Butter Pecan Pound Cake

Indulge in the rich flavors of Butter Pecan Pound Cake, a decadent dessert that’s perfect for any occasion. This moist and buttery pound cake is infused with the irresistible taste of toasted pecans, creating a symphony of flavors that will tantalize your taste buds.

Whether you’re craving a sweet treat for dessert or looking to impress guests at your next gathering, this Butter Pecan Pound Cake is sure to satisfy your cravings.

Kitchen Equipment Needed:

1. Mixing bowls
2. Electric mixer or stand mixer
3. Bundt cake pan
4. Cooking spray or butter for greasing

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans, toasted

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan or spray it with cooking spray.
2. Cream the Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or stand mixer until light and fluffy, about 2-3 minutes.
3. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
5. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
6. Fold in Pecans: Gently fold in the chopped pecans until evenly distributed throughout the batter.
7. Bake: Pour the batter into the prepared bundt cake pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely. Once cooled, slice and serve.

Butter Pecan Pound Cake

Indulge in the rich flavors of Butter Pecan Pound Cake, a decadent dessert that's perfect for any occasion. This moist and buttery pound cake is infused with the irresistible taste of toasted pecans, creating a symphony of flavors that will tantalize your taste buds.

Print Recipe Pin Recipe

Equipment

• Mixing bowls 
• Electric mixer or stand mixer
• Bundt cake pan
• Cooking spray or butter for greasing

Ingredients

  

• 1 cup 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans toasted

Instructions

 

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan or spray it with cooking spray.
• Cream the Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or stand mixer until light and fluffy, about 2-3 minutes.
• Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
• Gradually Add Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
• Fold in Pecans: Gently fold in the chopped pecans until evenly distributed throughout the batter.
• Bake: Pour the batter into the prepared bundt cake pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.