, white sugar and light brown sugar until it becomes light and fluffy. Gradually add eggs one at a time while continuing to mix everything
Step 3: In another bowl (we’re getting lots of bowls here!) combine vanilla extract with milk and sour cream until blended. Alternately add this mixture along with the ingredients (starting and ending with the dry ones) into the creamed butter sugar mixture we prepared earlier. Be sure not to overmix at this stage. Gently fold in those chopped pecans we set aside earlier.
Step 4: Our batter is ready! Transfer it into the prepared tube pan we greased earlier so that it spreads out evenly within it.
Step 5: Now comes the baking part. Place your cake pan into that preheated oven at 325 degrees Fahrenheit for 60 to 70 minutes. Until a toothpick inserted into the center comes out clean without any batter sticking to it.
Step 6: Fully baked allow your cake to cool down inside its pan for 10 minutes before gently turning it out onto a cooling rack.
Step 7: Now let’s move on to making a delicious caramel glaze to top off our cake. Take a saucepan. Melt half a stick of butter, over medium heat.
Step 8: For the caramel sauce combine sugar, heavy cream, a pinch of salt a dash of vanilla extract and some corn syrup. Heat the mixture until it starts to boil then reduce the heat and let it simmer for 6 minutes. Remember to stir to prevent it from boiling over. As the caramel cools down it will thicken up.
Step 9: Now let’s assemble the cake. Once both the cake and caramel glaze have cooled completely you can. Drizzle the caramel sauce over the cake or use a piping bag to pipe it on. To finish it off sprinkle some buttered pecans on top of the cake. You can use them whole. Chop them up if you prefer.
Tip:
To make your Butter Pecan Pound Cake more enticing consider allowing it to rest for a day after baking. This will enable the flavors to blend and enhance resulting in a flavorful dessert. It may require some patience. The wait will be rewarded with a taste experience. So if you can resist the urge plan ahead by baking it a day in advance to unlock its flavor potential!
Frequently Asked Questions:
Can I make this cake in advance?
Certainly! You have the option to make the Butter Pecan Pound Cake a day, in advance. Simply store it at room temperature in a container.
Can I use store-bought caramel sauce instead of making the glaze from scratch?
While it is highly recommended to make the caramel glaze from scratch for the best flavor you can save time by using store-bought caramel sauce as an alternative.
Can I freeze leftovers of this cake?
Absolutely! This cake freezes wonderfully. Just wrap it tightly with plastic wrap and aluminum foil. You can keep it in the freezer for up to three months. When ready to serve thaw it, in the refrigerator.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Butter Pecan Pound Cake
Ingredients
For the Buttered Pecans (to be used in batter and on top of cake):
- 285 g whole pecans
- 3 tbsp unsalted butter melted
- A pinch of salt optional
For the Cake:
- 339 g unsalted butter softened
- 200 g white/granulated sugar
- 400 g light brown sugar
- 5 large eggs room temperature
- 342 g cake flour
- 2 g baking powder
- 2 g salt
- 242 g sour cream
- 68 g milk 2 percent or whole milk
- 12 g vanilla extract
- 165 g chopped finely chopped roasted pecans
For the Caramel Glaze:
- 57 g unsalted butter ½ stick
- 217 g light brown sugar packed into measuring cup
- 126 g heavy cream
- 2 g salt
- 4 g vanilla extract
- 18 g light corn syrup
Instructions
- Begin by roasting the pecans. Simply toss them in melted butter. If desired, a pinch of salt. Spread them out on a baking sheet. Bake, at 350°F for 6 to 8 minutes giving them a stir through. Once done finely chop 165g of the pecans.
- Start by creaming softened butter, white sugar and light brown sugar until the mixture becomes light and fluffy. Then add the eggs one at a time making sure to blend after each addition. In a bowl whisk together cake flour, baking powder and salt. In another bowl combine cream, milk and vanilla extract. Now it's time to incorporate all these ingredients into the butter mixture alternately. Start with adding some of the ingredients followed by some of the ingredients until everything is used up. Remember to begin and end with the dry ingredients for the best results. Finally gently fold in those chopped pecans.
- Prepare your tube pan by greasing it with butter or oil before dusting it with flour to prevent sticking. Pour your batter into the pan. Bake at 325°F for approximately 60 to 70 minutes or until a toothpick inserted into the center comes out clean when tested. Allow the cake to cool for 10 minutes before removing it from the pan.
- To make the delicious caramel glaze that will top off your cake perfectly. Begin by melting some butter in a saucepan over medium heat. Add sugar along with cream, salt, vanilla extract and corn syrup, into this melted butter mixture. Stir everything together until combined. Bring this mixture to boil then reduce heat and let it simmer for six minutes. Allowing it to cool slightly will help it thicken up a bit before pouring it over your cake.
- Pour the caramel glaze, which has been cooled over the cake or use a piping bag to decorate it. You can also sprinkle whole or chopped buttered pecans on top.
- For the taste experience it is recommended to let the cake sit for a day if possible. This will allow the flavors to develop and make this Butter Pecan Pound Cake more delicious. Slice it up. Enjoy this creation that combines amazing flavors and textures.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
