This Butter Pecan Pound Cake embodies pure decadence, combining the flavors of toasted pecans and rich butter. The cake is crafted with a blend of cake flour, baking powder, and a touch of kosher salt. The butter and sugars are meticulously creamed, creating a fluffy base for each egg to blend seamlessly. Infused with vanilla extract and grounded pecans, the batter achieves the perfect texture. After baking for 75-90 minutes, the cake is crowned with a lusciously smooth cream cheese frosting. Optional Southern Butter Pecan Coffee Creamer can be added for extra flavor, making this cake a versatile choice for everything from family gatherings to festive celebrations.
Butter Pecan Pound Cake is a classic Southern dessert that has captured hearts and taste buds for generations. Its rich, moist texture and flavorful profile make it a favorite for gatherings, celebrations, and cozy family dinners. The star of this delightful treat, of course, is the pecan, a nut that holds a significant place in Southern cuisine. In this article, we will explore the Butter Pecan Pound Cake in depth, providing you with a detailed recipe, clever tips, and essential insights to create the perfect cake.
Recipe Overview
This pound cake is not just any dessert; it’s rich, tender, and generously loaded with chopped pecans that provide a delightful crunch. The creamy and smooth cream cheese frosting adds an extra layer of flavor that beautifully complements the cake. One of the best qualities of this Butter Pecan Pound Cake recipe is its ease of preparation. It’s perfect for both novice bakers and seasoned chefs, requiring no complex layers or intricate construction methods.
Ingredients
For the Pound Cake
- Pecans: 1½ cups, chopped or toasted, optional: finely ground or crushed for easier cutting and texture
- Butter: 1½ to 2 cups, softened and at room temperature
- Sugars:
- Brown Sugar: 1½ to 3 cups, packed
- Granulated Sugar: 1 to 2 cups
- Eggs: 6 large eggs, at room temperature
- Flour: 3 to 4 cups, all-purpose or cake flour, sifted and measured correctly
- Vanilla Extract: 1 to 2 tablespoons, pure vanilla extract
- Baking Powder: ½ to 1 teaspoon
- Salt: ¼ to ½ teaspoon, table salt or kosher salt
- Buttermilk: 1 cup, at room temperature (or substitute with vinegar/milk or yogurt)
For the Frosting
- Cream Cheese: 8 ounces, softened
- Butter: ½ cup, softened
- Powdered Sugar: 2 to 3 cups
- Vanilla Extract: 1 teaspoon, pure vanilla extract
Instructions
Preheating and Preparation
Start by preheating your oven to 325°F. Grease a 10-inch tube or Bundt pan with nonstick cooking spray and lightly coat it with flour to prevent the cake from sticking[4>.
Mixing the Cake
To create the perfect pound cake, begin by creaming together the softened butter and both types of sugar until the mixture is light and fluffy. This step is crucial for achieving the right texture. Next, add the eggs, one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract for that rich flavor.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually combine the dry ingredients with the wet mixture, alternating with the buttermilk and beginning and ending with the flour mixture. Be careful not to overmix, as this can lead to a dense texture. Finally, gently fold in the chopped or toasted pecans[4>.
Baking
Once your batter is ready, pour it into the prepared pan. Bake for 65 to 90 minutes, depending on your oven and the recipe you're following. You can check for doneness by inserting a toothpick into the center; if it comes out clean, your cake is ready[4>.
Cooling
After baking, allow the cake to cool in the pan for about 15 to 20 minutes. Then, gently transfer it to a wire cooling rack to cool completely[4>.
Frosting
While the cake cools, you can prepare the cream cheese frosting. In a mixing bowl, combine the softened cream cheese and butter until the mixture is smooth and creamy. Gradually add the powdered sugar, mixing well to avoid lumps. Stir in the vanilla extract and adjust the consistency with a little milk or cream to reach your desired level[3>.
Assembly and Garnish
Once the cake is fully cooled, frost the top with your prepared cream cheese frosting. For an added touch, garnish the edges of the cake with additional chopped pecans. This not only looks beautiful but also enhances the flavor[3>.
Tips for Success
- Room Temperature Ingredients: Make sure all your ingredients are at room temperature. This helps to prevent overmixing and ensures that your cake comes out tender and moist.
- Use Real Ingredients: For the best flavor, opt for real butter and pure vanilla extract instead of substitutes.
- Proper Pecan Preparation: Toast your pecans lightly or finely chop them for enhanced flavor and better texture in your cake.
- Avoid Overmixing: Mix your batter just until combined to maintain the cake's tenderness.
Serving Suggestions
This delicious Butter Pecan Pound Cake is perfect for a variety of occasions. Whether you're celebrating a birthday, hosting a holiday gathering, or simply enjoying a weeknight dessert, it fits the bill. Pair it with a glass of milk, a steamy cup of coffee, or a scoop of vanilla ice cream for an indulgent experience.
Final Thoughts
This Butter Pecan Pound Cake is a wonderful testament to the rich flavors and traditions of Southern baking. Its moist texture, complemented by the crunch of toasted pecans and the smoothness of cream cheese frosting, sets it apart from ordinary cakes. We encourage you to try this recipe and share it with loved ones. The joy of baking and the happiness it brings is what Southern hospitality is all about. So, gather your ingredients and start your culinary journey with this amazing Butter Pecan Pound Cake!