Why You’ll Love This Recipe
This Butter Pecan Pound Cake is the kind of dessert that brings back memories it’s cozy, comforting, and rich in flavor. The combination of butter, brown sugar, and toasted pecans makes for an irresistible cake with a deep, caramelized sweetness. And the butter pecan glaze? It takes this dessert to a whole new level of deliciousness.
Ingredients You’ll Need
For the Pound Cake
Unsalted Butter: 1 cup (2 sticks), softened – Adds richness and that classic pound cake flavor.
Vegetable Oil: 1/2 cup – Keeps the cake extra moist.
Granulated Sugar: 2 cups – Sweetens the cake while adding structure.
Light Brown Sugar: 1 cup, packed – Gives the cake a caramel-like sweetness.
Eggs: 5 large, at room temperature – Adds structure and richness.
All-Purpose Flour: 3 cups – Forms the base of the cake’s texture.
Baking Powder: 1/2 teaspoon – Gives the cake a slight lift.
Salt: 1/2 teaspoon – Enhances the overall flavor.
Whole Milk: 1 cup, at room temperature – Adds moisture and richness.
Vanilla Extract: 2 teaspoons – Adds warmth and aroma.
Pecans: 1 cup, chopped and toasted – Adds crunch and a deep, nutty flavor.
For the Butter Pecan Glaze
Unsalted Butter: 1/2 cup (1 stick) – Forms the base of the glaze, adding buttery richness.
Brown Sugar: 1/2 cup, packed – Sweetens and caramelizes for a rich glaze.
Heavy Cream: 1/4 cup – Adds smoothness and a creamy texture.
Vanilla Extract: 1 teaspoon – Complements the pecans with a warm note.
Pecans: 1/2 cup, toasted and chopped – Adds a crunchy topping that’s loaded with flavor.
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
Preheat Oven: Start by preheating your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring the cake releases easily after baking.
Cream the Butter and Sugars: In a large mixing bowl, cream together 1 cup of softened butter, 1/2 cup of vegetable oil, 2 cups of granulated sugar, and 1 cup of packed light brown sugar until light and fluffy (about 3-5 minutes).
Add the Eggs: Add the eggs one at a time, mixing well after each addition. This step is essential for a smooth batter and will give the cake a velvety texture.
Incorporate the Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
Alternate Wet and Dry Ingredients: Gradually add the flour mixture and 1 cup of whole milk to the butter mixture, starting and ending with the flour mixture. Stir just until combined, careful not to overmix.
Fold in the Pecans: Gently fold in 1 cup of toasted, chopped pecans, making sure they’re evenly distributed in the batter.
Step 2: Bake the Cake
Transfer to Pan: Pour the batter into the prepared bundt pan, spreading it evenly.
Bake: Place in the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
Step 3: Make the Butter Pecan Glaze
Melt Butter: In a small saucepan over medium heat, melt 1/2 cup of unsalted butter.
Add Sugar and Cream: Stir in 1/2 cup of packed brown sugar and 1/4 cup of heavy cream. Continue stirring until the sugar is fully dissolved and the glaze is smooth, about 3-5 minutes.
Add Vanilla and Pecans: Remove from heat and stir in 1 teaspoon of vanilla extract and 1/2 cup of toasted, chopped pecans. Let the glaze cool slightly.
Step 4: Glaze the Cake
Glaze the Cake: Once the cake has cooled slightly, pour the warm butter pecan glaze over the top, letting it drizzle down the sides.
Optional: For an extra flavor boost, poke a few holes on the top of the cake with a skewer and pour some of the glaze over, allowing it to seep into the cake.