Imagine a dessert that combines the rich, buttery goodness of a classic pound cake with the irresistible crunch and sweetness of pecan pie. This Pecan Pie Pound Cake is not just a recipe—it's a culinary masterpiece that will transport you to a Southern kitchen filled with warmth, love, and mouthwatering aromas. Whether you're a baking enthusiast or a dessert lover looking for your next showstopping treat, this recipe promises to deliver a slice of pure indulgence that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup pecans, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9x13 inch baking dish to prevent the cake from sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start with the flour mixture and end with the buttermilk, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped pecans gently using a spatula or wooden spoon, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan or baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- For an optional glaze, mix powdered sugar with a little milk and drizzle it over the cooled cake. You can also garnish with additional chopped pecans if desired.
- Slice the cake into 12 servings and enjoy your delicious Pecan Pie Pound Cake!
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough, dense result.
- Toast Your Pecans: For enhanced flavor, lightly toast the pecans before adding them to the batter. This will bring out their nutty richness.
- Check for Doneness: Use the toothpick test—insert it into the center of the cake, and if it comes out clean with just a few moist crumbs, your cake is perfect.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before removing to prevent breaking, and let it cool completely before glazing.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature, making it perfect for make-ahead desserts.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 62g
Protein: 7g
Fat: 29g
Saturated Fat: 14g
Cholesterol: 120mg
