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Butter Pecan Pound Cake

  • Author: Ava Garrison
  • Total Time: 1 hour 20 minutes
  • Yield: 12 slices

Description

Golden, rich, and irresistibly nutty, this Butter Pecan Pound Cake is the ultimate comfort dessert. Perfect for gatherings, holidays, or a cozy evening at home, it combines the tender texture of a classic pound cake with the caramelized crunch of toasted pecans. Drizzled with a warm browned butter glaze, every slice feels like a hug in dessert form. Whether you’re looking for a quick breakfast treat, an easy recipe to impress guests, or new dinner ideas with a sweet finish, this cake fits the bill beautifully. The blend of simplicity and decadence makes it one of those food ideas you’ll come back to again and again.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 5 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk or buttermilk
  • 1 1/2 tsp vanilla extract
  • 1 cup chopped toasted pecans
  • Optional: extra pecan halves for garnish

For the Glaze:

  • 1/4 cup unsalted butter
  • 1 cup powdered sugar
  • 2–3 tbsp milk or cream
  • 1/2 tsp vanilla extract

Instructions

  1. Toast the Pecans: In a dry skillet over medium heat, toast chopped pecans for 4–5 minutes, stirring frequently until fragrant. Let cool.
  2. Preheat Oven: Set oven to 325°F (165°C). Grease and flour a Bundt pan.
  3. Cream Butter and Sugars: Beat softened butter with granulated and brown sugar until light and fluffy (4–5 minutes).
  4. Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated.
  5. Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.
  6. Combine Wet and Dry: Add flour mixture to the butter mixture in three parts, alternating with milk. Start and end with flour. Stir in vanilla.
  7. Add Pecans: Fold in toasted pecans gently.
  8. Bake: Pour into prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
  9. Cool: Let cool in pan for 15 minutes, then invert onto a wire rack.
  10. Make the Glaze: Melt butter in a saucepan until lightly browned. Remove from heat, whisk in powdered sugar, milk, and vanilla until smooth.
  11. Glaze the Cake: Drizzle glaze over completely cooled cake. Garnish with pecan halves if desired.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour

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Find it online: https://avacheflife.com/butter-pecan-pound-cake/