Looking for a delightful dessert to elevate your fall and winter gatherings ? Indulge in the rich and flavorful Butter Pecan Pound Cake, a true crowd-pleaser with its blend of vanilla cake, pecans, and creamy frosting. This cake exudes warmth and comfort, making it a perfect treat for holiday celebrations or cozy family gatherings. Let’s explore why this recipe is sure to become a new favorite in your baking repertoire.
Why You’ll Love This Butter Pecan Pound Cake
– Decadent Flavors: A harmonious combination of buttery vanilla cake with crunchy pecans and luscious cream cheese frosting.
– Suitable for All Occasions: Ideal for birthdays, holiday parties, showers, potlucks, and everyday indulgence.
– Impressive Appearance: Simple preparation that results in a visually stunning cake, perfect for sharing and gifting.
– Classic and Comforting: A timeless dessert that pairs well with a cup of coffee or cold milk, offering a taste of nostalgia.
Ingredients
For the Pecan Pound Cake :
– Chopped Pecans: Helps add texture and a nutty flavor to the cake.
– Butter: Room temperature butter for a rich and creamy cake base.
– Cream Cheese: Adds moisture and richness to the cake batter.
– Brown Sugar: Provides a deep, caramel-like sweetness.
– Eggs: Room temperature eggs for proper emulsification.
– Cake Flour: Creates a tender crumb structure.
– Vanilla Extract: Enhances the overall flavor profile.
How to Make Butter Pecan Pound Cake
Step 1: Prep and Pan:
– Preheat the oven to 325°F and prepare a 10-inch tube pan by greasing and dusting it with flour.
– Evenly distribute chopped pecans at the bottom of the pan.
Step 2: Cake Batter:
– Cream butter and cream cheese until smooth.
– Gradually add brown sugar, beating until light and fluffy.
– Add eggs one at a time, ensuring thorough mixing.
– Carefully fold in cake flour to avoid overmixing.
– Gently incorporate vanilla extract and remaining pecans.
– Spoon the batter into the prepared pan and bake for about 90 minutes until a toothpick comes out clean.
Step 3: Frosting:
– Mix cream cheese and butter until smooth.
– Gradually add powdered sugar and vanilla extract, blending well.
– Once the cake is cool, frost it and optionally garnish with chopped pecans.
Storage Options
To store the cake:
– Cover tightly and refrigerate for up to 5 days.
– For longer storage, wrap in plastic wrap and foil, then freeze for up to 2 months.
– Thaw overnight in the fridge before serving for optimal flavor.
Variations and Substitutions
– Fruit Twist: Incorporate diced apples or dried cranberries for a fruity kick.
– Nut-Free Option: Substitute pecans with shredded coconut or oats for a nut-free version.
– Chocolate Swirl: Add cocoa powder to the batter for a chocolate-marbled effect.
– Citrus Zest: Enhance the flavor with lemon or orange zest in the frosting.
What to Serve With Butter Pecan Pound Cake
Pair this delectable cake with:
– Hot Tea: A soothing cup of tea complements the rich flavors of the cake.
– Whipped Cream: Serve with a dollop of whipped cream for added indulgence.
– Caramel Sauce: Drizzle warm caramel sauce over slices for a decadent treat.
– Vanilla Ice Cream: Enjoy a slice with a scoop of creamy vanilla ice cream for a classic dessert pairing.
Frequently Asked Questions
Should I Toast the Pecans First ? : Yes, toasting enhances the nutty flavor and texture of the pecans.
What Pan Works Best for This Recipe ? : A 10-inch tube pan is recommended for optimal results.
Can I Substitute the Frosting ? : While homemade cream cheese frosting is recommended, store-bought vanilla frosting can be used as a shortcut.
Indulge in the rich, moist crumb of the Butter Pecan Pound Cake, where every bite offers a symphony of flavors and textures. The buttery pecans, creamy frosting, and delicate vanilla cake combine to create a dessert that embodies warmth and sweetness. Whether it’s a festive gathering or a quiet evening at home, this cake is sure to impress with its classic charm and irresistible taste.
Butter Pecan Pound Cake
Ingredients
Cake Batter
- 1 cup chopped pecans
- 1 cup butter room temperature
- 8 oz cream cheese room temperature
- 2 cups brown sugar
- 4 eggs room temperature
- 3 cups cake flour
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F and prepare a 10-inch tube pan by greasing and dusting it with flour. Evenly distribute chopped pecans at the bottom of the pan.
- Cream butter and cream cheese until smooth. Gradually add brown sugar, beating until light and fluffy. Add eggs one at a time, ensuring thorough mixing. Carefully fold in cake flour to avoid overmixing. Gently incorporate vanilla extract and remaining pecans. Spoon the batter into the prepared pan and bake for about 90 minutes until a toothpick comes out clean.
- Mix cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, blending well. Once the cake is cool, frost it and optionally garnish with chopped pecans.