Old School Butter Pecan Pound Cake

Get ready to indulge in a truly classic treat with this Old School Butter Pecan Pound Cake! It’s got that moist, rich texture you love, loaded with toasted pecans and a buttery, nutty glaze that seeps right into the cake. Perfect for gatherings, special occasions, or just because, this cake brings warmth and sweetness to every slice.

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Why You’ll Love This Recipe

This Butter Pecan Pound Cake is the kind of dessert that brings back memories it’s cozy, comforting, and rich in flavor. The combination of butter, brown sugar, and toasted pecans makes for an irresistible cake with a deep, caramelized sweetness. And the butter pecan glaze? It takes this dessert to a whole new level of deliciousness.

Ingredients You’ll Need

For the Pound Cake

• Unsalted Butter: 1 cup (2 sticks), softened – Adds richness and that classic pound cake flavor.
• Vegetable Oil: 1/2 cup – Keeps the cake extra moist.
• Granulated Sugar: 2 cups – Sweetens the cake while adding structure.
• Light Brown Sugar: 1 cup, packed – Gives the cake a caramel-like sweetness.
• Eggs: 5 large, at room temperature – Adds structure and richness.
• All-Purpose Flour: 3 cups – Forms the base of the cake’s texture.
• Baking Powder: 1/2 teaspoon – Gives the cake a slight lift.
• Salt: 1/2 teaspoon – Enhances the overall flavor.
• Whole Milk: 1 cup, at room temperature – Adds moisture and richness.
• Vanilla Extract: 2 teaspoons – Adds warmth and aroma.
• Pecans: 1 cup, chopped and toasted – Adds crunch and a deep, nutty flavor.

For the Butter Pecan Glaze

• Unsalted Butter: 1/2 cup (1 stick) – Forms the base of the glaze, adding buttery richness.
• Brown Sugar: 1/2 cup, packed – Sweetens and caramelizes for a rich glaze.
• Heavy Cream: 1/4 cup – Adds smoothness and a creamy texture.
• Vanilla Extract: 1 teaspoon – Complements the pecans with a warm note.
• Pecans: 1/2 cup, toasted and chopped – Adds a crunchy topping that’s loaded with flavor.

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

1. Preheat Oven: Start by preheating your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring the cake releases easily after baking.
2. Cream the Butter and Sugars: In a large mixing bowl, cream together 1 cup of softened butter, 1/2 cup of vegetable oil, 2 cups of granulated sugar, and 1 cup of packed light brown sugar until light and fluffy (about 3-5 minutes).
3. Add the Eggs: Add the eggs one at a time, mixing well after each addition. This step is essential for a smooth batter and will give the cake a velvety texture.
4. Incorporate the Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
5. Alternate Wet and Dry Ingredients: Gradually add the flour mixture and 1 cup of whole milk to the butter mixture, starting and ending with the flour mixture. Stir just until combined, careful not to overmix.
6. Fold in the Pecans: Gently fold in 1 cup of toasted, chopped pecans, making sure they’re evenly distributed in the batter.

Step 2: Bake the Cake

1. Transfer to Pan: Pour the batter into the prepared bundt pan, spreading it evenly.
2. Bake: Place in the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool: Allow the cake to cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely.

Step 3: Make the Butter Pecan Glaze

1. Melt Butter: In a small saucepan over medium heat, melt 1/2 cup of unsalted butter.
2. Add Sugar and Cream: Stir in 1/2 cup of packed brown sugar and 1/4 cup of heavy cream. Continue stirring until the sugar is fully dissolved and the glaze is smooth, about 3-5 minutes.
3. Add Vanilla and Pecans: Remove from heat and stir in 1 teaspoon of vanilla extract and 1/2 cup of toasted, chopped pecans. Let the glaze cool slightly.

Step 4: Glaze the Cake

1. Glaze the Cake: Once the cake has cooled slightly, pour the warm butter pecan glaze over the top, letting it drizzle down the sides.
2. Optional: For an extra flavor boost, poke a few holes on the top of the cake with a skewer and pour some of the glaze over, allowing it to seep into the cake.

Tips for the Perfect Butter Pecan Pound Cake

1. Room-Temperature Ingredients: Using room-temperature eggs and milk ensures a smoother batter.
2. Don’t Overmix: Overmixing can make the cake dense, so mix just until combined.
3. Toast the Pecans: Toasting the pecans brings out their flavor and adds a nice crunch.
4. Chill the Glaze Slightly: Let the glaze cool a little before pouring over the cake to ensure it’s not too runny.

Serving Suggestions

• With a Scoop of Ice Cream: Serve with vanilla or butter pecan ice cream for an extra indulgent treat.
• For Breakfast or Brunch: This cake’s buttery flavor makes it perfect for a breakfast or brunch treat alongside coffee or tea.
• Festive Occasions: It’s an ideal dessert for Thanksgiving, Christmas, or other special gatherings.

Frequently Asked Questions

Can I Freeze This Cake?

Yes, this cake freezes beautifully! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.

How Long Will the Cake Keep?

The cake will stay fresh for up to 5 days in an airtight container at room temperature. For longer storage, keep it in the refrigerator.

Can I Substitute Pecans with Other Nuts?

Absolutely! Walnuts or almonds work well if you prefer or don’t have pecans on hand.

Why This Butter Pecan Pound Cake Is a Classic Keeper

There’s just something so comforting about a classic pound cake, and when you add toasted pecans and a buttery glaze, it transforms into a true crowd-pleaser. Every slice is moist and packed with buttery, nutty goodness that’s simply irresistible. If you’re looking to make an old-school dessert that everyone will love, this Butter Pecan Pound Cake is the way to go.

So, grab your ingredients, preheat your oven, and enjoy the satisfying process of creating this