Butter Pecan Pound Cake Recipe
This Butter Pecan Pound Cake is a delightful dessert that combines rich, buttery flavor with crunchy pecans. Made with a simple mix of butter, sugar, eggs, flour, and sour cream, it's baked in a Bundt pan for a golden, tender crumb. Top with a sweet glaze if desired for an extra touch of indulgence.
Equipment
- Mixer (stand or hand)
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- 9×5-inch loaf pan or bundt pan
- Cooling rack
- Toaster or oven for toasting pecans
Ingredients
For the Cake:
- 2 1/2 cups cake flour
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon Say Grace Vanilla Extract
- 1 cup Southern Butter Pecan Coffee Creamer room temperature
- 1 cup chopped pecans toasted
For the Cream Cheese Frosting:
- 3 tablespoons butter softened
- 2-4 tablespoons Southern Butter Pecan Coffee Creamer
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 1/2 teaspoon Say Grace Vanilla Extract
Instructions
For the Cake:
- Preheat the oven to 325°F (163°C) and grease a 9×5 inch loaf pan or a bundt pan. Line the bottom with parchment paper for easy release.
- Place the chopped pecans in a dry skillet over medium heat. Stir frequently until golden brown and fragrant, about 5-7 minutes. Remove from the heat and set aside to cool.
- In a large mixing bowl, beat the softened butter and granulated sugar until creamy and light, about 3-5 minutes. Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and Southern Butter Pecan Coffee Creamer and mix until well combined.
- In a separate bowl, sift together the cake flour, baking powder, and kosher salt.
- Gradually add the dry mixture to the wet ingredients, alternating with the Southern Butter Pecan Coffee Creamer, beginning and ending with the dry ingredients. Stir until smooth. Fold in the toasted pecans.
- Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a cooling rack to cool completely.
For the Cream Cheese Frosting:
- In a mixing bowl, beat the softened butter, cream cheese, and vanilla extract until smooth and creamy, about 2-3 minutes.
- Gradually add the powdered sugar, beating until light and fluffy. If the frosting is too thick, add Southern Butter Pecan Coffee Creamer, one tablespoon at a time, until the desired consistency is reached.
- Once the cake has cooled completely, spread the cream cheese frosting over the top. Garnish with additional toasted pecans if desired.
Notes
Toasting the pecans is crucial as it deepens their flavor, adding a nutty richness to the cake. Don’t skip this step!
Also, the butter extract might seem like a small addition, but it really boosts that buttery flavor, making the cake irresistibly good.