Pound Cake with Buttered Pecans

For the Buttered Pecans:

• 1 cup (120g) pecans, halved or chopped
• 2 tbsp unsalted butter
• 1 tbsp brown sugar (optional for caramelized flavor)
• Pinch of salt

Step-by-Step Method

Step 1: Prepare the Pecan Topping

1. In a medium skillet over medium heat, melt 2 tablespoons of butter.
2. Add pecans and brown sugar if using. Stir constantly for 3–5 minutes until they become fragrant and lightly golden.
3. Sprinkle a pinch of salt, then transfer pecans to a plate to cool.

These will add a delicious crunch and buttery aroma to your pound cake.

Step 2: Preheat and Prep

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan with butter or non-stick spray.
3. Lightly dust with flour or line with parchment paper for easy removal.

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, combine softened butter and granulated sugar.
2. Using a hand mixer or stand mixer, beat on medium-high speed until light, fluffy, and pale in color — about 3–5 minutes.

Proper creaming incorporates air, which gives the pound cake its soft texture.

Step 4: Add Eggs and Vanilla

1. Add eggs one at a time, mixing well after each addition.
2. Stir in vanilla extract.

Make sure each egg is fully incorporated before adding the next to avoid curdling.

Step 5: Combine Dry Ingredients

1. In a separate bowl, whisk together flour, baking powder, and salt.

Step 6: Alternate Dry and Milk

1. Reduce mixer to low speed.
2. Add one-third of the flour mixture, then half of the milk. Mix until just combined.
3. Repeat with another one-third of flour, the remaining milk, and finish with the last third of flour.

Do not overmix; overworking the batter can make the cake dense.

Step 7: Fold in Buttered Pecans

1. Reserve a few pecans for topping.
2. Gently fold the remaining buttered pecans into the batter using a spatula.

Step 8: Bake the Cake

1. Pour the batter into the prepared loaf pan.
2. Sprinkle the reserved pecans on top for a decorative, crunchy finish.
3. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
4. If the top browns too quickly, tent with aluminum foil after 40 minutes.

Step 9: Cool and Serve

1. Let the cake cool in the pan for 15 minutes.
2. Transfer to a wire rack to cool completely.
3. Slice and enjoy with a cup of tea, coffee, or a dollop of whipped cream.

Tips for the Perfect Pound Cake

• Room temperature ingredients ensure smooth, well-emulsified batter.
• Don’t skip the creaming step; it’s key for a light, airy texture.
• Butter the pecans lightly — too much sugar can burn during baking.
• Store properly: Keep in an airtight container for up to 4 days or freeze slices for later.

Final Thoughts

This Pound Cake with Buttered Pecans is more than just a dessert — it’s a comforting, indulgent treat that balances a moist, buttery cake with the rich, nutty flavor of roasted pecans. Perfect for holidays, family gatherings, or simply a weekend treat, it’s sure to impress anyone who tastes it.

If you want, I can also make a version with a picture of how it should look so you have a visual guide for perfect presentation. Do you want me to do that?