“I’ve been baking for 100 years and OMG – This cake is STUNNING!”
This Butter Pecan Pound Cake is a decadent treat, boasting a tender crumb infused with buttery flavor and studded with toasted pecans. The thick glaze adds an extra layer of richness, making it a perfect dessert for any occasion.
Ingredients:
For the Cake:
| Ingredient | Quantity |
|---|---|
| Cake Flour | 3 cups |
| Granulated Sugar | 2 cups |
| Packed Brown Sugar | 1 cup |
| Unsalted Butter (room temperature) | 3 sticks (1 1/2 cups) |
| Eggs (room temperature) | 5 |
| Whole Buttermilk (room temperature) | 1 cup |
| Baking Powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Vanilla Extract | 1 tablespoon |
| Pound Cake Extract | 1 tablespoon |
| Toasted Pecans | 2 cups |
For the Thick Glaze:
| Ingredient | Quantity |
|---|---|
| Powdered Sugar | 2 cups |
| Unsalted Butter | 4 ounces |
| Cream Cheese | 4 ounces |
| Half and Half | 4 teaspoons |
Instructions:
Making the Cake:
- Preheat oven and prepare pan: Preheat your oven to 325°F (160°C). Grease and flour a tube pan.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar until the mixture is smooth and light (about 3-7 minutes).
- Add eggs: Slowly add the room temperature eggs, one at a time, beating well after each addition until fully incorporated.
- Add flavor extracts: Stir in the vanilla extract and pound cake extract.
- Alternate flour and buttermilk: Gradually add the cake flour and buttermilk to the batter, beginning and ending with the cake flour. Add the flour in three additions and the buttermilk in two additions, mixing until just combined after each addition. Do not overmix.
- Stir in pecans: Gently stir in the chopped toasted pecans until they are evenly distributed throughout the batter.
- Pour into pan: Pour the prepared batter evenly into the greased and floured tube pan.
- Bake: Bake in the preheated oven for 1 hour and 10 minutes. Begin checking for doneness after 45 minutes. Baking time may vary depending on your oven.
- Check for doneness: Insert a toothpick into the center of the cake. If the toothpick comes out clean (with no wet batter clinging to it), the cake is done. If there is still batter, continue baking for the remaining time.
- Cool in pan: Let the cake cool in the pan on a wire rack for 20 minutes.
- Invert onto plate: After 20 minutes, carefully invert the cake onto a serving plate.
- Cool completely: Allow the cake to cool completely before glazing. Cover the cake tightly to prevent it from drying out.
Making the Thick Glaze:
- Melt butter and cream cheese: In a saucepan over low heat, melt the butter and cream cheese together, stirring until smooth.
- Add powdered sugar: Remove the saucepan from the heat and gradually whisk in the powdered sugar until the glaze is smooth and lump-free.
- Add half and half: Stir in the half and half until the glaze reaches your desired consistency. If it’s too thick, add a tiny bit more half and half.
- Glaze the cake: Once the cake is completely cool, drizzle the thick glaze generously over the top and sides of the pound cake. Allow the glaze to set before slicing and serving.
Enjoy your rich and delicious Butter Pecan Pound Cake!
