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All Recipes Desserts

BUTTER PECAN POUND CAKE

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BUTTER PECAN POUND CAKE

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Cook time: 1 hr 10 mins | Prep time: 30 mins | Serves: 8-12

Dense cake with a wonderful pecan flavour. A decadent dessert or breakfast, delicious, and best paired with coffee in the morning.

Ingredients:

3 stick butter, room temperature

2 1/4 cups sugar

3/4 cup brown sugar, firmly packed

5 large eggs, room temperature

3 cups flour, plain, all-purpose

1 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon pure vanilla extract

1 cup buttermilk, room temperature

2 cups pecan halves, lightly toasted

GLAZE:

1 stick butter, room temperature

3/4 cup sugar

2 tablespoons water

1 tablespoon pure vanilla extract

Directions:

Step 1: Ready the oven. Preheat it to 325 degrees.

Step 2: Grease and flour a Crisco or similar pan.

Step 3: Melt 2 tbsp of butter in a non-stick skillet. Lightly brown the halves pecans, constantly stirring them until fragrant. Or if preferred, oven toasts the pecans. And let the toasted pecans cool for a bit.

Step 4: In a bowl, add the flour, baking powder, and baking soda. Stir until combined and set aside.

Step 5: In another bowl, add the sugar and packed the brown sugar firmly. Mix well until incorporated. Set aside.

Step 6: Place the eggs in a different bowl and set aside. And the buttermilk in another, same goes with vanilla extract. Set aside.

Step 7: Grind the toasted pecans until fine and set aside.

Step 8: In a large mixing bowl, add the butter, sugar, and eggs. Beat with a hand mixer for about 10 seconds. Gradually add in the butter and sugar and mix.

Step 9: Add in the flour and continue to beat on low.

Step 10: Then, slowly add in the buttermilk and beat for 30 seconds more.

Step 11: Mix in the vanilla on medium speed for 3 minutes.

Step 12: Adjust the speed on low and add in the nuts. Mix for another 30 seconds.

Step 13: Now, fold the mixture by hand for a minutes more until completely combined.

Step 14: Carefully pour in the batter into the prepared pan and spread evenly.

Step 15: Place in the preheated oven and bake for about 65 to 75 minutes. After 65 minutes, check using a cake tester or toothpick. Continue to bake until a toothpick inserted in the centre comes out clean and the top is nicely golden brown.

Step 16: Take the cake out of the oven and onto a cooling rack. Let the cake cool in the pan.

Step 17: For the glaze, heat the glaze ingredients into a small pot except for the vanilla over low heat until the sugar has melted. Make sure to not boil. And stir in the vanilla.

Step 18: Poke holes over the entire cake with a wooden skewer or similar object.

Step 19: Mix the glaze and carefully pour over the cake.

Step 20: Allow the cake to cool in the pan before flipping onto a plate.

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