There’s something truly magical that happens when the rich aroma of butter and toasted pecans fills your kitchen. It’s a scent that brings back memories and evokes a sense of warmth and comfort. That’s exactly what you’ll experience when you indulge in a slice of this exquisite Butter Pecan Pound Cake. So why should you save and make this recipe? Let me share a personal story that will undoubtedly convince you.
Picture this – a lazy Sunday afternoon, sitting with loved ones around a sunlit table, savoring every bite of this delectable pound cake. The richness of the butter dances on your taste buds, perfectly complemented by the sweet notes of caramelized pecans. It was during one of these special moments that I realized the true power of food – its ability to bring people together, create lasting memories, and provide the ultimate comfort. This Butter Pecan Pound Cake has become a family tradition, a symbol of treasured moments shared and celebrated.
Butter Pecan Pound Cake
Ingredients:
For cake:
3¼ cups of cake flour
1½ cups of chopped pecans
6 eggs at room temperature
1½ cups of softened butter
8 ounces of softened cream cheese
3 cups of packed brown sugar
1½ teaspoons of vanilla extract
3¼ cups of cake flour
1½ cups of chopped pecans
6 eggs at room temperature
1½ cups of softened butter
8 ounces of softened cream cheese
3 cups of packed brown sugar
1½ teaspoons of vanilla extract
For frosting: 8 ounces of cream cheese
3 cups of powdered sugar
½ cup of butter
1 teaspoon of vanilla extract
3 cups of powdered sugar
½ cup of butter
1 teaspoon of vanilla extract
Instructions:
1. Preheat your oven to 325°F (163°C) and generously grease a 10-inch tube pan with butter or cooking spray. Set it aside.
2. In a dry skillet over medium heat, toast the chopped pecans for a few minutes until they become fragrant and slightly golden. Make sure to stir them frequently to prevent burning. Remove from heat and set aside to cool.
3. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and well combined.
4. Gradually add the brown sugar to the butter and cream cheese mixture. Beat on medium-high speed until light and fluffy.
5. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one.
6. Gradually add the cake flour to the batter, mixing on low speed until just combined. Be careful not to overmix.
7. Stir in the toasted chopped pecans and vanilla extract, making sure they are evenly distributed throughout the batter.
8. Pour the batter into the greased 10-inch tube pan, smoothing the top with a spatula to create an even layer.
9. Place the pan in the preheated oven and bake for about 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes.
11. Carefully transfer the cake onto a wire rack to cool completely.
12. While the cake is cooling, prepare the frosting. In a mixing bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract together until smooth and creamy.
13. Once the cake has completely cooled, spread the frosting evenly over the top and sides of the pound cake.
If desired, garnish the cake with additional chopped pecans, pressing them gently into the frosting.
Allow the frosting to set before serving the Butter Pecan Pound Cake. Slice and enjoy!
Whether you’re baking this pound cake to cherish precious moments with loved ones or simply looking to treat yourself to a blissful slice of heaven, this Butter Pecan Pound Cake will undoubtedly become a beloved recipe in your kitchen. So venture into the world of buttery goodness and pecan perfection, and let the magic happen.
