Buttermilk Pecan Pound Cake Recipe 🍰
Cook Time: 1 hour 30 minutes
Prep Time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 16
Description:
This Buttermilk Pecan Pound Cake is a timeless delight, perfect for festive occasions like Thanksgiving and Christmas. With its rich buttery flavor and crunchy pecans, it’s a guaranteed crowd-pleaser. This recipe is a twist on the classic pound cake, incorporating the tangy goodness of buttermilk and the nutty crunch of pecans. It’s easy to make and sure to become a family favorite!
Ingredients:
- 1 cup butter
- 3 cups sugar
- 4 eggs
- 1 cup buttermilk
- 1/4 teaspoon baking soda
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions:
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Cream together sugar and butter: In a large mixing bowl, cream together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
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Alternate dry and wet ingredients: Alternately add the buttermilk, baking soda, and flour to the sugar-butter mixture, beginning and ending with the flour. Make sure to mix well after each addition, ensuring a smooth and well-incorporated batter.
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Add flavorings: Stir in the vanilla extract, ensuring it’s evenly distributed throughout the batter. This will enhance the flavor of the cake and give it a delightful aroma.
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Prepare the pan: Preheat your oven to 310-325 degrees Fahrenheit (approximately 155-162 degrees Celsius). Grease a bundt cake pan generously, ensuring all sides are coated. Do not flour the pan, as the nuts will act as a barrier to prevent sticking.
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Layer the nuts: Spread the chopped pecans evenly on the bottom of the greased pan. This will create a deliciously crunchy crust on the finished cake. If preferred, the nuts can be omitted for a nut-free version.
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Pour in the batter: Carefully pour the prepared batter over the chopped nuts, ensuring it’s spread evenly across the pan. Use a spatula to smooth the top for a uniform finish.
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Bake to perfection: Place the filled bundt cake pan in the preheated oven and bake for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. The low baking temperature ensures a moist and tender cake without overbrowning.
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Cool and serve: Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then, carefully invert the pan onto a wire rack to release the cake. Allow it to cool completely before slicing and serving.
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Enjoy!: Slice into thick wedges and serve this Buttermilk Pecan Pound Cake as a delightful dessert or sweet treat any time of the year. Whether enjoyed with a cup of coffee in the morning or as a decadent dessert after dinner, it’s sure to impress with its rich flavor and moist crumb.
Nutritional Information (per serving):
- Calories: 404
- Fat: 18g
- Saturated Fat: 8.2g
- Cholesterol: 77.6mg
- Sodium: 155.7mg
- Carbohydrates: 57.2g
- Fiber: 1.3g
- Sugar: 38.6g
- Protein: 5.2g
Recipe Notes:
- This recipe yields approximately 16 servings, making it ideal for large gatherings or holiday celebrations.
- For a festive touch, dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Simply thaw at room temperature before serving.
Indulge in the irresistible flavor and texture of this Buttermilk Pecan Pound Cake. With its tender crumb, buttery richness, and crunchy pecans, it’s a dessert that’s sure to become a family favorite for years to come. Happy baking! 🎂
