Butter Pecan Pound Cake
Ingredients:
**For the Cake:**
– 1 cup (2 sticks or 225 g) unsalted butter, softened
– 2 cups (400 g) granulated sugar
– 1 cup (240 ml) buttermilk
– 4 large eggs
– 2 teaspoons vanilla extract
– 2 1/2 cups (315 g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup (100 g) chopped pecans, toasted
– 1/2 cup (110 g) unsalted butter, melted (for toasting pecans)
– 1/2 teaspoon ground cinnamon (optional)
**For the Glaze (optional):**
– 1 cup (120 g) powdered sugar
– 2-3 tablespoons milk or heavy cream
– 1/2 teaspoon vanilla extract
– A handful of chopped pecans for garnish
Instructions:
1. **Toast the Pecans:**
– In a medium skillet, melt 1/2 cup of butter over medium heat.
– Add the chopped pecans and stir frequently, toasting them until they are fragrant and lightly browned, about 5-7 minutes.
– Remove from heat and let them cool.
2. **Preheat the Oven:**
– Preheat your oven to 325°F (160°C).
– Grease and flour a 10-inch (25 cm) Bundt pan or tube pan.
3. **Prepare the Cake Batter:**
– In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
– Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
– In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
– Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
– Gently fold in the toasted pecans.
4. **Bake the Cake:**
– Pour the batter into the prepared pan, spreading it evenly.
– 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 10-15 minutes, then invert it onto a wire rack to cool completely.
5. **Prepare the Glaze (optional):**
– In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth.
– Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
– Sprinkle with additional chopped pecans for garnish if desired.
6. **Serve:**
– Slice the Butter Pecan Pound Cake and serve with a cup of coffee, tea, or a scoop of vanilla ice cream.
Tips:
– **Buttermilk Substitute:** If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
– **Storage:** Store the cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Enjoy!
This **Butter Pecan Pound Cake** is a decadent and flavorful dessert that’s perfect for special occasions or a sweet treat anytime. The toasted pecans add a wonderful crunch, while the cake itself is rich, buttery, and perfectly sweetened.