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Butter Pecan Pound Cake Recipe

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★★★★★

4.5 from 103 reviews

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.

Ingredients

Scale

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

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