Now, I just love a good pound cake and combining one with my favorite nut is a win-win, if you ask me! Â This recipe isn’t fussy, it’s just important to make sure all your ingredients are at room temp. Â It’s a good rule of thumb to make that the case for most pound cakes, actually. Â Room temperature ingredients create a better emulsion and trap more air so the end result is a lighter, fluffier cake. Â I know it’s a hassle to think that far in advance, but trust me… it’s worth it.
Recipe Card
Brown Sugar Pecan Pound Cake
Ingredients
- 1 1/2 cups butter, room temperature
- 2 cups firmly packed light brown sugar
- 1/2 cup white sugar
- 5 eggs, room temperature
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups finely chopped pecans
Instructions
- 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
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Thanks so much, Stacey! Looking forward to making this. All of your recipes are delicious and easy to make.
Thank you so very much!
Stacey, this looks fantastic! Just was wondering how this would convert to a good-sized loaf pan. I don’t have a bundt pan.
Thanks!
P.S. I finally got your cookbook and love it!
Thanks so much for the support, Joy! It should certainly work. This might be helpful: https://www.thekitchn.com/can-you-bake-a-bundt-pan-recipe-in-a-regular-pan-236652
Is there any liquid other than the eggs? Milk or sour cream? Sounds delicious and can’t wait to make it! Just want to be sure the liquid wasn’t accidentally left off the ingredients list. Love your recipes!
Thanks, Jacquelyn! No, this recipe doesn’t include any milk or sour cream. Enjoy!
Delicious and super easy! Thank you!!
So glad you enjoyed it!!
I made this and it was delicious but would like it to be more cake like. Any suggestions?
When you say, more cake-like, what do you mean? Lighter? Fluffier? Denser?
I’m going to make this tomorrow for my son to take to work. Just to be sure—there is NO baking powder in this recipe, right? Thanks!
That’s right. No baking powder.
Do you recommend salted or unsalted butter?
Unsalted, though either will work.
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?
Absolutely! I think that sounds AMAZING!
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!!
Sounds great, Edgar!
I noticed there is no liquid in the cake is it still moist?
Yum! Pound cake is so good. I love this take on it!
Kari
https://sweetteasweetie.com
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!
My cake was so good Thanks for sharing