Pecan Pie Pound Cake

Pecan Pie Pound Cake combines the rich flavors of pecan pie with the dense, buttery texture of pound cake.

Making a delicious pound cake can be a rewarding baking experience!

Tips for making the perfect pound cake

• Use Quality Ingredients: Use high-quality butter, fresh eggs, and good flour. The flavor of these basic ingredients will significantly impact your cake.
• Room Temperature Ingredients: Make sure your butter, eggs, and any dairy (like cream cheese, sour cream or milk) are at room temperature. This helps them blend more easily and create a smoother batter.
• Proper Measuring: Measure your flour correctly by spooning it into your measuring cup and leveling it off with a knife. Avoid scooping directly from the bag, as this can compact the flour and lead to a dense cake.
• Cream the Butter and Sugar Well: When creaming the butter and sugar, mix them until the mixture is light and fluffy. This incorporates air into the batter, helping the cake to rise.
• Don’t Over-mix: Once you add the flour, mix just until combined. Over-mixing can lead to a tough cake due to gluten development.
• Add Flavorings: Consider adding vanilla extract, citrus zest, or almond extract for extra flavor. A pinch of salt can also enhance sweetness.
• Grease and Flour Your Pan: Ensure your pan is well-greased and floured to prevent sticking. You can also use parchment paper for easier removal. It is strongly suggested that you use our Pan Release to ensure easy removal.
• Preheat Your Oven: Always preheat your oven before placing the cake inside; this ensures even baking.
• Bake at the Right Temperature: Pound cakes typically bake at a lower temperature (around 325°F or 160°C). This helps them cook evenly without over-browning.
• Check for Doneness: Use a wooden pick or cake tester inserted in the center of the cake. It should come out clean or with a few moist crumbs.
• Cool Properly: Allow the cake to cool in the pan for about 10 to 15 minutes before transferring it to a wire rack. This helps it firm up and prevents breaking.
• Wrap to Preserve Moisture: Once completely cool, wrap your pound cake in plastic wrap to keep it moist if you’re not serving it immediately.
• Experiment with Add-ins: Add chocolate chips, nuts or fruits to customize your pound cake. Just be mindful of the additional moisture they may add.
• Serve with a Glaze or Icing: Consider drizzling a glaze or icing on top for added flavor and visual appeal.

Pecan Pie Pound Cake

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Pecan Pie Pound Cake combines the rich flavors of pecan pie with the dense, buttery texture of pound cake.

• Prep Time: 15 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 5 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

4 sticks butter (room temperature)
4 cups granulated sugar
4 cups cake flour or all-purpose flour
8 large eggs (room temperature)
8 ounces cream cheese (room temperature)
2 to 3 teaspoons vanilla extract
1 cup pecans, chopped
1 cup brown sugar
1 jar caramel ice cream topping (optional)

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Instructions

1. Heat oven to 300 degrees F. Grease and flour* a 10-inch Bundt or tube pan.
2. In mixer, cream butter, cream cheese and sugar until smooth.
3. Add eggs, one at a time, beating after each addition.
4. Add flour one cup at a time.
5. Add vanilla extract.
6. Pour batter into prepared pan, then sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter.
7. Bake for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.)
8. Increase the temperature to 325 degrees F and bake for an additional 30 minutes. Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if not quite done.
9. Remove from the oven and allow it to cool for 10 to 15 minutes before removing from the pan. When you invert onto a plate, you may lose a few nuts, but most will bake into the top layer of crust. Then, turn the pecan pie pound cake onto another plate so that the nuts are on top.
10. Glaze with a white confectioners’ sugar glaze.
11. Alternately, drizzle with a jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans.

Notes

* For best results, use our Pan Release!

Glaze can also be tinted with food coloring gel for special occasions.