butter pecan pound cake
Learn how to make a mouthwatering butter pecan pound cake with this easy recipe. Rich, nutty flavors and tender crumb make this classic dessert perfect for any occasion.
Ingredients
- 1 1/2 cups unsalted butter room temperature
- 2 cups light brown sugar
- 1/2 cup white sugar
- 6 large eggs room temperature
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups finely chopped pecans
- 1 tablespoon vanilla extract
- Baking powder 1 teaspoon for structure
- Coarse kosher salt
- Sour cream 1 cup for moisture and texture
Instructions
Prepare Pecans:
- Spread chopped pecans in a dry skillet.
- Toast over medium heat, stirring frequently.
- Remove when fragrant and lightly golden.
Prepare Batter:
- Beat softened butter and sugars for 3-5 minutes until pale and creamy.
- Add eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, mix dry ingredients (flour, salt, and baking powder).
- Alternate adding dry ingredients and sour cream into the butter mixture, mixing on low speed.
- Gently fold in toasted chopped pecans.
Baking Instructions:
- Preheat oven to 325°F.
- Pour batter into a 10-inch tube pan or 9-inch square pan.
- Bake for 50-65 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before glazing.
Prepare Brown Butter Glaze:
- Melt butter in a light-colored pan over medium-low heat, stirring continuously.
- Remove from heat when it turns amber and has a nutty aroma.
- Adjust consistency by adding milk ( typically 1-2 tablespoons if glaze is too thick) or powdered sugar (if glaze is too thin).
Final Touch:
- Pour warm glaze over the cooled cake.
- Sprinkle with additional chopped pecans.