OLD SCHOOL BUTTER PECAN POUND CAKE

OLD SCHOOL BUTTER PECAN POUND CAKE

Indulge in the timeless allure of a dessert that evokes memories of bygone days, where the aroma of freshly baked treats filled cozy kitchens and the warmth of shared moments lingered long after the last crumb disappeared. The Old School Butter Pecan Pound Cake captures the essence of classic baking, marrying rich buttery flavors with the nutty crunch of pecans in a moist and decadent pound cake. This recipe is a testament to tradition, offering a simple yet sublime dessert that delights the senses and beckons to be savored with each delectable bite. Whether served as the crowning glory of a family gathering or enjoyed as a quiet indulgence with a cup of coffee, this Old School Butter Pecan Pound Cake is sure to leave a lasting impression and create new memories to cherish for years to come.

Ingredients:

1 cup (2 sticks) unsalted butter, softened.

2 cups granulated sugar.

4 large eggs.

3 cups all-purpose flour.

1/2 teaspoon baking powder.

1/2 teaspoon salt.

1 cup whole milk.

1 teaspoon vanilla extract.

1 cup chopped pecans.

For the Pecan Topping:

1/4 cup unsalted butter.

1/2 cup packed brown sugar.

1/4 cup heavy cream.

1 cup chopped pecans.

Instructions:

Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt or tube pan.

– Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each.

– Sift together flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk. Mix in vanilla and pecans.

– Pour batter into prepared pan. Bake for 60-70 minutes, until a toothpick inserted into the center comes out clean.

– For the topping, melt butter in a saucepan. Add brown sugar and cream, stirring until smooth. Stir in pecans and cook for 2-3 minutes.

– Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

– Spoon pecan topping over cooled cake.