Indulge in this heavenly Butter Pecan Pound Cake recipe loaded with brown sugar flavor and crunchy toasted pecans throughout. Topped with a luscious cream cheese glaze for the ultimate treat.
A delicious moist butter pecan pound cake with a nice crunch. The brown sugar adds great flavor and the pecan vanilla complements each other perfectly. Top with a thick cream cheese glaze and extra chopped toasted pecans.
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour. The texture may be a little less tender, but the cake will still taste great.
Can I replace the butter with oil or margarine?
It’s best to use butter for optimal flavor and texture, but you can substitute oil or margarine in the same amounts.
What type of pecans work best?
Any variety of pecan halves can be used. Toasted pecans provide the best flavor.
How long does the cake last?
Properly stored leftovers will last 3-4 days covered at room temperature or up to 1 week refrigerated. The cake also freezes well for 2-3 months – thaw overnight before serving.
Ingredients
- 360g (3 cups) all-purpose flour
- 1⁄2 tbsp baking powder
- 1⁄2 tsp salt
- 1⁄4 tsp nutmeg (or cinnamon)
- 113g (1 stick) salted butter, softened
- 170g (3⁄4 cup) butter-flavored shortening
- 600g (3 cups) firmly packed brown sugar
- 6 eggs, room temperature
- 2 tbsp vanilla extract
- 1⁄2 tbsp butter extract (optional)
- 240ml (1 cup) sour cream, room temperature
- 225g (2 cups) pecan halves
- 2 tbsp maple syrup
- pinch of salt
For the glaze:
- 225g (8oz) cream cheese, room temperature
- 57g (1⁄4 stick) butter, room temperature
- 600ml (21⁄2 cups) confectioners’ sugar
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- In a skillet over medium-low heat, toast the pecan halves with the maple syrup and salt for 5-7 minutes until fragrant. Set aside to cool completely then pulse in a food processor into small crumbs. Reserve 1⁄2 cup chopped pecans for topping.
- In a large bowl, beat the butter, shortening and brown sugar on high speed until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, butter extract, 1⁄3 of the flour, 1⁄2 the pecans, and 1⁄2 cup sour cream.
- Slowly add remaining flour, pecans and sour cream. Mix until just incorporated, do not overmix.
- Pour batter into prepared pan, smoothing the top. Tap gently to remove any air pockets.
- Bake for 80-90 minutes until a toothpick inserted comes out clean. Cool in pan for 10 minutes. Then flip onto wire rack and cool completely before glazing, about 1 hour.
- For the glaze, beat the cream cheese and butter until smooth. Gradually beat in the confectioners’ sugar, vanilla and enough heavy cream to reach a spreadable consistency.
- Spread glaze evenly over top and sides of cooled cake. Decorate with reserved chopped pecans. Allow glaze to set for 1 hour before slicing.
Enjoy this delicious moist butter pecan pound cake! The brown sugar and pecan vanilla flavors pair wonderfully together in this recipe.
Tips
- Toast the pecans just until fragrant, they can burn quickly. Let cool before chopping.
- Allow all ingredients to come to room temperature for best texture and rise.
- Avoid overmixing the batter to prevent a dense and tough cake.
- Test doneness early – check at 80 minutes then continue checking every 5-10 minutes after that.
- Cool completely before glazing so the frosting sets up nicely.
- Store leftovers covered at room temperature or refrigerate for longer shelf life.
Nutrition Facts (Amount per serving)
Calories: 350
Total fat: 18g
Cholesterol: 75mg
Sodium: 170mg
Total carbs: 47g
Dietary fiber: 1g
Protein: 4g
