Butter Pecan Pound Cake Recipe:-With a fine crumb and a great butter pecan flavor, this exquisite Butter Pecan Pound Cake is moist and delicate. It also has a wonderful flavor.
Butter Pecan Pound Cake Recipe
1 . content table:
- Why We Love It
- Butter Pecan Pound Cake Ingredients and
- How to Make It
2 . Why we Love It
- Today’s recipe is a wonderful new addition to our collection of pound cakes, which we adore. Here are a handful of the many reasons why you will adore this recipe!
- Wonderful flavor derived from brown sugar and nuts that have been buttered.
- Fine Crumb That Is Simple to Make
- A delectable cake that is perfect for fall birthdays, Thanksgiving dessert, potlucks, and other occasions.
3 . Ingredients for the Butter Pecan Pound Cake
- I’d like to take a moment to highlight the most important components of today’s recipe.
1 . Sour Cream
- gives the batter a richer flavor without making it thinner. We provide a wide variety of cakes that are made using sour cream, such as our Cranberry Orange Cake, our simple Chocolate Mousse Cake, and many more!
2 . Light Brown Sugar
- The flavor is a fantastic complement to the pecans that have been buttered. The cak receives an additional amount of moisture from the molasses that is found in brown sugar.
3 . Unsalted Butter
- Gives this dessert a richness and a flavor that is reminiscent of butter. Because it allows us to have a greater degree of control over the amount of salt that we add to the dish, unsalted butter is that one we choose to utilize.
4 . Cake Flour
- Because cake flour has a lower protein content than all-purpose flour, we frequently utilize it in our recipes rather than all-purpose flour. Because of
- this, there is less development of gluten, which ends up producing a cake that is softer and more tender.
5 . Pecans
- A lovely flavor is added to this recipe by the roasted pecans that have been buttered.
- The pecans that have been roasted and finely chopped have been incorporated into the cake mixture as well as to the top of the cake.
How to Make Butter Pecan Pound Cake:
- The first thing you need to do in order to make this cake recipe is to roast the pecans.
- Pre-heat the oven to 350 degrees. The baking sheet should have three tablespoons of butter on it. Once the mixture has melted, which happens very fast, add two and a half cups of pecans and toss them to ensure they are evenly coated. Bake the pecans for six to eight minutes, stirring them halfway through the cooking process. Quickly, they are roasted!
- The pecans are spread out on a baking sheet.
- Take one and a half cups of the pecans and cut them into very small pieces. Put aside for later. The batter will be made with these ingredients. In order to accomplish this task, you might make use of a food processor or simply a rolling pin and a zipper bag.
- Pecans that have been grated and roasted.
- After the glaze has been applied to the cake, the remaining butter pecans will be sprinkled on top.
For the Cake:
- Coat a tube pan with butter and flour. Put the oven on to 325 degrees Fahrenheit.
- A separate basin should be used to combine the cake flour, salt, and baking powder. Whisk the ingredients together for thirty seconds. Make a note of it for later.
- Using a whisk, combine the dry ingredients in a bowl.
- Using the paddle attachment on your mixer (if you are using a stand mixer), cream the butter that has been completely softened. While continuing to mix on medium for three to five minutes, gradually add the brown and white sugar.
- Mix until the mixture is light and fluffy.The combination of butter and sugar.
- Next, add the eggs one at a time, mixing after each addition to ensure that they are completely incorporated.The batter for the butter pecan pound cake.
- A medium bowl or measuring cup should be used to combine the vanilla extract, milk, and sour cream. The mixture should then be placed aside.
Pound cake made with butter and pecans, with wet ingredients. - Alternately adding the flour mixture and the sour cream combination to the butter, sugar, and egg mixture while the mixer is set to a low speed will ensure it is thoroughly combined. With the dry components, start and finish the process.
- The flour mixture is added three times, and the sour cream mixture is added twice through the process. Just until everything is incorporated, mix.
Place the batter in the mixing bowl. - Combine the 1 ½ cups of pecans that have been finely chopped. After scooping the batter into the pan, use a spoon to level it out and even out the surface of the batter.
- Coating the cake batter with chopped pecans that have been buttered.The batter for the butter pecan cake is filled into a bundt can.
- Bake the cake at 325 degrees for sixty to seventy minutes. Because baking timings might vary, it is important to check on the cake as it gets closer to the hour mark.
- At the point where a toothpick that has been inserted comes out clean or with only a few wet crumbs attached, the dish is already done.
- The Butter Pecan Pound Cake is placed on a pedestal before being covered in caramel glaze.
- Approximately 8 to 8.5 cups of batter can be obtained from this.
- Before removing from the pan, wait approximately ten minutes for the food to cool in the pan.
