Description
This rich and moist Butter Pecan Pound Cake is a delightful dessert featuring a buttery pecan-infused cake paired with a creamy cream cheese frosting garnished with chopped pecans. Perfectly baked in a tube pan, this cake balances the nutty flavors of toasted pecans with the sweetness of brown sugar and a smooth cream cheese frosting.
Ingredients
Scale
For The Pecan Pound Cake
- 1½ cups pecans, chopped
- 1½ cups butter, room temperature
- 8 ounce cream cheese, room temperature
- 3 cups brown sugar, packed
- 6 eggs, room temperature
- 3¼ cups cake flour
- 1½ teaspoons vanilla
For The Frosting
- 8 ounce cream cheese
- ½ cup butter
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 2 cups chopped pecans, for garnish, optional
Instructions
- Prepare Pan: Preheat the oven to 325°F (163°C). Spray a 10-inch tube pan with nonstick cooking spray and lightly coat with flour. Sprinkle ½ cup of chopped pecans evenly on the bottom of the prepared pan.
- Mix Cream Cheese and Butter: In a large bowl, beat together the room temperature cream cheese and butter until smooth and creamy.
- Add Sugar: Gradually add the packed brown sugar and continue mixing for 4-5 minutes until the mixture becomes light and fluffy.
- Add Eggs: Add eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Incorporate Flour: Gently fold in the cake flour until just combined, being careful not to overmix to maintain the cake’s light texture.
- Add Vanilla and Pecans: Mix in the vanilla extract and the remaining 1 cup of chopped pecans evenly into the batter.
- Fill Pan and Bake: Spoon the batter into the prepared tube pan on top of the pecans. Place the pan on a baking sheet and bake for 90 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Remove the cake from the oven and let it cool for 15 minutes in the pan. Then carefully transfer it to a wire rack to cool completely before frosting.
- Prepare Frosting: In a medium bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar, one cup at a time, mixing well after each addition until the frosting is creamy.
- Add Vanilla: Stir in the vanilla extract and mix on low speed until fully incorporated.
- Frost Cake and Garnish: Once the cake is completely cooled, frost it evenly with the cream cheese frosting. Optionally, garnish the edges with chopped pecans for added texture and presentation.
Notes
- Use room temperature ingredients for easier mixing and better texture.
- Be careful not to overmix the batter after adding flour to keep the cake light and tender.
- You can toast the pecans lightly before chopping to enhance their flavor.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- The cake can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Butter Pecan Pound Cake, Cream Cheese Frosting, Pecan Cake, Pound Cake Recipe, Nutty Desserts
