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.
Brown Sugar Pecan Pound Cake
- 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
- 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.