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Butter Pecan Pound Cake with Chopped Pecans

Butter Pecan Pound Cake With Chopped Pecans

Delight in the irresistible taste of Butter Pecan Pound Cake With Chopped Pecans, enriched with chopped pecans for a delightful crunch. This heavenly dessert combines the buttery essence of pound cake with the nutty flavor of pecans, delivering a delectable treat that's bound to satisfy your cravings.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 480 kcal

Equipment

  • Mixing bowls (large, medium, and small)
  • Electric mixer (handheld or stand)
  • Spatula
  • Whisk
  • 9×5 inch loaf pan
  • Parchment paper
  • Electric mixer (handheld or stand)

Ingredients
  

For the Cake:

  • 1 1/2 cups unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans toasted

For the Frosting:

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped pecans toasted (for garnish, optional)

Instructions
 

Cake Time:

  • ● Preheat your oven to 325°F (165°C). Grease your loaf pan and line the bottom with parchment paper for easy removal.
  • ● In your large mixing bowl, cream together the softened butter and sugar until light and fluffy. This will take about 5 minutes with an electric mixer on medium speed.
  • ● Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  • ● Stir in the vanilla extract for a touch of warm vanilla aroma.
  • ● In your separate medium bowl, whisk together the flour, baking powder, and salt.
  • ● Gradually add the dry ingredients to the wet ingredients in three batches, alternating with a bit of mixing after each addition. Be careful not to overmix – you want a smooth batter, but not a tough one.
  • ● Gently fold in the toasted pecans using a spatula.
  • ● Pour the batter into your prepared loaf pan and smooth the top with a spatula.
  • ● Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
  • ● Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Frosting Fantasy:

  • ● While the cake cools, whip up the frosting! In your clean, medium bowl, cream together the softened butter on medium speed for about 2 minutes.
  • ● Gradually add the powdered sugar, one cup at a time, and mix until fully incorporated.
  • ● Pour in the milk and vanilla extract and beat until smooth and spreadable.

The Grand Assembly:

  • ● Once the cake is completely cool, frost it generously with your homemade pecan frosting. You can use a spatula to create a smooth finish, or swirl it for a more rustic look.
  • ● (Optional) Garnish the top of the frosted cake with additional chopped pecans for a delightful textural contrast.
Keyword Butter Pecan Pound Cake With Chopped Pecans