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Butter Pecan Pound Cake

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A rich and buttery pound cake featuring toasted pecans for added crunch and flavor, perfect for any gathering or a cozy treat.

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1 cup pecans, toasted and chopped

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a loaf pan.
  2. Cream the butter and sugar together until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Sift together flour, baking powder, and salt.
  5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour.
  6. Stir in vanilla extract.
  7. Fold in toasted chopped pecans.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for about 60 minutes or until a skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Toasting the pecans enhances their flavor significantly.
  • For a deeper flavor, consider soaking pecans in bourbon before toasting.
  • Ensure all ingredients are at room temperature for best mixing results.

Nutrition

Find it online: https://cookedbysarah.com/butter-pecan-pound-cake/