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Pecan Pie Pound Cake

Pecan Pie Pound Cake
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Pecan Pie Pound Cake combines the moist, dense texture of classic pound cake with a sweet, crunchy pecan pie topping. This rich and buttery dessert offers a perfect balance of tender cake and caramelized nuts, making it ideal for holidays, family gatherings, or any special occasion.

Ingredients

Scale

For the Cake Batter

  • 1 cup (227g) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

For the Pecan Pie Topping

  • 1 cup pecans, chopped uniformly
  • 1/4 cup unsalted butter, melted
  • 1/3 cup brown sugar, packed
  • Pinch of salt

Instructions

  1. Prepare the Batter: Begin by creaming the softened butter with both granulated and brown sugars until light and fluffy. Beat in the eggs one at a time until fully incorporated, then add vanilla extract for aroma. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until a smooth batter forms.
  2. Create the Pecan Pie Topping: In a small bowl, combine chopped pecans with melted butter, brown sugar, and a pinch of salt. Stir until the pecans are evenly coated in the sweet buttery mixture that will caramelize to form a crunchy crust.
  3. Assemble and Bake: Pour the batter into a greased loaf pan and smooth the surface with a spatula. Evenly sprinkle the pecan mixture on top and gently press it slightly to adhere. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  4. Cool and Serve: Let the cake cool in the pan for about 15 minutes to prevent the topping from sticking. Transfer the cake to a wire rack to cool completely. Serve warm or at room temperature to enjoy the full flavor and texture.

Notes

  • Use room temperature butter and eggs for a smooth batter and even baking.
  • Chop pecans uniformly to ensure even caramelization and crunch.
  • Mix batter just until combined to avoid a tough cake.
  • Use fresh baking powder to help the cake rise properly.
  • Check the cake’s doneness around 50 minutes to prevent overbaking.

Nutrition

Keywords: Pecan Pie Pound Cake, pecan pie, pound cake, nutty dessert, caramelized pecans, buttery cake, holiday dessert

Find it online: https://juliaglam.com/pecan-pie-pound-cake/