Brown Sugar Butter Pecan Pound Cake

Pound cakes hold a special place in the hearts of bakers and dessert lovers alike. Known for their dense, buttery texture, these cakes are the epitome of comfort food, often gracing tables during gatherings, celebrations, or quiet afternoons at home. Among the many varieties of pound cakes, the Heavenly Brown Sugar Butter Pecan Pound Cake stands out as a true indulgence. This cake is not just a dessert; it’s a delightful experience that combines rich flavors and a moist crumb, elevating any occasion it graces.

Discover the bliss of baking with this Heavenly Brown Sugar Butter Pecan Pound Cake recipe. This delectable cake is a perfect blend of rich flavors, featuring the deep sweetness of brown sugar and the delightful crunch of toasted pecans. Easy to make and perfect for any occasion, each slice is a moist, buttery indulgence. Whether it's for a gathering or a cozy evening at home, elevate your dessert game with this crowd-pleasing recipe that promises to impress!

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Ingredients

1 cup unsalted butter, softened

1 cup brown sugar, packed

1 cup granulated sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk, room temperature

1 cup pecans, chopped (lightly toasted)

Optional: Additional pecans for garnish

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a loaf pan.

Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.

Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.

Fold in Pecans: Gently fold in the toasted pecans until evenly distributed throughout the batter.

Pour and Bake: Pour the batter into the prepared bundt pan or loaf pan and smooth it out with a spatula. Bake in the preheated oven for about 65-75 minutes (bundt) or 55-60 minutes (loaf) or until a toothpick inserted into the center comes out clean.

Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Carefully invert the cake onto a wire rack to cool completely.

Serve: Once completely cooled, garnish with additional chopped pecans if desired. Slice and serve as is or with a drizzle of caramel sauce for an extra indulgent treat.

Prep Time: 20 mins | Total Time: 1 hr 30 mins | Servings: 12 slices