Indulge in this heavenly Butter Pecan Pound Cake recipe loaded with brown sugar favor and crunchy
toasted pecans throughout. Topped with a Juscious cream cheese gJaze for the ultimate treat
A delicious moist butter pecan pound cake with a nice crunch. The brown sugar adds great flavor and
the pecan vanilla complements each other perfectly. Top with a thick cream cheese glaze and extra
chopped toasted pecans.
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour The texture may be a little less tender, but the cake will still taste
great.
Can I replace the butter with oil or margarine?
It’s best to use butter for optimal flavor and texture, but you can substitute oil or margarine in the same
amounts.
What type of pecans work best?
Any variety of pecan halves can be used_ Toasted pecans provide the best flavor.
How long does the cake last?
Properly stored leftovers will last 3-4 days covered at rcorn temperature or up to 1 week refrigerated. The
cake also freezes well for 2-3 months — thaw overnight before serving
Ingredients
• 360g (3 cups) all-purpose flour
• ‘”z tbsp baking powder
. ‘/ztsp salt
‘i, tsp nutmeg (or cinnamon)
113g (1 stick) salted butter, softened
170g cup) butter-flavored shortening
600g (3 cups) firmly packed brown sugar
6 eggs, room temperature
2 tbsp vanilla extract
• ‘/z tbsp butter extract (optional)
• 240rnl (1 cup) sour cream, room ternperature
225g (2 cups) pecan halves
• 2 tbsp maple syrup
pinch of salt
For the glaze:
225g (Boz) cream cheese, room temperature
57g stick) butter, room temperature
600ml (z’ cups) confectioners’ sugar
1 tsp vanilla extract
• 2-3 tbsp heavy cream

Instructions
1 . Preheat oven to 325’F (165C). Grease and flour a bundt pan.
2. In a skillet over medium40w 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 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, ‘/’ of the flour, the pecans, and cup sour cream.
4. Slowly add remaining flour, pecans and SOUr cream. Mix until just incorporated, do not overmix.
5. Pour batter imo prepared pan, smoothing the top. Tap gently to remove any air pockets-
6. Bake for 80-90 minutes until a toothpick insened comes out clean. Cool in pan for 10 minutes. Then
ffp onto wire rack and cool cornpletely before glazing, about 1 hour.
7. For the glaze, beat the cream cheese and bJtter 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 corne 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 (knount per serving)
Calories: 3SO
Total fat: 18g
Cholesterol: 75mg
Sodium: 170mg
Total carbs: 47g
Dietary fiber: lg
Protein: 4g