Delightful Decadence: Butter Pecan Pound Cake Recipe

Welcome to the realm of indulgence with our sumptuous Butter Pecan Pound Cake! This delightful dessert is a symphony of rich flavors and tender crumb, perfect for any occasion. With layers of moist cake studded with crunchy pecans and topped with a luscious cream cheese frosting, every bite is a heavenly delight. Join us on a journey through this delectable recipe, complete with helpful tips, variations, and even keto and low-carb options. Let’s dive into baking bliss with our Butter Pecan Pound Cake!

Ingredients:

For the Cake:

3¼ cups cake flour
1½ cups chopped pecans
6 eggs, at room temperature
1½ cups softened butter
8 ounces softened cream cheese
3 cups packed brown sugar
1½ teaspoons vanilla extract

For the Frosting:

8 ounces cream cheese
3 cups powdered sugar
½ cup butter
1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven and Prepare the Pan:

Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan, then sprinkle chopped pecans evenly on the bottom of the pan.

2. Make the Cake Batter:

In a large mixing bowl, cream together the softened butter, cream cheese, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the cake flour, mixing until just combined. Be careful not to overmix.
Gently fold in the chopped pecans until evenly distributed throughout the batter.

3. Bake the Cake:

Pour the batter into the prepared bundt pan, spreading it out evenly.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

4. Prepare the Frosting:

In a mixing bowl, beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.

5. Frost the Cake:

Once the cake has cooled completely, spread the frosting evenly over the top and sides of the cake.

6. Serve and Enjoy:

Slice the Butter Pecan Pound Cake and serve it with your favorite hot beverage or a dollop of whipped cream.
Indulge in the delightful flavors and textures of this decadent dessert!

Cook Notes and Variations:

Nut-Free Option:

If you prefer a nut-free version, simply omit the chopped pecans from both the cake batter and the pan.

Flavorful Additions:

Enhance the flavor of the cake by adding a dash of cinnamon or nutmeg to the batter.

Glaze Finish:

For an extra touch of sweetness, drizzle the cake with a simple glaze made from powdered sugar and milk.

Frequently Asked Questions (FAQs):

Q: Can I use regular flour instead of cake flour? A: While cake flour yields a softer texture, you can substitute it with all-purpose flour. However, the cake may have a slightly denser crumb.

Q: How should I store the Butter Pecan Pound Cake? A: Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best taste and texture.

Keto and Low-Carb Versions:

Keto:

For a keto-friendly version, substitute almond flour for the cake flour and use a keto-friendly sweetener such as erythritol or stevia in place of brown sugar in both the cake and frosting.

Low-Carb:

To reduce the carb content, you can experiment with alternative flours such as almond flour or coconut flour. Use a low-carb sweetener in the frosting and opt for unsweetened cream cheese.

Elevate your dessert game with our irresistible Butter Pecan Pound Cake! Whether you’re hosting a gathering or simply craving a sweet treat, this decadent cake is sure to impress with its rich flavor and elegant presentation. From the moist crumb to the creamy frosting, every element of this recipe is designed to delight the senses. So gather your ingredients and embark on a journey to baking bliss with our Butter Pecan Pound Cake recipe!