Butter Pecan Pound Cake with Toasted Pecans
Rich, moist Butter Pecan Pound Cake with toasted pecans baked into the batter topped with Butter Pecan icing.
Servings: 12 people
Calories: 828kcal
Ingredients
- Ingredients for the cake:
- 3 c All Purpose Flour
- 2 c Granulated Sugar
- 1 c Brown Sugar (light)
- 1 ½ c Unsalted Butter - room temperature 3 sticks
- 5 Large Eggs - room temperature
- 1 c Buttermilk - room temperature
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 teaspoon Vanilla Extract
- 1 teaspoon Butter extract
- Ingredients for the Toasted Pecans:
- 2 c Pecans - chopped
- ½ c Unsalted butter
- 3-4 tbsps Granulated Sugar
- 2 tsps Cinnamon
- For the icing:
- 2 c Powdered Sugar
- 4 oz. Cream cheese - room temperature
- ⅓ c Heavy cream
- ¼ c Unsalted Butter
- 1 teaspoon Vanilla Extract
- Chopped pecans
Instructions
- For the Toasted Pecans:
- Start by toasting the pecans. In a large skillet melt ½ c of butter over medium heat.
- Then add your chopped pecans. Toast them for about two minutes stirring them occasionally.
- Stir in the cinnamon and sugar and toast for approximately two more minutes or until browned and fragrant.
- Remove them from the heat and allow the pecans to cool while preparing the cake batter.
- For the Pound Cake:
- Preheat your oven to 325 degrees. Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter together then slowly add in the granulated sugar and brown sugar. Mix on medium speed until light and fluffy (approximately 5 minutes).
- Add the vanilla and butter extracts to the batter.
- Then add the eggs to the bowl one at a time, mixing only until combined after each addition before adding the next egg.
- Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
- Fold the toasted pecans into the batter.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Bake the pound cake for about an hour and 15 to an hour and 30 minutes. The cake is done once a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.
- For the icing:
- Using a hand or stand mixer, beat the butter and cream cheese together.
- Then add the vanilla and powdered sugar.
- Slowly add in the heavy cream until your desired consistency is reached.
- Pour the glaze over the cake as desired, then top the cake with more pecans.
Video
Nutrition
Calories: 828kcal | Carbohydrates: 104g | Protein: 10g | Fat: 53g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 271mg | Potassium: 231mg | Fiber: 3g | Sugar: 57g | Vitamin A: 1310IU | Vitamin C: 0.3mg | Calcium: 127mg | Iron: 2mg