Oh my goodness, let me tell you about my absolute favorite treat: butter pecan pound cake! This cake is the epitome of cozy indulgence—rich, moist, and bursting with that delightful nutty flavor. I whip this up for everything from family gatherings to quiet evenings at home with a cup of tea. Trust me, the aroma that fills your kitchen while it bakes is enough to make anyone weak in the knees! It’s the kind of cake that just begs to be shared, but honestly, I wouldn’t blame you if you kept it all to yourself. It’s that good!
Ingredients for Butter Pecan Pound Cake
Let’s gather everything we need to create this delightful butter pecan pound cake! Each ingredient plays a crucial role in achieving that rich, moist texture we’re after. Here’s what you’ll need:
- 1 cup unsalted butter, softened: Make sure it’s nice and soft so it creams beautifully with the sugar.
- 2 cups granulated sugar: This not only sweetens the cake but also helps give it that lovely fluffy texture.
- 4 large eggs: Room temperature eggs work best for mixing; they help create a smooth batter.
- 3 cups all-purpose flour: This is the backbone of your cake, giving it structure.
- 1 cup buttermilk: This adds moisture and a slight tang that balances the sweetness perfectly.
- 1 teaspoon vanilla extract: Don’t skip this! It adds a warm, inviting flavor to the cake.
- 1 teaspoon baking powder: Just a little helps the cake rise to fluffy perfection.
- 1 cup chopped pecans: These add that signature nutty crunch and flavor—chop them up nice and small for the best texture!
With these simple yet essential ingredients, you’re on your way to creating a cake that’s not just a dessert, but a true celebration of flavors! Let’s get ready to bake!
How to Prepare Butter Pecan Pound Cake
Now that we’ve got our ingredients lined up, let’s dive into the fun part—baking this buttery masterpiece! Follow these simple steps, and you’ll have a delicious butter pecan pound cake ready to impress.
Preheat the Oven
First things first—let’s get that oven warmed up! Preheat it to 350°F (175°C). This step is crucial because starting with a hot oven helps the cake rise beautifully and ensures an even bake. Trust me, you don’t want to skip this part!
Creaming Butter and Sugar
In a large mixing bowl, combine the softened butter and granulated sugar. Using a hand mixer or stand mixer, beat them together on medium speed for about 4-5 minutes until the mixture is light and fluffy. This is where the magic happens! The air you incorporate here is key to a light texture, so don’t rush it. You want it to be pale and creamy—almost like a cloud!
Mixing in the Eggs
Next up, it’s time to add our eggs! Crack them in one at a time, mixing well after each addition. This ensures they’re fully incorporated into the batter. Take your time here; you want to create a smooth and uniform mixture. It’s like adding little nuggets of richness—yum!
Preparing the Dry Ingredients
In another bowl, whisk together the all-purpose flour and baking powder. Combining these dry ingredients separately is super important because it helps distribute the baking powder evenly throughout the flour. This little step ensures your cake rises perfectly without any pesky lumps!
Combining Wet and Dry Ingredients
Now, it’s time to bring it all together! Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start with a bit of flour, then add some buttermilk, and repeat until everything is combined. This method helps maintain a smooth batter without overmixing, which can make the cake dense. Just mix until you see no more streaks of flour—easy peasy!
Adding Flavor and Texture
Now for the finishing touches! Stir in that heavenly vanilla extract and your chopped pecans. Make sure everything is well incorporated, allowing the nutty goodness to spread throughout the batter. The pecans are like little flavor bombs in each slice—so good!
Baking the Cake
Pour your luscious batter into a greased bundt pan, smoothing the top with a spatula for an even bake. Pop it into your preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Patience, my friend—this is the moment you’ve been waiting for!
Cooling the Cake
Once your cake is done baking, let it cool in the pan for about 15 minutes. This step is crucial because it allows the cake to set and hold its shape. After that, carefully transfer it to a wire rack to cool completely. You want to make sure it’s fully cooled before slicing into it—trust me, it’s worth the wait!
Tips for Success
Alright, let’s make sure your butter pecan pound cake turns out absolutely perfect! Here are some of my favorite tips to help you avoid any hiccups along the way:
- Room Temperature Ingredients: Always use room temperature butter and eggs. This helps them blend together more smoothly, creating that fluffy texture we’re aiming for!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake, and we definitely want it light and airy.
- Check Your Oven Temperature: Ovens can be tricky! If you have an oven thermometer, use it to make sure it’s accurately at 350°F (175°C). This ensures even baking and prevents any surprises!
- Use a Bundt Pan: A bundt pan not only looks gorgeous but also promotes even baking. Just be sure to grease it well to avoid any sticking disasters!
- Cool Completely: Patience is key! Letting your cake cool completely before slicing helps it maintain its shape and prevents it from crumbling. I know it’s hard to resist, but waiting is worth it!
With these tips in your back pocket, you’re all set to create a butter pecan pound cake that’s not just delicious, but also a stunning centerpiece for any occasion. Happy baking!
Storage & Reheating Instructions
Now that you’ve baked this delightful butter pecan pound cake, you might be wondering how to store it properly. Luckily, it’s super easy to keep it fresh and delicious for days to come!
To store your cake, let it cool completely (I know, it’s tough to wait, but trust me!). Once it’s cool, wrap it tightly in plastic wrap or place it in an airtight container. This keeps it moist and prevents it from absorbing any unwanted odors from the fridge. Your cake will stay fresh for up to a week!
If you find yourself with leftovers (or just want to save some for later), you can also freeze the cake. Just slice it up and wrap each piece individually in plastic wrap, then place them in a freezer-safe bag. It can be frozen for up to three months. When you’re ready to enjoy a slice, simply thaw it in the fridge overnight. Easy peasy!
When it comes to reheating, I recommend enjoying it at room temperature for the best flavor and texture. If you prefer it warm, you can pop a slice in the microwave for about 10-15 seconds. Just be careful not to overdo it, or you might end up with a dry piece of cake—yikes!
And if you’re feeling a little extra, a dollop of whipped cream or a dusting of powdered sugar just before serving adds a lovely touch. Enjoy your butter pecan pound cake, whether it’s fresh out of the oven or a cozy leftover treat!
Nutritional Information
Now that we’ve baked this scrumptious butter pecan pound cake, let’s take a moment to appreciate the nutritional side of things! It’s always nice to know what’s in our treats, right? Here’s a breakdown of the estimated nutritional values per slice:
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 150mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 25g
- Protein: 4g
Keep in mind that these values can vary depending on how you modify the recipe or the size of your slices. But regardless of the numbers, one thing’s for sure: this cake is a delightful treat worth every bite! Enjoy it in moderation, and savor the decadence!
FAQ About Butter Pecan Pound Cake
If you’re anything like me, you probably have a few questions swirling around in your mind about butter pecan pound cake. Don’t worry; I’ve got you covered! Here are some of the most common questions I get asked, along with my answers to help you out:
Can I use salted butter instead of unsalted?
Yes, you can! Just keep in mind that it may alter the overall flavor a bit, so you might want to reduce the added salt in the recipe if you’re concerned about it being too salty. But hey, some people love that extra kick!
What’s the best way to chop pecans for the cake?
I like to use a sharp knife for a nice chop, but you can also pulse them in a food processor for a finer texture. Just be careful not to turn them into powder! A little crunch is what we’re after here.
Can I add other nuts or chocolate to this recipe?
Absolutely! Feel free to mix in walnuts, almonds, or even chocolate chips if you’re feeling adventurous. Just keep in mind that it might change the flavor profile a bit, but I bet it’ll still be delicious!
How do I know when my cake is done baking?
Great question! The toothpick test is your best friend here. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, you’re good to go! If it’s still wet with batter, give it a few more minutes.
Can I make this cake ahead of time?
Definitely! This butter pecan pound cake actually tastes even better the next day as the flavors have time to meld. Just store it properly, and you’ll have a delicious cake ready to go whenever you need it!
With these tips and answers, you’ll be well-prepared to whip up a fantastic butter pecan pound cake that impresses everyone. Happy baking!
Imprimer
Butter Pecan Pound Cake: 7 Secrets to Pure Delight
- Temps Total: 90 minutes
- Rendement: 12 servings 1x
- Alimentation: Végétarien
Description
This butter pecan pound cake is rich and moist, perfect for any occasion.
Ingrédients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine flour and baking powder.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk.
- Stir in vanilla extract and chopped pecans.
- Pour the batter into a greased bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container for up to a week.
- Can be frozen for up to three months.
- Serve with whipped cream or a dusting of powdered sugar.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 70 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 25g
- De Sodium: 150mg
- La graisse: 18g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 90mg
Mots-clés: butter pecan pound cake, cake, dessert, pecans
