=== console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butter Pecan Pound Cake

  • Author: Ava Garrison
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • 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.

SAVE THIS RECIPE ON PINTEREST FOR LATER

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