Ingredients
Scale
- For the Cake:
- 1 cup pecans, toasted and chopped
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 tablespoon vanilla extract
- For the Butter Glaze:
- 1/4 cup unsalted butter, melted
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pecans:
- Preheat your oven to 350°F (175°C).
- Spread the pecans in a single layer on a baking sheet and toast for 5-7 minutes until golden brown and fragrant. Let them cool completely.
- Make the Batter:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 3-5 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix on low speed or fold in by hand to avoid overmixing.
- Gently fold in the cooled, toasted pecans.
- Bake the Cake:
- Preheat your oven to 325°F (165°C).
- Grease and flour a bundt pan thoroughly.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, checking at the 50-minute mark. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Prepare the Glaze:
- In a small saucepan, melt the butter over low heat. Remove from heat and whisk in the powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Notes
Tips for the Perfect Cake
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for better mixing and rise.
- Cool the Pecans: Let toasted pecans cool completely before adding them to the batter to avoid melting the butter.
- Grease the Pan Well: Use butter or a baking spray with flour for easy release.
- Monitor Baking Time: Start checking the cake at 50 minutes to avoid overbaking.
- Test for Doneness: Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
Variations and Enhancements
- Nut Substitutions:
- Walnut Pecan Pound Cake: Substitute half of the pecans with walnuts.
- Almond Pecan Pound Cake: Add 1/2 teaspoon of almond extract and substitute half of the pecans with slivered almonds.
- Flavor Modifications:
- Chocolate Pecan Pound Cake: Add 1/2 cup cocoa powder and 1 cup mini chocolate chips.
- Maple Pecan Pound Cake: Replace vanilla extract with maple extract and add 1/4 cup maple syrup.
- Texture Enhancements:
- Coconut Pecan Pound Cake: Add 1 cup shredded coconut.
- Fruit and Nut Pound Cake: Mix in 1/2 cup dried cranberries or raisins.
Serving Suggestions
- Classic: Serve a slice plain to enjoy its full flavor.
- With Whipped Cream or Ice Cream: A scoop of vanilla ice cream pairs wonderfully.
- Garnished with Extra Pecans: Sprinkle additional toasted pecans for extra crunch.
- Drizzled with Caramel Sauce: Add a sweet touch with caramel sauce.
- Paired with Coffee or Tea: Enjoy as an afternoon treat with a warm beverage.
Storage and Freezing Tips
- Making Ahead: Bake and cool the cake a day or two in advance; glaze just before serving.
- Storing Leftovers: Keep in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Wrap the cake tightly in plastic wrap and foil, freezing whole or in slices. Thaw at room temperature before serving and glaze if needed.
FAQs
- Can I use salted butter? Yes, but reduce added salt by half.
- How to prevent sticking? Grease and flour the bundt pan thoroughly or use a baking spray.
- Can I make it without buttermilk? Substitute with 1 tablespoon lemon juice or vinegar mixed with 1 cup milk.
- Best way to toast pecans? Toast in a dry skillet or bake in the oven at 350°F for 5-7 minutes.