Go Back

Pecan Pound Cake

This pound cake is baked with butter, sugar, and eggs to create a dense, crumbly texture. It features a topping of crushed toasted pecans that add a crunchy contrast, with flavors of toasted butter and vanilla imparting warmth. The finished cake has a golden-brown crust and moist interior, often with a slightly caramelized nutty topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup pecans roughly chopped and toasted
  • 1/2 cup brown sugar for topping

Equipment

  • Loaf pan
  • Mixing bowls
  • Stand mixer or hand mixer
  • Spatula
  • Toaster oven or oven

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter and line with parchment paper for easy removal.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together using a stand mixer or hand mixer on medium speed until the mixture is light, fluffy, and pale in color, about 3-4 minutes. Look for a smooth, creamy texture and a slight increase in volume.
  3. Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. The mixture should become smooth and slightly thickened.
  4. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. The batter should be thick but pourable.
  5. Stir in the toasted and chopped pecans until evenly distributed. Use a spatula to gently fold in the nuts, watching for an even distribution throughout the thick batter.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  7. While the cake bakes, toast the remaining pecans in a toaster oven or oven at 350°F until fragrant and lightly browned, about 5-7 minutes. Let cool, then chop coarsely and mix with brown sugar for the topping.
  8. Remove the cake from the oven and let it cool in the pan for 15 minutes. Transfer to a wire rack and sprinkle the chopped toasted pecans and brown sugar mixture evenly over the top. Slice and serve once fully cooled.

Notes

For best flavor, toast pecans beforehand and ensure butter is adequately softened. Adjust baking time if using a different loaf pan size.