Butter Pecan Pound Cake Recipe

Introduction

Butter Pecan Pound Cake is a rich, moist dessert bursting with buttery flavor and toasted pecans. Topped with a sweet maple glaze, it’s perfect for special occasions or an indulgent everyday treat.

Ingredients

• 1 cup (8oz/225g) butter, softened
• 1 ¼ cups (7½oz/213g) dark brown sugar
• 4 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• 1¾ cups (8¾oz/207g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ cups (7½oz/213g) pecans, toasted and chopped
• 6 tablespoons (3oz/85g) butter (at room temperature) for glaze
• ½ cup (3oz/85g) dark brown sugar for glaze
• 1 tablespoon water
• 2 teaspoons maple syrup
• ¾ cup (3oz/85g) powdered sugar, sifted

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Butter and flour a 9×5-inch (12½x23cm) loaf pan and set it aside.
2. Step 2: In a large bowl or mixer, cream together the softened butter and dark brown sugar until the mixture is fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the butter mixture in three increments, mixing gently each time until even.
5. Step 5: Fold in the toasted, chopped pecans carefully. Pour the batter into the prepared loaf pan and smooth the top.
6. Step 6: Bake for 50-60 minutes, or until a wood skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
7. Step 7: For the glaze, melt the butter, dark brown sugar, water, and maple syrup together over medium heat until smooth and the sugar is dissolved.
8. Step 8: Remove the glaze from heat and whisk in the sifted powdered sugar. Adjust consistency by adding water a few drops at a time if it’s too thick, or more powdered sugar if too thin.
9. Step 9: Drizzle the warm glaze over the cooled cake. Allow the glaze to set before slicing and serving.

Tips & Variations

• Toast the pecans in a dry skillet for 5-7 minutes until fragrant for deeper flavor.
• For a nut-free version, omit pecans and add ½ teaspoon almond extract instead.
• Make sure the eggs are at room temperature to ensure a smooth, fluffy batter.
• If you prefer a more intense maple flavor, add an extra teaspoon of maple syrup to the glaze.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. To keep it longer, wrap tightly and refrigerate for up to a week. Reheat slices gently in the microwave for 10-15 seconds to soften the glaze before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pecans for this recipe?

Yes, but be sure to toast and chop them after thawing to bring out their best flavor and texture.

What can I substitute for dark brown sugar?

You can use light brown sugar if dark brown sugar is unavailable. The flavor will be slightly milder but still delicious.

Butter Pecan Pound Cake Recipe

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This Butter Pecan Pound Cake is a rich and moist dessert featuring toasted pecans folded into a tender pound cake batter. Topped with a luscious maple-butter glaze, it’s perfect for any occasion that calls for a comforting, flavorful treat with a nutty twist.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pound Cake

• 1 cup (8oz/225g) butter, softened
• 1 ¼ cups (7½oz/213g) dark brown sugar
• 4 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• 1¾ cups (8¾oz/207g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ cups (7½oz/213g) pecans, toasted and chopped

Glaze

• 6 tablespoons (3oz/85g) butter, at room temperature
• ½ cup (3oz/85g) dark brown sugar
• 1 tablespoon water
• 2 teaspoons maple syrup
• ¾ cup (3oz/85g) powdered sugar, sifted

Instructions

1. Prepare the Pan: Preheat your oven to 350°F (180°C). Butter and flour a 9×5-inch (12½x23cm) loaf pan to ensure the cake doesn’t stick. Set this aside while you prepare the batter.
2. Cream Butter and Sugar: In a large bowl or mixer, cream together the softened butter and dark brown sugar until the mixture is fluffy and light in color. This process incorporates air, contributing to the cake’s tender texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with a rich flavor.
4. Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients in three parts, stirring gently until just combined to avoid overmixing.
5. Fold in Pecans: Gently fold the toasted and chopped pecans into the batter, distributing them evenly without deflating the mixture.
6. Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
7. Make the Glaze: In a small saucepan over medium heat, combine the butter, dark brown sugar, water, and maple syrup. Cook, stirring occasionally, until the butter and sugar have melted and the mixture is smooth.
8. Finish the Glaze: Remove the pan from heat and whisk in the sifted powdered sugar until the glaze is smooth. Adjust the consistency by adding a few drops of water if too thick, or additional powdered sugar 1 teaspoon at a time if too thin.
9. Glaze the Cake: While the cake is still slightly warm, drizzle the glaze over the top. Allow it to set before slicing the cake. Store any leftovers in an airtight container at room temperature for up to 3 days.

Notes

• Ensure eggs are at room temperature to help create a smooth batter and improve rising.
• To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F (180°C) for 5-8 minutes until fragrant.
• Do not overmix the batter after adding flour to keep the cake tender.
• The glaze can be prepared in advance and warmed slightly before drizzling.
• For a more intense pecan flavor, consider adding a teaspoon of pecan extract along with the vanilla.

Keywords: Butter Pecan Pound Cake, pecan pound cake, maple glaze, nutty dessert, classic pound cake, rich cake recipe