Step-by-Step Instructions
Now that you’re equipped with the ingredients, let’s break down the directions for making this luscious poundcake:
- Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy—this should take about 5 to 7 minutes.
- Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with the sour cream. Start and finish with the dry ingredients.
- After the batter is well combined, stir in the vanilla and butter extracts along with the toasted pecans.
- Pour the batter into the prepared bundt pan, smoothing the top for an even bake.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, milk, melted butter, and vanilla extract until smooth to create your glaze.
- Once the cake is cool, drizzle the glaze generously over the top.
- Finally, garnish with additional chopped pecans and a drizzle of caramel syrup if desired.
- Slice and enjoy this delightful butter pecan poundcake!
Best Ways to Enjoy It
This butter pecan poundcake stands beautifully on its own, but here are a few serving suggestions to elevate the experience:
- With a scoop of ice cream: Vanilla or butterscotch ice cream pairs wonderfully.
- Accompanied by coffee or tea: Enjoy a slice with your favorite hot beverage for a cozy afternoon pick-me-up.
- As a brunch centerpiece: Serve it with fresh fruits and whipped cream for a stunning weekend treat.
How to Store & Freeze
To keep your leftover poundcake fresh and delicious, consider the following storage tips:
- Room Temperature: Store in an airtight container for 2-3 days.
- Refrigeration: For longer storage, refrigerate for up to a week.
- Freezing: You can freeze slices in plastic wrap and then place them in an airtight container. They’ll keep well for up to three months. Always allow the cake to cool completely before freezing to maintain its texture.
Helpful Cooking Tips
Here are some pro tips to ensure your butter pecan poundcake comes out perfectly every time:
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature to help with proper mixing and texture.
- Don’t Overmix: Mixing the batter too much can lead to a dense cake. Mix just until combined.
- Toast the Pecans: Don’t skip toasting the pecans; it enhances their flavor and adds a delightful crunch.
Creative Twists
Once you’ve mastered the classic butter pecan flavor, consider these variations:
- Chocolate Chip Pecan: Fold in chocolate chips for a rich, decadent twist.
- Maple Pecan: Swap vanilla extract for maple extract and use maple syrup in the glaze for a different flavor profile.
- Seasonal Spice: Add a teaspoon of cinnamon or nutmeg to the batter around the holidays for a warm twist.
Common Questions
How long does it take to prepare this cake?
The active preparation time is about 30 minutes, with an additional 60-70 minutes of baking time.
Can I substitute the eggs?
You can use a combination of flaxseed meal and water or aquafaba as a vegan egg substitute, although the texture may vary slightly.
What’s the best way to serve leftovers?
This cake is delicious at room temperature but can also be warmed slightly in the microwave for a few seconds. Serve with a whipped cream topping or a drizzle of caramel for an extra treat!
With all these tips and tricks, baking this Homemade Butter Pecan Poundcake is a breeze. Ready your baking pans, and let’s get started on this decadent cake that everyone will be raving about!
