Southern Butter Pecan Pound Cake Recipes

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SOUTHERN BUTTER PECAN CAKE



Southern Butter Pecan Cake image

Moist Southern Butter Pecan Cake loaded with pecans and frosted with a pecan brown sugar cream cheese frosting!

Provided by divas can cook

Categories     cake     Dessert

Number Of Ingredients 23

1½ cup pecan chips
3 tablespoons unsalted butter (melted)
½ teaspoon cinnamon
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1½ cups granulated sugar
½ cup light brown sugar (packed)
12 tablespoons unsalted butter (room temperature)
2 eggs
1 egg yolk
1½ teaspoon vanilla extract
½ teaspoon maple extract
½ cup sour cream
1 cup whole milk
8 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
½ cup fresh light brown sugar ((soft, with no lumps))
½ teaspoon vanilla extract
½ teaspoon maple extract
salt, pinch
2½ cups powdered sugar
½ cup buttered pecan chips

Steps:

  • Preheat oven to 350. Generously grease 2 9-inch cake pans with shortening and lightly dust with flour. Set aside.

PECAN POUND CAKE RECIPE



Pecan Pound Cake Recipe image

This classic southern Pecan Pound Cake Recipe is a moist and tender pound cake packed with butter pecan flavor! It's a perfect blend of traditional pound cake filled with crunchy toasted pecans in every bite!

Provided by Nikki Lee - Soulfully Made

Categories     Cakes

Time 2h

Number Of Ingredients 10

2 cups butter (softened)
1 cup granulated sugar
1 ½ cup brown sugar, packed
6 large eggs (room temperature)
1 tablespoon vanilla extract
¼ teaspoon table salt
1 ½ teaspoon baking powder
4 cups all-purpose flour sifted (spooned and leveled; divided)
1 cups buttermilk (room temperature)
4 cups chopped toasted pecans

Steps:

  • Preheat oven to 325°. In a small bowl toss pecans with ¼ cup flour
  • Beat butter on medium speed with a stand or hand mixer. Gradually add in granulated and brown sugar and beat until light and fluffy (3 to 5 minutes). Add eggs in 1 at a time, beating until just blended. Stir in vanilla.
  • In a medium bowl stir together baking powder, salt, and 3 ¾ cups flour. Add this flour mixture to the butter mixture, alternating with buttermilk. Beging and ending with flour mixture until just combined. Do not over mix. Gently stir pecans into the batter.
  • Spray a 10-inch tube or 10 to 12 cup bundt pan with baking spray or butter and flour pan. Pour batter into the pan and smooth the top with spatula.
  • Bake for 70 to 90 minutes or until a wooden pick comes out mostly clean. Check at about 45 minutes and if the cake is browning too quickly add foil over the top and finish baking. Cool in pan for 15 minutes and then turn onto a cooling rack to finish cooling.

Nutrition Facts : ServingSize 1 slice, Calories 634 kcal, Carbohydrate 54 g, Protein 6 g, Fat 38 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 63 mg, Sodium 261 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 24 g

PECAN SOUR CREAM POUND CAKE



Pecan Sour Cream Pound Cake image

I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.

Provided by CAROLE10

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h20m

Yield 12

Number Of Ingredients 12

¼ cup chopped pecans
3 cups cake flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
  • In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
  • Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
  • To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 89.7 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13.2 g, Sodium 171.3 mg, Sugar 60.6 g

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