Description
Old School Butter Pecan Pound Cake
Ingredients:
1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans, toasted
Instructions:
Preheat Oven: Preheat your oven to 325°F. Grease and flour a 10-inch bundt or tube pan, or line it with parchment paper.
Toast Pecans: In a skillet over medium heat, toast the pecans for about 5-7 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool.
Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).
Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Alternate Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir just until combined.
Fold in Pecans: Gently fold the toasted pecans into the batter.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Enjoy this classic, rich butter pecan pound cake with a cup of coffee or tea!
#lovealletherecipes
