There’s something truly comforting about an old school Butter Pecan Pound Cake. This classic dessert has been a favorite for generations, known for its rich buttery flavor and crunchy toasted pecans that add the perfect texture. It’s the kind of cake that brings back memories of family gatherings and cozy afternoons.
We love how this pound cake strikes a balance between simplicity and indulgence. With just a handful of ingredients, it delivers a moist, tender crumb that melts in your mouth. Whether you’re serving it for a special occasion or just craving a nostalgic treat, this recipe is sure to become a staple in your baking repertoire. Let’s dive into making a timeless classic that never goes out of style.
Ingredients
To create our Old School Butter Pecan Pound Cake, we gather simple yet rich ingredients that build the cake’s signature buttery flavor and crunchy pecan goodness. Here’s a clear breakdown of what we need.
Dry Ingredients
These essential dry ingredients form the cake’s tender crumb and structure.
- 2 ½ cups all-purpose flour, sifted for lightness
- 1 ½ teaspoons baking powder, to help the cake rise evenly
- ½ teaspoon salt, to enhance flavor balance
- 1 cup chopped pecans, toasted to bring out their natural crunch and nuttiness
Wet Ingredients
The wet ingredients provide moisture and richness to our pound cake’s classic texture.
- 1 cup unsalted butter, softened* — this is our flavor foundation
- 1 ½ cups granulated sugar, for sweetness and tender crumb
- 4 large eggs, at room temperature for smooth blending
- 1 teaspoon vanilla extract, for that warm, nostalgic aroma
- ½ cup whole milk, to keep the cake moist and luscious
Butter Pecan Topping Ingredients
The topping elevates the cake with extra buttery crisp pecans adding delightful contrast.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Unsalted butter | ¼ cup (½ stick) | Creates rich buttery coating |
| Brown sugar | ⅓ cup | Adds deep caramel sweetness |
| Chopped pecans | ⅓ cup | Gives warm toasted crunch |
| Vanilla extract | ½ teaspoon | Enhances topping’s flavor |
These components work together for an irresistible topping that complements the cake’s soft interior with a crunchy, caramelized finish.
Equipment Needed
To craft our Old School Butter Pecan Pound Cake with precision and ease, gathering the right equipment is essential. Each tool contributes to ensuring the texture, flavor, and appearance meet our expectations. Here’s what we need to bake this classic cake flawlessly:
- Stand Mixer or Hand Mixer: For creaming butter and sugar until light and fluffy. Using a stand mixer saves time and effort when mixing eggs and vanilla extract as well.
- Mixing Bowls: At least two bowls – one for dry ingredients and one for wet ingredients. Glass or stainless steel bowls work best to avoid any reaction with ingredients.
- Measuring Cups and Spoons: Accurate measurements of flour, sugar, baking powder, salt, and liquids are critical for cake structure and taste.
- Rubber Spatula: Ideal for gently folding in toasted pecans and scraping down bowl sides to ensure all ingredients are incorporated.
- 9×5 Inch Loaf Pan: A high-quality, non-stick or well-greased loaf pan is vital for shaping the pound cake and promoting even baking.
- Cooling Rack: Allows the cake to cool evenly once removed from the oven, preventing sogginess by letting air circulate beneath.
- Oven Thermometer (optional but recommended): Ensures our oven is at the correct temperature for even baking and a perfect crust.
- Toothpick or Cake Tester: For checking doneness by inserting it into the center of the cake to confirm it comes out clean.
| Equipment | Purpose |
|---|---|
| Stand Mixer/Hand Mixer | Creaming butter and mixing ingredients |
| Mixing Bowls | Separating and combining ingredients |
| Measuring Cups and Spoons | Accurate ingredient measurement |
| Rubber Spatula | Folding pecans and scraping bowls |
| 9×5 Inch Loaf Pan | Baking the pound cake |
| Cooling Rack | Cooling cake evenly |
| Oven Thermometer (optional) | Maintain exact oven temperature |
| Toothpick/Cake Tester | Test cake doneness |
Prep Work
Before we dive into mixing and baking, proper prep work sets the stage for our Old School Butter Pecan Pound Cake to shine. Let’s prepare the pecans and the baking pan to ensure perfect flavor and texture.
Preparing the Pecans
To achieve that iconic buttery crunch and deep nutty aroma, we toast the pecans ourselves. Here’s how:
- Measure 1 cup of pecan halves and spread them evenly on a baking sheet.
- Preheat the oven to 350°F (175°C).
- Toast the pecans for 8 to 10 minutes, stirring once halfway through for even browning.
- Remove from the oven and let them cool completely.
- Once cooled, gently chop pecans into medium pieces—large enough to add crunch but not overpower the cake’s tender crumb.
“Toasting pecans enhances their natural oils and elevates the rich buttery profile essential in our Butter Pecan Pound Cake.”
Preparing the Baking Pan
We want our cake to release effortlessly from the pan, maintaining its shape and texture. Follow these steps:
| Step | Description |
|---|---|
| Choose Pan | Use a 9×5-inch loaf pan—classic size for pound cake. |
| Greasing | Generously coat the pan with unsalted butter. |
| Flour Dusting | Lightly dust the pan with all-purpose flour; tap out excess. |
| Alternative | Use a non-stick baking spray with flour as a shortcut. |
| Cooling Preparation | Prepare a cooling rack nearby to transfer the cake after baking. |
Proper pan prep ensures the delicate crust stays intact and helps create the cake’s signature golden crust.
Tip: If using a metal pan, line the bottom with parchment paper for extra insurance against sticking.
Instructions
Follow these steps carefully to create the perfect Old School Butter Pecan Pound Cake with a rich buttery flavor and irresistible toasted pecan crunch.
Making the Butter Pecan Topping
- Melt 4 tablespoons of unsalted butter in a small saucepan over medium heat.
- Add ½ cup toasted pecans to the melted butter and stir to coat evenly.
- Sprinkle ¼ cup of brown sugar over the mixture and cook, stirring constantly, until the sugar dissolves and the topping becomes glossy and slightly caramelized—about 2 to 3 minutes.
- Remove from heat and set aside to cool slightly while preparing the batter.
Mixing the Cake Batter
- In a large bowl, cream together 1 cup of unsalted butter (softened) and 2 cups of granulated sugar using a stand or hand mixer on medium speed until the mixture is light and fluffy—approximately 4 to 5 minutes.
- Beat in 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. This gradual addition helps maintain the batter’s smooth texture.
- Stir in 2 teaspoons pure vanilla extract to enhance the flavor profile of the cake.
Combining Ingredients
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Alternately add the dry ingredients and ½ cup whole milk to the creamed mixture, beginning and ending with the dry ingredients. Mix gently after each addition to maintain the batter’s lightness.
- Fold in 1 cup toasted pecans with a rubber spatula, distributing them evenly without overmixing the batter.
| Ingredient | Measurement |
|---|---|
| Unsalted butter (softened) | 1 cup + 4 tbsp (for topping) |
| Granulated sugar | 2 cups |
| Brown sugar | ¼ cup |
| Large eggs | 4 |
| Pure vanilla extract | 2 teaspoons |
| All-purpose flour | 3 cups |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Whole milk | ½ cup |
| Toasted pecans | 1 ½ cups (1 cup for batter + ½ cup for topping) |
Baking the Pound Cake
- Preheat the oven to 325°F (163°C), ensuring an even baking temperature. Using an oven thermometer is recommended for accuracy.
- Grease and flour a 9×5 inch loaf pan thoroughly or line it with parchment paper to prevent sticking and to help the cake release smoothly.
- Pour half of the cake batter into the prepared pan, spreading it evenly.
- Spoon the prepared butter pecan topping evenly over the batter, then cover with the remaining batter. Use a spatula to smooth the top gently.
- Bake for 70 to 80 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs. Check doneness starting at the 70-minute mark to avoid overbaking.
Cooling and Removing from Pan
- Allow the cake to cool in the pan on a wire rack for 15 minutes.
- Run a knife around the edges of the pan to loosen the cake gently.
- Invert the loaf onto the wire rack and remove the pan.
- Let the cake cool completely before slicing to maintain its moist texture and ensure clean, beautiful slices.
By carefully following these instructions, we guarantee our Old School Butter Pecan Pound Cake delivers a tender crumb, rich buttery sweetness, and a perfectly crunchy pecan finish.
Serving Suggestions
Enjoying our Old School Butter Pecan Pound Cake is a delight on its own, but pairing it thoughtfully can elevate the experience. Here are some Serving Suggestions that complement the cake’s rich buttery flavor and crunchy toasted pecans perfectly.
Classic Accompaniments
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a soft, airy contrast to the dense pound cake.
- Vanilla Ice Cream: Serve warm slices alongside a scoop of creamy vanilla ice cream to create a comforting dessert balance.
- Fresh Berries: Strawberries, raspberries, or blueberries provide a bright, tart counterpoint to the cake’s sweetness.
Beverage Pairings
Choose beverages that enhance the cake’s nostalgic aroma and rich crumb:
| Beverage Type | Notes |
|---|---|
| Coffee | A medium roast with nutty undertones complements the pecans beautifully. |
| Black Tea | Earl Grey or Darjeeling with floral notes pairs well. |
| Dessert Wine | A glass of sweet Riesling or Moscato brings out buttery richness. |
Presentation Tips
- Slice the cake into thick generous pieces to showcase the moist crumb and pecan studded texture.
- Drizzle a bit of warm caramel sauce or honey over the top for extra indulgence.
- Sprinkle a few toasted pecan halves on the plate to reinforce the signature pecan crunch.
Pro Tip: Serve the cake slightly warm to feel the full depth of the buttery flavors and the toasty aroma of pecans.
By pairing the Old School Butter Pecan Pound Cake with these thoughtful accompaniments and serving ideas, we ensure each bite is a perfect blend of texture and taste — bringing an old-fashioned charm to your table.
Storage Tips
To keep our Old School Butter Pecan Pound Cake fresh and flavorful, proper storage is essential. Follow these steps to maintain its moist texture and rich buttery taste.
Short-Term Storage
- Cool Completely: Allow the cake to cool entirely on a wire rack before storing.
- Wrap Tightly: Use plastic wrap or aluminum foil to seal the cake and prevent it from drying out.
- Room Temperature: Store the wrapped cake at room temperature for up to 2 days. Keep it in a cool, dry place away from direct sunlight.
Refrigeration
- When to Refrigerate: If we need to keep the cake for longer than 2 days, refrigeration is necessary.
- Wrap Well: Wrap the cake tightly in plastic wrap or place it in an airtight container to prevent it from absorbing other odors.
- Shelf Life: In the fridge, the cake will stay fresh for up to 1 week.
- Serving Tip: Before serving, let the cake come to room temperature to restore its soft texture and buttery aroma.
Freezing
Freezing is an excellent way to extend the life of our Butter Pecan Pound Cake while preserving its delicate flavors.
- Slice or Whole: Freeze the cake whole or slice it before freezing for easier portioning.
- Wrap and Seal: Wrap the cake or slices tightly in plastic wrap and then a layer of aluminum foil, or place in a freezer-safe airtight container.
- Freeze Duration: The cake maintains its quality for up to 3 months in the freezer.
- Thawing Instructions: Thaw frozen cake slices overnight in the refrigerator or at room temperature for a few hours. Warm slightly in the oven or microwave before serving for best results.
| Storage Method | Wrapping/Container | Storage Duration | Tips |
|---|---|---|---|
| Room Temperature | Plastic wrap or foil | Up to 2 days | Keep in a cool, dry place |
| Refrigeration | Airtight container or wrap | Up to 1 week | Bring to room temp before serving |
| Freezing | Plastic wrap + foil or airtight container | Up to 3 months | Thaw gently, warm before serving |
Pro Tip: Label wrapped cakes with the date of storage to keep track of freshness.
By following these Storage Tips, our Old School Butter Pecan Pound Cake will maintain its signature moistness and buttery pecan aroma, delighting us bite after bite.
Conclusion
This Butter Pecan Pound Cake recipe brings together timeless flavors and simple techniques to create a dessert that feels like home. Its rich butteriness and crunchy pecans make every bite memorable and comforting.
We’re confident that once you try baking this cake, it’ll become a staple in your kitchen for special occasions or whenever you crave a classic treat. With easy-to-follow steps and thoughtful tips, it’s a recipe designed for success and delicious results every time.
Frequently Asked Questions
What makes Butter Pecan Pound Cake so special?
Butter Pecan Pound Cake is loved for its rich buttery flavor combined with crunchy toasted pecans. Its moist, tender texture and nostalgic appeal make it a comforting dessert often associated with family gatherings.
What are the key ingredients needed for this recipe?
The main ingredients include all-purpose flour, baking powder, salt, toasted pecans, unsalted butter, granulated sugar, eggs, vanilla extract, and whole milk. There’s also a buttery pecan topping to add a crunchy, caramelized finish.
How do I prepare the pecans for the cake?
Toast the pecans in a dry pan or oven until fragrant and lightly browned. This step enhances their flavor and aroma, adding a delicious crunch to the cake.
What equipment do I need to bake this cake?
You’ll need a stand or hand mixer, mixing bowls, measuring cups and spoons, a rubber spatula, a 9×5 inch loaf pan, a cooling rack, and a toothpick or cake tester to check doneness.
How should I store Butter Pecan Pound Cake?
For short-term storage, keep it wrapped at room temperature for up to 2 days. Refrigerate for up to 1 week or freeze it for up to 3 months, wrapped tightly and thawed properly before serving.
What are some serving suggestions for this cake?
Serve slightly warm with whipped cream, vanilla ice cream, or fresh berries. Complement it with coffee, black tea, or dessert wine, and garnish with toasted pecans or a drizzle of caramel sauce.
How do I ensure the cake doesn’t stick to the pan?
Grease and dust the loaf pan with flour or line it with parchment paper. These steps help the cake release easily and maintain its shape with a perfect golden crust.
Can I make this cake without a stand mixer?
Yes, you can use a hand mixer or even mix by hand using a whisk or wooden spoon, although a mixer makes creaming butter and sugar easier and faster.