Description
This Butter Pecan Pound Cake is a rich, indulgent dessert with a buttery flavor, crunchy pecans, and a luscious cream cheese frosting. Perfect for fall or any special occasion, it’s a treat that will leave everyone asking for more!
Ingredients
- 1½ cups pecans, chopped
- 1½ cups butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups brown sugar, packed
- 6 eggs, room temperature
- 3¼ cups cake flour
- 1½ teaspoons vanilla
- 8 ounces cream cheese (for frosting)
- ½ cup butter (for frosting)
- 3 cups powdered sugar
- 1 teaspoon vanilla (for frosting)
- 2 cups chopped pecans (for garnish, optional)
Instructions
- Preheat your oven to 325°F (165°C). Spray a 10-inch tube pan with nonstick cooking spray and lightly coat it with flour.
- For the pound cake: Sprinkle ½ cup of chopped pecans at the bottom of the prepared pan.
- In a large bowl, beat together cream cheese and butter until smooth. Add brown sugar and beat until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the cake flour until just combined—be careful not to overmix.
- Gently stir in the vanilla and the remaining chopped pecans.
- Spoon the batter into the prepared tube pan and place the pan on a baking sheet.
- Bake for 90 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake cool for 15 minutes before transferring it to a wire rack to cool completely.
- For the frosting: Mix together cream cheese and butter in a medium bowl until smooth. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla and continue mixing on low until fully incorporated.
- Frost the cooled cake with the cream cheese frosting and garnish with chopped pecans around the edges, if desired.
Notes
- Cake Flour: Using cake flour helps achieve a light, tender crumb. If you don’t have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons from each cup and replacing it with cornstarch.
- Pecan Toasting: For extra flavor, toast the pecans lightly in a dry skillet before using them in the cake.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
