Description
A rich cake flavored with butter and pecans.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 cup chopped pecans, toasted
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9-inch bundt pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the toasted chopped pecans.
- Pour the batter into the prepared bundt pan.
- Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, whisk together the powdered sugar and 2 tablespoons of milk to create a simple glaze.
- Drizzle the glaze over the cooled cake before serving.
Notes
- Toast the pecans lightly in a dry skillet over medium heat for 5 to 7 minutes, stirring often, for better flavor.
- You can substitute buttermilk for whole milk for a slightly tangier flavor.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: butter pecan cake, pecan cake, bundt cake, butter cake, toasted pecans