Description
Old School Butter Pecan Pound Cake
Ingredients:
1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans, toasted
Instructions:
Preheat Oven: Preheat your oven to 325°F. Grease and flour a 10-inch bundt or tube pan, or line it with parchment paper.
Toast Pecans: In a skillet over medium heat, toast the pecans for about 5-7 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool.
Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).
Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Alternate Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir just until combined.
Fold in Pecans: Gently fold the toasted pecans into the batter.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Enjoy this classic, rich butter pecan pound cake with a cup of coffee or tea!
#lovealletherecipes
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for proper emulsification. Cream the softened butter and sugar for a full 4-5 minutes until very pale and fluffy; this incorporates air for structure. When adding eggs, ensure each is fully incorporated before adding the next to prevent a broken batter. When alternating dry ingredients and buttermilk, add the flour mixture in three parts and the buttermilk in two, starting and ending with flour. Mix only until the last streaks of flour disappear. Finally, fold in the cooled pecans with a spatula to maintain the batter’s aeration.
Serving Suggestions
This rich cake is versatile. For a simple treat, dust with powdered sugar. Elevate it with a drizzle of bourbon caramel sauce or a scoop of vanilla bean ice cream. It pairs perfectly with afternoon coffee or tea. For a festive dessert, serve with a dollop of freshly whipped cream and a few extra toasted pecans on top.
How-to Summary
Toast pecans until fragrant. Cream butter and sugar until fluffy. Incorporate eggs and vanilla. Alternate mixing dry ingredients and buttermilk into the wet mixture. Fold in pecans. Bake in a prepared pan at 325°F for 60-70 minutes. Cool before serving.
Frequently Asked Questions
Can I use a different type of nut?
Yes, walnuts are an excellent substitute. The toasting step is still crucial for maximum flavor.
What if I don’t have buttermilk?
Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk. Let it sit for 5 minutes before using.
Why did my cake sink in the middle?
This is often due to underbaking, opening the oven door too early, or over-mixing the batter after adding the flour, which develops too much gluten.
Can I make this cake in loaf pans?
Absolutely. Divide the batter between two greased 9×5-inch loaf pans. The baking time will be reduced to about 45-55 minutes.
How should I store leftovers?
Store the completely cooled cake in an airtight container at room temperature for up to 3 days, or wrap tightly and freeze for up to 3 months.
Common Mistakes to Avoid
- Using cold ingredients: Cold butter and eggs won’t emulsify properly, leading to a dense cake.
- Over-toasting the pecans: They burn quickly. Toast only until fragrant and remove from the hot pan immediately.
- Over-mixing after adding flour: This develops gluten, resulting in a tough, rubbery texture instead of a tender crumb.
- Not properly preparing the pan: Thoroughly grease and flour every crevice of your Bundt pan to ensure clean release.
- Cutting the cake while warm: It will crumble. Allow it to cool completely on a wire rack for clean slices.
Conclusion
This Old School Butter Pecan Pound Cake is a timeless dessert that delivers rich, buttery flavor and satisfying texture in every bite. By following the detailed steps and avoiding common pitfalls, you can achieve bakery-quality results at home. Its simplicity and crowd-pleasing taste make it a reliable recipe for any occasion, from casual family gatherings to holiday feasts. Mastering this classic is a rewarding achievement for any baker.