There’s something undeniably nostalgic about the scent of a pound cake baking in the oven, especially when it’s infused with toasted pecans, brown sugar, and cinnamon. This Butter Pecan Pound Cake is a timeless dessert that blends the richness of buttery cake with the warmth of spiced pecan filling and a sweet vanilla glaze. It’s a dessert that feels like home, ideal for sharing during the holidays, serving at Sunday brunch, or enjoying as a special treat with coffee.
The texture is moist and tender, thanks to sour cream in the batter, while the pecan layer adds a delightful crunch and depth of flavor. Each bite combines the softness of the cake with buttery-sweet nutty swirls that practically melt in your mouth. This cake is perfect when you want something that looks impressive but comes together using simple pantry staples.
Whether you’re an experienced baker or just getting started, this recipe is straightforward and rewarding. Once baked and drizzled with a glossy glaze, the cake becomes a centerpiece-worthy dessert that’s sure to impress guests—or just make an ordinary day feel a little more special.
Servings: 12 slices
Ingredients
For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
For the Pecan Filling:
1 cup chopped pecans
¼ cup unsalted butter, melted
½ cup brown sugar
1 teaspoon ground cinnamon
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Instructions
Preheat the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly. In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating after each addition, then stir in vanilla. In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually mix these dry ingredients into the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. In a small bowl, mix chopped pecans, melted butter, brown sugar, and cinnamon to create the filling. Pour half the cake batter into the bundt pan. Evenly distribute the pecan filling over it, then top with the remaining batter. Use a butter knife to swirl the filling into the batter gently. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring to a wire rack. For the glaze, mix powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before slicing and serving.
Nutritional and Dietary Notes
This dessert is rich in butter and sugar, making it high in calories and best enjoyed in moderation. It provides a good amount of energy and some protein from the eggs and pecans. Those with nut allergies should avoid this recipe or replace pecans with seeds. It contains gluten and dairy and is not suitable for vegan or lactose-intolerant diets unless modified.
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