Mile High Butter Pecan Pound Cake
Mile High Butter Pecan Pound Cake with with a touch of elegance. Toasted pecans are included in the batter and used to decorate this indulgent pound cake.
Servings: 20 people
Ingredients
- Pound Cake Ingredients:
- 4 c All Purpose Flour
- 3 c Granulated Sugar
- 1 c Light brown Sugar
- 2 c Salted Butter - room temperature
- 10 Large Eggs - room temperature
- 1 ¼ c Buttermilk - room temperature
- 2 tsps Vanilla Extract
- 2 tsps Butter extract
- 1 ½ c Toasted Pecans
- Toasted Pecan Ingredients:
- 3 c Pecans - Chopped
- ½ c Salted butter - room temperature
- 1 ½ teaspoon Butter Extract
- 1 tablespoon Light Brown Sugar
- Pound Cake Glaze:
- 2 c Powdered Sugar
- 4 oz Cream Cheese - room temperature
- ⅓ - ½ c Heavy Whipping Cream
- ¼ c Unsalted Butter - Softened
- ½ tsp Vanilla Extract
- ½ tsp Butter Extract
- Toasted Pecans - For topping
Instructions
- How to Toast the Pecans:
- In a large skillet melt butter over medium heat.
- Then add your chopped pecans, vanilla and butter extract. Toast them for about two minutes stirring them occasionally.
- Stir in the light brown sugar 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.
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, mix 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 alternating with the buttermilk, beginning and ending with the flour.
- Fold the toasted pecans into the batter.
- Spray a 18-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 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 10-15 minutes before removing it from the pan. Allow the cake to completely cool before glazing.
- Glaze Instructions:
- Using a hand or stand mixer, add the powdered sugar, then mix in the butter and cream cheese.
- Add in the vanilla and butter extracts. Slowly add in the heavy cream until your desired consistency is reached.
- Apply the glaze over the cake as desired. Allow it to set, then top/decorate the cake with the toasted pecans.
Video
Notes
⇢ Use room temperature ingredients – Butter, eggs, and buttermilk should be at room temp so they blend smoothly without clumping. Set them out ahead of time.
⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.
⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.
⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.
⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.
⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.