Hi Bold Bakers! Pound cake is a staple every baker should know how to make — and the best part about making a pound cake is playing around with flavors. This butter pecan pound cake is a real winner. It’s comfort food in a loaf pan. I love it so much that I have 6 other recipes for it: Chocolate Pound Cake, Lemon Pound Cake, Coconut Cream Cheese Pound Cake, Sour Cream Pound Cake, Gluten-Free Lemon Blueberry Pound Cake, and of course, Vanilla Pound Cake With Loads Of Sprinkles! So when it comes to pound cake, I know a thing or six (now seven!). Already have an account? This pound cake works so well because you really get to play around with flavors and textures. The cake itself is a soft, moist, buttery pound cake, studded with toasty, crunchy, aromatic pecans, then covered with a sweet maple glaze. It seems simple, and it is, but sometimes simple is exactly what you need. If you’re from the south of the US, you probably are already familiar with how amazing a good butter pecan pound cake can be. Most of the world’s pecans grow native down south and they’re a staple in good Southern baking.
What Is Butter Pecan Pound Cake
I’m all about showing people how easy, fun, and delicious baking can be. This pound cake? All three. We amp up the flavor and texture with this pound cake by adding pecans into the mix, keeping every bite interesting. It’s a lovely loaf to serve with tea in the afternoon, but I don’t mind grabbing a slice for breakfast either.
What You Need To Make Butter Pecan Pound Cake
Measuring Cups and Spoons 9×5-inch (12½x23cm) loaf pan Mixing bowls or the bowl of a stand mixer Saucepan
How To Make Butter Pecan Pound Cake
This cake comes together in a flash — and will likely be gone just as quickly. Here is how you make homemade butter pecan pound cake:
Gemma’s Pro Chef Tips For Making Butter Pecan Pound Cake
As (almost) always, make sure that all of your ingredients are at room temperature for the most even mixing. Freshly toasted pecans give the best flavor, so toast them before you add them to your batter! Spread the raw pecans on a baking sheet and place in a 350°F (180°C) oven for 10-12 minutes, until browned and fragrant. Good butter makes a big difference in this recipe – I always use my favorite Irish butter, but any high-quality or cultured butter would work. If the top of your cake is over-browning before the center is cooked, cover the top with aluminum foil. For a larger crowd, double this recipe and cook it in a bundt pan. The baking time will need to be adjusted.
How Do I Store Butter Pecan Pound Cake?
You can store leftover butter pecan pound cake in an airtight container at room temperature for up to 3 days.
Make More Pound Cake!
Pound Cake With Sprinkles Citrus Olive Oil Cake Coconut Cream Cheese Pound Cake
And don’t forget to buy my Bigger Bolder Baking Cookbook!
