Description
This butter pecan pound cake is rich and moist, perfect for any occasion.
Ingrédients
L'échelle
- 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