Southern Butter Pecan Pound Cake

This decadent butter pecan pound cake features dense velvety crumb infused with roasted pecans and brown sugar. Tangy cream cheese frosting coats the golden Bundt crust. It represents quintessential Southern baking at its finest.

Beat softened butter, cream cheese, and brown sugar until light and fluffy. Add room-temperature eggs one at a time before folding in cake flour and vanilla. Stir chopped toasted pecans into the thick batter.

Bake slowly in a greased tube pan until a tester comes out clean. Cool completely before drizzling rich cream cheese glaze over top. For more pecan confections, try this caramel pecan cake filling.

Natacha

Southern Butter Pecan Pound Cake

Dense and buttery Southern pound cake studded with roasted pecans and topped with cream cheese glaze.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: Américaine

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

Cake Batter

• 1 ½ cups Land O Lakes unsalted butter, softened
• 8 oz Philadelphia cream cheese, softened
• 3 cups dark brown sugar, packed
• 6 large eggs, room temperature
• 3 ¼ cups Swans Down cake flour
• 1 ½ tsp pure vanilla extract
• 1 ½ cups pecans, chopped and toasted

Cream Cheese Glaze

• 4 oz cream cheese, softened
• 4 tbsp butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Equipment

• Moule à cheminée de 25 cm
• Batteur électrique
• Four

Method

 

1. Heat oven to 325 degrees Fahrenheit and grease and flour a 10-inch Bundt pan thoroughly.
2. Beat softened butter, cream cheese, and brown sugar in a stand mixer on medium speed for 5 minutes.
3. Add eggs one by one, beating well after each addition until batter is smooth.
4. Gently fold in cake flour just until incorporated, then stir in vanilla extract and chopped pecans.
5. Spoon batter into prepared Bundt pan and smooth top evenly with a spatula.
6. Bake for 90 minutes until a wooden skewer inserted in center emerges clean.
7. Cool in pan for 15 minutes, turn out onto a wire rack to cool completely, then frost with glaze.

Notes

Pour une saveur encore plus prononcée, vous pouvez faire griller les noix de pécan avant de les incorporer à la pâte. Ce gâteau se conserve jusqu'à une semaine au réfrigérateur dans un contenant hermétique. Il peut également être congelé pour une conservation plus longue.