Butter Pecan Pound Cake
A moist, rich pound cake filled with toasted pecans and topped with creamy, tangy cream cheese frosting. Perfect for any celebration!
Ingredients
- For the Cake:
- - 1½ cups chopped pecans divided
- - 1½ cups butter room temperature
- - 8 oz cream cheese room temperature
- - 3 cups packed brown sugar
- - 6 large eggs room temperature
- - 3¼ cups cake flour
- - 1½ tsp vanilla extract
- For the Frosting:
- - 8 oz cream cheese room temperature
- - ½ cup butter room temperature
- - 3 cups powdered sugar
- - 1 tsp vanilla extract
- - 2 cups chopped pecans optional garnish
Instructions
- Preheat oven to 325°F. Grease a 10-inch tube pan and sprinkle ½ cup pecans on the bottom.
- Cream butter and cream cheese until smooth. Gradually beat in brown sugar, then eggs, one at a time.
- Fold in cake flour, vanilla, and remaining pecans. Pour batter into the prepared pan.
- Bake for 90 minutes. Cool in the pan for 15 minutes, then transfer to a wire rack.
- Beat cream cheese and butter for frosting. Gradually mix in powdered sugar and vanilla. Frost the cooled cake and garnish with pecans.
Notes
- For enhanced flavor, toast pecans before mixing into the batter.
- Store frosted cake in the refrigerator for up to 5 days or freeze unfrosted for up to 3 months.
- Store frosted cake in the refrigerator for up to 5 days or freeze unfrosted for up to 3 months.