Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup toasted pecans, chopped
- 1/2 cup brown sugar
- 2 tablespoons butter
Directions
Preheat oven to 325°F (163°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
Stir in the vanilla extract and fold in the chopped toasted pecans.
Pour the batter into the prepared loaf pan and smooth the top.
In a small bowl, mix the brown sugar and 2 tablespoons of butter until crumbly, then sprinkle over the batter.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Frequently Asked Questions
How should I properly store leftover Pecan-Infused Pound Cake to keep it fresh?
This rich pound cake stays moist best when stored tightly wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days. For longer storage, you can freeze the cooled cake, tightly wrapped, for up to 3 months. Thaw overnight on the counter before serving.
Can I substitute the pecans in this pound cake recipe with a different nut, like walnuts?
Yes, you can easily substitute the pecans with an equal amount of chopped walnuts for a slightly different flavor profile. Since this is a medium-difficulty recipe, ensure you gently fold the nuts in with the flour mixture just until combined to maintain the cake's texture.
My pound cake batter seems too thick after adding the flour; should I increase the milk?
If your batter seems overly thick after incorporating the 2 cups of flour, resist adding too much extra milk, as this can affect the final rise. Ensure your butter and eggs were properly creamed first, and only add an extra tablespoon of milk if necessary to achieve a ribbon-like consistency before baking at 325°F.
