There’s something truly magical about the rich, buttery aroma of a freshly baked pound cake, especially when it’s infused with the nutty crunch of pecans. This Simply Divine Butter Pecan Pound Cake is a masterpiece of texture and flavor, with a moist, tender crumb that melts in your mouth. Each bite offers a delightful contrast of velvety cake and toasted pecans, creating a symphony of sweetness and warmth. Perfect for any occasion, this cake is as comforting as it is indulgent.
With just 15 minutes of prep and an hour in the oven, this recipe is surprisingly simple yet delivers a show-stopping dessert. The golden crust gives way to a soft, buttery interior, while the pecans add a satisfying crunch and depth of flavor. Whether served with a cup of coffee or as the star of your dessert table, this cake is sure to leave everyone asking for seconds. It’s the kind of treat that feels like a warm hug—utterly irresistible and impossible to resist.
Ingredients for Simply Divine Butter Pecan Pound Cake
- For the Pecan Cake:
- 1 cup (8oz/225g) butter, softened
- 1 ¼ cups (7½oz/213g) dark brown sugar
- 4 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1¾ cups (8¾oz/207g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups (7½oz/213g) pecans (toasted and chopped)
- For the Maple Glaze:
- 6 tablespoons (3oz/85g) butter (at room temperature)
- ½ cup (3oz/85g) dark brown sugar
- 1 tablespoon water
- 2 teaspoons maple syrup
- ¾ cup (3oz/85g) powdered sugar (sifted)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter and flour a 9×5-inch (12½x23cm) loaf pan. Set aside.
- Make the pound cake batter: In a large bowl or mixer, cream together the butter and brown sugar for a few minutes, until fluffy.
- Add the eggs, one at a time, and then add the vanilla extract. Beat until fully mixed.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture in three increments, mixing until just combined.
- Fold in the toasted and chopped pecans. Spread the batter evenly into the prepared pan.
- Bake: Place in the oven for 50-60 minutes, or until a wood skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Make the glaze: In a small saucepan, cook the butter, brown sugar, water, and maple syrup over medium heat until the butter and sugar melt. Remove from heat.
- Whisk in the powdered sugar until smooth. Adjust consistency by adding water (a few drops at a time) if too thick, or powdered sugar (1 teaspoon at a time) if too thin.
- Glaze the cake: Drizzle the warm glaze over the cooled cake. Let set before slicing.
- Store: Keep in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions
This Simply Divine Butter Pecan Pound Cake is a star on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. For a cozy touch, serve it alongside a warm cup of coffee or spiced chai tea. It’s also a delightful addition to brunch spreads or dessert tables!
Storage Secrets: Keeping It Fresh
Store your pound cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving, and it’ll taste just as fresh as the day it was baked!
Time-Saving Tips for Busy Bakers
To save time, toast and chop the pecans ahead of time and store them in an airtight container. You can also measure out all your dry ingredients the night before. If you’re in a rush, skip the glaze—this cake is still delicious on its own, and you can always add the glaze later!
Recipe Variations: Make It Your Own
Feel free to experiment with this recipe! Swap the pecans for walnuts or almonds, or add a teaspoon of cinnamon to the batter for a warm, spiced twist. For a boozy kick, mix 1-2 tablespoons of bourbon into the glaze. The possibilities are endless, so get creative!
Equipment Guidance: Tools for Success
A stand mixer or hand mixer makes creaming the butter and sugar a breeze, but you can also use a sturdy whisk and some elbow grease. A 9×5-inch loaf pan is ideal for this recipe, but if you don’t have one, an 8-inch square baking pan works too—just adjust the baking time slightly.
Simply Divine Butter Pecan Pound Cake
Ingredients
For the Pecan Cake:
- 1 cup butter, softened 8oz/225g
- 1 ¼ cups dark brown sugar 7½oz/213g
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour 8¾oz/207g
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups pecans toasted and chopped
For the Maple Glaze:
- 6 tablespoons butter 3oz/85g, at room temperature
- ½ cup dark brown sugar 3oz/85g
- 1 tablespoon water
- 2 teaspoons maple syrup
- ¾ cup powdered sugar 3oz/85g, sifted
Instructions
- Preheat the oven to 350°F (180°C) and butter and flour a 9×5-inch (12½x23cm) loaf pan. Set aside.
- To make the pound cake: In a large bowl or mixer, cream together the butter and brown sugar for a few minutes, until fluffy.
- Add the eggs, one at a time, and then add the vanilla extract and beat until fully mixed.
- In a separate large bowl, whisk the flour, baking powder, and salt together, and then add to the butter mixture in three increments.
- Once the batter is evenly combined, fold in the pecans and spread into the prepared pan.
- Bake for 50-60 minutes, until a wood skewer inserted into the center, comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Once the cake is cooled, make the glaze: cook the butter, brown sugar, water, and maple syrup over medium heat until the butter and brown sugar melt.
- Remove from the heat and whisk in the powdered sugar. If the glaze seems too thick, add water a few drops at a time until you get the consistency you want. If it seems too thin, add powdered sugar, 1 teaspoon at a time until the desired thickness is reached.
- Drizzle the warm glaze on top of the cake and let set before slicing. Store in an airtight container at room temperature for up to 3 days.
