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Pecan Crusted Pound Cake

Pecan Crusted Pound Cake

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
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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.