Go Back
butter pecan pound cake
Natacha

Southern Butter Pecan Pound Cake

Dense and buttery Southern pound cake studded with roasted pecans and topped with cream cheese glaze.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
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.