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Ultimate Moist Butter Pecan Pound Cake with Brown Butter Glaze

A close-up of a moist slice of Delicious Butter Pecan Pound Cake topped with pecan glaze and chopped nuts.
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This recipe produces a rich, dense, and moist pound cake featuring toasted pecans throughout the batter and finished with a simple brown butter glaze.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup full-fat sour cream or full-fat plain yogurt
  • 1 cup chopped pecans, lightly toasted
  • For the Glaze: 1/2 cup powdered sugar
  • For the Glaze: 2 tablespoons unsalted butter
  • For the Glaze: 1 tablespoon milk or cream

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan.
  2. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 5 minutes.
  3. Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla and almond extracts.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix only until just combined; do not overmix.
  6. Gently fold in the toasted chopped pecans using a spatula.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 70 to 85 minutes, or until a wooden skewer inserted near the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. To make the glaze, melt 2 tablespoons of butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams and brown bits form at the bottom and it smells nutty (about 3-5 minutes). Remove from heat immediately.
  11. Whisk the browned butter into the powdered sugar and milk/cream until smooth. If the glaze is too thick, add a few more drops of milk.
  12. Drizzle the brown butter glaze over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

  • For the best texture, ensure your eggs and sour cream are at room temperature before mixing.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching closely to prevent burning.
  • Store leftover cake tightly covered at room temperature for up to 3 days.

Nutrition

Find it online: https://savoryskies.com/delicious-butter-pecan-pound-cake-recipe/