Butter Pecan Pound Cake

Step 1: Preheat & Prep

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

Step 2: Toast the Pecans

1. Toast pecans in a dry skillet over medium heat for 4-5 minutes, stirring often, until fragrant. Cool.

Step 3: Cream Butter & Sugars

1. Cream together butter, oil, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).

Step 4: Add the Eggs

1. Add eggs one at a time, beating well after each addition.

Step 5: Combine Dry Ingredients

1. Whisk together flour, baking powder, and salt in a separate bowl.

Step 6: Combine Wet & Dry

1. Gradually add dry ingredients to wet ingredients, alternating with milk. Begin and end with flour. Mix until just combined.
2. Stir in vanilla, butter flavoring (if using), and toasted pecans.

Step 7: Bake

1. Pour batter into prepared pan and smooth the top.
2. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool in pan for 15 minutes before transferring to a wire rack to cool completely.

Step 8: Make the Glaze (Optional)

1. Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.

Step 9: Serve

1. Slice and serve at room temperature. Enjoy plain or with vanilla ice cream!

Cooking Notes

• Butter Flavoring: Optional, but enhances the buttery flavor.
• Toasting Pecans: Toasting brings out their flavor and adds crunch. Don’t burn them!
• Bundt Pan: Grease and flour well to prevent sticking. Non-stick spray with flour works great!

Variations

Chocolate Chip Butter Pecan Pound Cake

• Add 1 cup semisweet chocolate chips with the pecans.

Bourbon Pecan Pound Cake

• Add 2 tablespoons of bourbon to the batter.

Maple Pecan Pound Cake

• Replace 1/4 cup granulated sugar with maple syrup; add 1 teaspoon maple extract. Top with a maple glaze.

Frequently Asked Questions (FAQs)

Can I Make This Cake Ahead of Time?

Yes! It tastes even better the next day. Store covered at room temperature for up to 3 days, or refrigerated for up to a week.

How Should I Store Leftovers?

Store in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months (wrap tightly).

Can I Use Salted Butter?

Yes, reduce the added salt to 1/4 teaspoon.

Enjoy the nutty, buttery goodness of this Butter Pecan Pound Cake! Happy baking!