Best-Ever Butter Pecan Pound Cake Recipe – Moist & Irresistible Dessert (5-Star Treat!)

Hello, dear friends! Thank you so much for stopping by. I’m thrilled to share my latest obsession: a Butter Pecan Pound Cake that’s rich, nutty, and downright dreamy. If you adore buttery crumb and crunchy pecans as much as I do, you’re in for a treat! Be sure to subscribe for more heartfelt family recipes delivered right to your inbox.

Overview of Recipe Content

• What it is: A dense, moist pound cake bursting with buttery pecan flavor—perfect for an elegant dessert or comforting snack.
• Why you’ll love it: A textured, flavor-packed cake that feels like a cozy hug in every bite. It’s both nostalgic and oh-so-satisfying.
• Taste & texture: Creamy, buttery cake contrasted with crunchy pecan filling and a sweet, smooth vanilla glaze.
• Seasonal relevance & perks: Ideal for fall/winter cozy gatherings, or year-round celebrations—pecans offer heart-healthy nutrients.

• Ingredients:

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• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 3 cups all‑purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup sour cream
• Filling: 1 cup chopped pecans, ¼ cup melted butter, ½ cup brown sugar, 1 tsp cinnamon
• Glaze: 1 cup powdered sugar, 2 Tbsp milk, ½ tsp vanilla
• Tools needed: Bundt or loaf pan, mixing bowls, hand/stand mixer, spatula, whisk.
• Substitutions & additions:
  • Use Greek yogurt instead of sour cream for tang.
  • Swap pecans for walnuts or almonds.
  • Add a pinch of nutmeg or maple extract for fall flair.

How to Make Butter Pecan Pound Cake

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1. Preheat & Prep: Preheat oven to 325 °F (165 °C). Grease and flour a 10-inch Bundt pan (or loaf pan).
2. Cream Butter & Sugar: In a bowl, beat the butter and sugar until light and springy—about 4 minutes.
3. Eggs & Vanilla: Beat eggs one at a time, then stir in vanilla. The batter should look shiny and silky.
4. Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, and salt.
5. Combine: Alternate adding dry mixture and sour cream into butter mixture—beginning and ending with dry ingredients. Scrape down the bowl often.
6. Pecan Filling: Mix pecans, melted butter, brown sugar, and cinnamon. Set aside.
7. Layer Batter & Filling: Pour half batter into pan, sprinkle with pecan filling, then pour remaining batter on top.
8. Bake: 60–70 minutes (Bundt) or 50–60 minutes (loaf)—until a toothpick in the center comes out clean or with just a few moist crumbs.
9. Cool: Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
10. Glaze: Whisk glaze ingredients until smooth. Drizzle over cooled cake. Enjoy the sweet, nutty aroma!

What to Serve with Butter Pecan Pound Cake

Pair with:

• A cup of rich coffee or chai latte
• A dollop of whipped cream or crème fraîche
• Fresh berries or warm caramel sauce
• Maple pecan ice cream for a double nut indulgence

Tips for Making It Perfect

• Room temp ingredients: Ensure butter, eggs, and sour cream are at room temperature for a velvety batter.
• Even layering: Sprinkle pecan filling carefully so each slice gets crunchy pockets throughout.
• Don’t overmix: Mix only until ingredients blend—overmixing can make the cake dense.
• Toothpick test: At 50 minutes, check a few spots; bake until just clean for perfect moistness.
• Make-ahead: Wrap cooled cake in plastic and freeze up to 3 months; thaw before glazing.

Storage Instructions

• Room temperature: Keep in an airtight container – stays fresh for 4 days.
• Fridge: Up to 7 days—allow to come to room temp before serving.
• Freezer: Wrap slices or whole cake tightly—up to 3 months. Thaw overnight in the fridge or at room temp.

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General Information

Pound cake dates back to 18th-century England with original “pound each” versions of flour, sugar, eggs, and butter The sour cream and pecan spin gives it an American southern flair—rich, tangy, and nutty.

Looking for similar cakes? You might love:

• 1.5‑Hour Homemade Cream Pound Cake – Buttery & Classic
• Lemon Polenta Cake – Bright & Zesty
• Carrot Raisin Oatmeal Yogurt Cake – Cozy & Wholesome
• Ultimate Soft & Fluffy Chiffon Cake – Airy Delight
• Flourless Coconut Greek Yogurt Cake – Moist & Healthy

Remember to pin on Pinterest: https://www.pinterest.com/poulefrecipe/

Frequently Asked Questions

Can I use a loaf pan instead of Bundt?
Yes! Bake for about 50–60 minutes until a toothpick comes out clean near the center.

Can I omit sour cream?
You can use plain Greek yogurt or full-fat yogurt, but the cake may be slightly less tender.

Can I make this gluten-free?
Substitute with a 1:1 gluten-free flour blend and ensure you include baking powder.

How do I get pecan filling evenly spread?
Layer gently—pour half batter, sprinkle filling evenly, then top with remaining batter.

Will cake be too sweet?
It’s moderately sweet. For less sweetness, reduce glaze or brown sugar in filling by ¼ cup.

Conclusion

This Butter Pecan Pound Cake is a delicious blend of buttery richness and nutty sweetness—cozy enough for Sunday brunch and fancy enough for company. If you’re craving more pound cake love, try the Cream Pound Cake or Fluffy Chiffon Cake linked above. Thank you for baking with me—tag your creation on Pinterest or in the comments below!

Interactive Elements

I’d love to hear from you: leave a review or comment, share a photo on Pinterest, or tag me @PoulefRecipes so I can admire your bake!

Nutritional Information (approx. per slice, 12 slices)

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