Butter Pecan Pound Cake
Butter pecan cake is one of my favorite desserts to make during the fall and winter months. The flavor combination of vanilla cake, chopped pecans, and rich cream cheese frosting makes it irresistible.
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Servings: 12 portions
Ingredients
For the Pecan Pound Cake:
- 1½ cups of chopped pecans
- 1½ cups of butter at room temperature
- 8 ounces of cream cheese at room temperature
- 3 cups of packed brown sugar
- 6 eggs at room temperature
- 3¼ cups of cake flour
- 1½ teaspoons of vanilla extract
For the Frosting:
- 8 ounces of cream cheese
- ½ cup of butter
- 3 cups of powdered sugar
- 1 teaspoon of vanilla extract
- 2 cups of chopped pecans optional, for garnish
Instructions
- Preheat your oven to 325°F. Prepare a 10-inch tube pan by spraying with nonstick cooking spray and lightly dusting with flour.
- For the cake base, distribute ½ cup of chopped pecans evenly in the bottom of the pan.
- In a large mixing bowl, cream together the butter and cream cheese until smooth. Gradually add the brown sugar, beating until it’s light and fluffy (about 4-5 minutes).
- Incorporate the eggs one at a time, ensuring each is well mixed before adding the next.
- Carefully fold in the cake flour, being careful not to overmix.
- Gently blend in the vanilla extract and the remaining pecans.
- Spoon the batter into the prepared pan and place on a baking sheet.
- Bake for approximately 90 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
For the frosting:
- In a medium bowl, mix the cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Stir in the vanilla extract and mix until fully incorporated.
- Once the cake is completely cool, apply the frosting.
- Optionally, garnish with chopped pecans around the edges of the cake.
- Note: This recipe is inspired by the Praline Pound Cake from HEB’s Cake Flour Box.