Description
Indulge in the rich, buttery goodness of this decadent Butter Pecan Pound Cake. With a moist crumb and a delightful pecan crunch, this cake is a perfect treat for any occasion.
Ingredients
Scale
Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans (toasted)
Topping:
- 1/4 cup packed light brown sugar
- 2 tablespoons butter (melted)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 325°F and grease a 10-inch bundt pan.
- Cream butter and sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs and flavorings: Beat in eggs one at a time, then mix in sour cream and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet mixture, mixing just until combined.
- Stir in pecans and bake: Fold in toasted pecans, pour batter into pan, and smooth the top. Mix brown sugar and melted butter, then drizzle over the batter. Bake for 60 to 70 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for 6–8 minutes, stirring once.
- This cake keeps well and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 30g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
