Rich, buttery, and packed with the warm flavors of pecans and cinnamon, this Butter Pecan Pound Cake is the perfect dessert for any occasion. The moist cake is complemented by a sweet glaze that ties it all together, making it a crowd-pleaser from the first slice.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
For the Butter Pecan Filling:
- 1 cup chopped pecans
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Your Oven and Pan
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to ensure easy removal of the cake after baking. - Make the Cake Batter
Beat the softened butter and granulated sugar in a large mixing bowl for about 3–4 minutes until it becomes light and fluffy. Add the eggs one by one, mixing well after each addition, and stir in the vanilla extract. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Be careful not to overmix—stop as soon as the batter comes together. - Prepare the Butter Pecan Filling
In a small bowl, mix the chopped pecans, melted butter, brown sugar, and cinnamon until evenly coated. Set aside. - Layer the Cake and Filling
Spread half the cake batter evenly into the prepared bundt pan. Add the butter pecan filling in an even layer over the batter. Spoon the remaining batter on top and gently spread to cover the filling. Swirl a knife through the layers to create a marbled effect. - Bake the Cake
Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to rest in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. - Prepare the Glaze
Mix the powdered sugar, milk, and vanilla extract in a small bowl until the glaze is smooth and pourable. If needed, add more milk a few drops at a time to adjust the consistency. - Serve and Enjoy
Once the cake has cooled, drizzle the glaze generously over the top, letting it cascade naturally down the sides. Slice and serve with coffee, tea, or your favorite beverage for a delightful treat.
Tips for Success
- Use Room Temperature Ingredients: For better mixing and consistency.
- Toast the Pecans: Lightly toast the pecans before preparing the filling for extra flavor.
- Store Properly: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The buttery cake pairs beautifully with the sweet and nutty pecan filling.
- Elegant Presentation: The bundt shape and cascading glaze make it as visually appealing as it is delicious.
- Versatile: Great for holidays, birthdays, or casual gatherings.
Whether you’re serving this Butter Pecan Pound Cake at a special event or indulging in a slice at home, it’s sure to become a favorite. Happy baking!