How to Bake a Rich and Nutty Butter Pecan Pound Cake recipe in 60 Minutes

Imagine the warm, nutty aroma of pecans mingling with rich butter in a tender, golden cake. The Butter Pecan Pound Cake is a beloved Southern classic, offering comfort with every delicious bite. Hailing from the American South, this dessert marries the rich, moist texture of traditional pound cake with the delightful crunch of toasted pecans. It’s quick to prepare, budget-friendly, and perfect for any occasion, from family dinners to festive gatherings. In just 60 minutes, you’ll have a show-stopping dessert that’s sure to impress. Let’s dive into this delicious Butter Pecan Pound Cake recipe and get baking!

Ingredients for the Perfect Butter Pecan Pound Cake

To create this rich and nutty Butter Pecan Pound Cake recipe, gather the following ingredients. Quality matters, so opt for fresh pecans and real butter for the best flavor.

Cake Batter

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 2 cups all-purpose flour, sifted
• 1 tsp baking powder
• ½ tsp salt
• ½ cup whole milk
• 1 tsp vanilla extract

Pecan Mixture

• 1 cup chopped pecans, toasted
• 2 tbsp unsalted butter, melted
• ¼ tsp ground cinnamon

Substitutions

• Dairy-Free: Use plant-based butter and almond milk.
• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Nut Allergies: Replace pecans with sunflower seeds or omit for a plain pound cake.
• Lower Sugar: Swap granulated sugar with a 1:1 sugar substitute like erythritol.

Note: Toasting pecans enhances their flavor. Arrange them on a baking sheet and bake at 350°F for 8-10 minutes, stirring occasionally.

Equipment/Tools Needed

You don’t need fancy gadgets to make this Butter Pecan Pound Cake recipe, but a few tools will make the process smoother.

• 9×5-inch loaf pan
• Electric mixer or whisk
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Cooling rack

Alternatives:

• No loaf pan? Use an 8-inch round cake pan, but adjust baking time slightly.
• No electric mixer? A sturdy whisk and some elbow grease work fine.

Step-by-Step Instructions for Butter Pecan Pound Cake

Follow these 10 clear steps to bake a flawless butter pecan cake. Each step includes tips to ensure success.

1. Preheat the Oven: Set your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan to prevent sticking. Tip: Dusting with flour creates a perfect release for the cake.
2. Toast the Pecans: Melt 2 tbsp butter in a skillet over medium heat. Add chopped pecans and cinnamon, stirring for 3-4 minutes until fragrant. Set aside to cool. Tip: Watch closely to avoid burning the pecans.
3. Cream Butter and Sugar: In a large bowl, beat 1 cup softened butter and 1 ½ cups sugar with an electric mixer until light and fluffy, about 3 minutes. This creates a tender butter pecan pound cake.
4. Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
5. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Sifting helps prevent clumps for a smooth batter.
6. Mix Wet and Dry Ingredients: Gradually add half of the dry ingredients to the butter mixture, followed by ½ cup of milk and 1 teaspoon of vanilla extract. Then, add the remaining dry ingredients and mix until just combined. Tip: Avoid overmixing, as it can make the cake dense.
7. Fold in Pecans: Gently fold in the toasted pecans, reserving a few tablespoons for topping. This adds a delightful crunch to your butter pecan pound cake.
8. Pour and Top: Pour the batter into the prepared loaf pan and sprinkle the reserved pecans on top for a decorative touch.
9. Bake: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes to prevent overbaking.
10. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Allow it to cool completely before slicing.

Expert Tips & Variations for Butter Pecan Pound Cake

Elevate your Butter Pecan Pound Cake recipe with these expert tips and creative twists.

• Toast Pecans Properly: Toasting deepens the nutty flavor. Always cool pecans before adding to the batter to avoid melting the butter.
• Room-Temperature Ingredients: Cold eggs or butter can cause curdling. Set them out 30 minutes before baking.
• Don’t Overmix: Mix just until ingredients combine to keep the cake tender.
• Add a Glaze: Drizzle with a simple glaze (1 cup powdered sugar + 2 tbsp milk) for extra sweetness.
• Try Cinnamon Pecan Pound Cake: Add ½ tsp cinnamon to the batter for a warm, spiced version.
• Make Cupcakes: Use a butter pecan pound cake mix to create cupcakes. Bake for 18-22 minutes at 350°F.
• Avoid Sinking Pecans: Toss pecans in a little flour before folding them in to distribute evenly.

Common Mistake: Overbaking dries out the cake. Check early and use a toothpick test.

Nutritional Information

Here’s a breakdown per slice (assuming 10 slices per loaf):

• Calories: 380 kcal
• Protein: 5g
• Carbohydrates: 42g
• Fat: 22g
• Saturated Fat: 10g
• Fiber: 1g
• Sugar: 25g

Health Benefits

• Pecans: Rich in antioxidants and healthy fats, supporting heart health.
• Eggs: Provide high-quality protein and essential vitamins.
• Butter: Offers vitamin A and adds rich flavor in moderation.

Disclaimer: Nutritional values are estimates. Consult a dietitian for precise dietary needs, especially for allergies or restrictions.

Storage & Reheating Instructions

Keep your butter pecan cake fresh with these storage tips.

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Wrap tightly in plastic wrap and refrigerate for up to 1 week.
• Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm slices in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes.

Tip: Avoid reheating too long to prevent drying out the cakes.

Serving Suggestions

Make your Butter Pecan Pound Cake recipe shine with these serving ideas.

• Side Dishes:
  • Fresh berries (strawberries or raspberries)
  • Vanilla ice cream
  • Whipped cream
  • Warm caramel sauce
  • Sliced peaches
• Garnishes: Dust with powdered sugar or add a pecan half on each slice.
• Beverage Pairings: Pair with coffee, chai tea.

Presentation Tip: Slice evenly and serve on a decorative platter for a polished look.

Frequently Asked Questions About Butter Pecan Pound Cake

Here are answers to common questions about the Butter Pecan Pound Cake recipe.

1. Can I use a butter pecan pound cake mix instead of making it from scratch?
   Yes, a butter pecan pound cake mix works for convenience. Follow package instructions and add toasted pecans for homemade flavor.
2. How do I make a cinnamon pecan pound cake?
   Add ½ tsp ground cinnamon to the batter and ¼ tsp to the pecan mixture for a warm, spiced twist.
3. Why did my pecans sink to the bottom?
   Toss pecans in flour before folding them in to prevent sinking. Ensure the batter is thick enough to hold them.
4. How do I know when the cake is done?
   Insert a toothpick in the center. If it comes out clean or with a few crumbs, the butter pecan cake is ready.
5. Can I make this cake gluten-free?
   Yes, you can! Use a 1:1 gluten-free flour blend and ensure that all other ingredients, such as baking powder, are gluten-free.
6. How long can I store the cake?
   The cake can be stored at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Conclusion: Savor the Nutty Goodness

This Butter Pecan Pound Cake recipe is a delightful blend of rich butter, toasted pecans, and tender cake that’s ready in just 60 minutes. Whether you’re baking for a special occasion or a cozy night in, this dessert delivers comfort and flavor. With easy steps, versatile variations, and expert tips, you’ll master this Southern classic in no time. Grab your ingredients and bake a cake that’s sure to become a family favorite!