Description
This classic Pecan Pound Cake is a rich and buttery dessert packed with crunchy pecans throughout. With a tender crumb and a slightly sweet, nutty flavor, it makes a perfect centerpiece for any gathering or a delicious treat with a cup of coffee.
Ingredients
Scale
Dry Ingredients
- 1½ tsp baking powder
- ¼ tsp salt
- 4 cups all-purpose flour (divided)
Wet Ingredients
- 2 cups butter (softened)
- 1¼ cups granulated sugar
- 1¼ cups light brown sugar (packed)
- 6 eggs
- 1 Tbsp vanilla extract
- 1 cup whole milk
Add-ins
- 4 cups chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325ºF (163ºC). Grease and flour a 10-inch tube pan thoroughly, then set it aside to be ready for the batter.
- Cream Butter and Sugars: In a heavy-duty stand mixer, beat the softened butter for about 2 minutes until creamy. Gradually add the granulated sugar and light brown sugar, continuing to mix for 3 to 5 minutes until the mixture is light, fluffy, and well combined.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating just until each is blended into the batter. Then stir in the vanilla extract to evenly distribute the flavor.
- Mix Dry Ingredients and Alternate with Milk: In a separate bowl, combine the baking powder, salt, and 3¾ cups of the flour. Add this flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat on low speed just until each addition is blended, being careful not to overmix.
- Prepare Pecans and Fold In: Toss the chopped pecans with the remaining ¼ cup of flour to prevent them from sinking, then gently fold them into the batter ensuring they are evenly distributed.
- Pour and Bake: Pour the batter into the prepared tube pan. Place in the oven and bake for 75 to 90 minutes, or until a wooden pick inserted in the center comes out clean.
- Monitor Baking: Around the 1-hour mark, check the cake. If the top is browning too quickly, cover loosely with foil to prevent burning and continue baking until done.
- Cool the Cake: Once baked, remove the pan from the oven and cool it on a wire rack for 15 minutes. Then, carefully remove the cake from the pan and allow it to cool completely on the wire rack.
- Store: After completely cooled, store the cake in an airtight container to keep it fresh.
Notes
- Be sure to use softened butter at room temperature to achieve a creamy, well-mixed batter.
- Tossing the pecans in flour helps prevent them from settling at the bottom of the cake during baking.
- Use a 10-inch tube pan for even baking and easy removal.
- Covering the cake with foil mid-bake prevents over-browning of the crust.
- Allow the cake to cool completely before slicing for best texture and flavor.
