Description
A rich and buttery Butter Pecan Pound Cake with a sweet cinnamon pecan filling and smooth vanilla glaze. Moist, dense, and full of nutty flavor—perfect for holidays, brunches, or a cozy treat anytime!
Ingredients
For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
For the Butter Pecan Filling:
1 cup chopped pecans
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1 teaspoon ground cinnamon
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
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Preheat oven to 325°F (165°C). Grease and flour a Bundt or loaf pan.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time. Stir in vanilla.
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In a separate bowl, whisk flour, baking powder, baking soda, and salt.
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Alternately add dry ingredients and sour cream into the butter mixture, beginning and ending with dry ingredients.
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For the filling: Mix pecans, melted butter, brown sugar, and cinnamon in a bowl.
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Pour half the batter into the prepared pan, sprinkle the pecan filling evenly, then top with remaining batter.
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Bake 60–70 minutes, until a toothpick inserted into the center comes out clean.
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Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
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For the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
Notes
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Substitute sour cream with Greek yogurt for a tangier bite.
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Swap pecans for walnuts or almonds if desired.
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Make ahead and freeze (without glaze) for up to 3 months.
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For extra crunch, toast the pecans before mixing them in the filling.
- Prep Time: 20
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American