Butter Pecan Pound Cake

Ingredients

• 360g (3 cups) all-purpose flour
• 1⁄2 tbsp baking powder
• 1⁄2 tsp salt
• 1⁄4 tsp nutmeg (or cinnamon)
• 113g (1 stick) salted butter, softened
• 170g (3⁄4 cup) butter-flavored shortening
• 600g (3 cups) firmly packed brown sugar
• 6 eggs, room temperature
• 2 tbsp vanilla extract
• 1⁄2 tbsp butter extract (optional)
• 240ml (1 cup) sour cream, room temperature
• 225g (2 cups) pecan halves
• 2 tbsp maple syrup
• pinch of salt

For the glaze:

• 225g (8oz) cream cheese, room temperature
• 57g (1⁄4 stick) butter, room temperature
• 600ml (21⁄2 cups) confectioners’ sugar
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
2. In a skillet over medium-low heat, toast the pecan halves with the maple syrup and salt for 5-7 minutes until fragrant. Set aside to cool completely then pulse in a food processor into small crumbs. Reserve 1⁄2 cup chopped pecans for topping.
3. In a large bowl, beat the butter, shortening and brown sugar on high speed until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, butter extract, 1⁄3 of the flour, 1⁄2 the pecans, and 1⁄2 cup sour cream.
4. Slowly add remaining flour, pecans and sour cream. Mix until just incorporated, do not overmix.
5. Pour batter into prepared pan, smoothing the top. Tap gently to remove any air pockets.
6. Bake for 80-90 minutes until a toothpick inserted comes out clean. Cool in pan for 10 minutes. Then flip onto wire rack and cool completely before glazing, about 1 hour.
7. For the glaze, beat the cream cheese and butter until smooth. Gradually beat in the confectioners’ sugar, vanilla and enough heavy cream to reach a spreadable consistency.
8. Spread glaze evenly over top and sides of cooled cake. Decorate with reserved chopped pecans. Allow glaze to set for 1 hour before slicing.

Enjoy this delicious moist butter pecan pound cake! The brown sugar and pecan vanilla flavors pair wonderfully together in this recipe.

Tips

• Toast the pecans just until fragrant, they can burn quickly. Let cool before chopping.
• Allow all ingredients to come to room temperature for best texture and rise.
• Avoid overmixing the batter to prevent a dense and tough cake.
• Test doneness early – check at 80 minutes then continue checking every 5-10 minutes after that.
• Cool completely before glazing so the frosting sets up nicely.
• Store leftovers covered at room temperature or refrigerate for longer shelf life.

Nutrition Facts (Amount per serving)

Calories: 350

Total fat: 18g

Cholesterol: 75mg

Sodium: 170mg

Total carbs: 47g

Dietary fiber: 1g

Protein: 4g