Step-by-step instructions
Preheat your oven to 325°F (163°C) and grease and flour a 10-inch Bundt pan or tube pan. Start by toasting the pecans in a dry skillet over medium heat for about 4-5 minutes until they are fragrant and golden, then set them aside to cool.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy — usually around 4-5 minutes. Add the eggs one at a time, making sure to mix well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt. In a measuring cup, combine the sour cream (or buttermilk) with the vanilla extract and butter extract if you decided to include it.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture, beginning and ending with the dry. Mix just until combined, then gently fold in the cooled, toasted pecans.
Pour the batter into the prepared pan, smoothing the top before baking it in the oven for 1 hour and 15 to 1 hour and 25 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
For the glaze, melt the remaining butter in a saucepan over medium heat. Stir in the brown sugar and cook for 3-4 minutes until dissolved. Add in the heavy cream, vanilla extract, and a pinch of salt, stirring well and bring it to a gentle simmer for 2-3 minutes until it thickens slightly.
If you want a thicker glaze, whisk in powdered sugar bit by bit until you reach your desired consistency. Remove from heat and let it cool slightly before drizzling it generously over the cooled cake, allowing it to coat the sides.
Best ways to enjoy it
Once your Buttered Pecan Pound Cake is glazed and set, it shines beautifully on any dessert table. For serving, consider pairing it with a dollop of freshly whipped cream or a scoop of vanilla ice cream alongside a cup of robust coffee or tea. Fresh berries can also add a nice touch, cutting the sweetness and adding color to your plate.
How to store
To keep your Buttered Pecan Pound Cake fresh, store it wrapped in plastic wrap or in an airtight container at room temperature for up to three days. If you’re looking to save it longer, the cake can be frozen for up to three months. Just make sure to wrap it tightly to prevent freezer burn. When you’re ready to enjoy it again, either thaw it at room temperature or warm it in the oven for a few minutes. Always handle leftovers with care to avoid any health risks.
Helpful cooking tips
Here are a few insider’s secrets that can elevate your baking experience. First, make sure all of your ingredients, especially the eggs and butter, are at room temperature for better emulsification. Also, to ensure even baking, avoid opening the oven door too often. If you find your cake is browning too quickly, cover it loosely with aluminum foil during the last half of baking.
Creative twists
Feeling adventurous? Here are some variations you can try. Swap out the pecans for walnuts or hazelnuts for a unique flavor profile. For a hint of spice, add a teaspoon of cinnamon or nutmeg to the dry ingredients. You can also experiment with the glaze by incorporating a splash of bourbon or maple syrup to mix the flavors – everybody loves a good twist!
FAQ
How long does it take to prepare?
From mixing the ingredients to baking time, you should allow approximately two hours. The cooling time after baking varies depending on how quickly you can resist eating the cake!
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it properly until you’re ready to glaze and serve.
What can I substitute for sour cream?
You can easily substitute sour cream with Greek yogurt or buttermilk in this recipe. Both work wonderfully and will keep the cake moist.
Happy baking! Enjoy the love and warmth that this Buttered Pecan Pound Cake brings to your home!
