🍰 Easy Butter Pecan Pound Cake: Your New Favorite Dessert

(Image placeholder: )

There's something irresistibly comforting about a classic pound cake, and this Butter Pecan Pound Cake takes that comfort to the next level! This recipe delivers a moist, buttery cake studded with crunchy, toasted pecans, and is crowned with a decadent, simple brown-sugar glaze.

It’s surprisingly easy to make and perfect for a holiday gathering, a Sunday dinner, or just a treat with your afternoon coffee. The secret to its incredible flavor? Using both granulated and brown sugar for a deeper, caramel-like sweetness, and toasting those pecans until they are fragrant and perfectly crisp.

⭐️ Recipe Highlights

• Deep Flavor: The combination of butter, vanilla, and brown sugar creates a rich, complex flavor profile.
• Perfect Texture: It’s dense yet tender, the hallmark of a great pound cake, with a satisfying crunch from the pecans.
• Easy Glaze: A simple, 4-ingredient brown-sugar glaze is the perfect finishing touch.

📋 Ingredients

For the Toasted Pecans

• 2 cups pecan halves, divided (about 250g)
• 2 Tablespoons unsalted butter, melted

For the Easy Butter Pecan Pound Cake

• 3 cups all-purpose flour (about 375g), plus 1 Tbsp for tossing pecans
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened (2 sticks/227g)
• 1/2 cup butter-flavored shortening or cream cheese, softened (Optional, for extra tenderness)
• 1 1/2 cups granulated sugar (300g)
• 1 cup light brown sugar, packed (200g)
• 5 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk or sour cream, room temperature

For the Simple Brown-Sugar Glaze

• 1/2 cup unsalted butter (1 stick/113g)
• 1/2 cup light brown sugar, packed (110g)
• 1/4 cup heavy cream or half-and-half
• 1/2 teaspoon vanilla extract

👩‍🍳 Instructions

Step 1: Toast the Pecans

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Toss all 2 cups of pecans with the 2 Tablespoons of melted butter and a pinch of salt (optional). Spread them in a single layer on the prepared baking sheet.
3. Bake for 7-10 minutes, stirring halfway through, until they are fragrant and slightly golden. Watch carefully to prevent burning.
4. Remove from the oven and let cool completely. Chop 1 1/2 cups of the toasted pecans for the cake batter and set the remaining 1/2 cup aside for the final topping.

Step 2: Prepare the Pound Cake Batter

1. Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan very generously. You can also use a baking spray with flour.
2. In a medium bowl, whisk together the 3 cups of flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer (or using a hand mixer), cream the softened butter, shortening/cream cheese (if using), granulated sugar, and brown sugar on medium speed. Beat for 5-7 minutes until the mixture is light and fluffy. Do not skip this step! It incorporates air for a tender crumb.
4. Add the eggs one at a time, beating just until the yolk is incorporated before adding the next. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
5. Alternately add the flour mixture and the buttermilk/sour cream to the wet ingredients, beginning and ending with the flour mixture (Flour, Buttermilk, Flour, Buttermilk, Flour). Mix on low speed until just combined. Do not overmix once the flour is added.
6. Gently fold in the 1 1/2 cups of chopped toasted pecans using a rubber spatula.
7. Spoon the batter evenly into the prepared Bundt pan. Smooth the top.

Step 3: Bake and Cool

1. Bake for 70 to 90 minutes, or until a long wooden skewer inserted into the deepest part of the cake comes out clean or with just a few moist crumbs clinging to it.
2. Allow the cake to cool in the pan for 10-15 minutes.
3. Carefully invert the cake onto a wire rack to cool completely.

(Image placeholder: )

Step 4: Make the Brown-Sugar Glaze

1. In a small saucepan, melt the 1/2 cup of butter over medium heat.
2. Stir in the 1/2 cup of brown sugar. Whisk until the sugar is dissolved and incorporated. Bring the mixture to a low boil for about 1 minute, stirring occasionally.
3. Remove from the heat and whisk in the heavy cream and vanilla extract. Stir until the glaze is smooth.
4. Let the glaze cool for 5-10 minutes to thicken slightly, but ensure it is still pourable.

Step 5: Glaze and Serve

1. Once the cake is completely cool, drizzle the warm brown-sugar glaze evenly over the top, letting it cascade down the sides.
2. Immediately sprinkle the remaining 1/2 cup of reserved toasted pecans over the glaze before it sets.
3. Allow the glaze to set for about 15-20 minutes before slicing and serving.

Continue reading by clicking the ( NEXT 》 ) button below !