01/27/2024
Butter Pecan Pound Cake
_____Ingredients:_____
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
_____Directions:_____
1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the dry ingredients.
6. Stir in the vanilla extract.
7. Fold in the toasted chopped pecans.
8. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
9. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Prep Time: 20 minutes | Baking Time: 60-70 minutes | Total Time: 1 hour 30 minutes
Kcal: 350 kcal | Servings: 12 servings
