Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
Directions:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the dry ingredients.
- Stir in the vanilla extract.
- Fold in the toasted chopped pecans.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Frequently Asked Questions (FAQs):
Q1: Can I use salted butter instead of unsalted?
A1: While unsalted butter is recommended, you can use salted butter and adjust the added salt accordingly.
Q2: What’s the best way to toast pecans for this recipe?
A2: Toast pecans in a dry skillet over medium heat, stirring frequently, until fragrant. Be careful not to burn them.
Q3: Can I freeze Butter Pecan Pound Cake for later enjoyment?
A3: Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Conclusion:
Experience the epitome of dessert perfection with Butter Pecan Pound Cake. Whether you’re celebrating a special occasion or simply treating yourself, this cake is a delightful choice. The combination of buttery richness and toasted pecan crunch creates a flavor symphony that’s sure to leave a lasting impression. Try it today and indulge in the sweet bliss of a homemade masterpiece!