Butter Pecan Pound Cake
Desserts

Butter Pecan Pound Cake

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This luscious Butter Pecan Pound Cake is an exquisite treat, known for its moist texture and rich pecan flavor. Each bite reveals a fine crumb and a delightful blend of buttered pecans and brown sugar, making it a dessert that’s hard to resist.

Why This Cake

The charm of this cake lies in its wonderful flavors and textures:

Rich Flavor Profile: The combination of buttered pecans and light brown sugar creates a depth of flavor that is both nutty and sweet.

Ease of Preparation: Despite its gourmet taste, this cake is straightforward to make.

Perfect Texture: The use of sour cream adds richness without thinning the batter, resulting in a tender crumb.

Key Ingredients

Light Brown Sugar: Provides a perfect balance of sweetness and moisture, thanks to its molasses content.

Unsalted Butter: Essential for a rich, buttery taste. Using unsalted butter allows better control of the overall salt content.

Cake Flour: Preferred for its low protein content, which leads to less gluten formation and a softer cake.

Pecans: Roasted and buttered pecans impart a distinct, toasty flavor to the cake.

Enhancements and Tips

To enhance the cake’s flavor and texture, consider these tips:

Roasting Pecans: Roasting the pecans in butter intensifies their flavor and adds a delightful crunch.

Using Sour Cream: Sour cream adds moisture and richness without making the batter too thin.

Perfectly Creamed Butter: Ensure your butter is well-creamed with sugars to incorporate air and provide a light texture.

How To Make:

Roasting the Pecans

Start by roasting the pecans to bring out their natural oils and flavors.

Preheat Oven: Set your oven to 350 degrees Fahrenheit.

Melt Butter: Place three tablespoons of butter on a baking sheet. Once melted, add 2 ½ cups of pecans and toss to coat.

Roast Pecans: Spread the pecans out evenly and bake for 6 to 8 minutes, stirring halfway through to ensure even roasting.

Chop Pecans: Once roasted, measure out 1 ½ cups of the pecans and chop them finely. These will be added to the batter. The remaining pecans will be used to top the glazed cake.

Preparing the Cake Batter

Preheat Oven: Preheat your oven to 325 degrees Fahrenheit. Grease and flour a tube pan.

Dry Ingredients: In a separate bowl, whisk together 3 cups of cake flour, ½ teaspoon of salt, and ½ teaspoon of baking powder. Set aside.

Cream Butter and Sugars: In a stand mixer with a paddle attachment, cream 3 sticks of softened unsalted butter. Gradually add 1 cup of white sugar and 2 cups of light brown sugar, beating until light and fluffy (about 3 to 5 minutes).

Add Eggs: Add 5 large eggs one at a time, beating well after each addition.

Combine Wet Ingredients: In a medium bowl or measuring cup, combine 1 cup of sour cream, ⅓ cup of milk, and 1 tablespoon of vanilla extract.

Mix Batter: At low speed, alternately add the flour mixture and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Fold in Pecans: Gently fold in the 1 ½ cups of finely chopped roasted pecans.

Fill Pan: Pour the batter into the prepared tube pan and smooth the top.

Baking the Cake

Bake: Bake at 325 degrees for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.

Cool: Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Making the Caramel Glaze

The caramel glaze adds a luxurious finish to this Butter Pecan Pound Cake.

Melt Butter: In a medium saucepan, melt ½ stick of unsalted butter over medium heat.

Add Ingredients: Add 1 cup of light brown sugar, ½ cup of heavy cream, ½ teaspoon of salt, 1 teaspoon of vanilla extract, and 1 tablespoon of light corn syrup. Stir to blend.

Cook: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 6 minutes. The mixture should bubble gently.

Cool: Remove from heat and allow the glaze to cool. It will thicken as it cools. For faster cooling, pour the glaze into a long glass casserole dish and refrigerate for a few minutes.

Assembling and Decorating the Cake

Glaze the Cake: Once both the cake and glaze have cooled, spoon the caramel glaze over the cake. For more precision, use a disposable piping bag with the tip snipped away.

Top with Pecans: Sprinkle the remaining roasted pecans over the glazed cake.

Storage and Serving Tips

Store the cake at room temperature in an airtight container or under a cake dome for 2-3 days. This Butter Pecan Pound Cake is perfect for family gatherings, holiday dinners, or any occasion where you want to impress with a homemade dessert.

Butter Pecan Pound Cake

Recipe by Cookingpoint.net
0.0 from 0 votes
Course: Desserts
Servings

15

servings
Prep time

30

minutes
Cooking time

1

hour 

5

minutes
Total time

1

hour 

35

minutes

Butter Pecan Pound Cake with Caramel Glaze:

Ingredients

  • For the Buttered Pecans:
  • 2½ cups whole pecans (285g)

  • 3 tablespoons unsalted butter, melted (14g)

  • Pinch of salt (optional)

  • For the Cake:
  • 3 sticks unsalted butter, softened (339g)

  • 1 cup white sugar (200g)

  • 2 cups light brown sugar (400g)

  • 5 large eggs, room temperature

  • 3 cups cake flour (342g)

  • ½ teaspoon baking powder (2g)

  • ½ teaspoon salt (2g)

  • 1 cup sour cream (242g)

  • ⅓ cup milk (68g)

  • 1 tablespoon vanilla extract (12g)

  • 1½ cups finely chopped roasted pecans (165g)

  • For the Caramel Glaze:
  • ½ stick unsalted butter (57g)

  • 1 cup light brown sugar (217g)

  • ½ cup heavy cream (126g)

  • ½ teaspoon salt (2g)

  • 1 teaspoon vanilla extract (4g)

  • 1 tablespoon light corn syrup (18g)

Directions

  • Roast Pecans: Preheat oven to 350°F. Melt 3 tablespoons of butter on a baking sheet, add 2 ½ cups of pecans, toss to coat, and bake for 6-8 minutes. Chop 1 ½ cups of the roasted pecans finely.
  • Prepare Cake: Grease and flour a tube pan. Preheat oven to 325°F. Whisk cake flour, salt, and baking powder together. Cream butter and sugars, then add eggs one at a time. Mix sour cream, milk, and vanilla. Alternate adding dry and wet ingredients to butter mixture. Fold in chopped pecans. Pour batter into the pan.
  • Bake: Bake for 60-70 minutes until a toothpick comes out clean. Cool for 10 minutes in the pan, then turn out to cool completely.
  • Make Glaze: Melt butter in a saucepan, add remaining glaze ingredients, bring to a boil, reduce to low, and simmer for 6 minutes. Let cool.
  • Assemble: Pour cooled glaze over the cooled cake. Top with remaining pecans.

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