Pecan Crusted Pound Cake

Pecan Crusted Pound Cake, a slice of Heaven. This pound cake is an absolutely delicious recipe that is equally perfect for a picnic or fancy dinner party. The coating of pecans that roast in butter as it cooks enrobing a moist tender cake is a delight to eat. Kind of marrying butter pecan ice cream and a pound cake.

The most important thing is to heavily butter the Bundt pan and then coat it in loads of pecans. It does take a bit of effort to make sure you heavily butter the pan, and I mean heavily! More butter than you would typically coast a pan with. The butter acts as a glue to make all the nuts stick to the sides. The butter and the pecans cook up all toasty and become this crunchy outer crust that only needs some powdered sugar to make one fantastic cake. The toasting of the pecans permeates this cake wonderfully. And any excess butter gets absorbed into the crust making it even more buttery and addicting.

I took my favorite pound cake and added a bit of pecan flour to the recipe here to give it a bit more nut flavor, if you can’t find pecan flour substituting almond flour or very finely ground pecans also work great. The cake itself is moist, tender, and delicious. The plain Bundt cake pan works the best for this cake as the sides are smooth and has the space for the pecans. The spiral Bundt cake pan may work too, with its surface having many straight sides.  Everyone should have a Bundt pan.

This is a great cake for any occasion or just for an everyday treat. If you dust it with some powdered sugar, it gets all fancy. But since it already had been dressed up with the toasted pecans, it is not necessary. Treat yourself and your family to this fantastic cake. I promise you it is worth it. This is truly one of the best cakes I’ve ever made.

OK, well, that is all for this week, I hope you are all staying safe and happy out there. Times are crazy, but together we can all get through this. Until next time!

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Pecan Crusted Pound Cake

Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

 

The crunchy pecans in the crust of this rich pound cake make an incredible cake. Inside is moist tender and irresistible.

Course: Baking, Bundt, Cake

Cuisine: American

Keyword: Bundt Cake, pecan bundt cake, pecan cake, Pecan pie

Servings: 12

Ingredients

• ¼ stick salted butter very soft at room temperature you can use unsalted
• 2 cups coarsely chopped pecans
• ¼ cup pecan flour substitute almond flour or very finely ground pecans
• 3 cups all-purpose flour
• ½ teaspoon salt
• ¼ tsp baking soda ½ teaspoon for low altitude
• 2 sticks of unsalted butter if using salted, reduce the salt to just a pinch at room temp.
• 2 ¾ cups sugar
• 1 ¼ cup sour cream 1 cup for low altitude
• 6 eggs at room temperature
• 1 teaspoon vanilla
• 1 teaspoon vanilla bean paste or add 1 tablespoon vanilla if you don’t have any paste.
• Powdered sugar for finishing

Instructions

1. Preheat oven to 350°.
2. Spread the softened butter evenly and thickly over the entire inside surface of a 12 cup Bundt pan. This works great with the traditional pan or one that doesn’t have many intricate ridges. It may be messy, but you can use your hands to make sure the surface is completely covered thickly with butter.
3. Reserve about a ½ cup of the chopped pecans to sprinkle on the filled cake before baking.
4. Coat the entire buttered surface with the remaining pecans, try to cover as much as possible using the butter as glue. Press the pecans on the sides to completely cover the inside as much as possible. If you have any remaining pecans sprinkle them onto the bottom (which will become the top) of the Bundt pan.
5. Combine flour, salt, and baking soda in a small bowl and set aside.
6. In a mixer, cream butter and sugar for several minutes until the sugar has dissolved into the butter a bit, and the mixture has become lighter. It may not get to a full creamy texture.
7. Add the eggs one at a time, beating well and making sure each egg has completely incorporated before you add the next egg. Scrape down the sides of the bowl with a spatula between each addition. The idea is to add as much air as possible.
8. Briefly beat in ½ of the flour mixture. Stir until the flour has just been mixed in.
9. Scrape down the side of the bowl.
10. Add in the sour cream, vanilla, and vanilla bean paste if using. Beat until just combined.
11. Beat in the remaining flour, just until thoroughly combined. Try not to overwork the batter.
12. Spread the batter into the prepared pan. Be careful and try not to dislodge the pecans along the edges.
13. Sprinkle the reserved ½ cup of pecans over the batter to completely enrobe the batter in nuts.
14. Tap the pan against the counter to get rid of any big bubbles.
15. Place into the preheated oven. Bake for 1 hour and 10- 20 minutes. Check after the 1-hour mark to see if the cake is done by inserting a toothpick or cake tester. It should come out clean. Continue to bake until the tester comes out clean, or the cake is golden and it bounces back when lightly pressed.
16. Cool in pan 10 to 15 minutes and then invert and unmold onto a rack to cool completely.
17. Dust with powdered sugar if you want to be fancy, but this cake is delicious, just plain.