Brown Sugar Pecan Pound Cake

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This Brown Sugar Pecan Pound Cake combines the caramel flavors of brown sugar with a dense and moist pound cake and adds nutty pecan flavor just for good measure!

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As the cool weather approaches and we start thinking about those fall recipes, pecans always come to mind for me.  We use so many pecans in the fall and holiday seasons for all our baking, I usually buy them in bulk.  They can be expensive, but one of my tips is to buy pecans in pieces rather than whole to save some moolah.  Very few recipes call for whole pecans, so there’s no sense in paying a premium when you are just going to chop them up anyway.  AND it saves you a step!

This Brown Sugar Pecan Pound Cake combines the caramel flavors of brown sugar with a dense and moist pound cake and adds nutty pecan flavor just for good measure!

Now, I just love a good pound cake and combining one with my favorite nut is a win-win, if you ask me!  This recipe isn’t fussy, it’s just important to make sure all your ingredients are at room temp.  It’s a good rule of thumb to make that the case for most pound cakes, actually.  Room temperature ingredients create a better emulsion and trap more air so the end result is a lighter, fluffier cake.  I know it’s a hassle to think that far in advance, but trust me… it’s worth it.

This Brown Sugar Pecan Pound Cake combines the caramel flavors of brown sugar with a dense and moist pound cake and adds nutty pecan flavor just for good measure!

Pin It!

Brown Sugar Pecan Pound Cake
 
Prep time
Cook time
Total time
 
This Brown Sugar Pecan Pound Cake combines the caramel flavors of brown sugar with a dense and moist pound cake and adds nutty pecan flavor just for good measure!
Author:
Ingredients
  • 1½ cups butter, room temperature
  • 2 cups firmly packed light brown sugar
  • ½ cup white sugar
  • 5 eggs, room temperature
  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1½ cups finely chopped pecans
Instructions
  1. Preheat the oven to 325°F and grease and flour a 14.5-cup bundt pan. Using a mixer, cream together the butter and sugars until light and fluffy - about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir the flour and salt together and carefully add the flour a little at a time, mixing well after each addition. Add the vanilla and pecans and stir to combine. Pour the batter into the prepared pan and spread evenly. Bake for 1 hour to 1 hour and 10 minutes or until golden brown and just pulling away from the edges of the pan. A toothpick inserted in the middle should come out clean. Allow to cool for about 15 minutes in the pan before inverting on a serving platter.
Notes
I find that pound cakes need to "age" a little for best flavor and texture. Allowing them to rest overnight is usually best.

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This Brown Sugar Pecan Pound Cake combines the caramel flavors of brown sugar with a dense and moist pound cake and adds nutty pecan flavor just for good measure!
Pin It!

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Comments

  1. Oh, I love pound cakes and I love pecans! Can’t wait to try this! Do you recommend dark or light brown sugar? Thanks so much for sharing!

  2. Yum! Pound cake is so good. I love this take on it!
    Kari
    http://sweetteasweetie.com

  3. I made this over the weekend and it was a super version of one of our favorite cakes. I tweaked the flavors a bit using bourbon instead of vanilla – then I made a vanilla bourbon glaze for the top!!

  4. Have you ever tried the Pecan Praline Sauce you make for the pumpkin bread drizzled on this pound cake? Looks like it could be used on this as well?

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