This butter pecan pound cake is a true delight, perfect for indulging in a rich and flavorful treat. With its dense texture, it pairs wonderfully with a cup of coffee in the morning or as a satisfying dessert. Once you see this cake, resistance is futile – it’s simply too good to pass up!

The secret to its deliciousness lies in the combination of butter, brown sugar, and pecans. With five eggs and a cup of butter, this cake is guaranteed to be dense and full of flavor. The addition of brown sugar adds a deeper quality and moisture to ensure it doesn’t dry out. And don’t forget about the tablespoon of vanilla extract; it’s what gives this cake its wow factor and perfectly complements the butter and pecans. To keep it moist, buttermilk is used, providing a wonderful texture that elevates the overall experience.

Please note that due to its dense nature, this cake requires a longer baking time. After about an hour in the oven, cover it with foil to allow the heat to finish cooking the top. Regardless of when you serve it, this cake is sure to be a hit. You might want to consider making a double batch to satisfy everyone’s cravings!

Butter Pecan Cake

Serves: 8
Prep Time: 1 hour 20 minutes

Ingredients

• Cake:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup buttermilk
  • 2 cups pecans, roughly chopped
• Glaze:
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 2 tablespoons water
  • 1 tablespoon pecan extract or vanilla extract
  • 1/2-2 cups powdered sugar, plus more until desired consistency is reached

Instructions

1. Preheat the oven to 350º F and lightly grease 1-2 9×5-inch loaf pans with butter or non-stick spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
3. In a large bowl or mixer, cream together the butter and sugars (both white and brown) for 3-5 minutes, or until fluffy and lightened in color.
4. Beat in the eggs and vanilla extract, then alternate between adding the buttermilk and the flour mixture, beginning and ending with the dry ingredients.
5. Once fully incorporated, fold in the chopped pecans, then pour the mixture into the greased loaf pans.
6. Place in the oven and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
7. While the cake bakes, whisk together the butter, brown sugar, and water in a small saucepan over medium heat.
8. Remove from heat, stir in the vanilla extract, then whisk in powdered sugar as needed.
9. Pour the glaze all over the cake, then let it set.

Enjoy this delightful butter pecan pound cake!