A Southern twist on a classic, this Brown Sugar Pecan Pound Cake is rich, moist and full of Pecan crunch and ready in just over an hour.
It’s not just sweet, it’s also easy to make. Our pound cake recipe calls for ingredients that are probably already in your kitchen, and it reminds us of the pound cakes made famous by Paula Deen and Martha Stewart.
Brown Sugar Pecan Pound Cake is a delicious cake for all occasions, with enough of the sweet stuff to satisfy all dessert lovers.
If you are entertaining, there is nothing that classes up a party like an easily made, easily accessorized pound cake made from scratch. The pecans add a touch of the American South, but you’re not limited to the nut family for toppings.
HOW TO MAKE BROWN SUGAR PECAN POUND CAKE
- Start by preheating your oven and greasing a 10 inch bundt pan.
- Dust the pan with flour to coat it.
- Sift together the flour, salt and baking powder in a large bowl. Set aside for later.
- Cream together the unsalted butter, brown sugar and white sugar in a stand mixer until they are light and fluffy.
- Mix in the eggs one at a time add the vanilla and stir them on medium speed until they are well blended.
- Gradually pour in the dry ingredients and milk, alternating between the two as you go. Don’t over mix them at this point.
- Stir in almost all of the chopped pecans, but save a handful to top the cake with.
- Pour the batter into the greased cake pan and arrange the left over pecans on the top.
- Bake your cake until you can stab the middle with a toothpick and it is clean when you pull it out.
- Put the cake on a cooling rack and decorate it up how you like.
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TOPPING IDEAS FOR BROWN SUGAR PECAN POUND CAKE
- Fresh berries: you can arrange berries on the top of the cake to make shapes, patterns or words. It’s really fun and easy.
- Whipped cream: you can use Homemade Cool Whip or Easy Whipped Cream to dress up your cake.
- Vanilla Ice Cream: serve up your cake with a scoop of ice cream. It’s an absolute classic.
- Cream Cheese Frosting: If you want even more sweetness, you can make your own frosting easily and without spending a ton of money.
POUND CAKE VS SPONGE CAKE
Pound cake and sponge cake have a lot in common: they are great bases for other desserts, they are less dense than a lot of other cakes and they are absolutely delicious. The differences are subtle but important.
- Pound cake is a butter cake while sponge cake essentially only has three ingredients: eggs, flour and sugar.
- Sponge cake tends to be lighter and fluffier, while pound cake is more dense and hearty.
WHY IS IT CALLED POUND CAKE?
Because the original recipes called for a pound each of flour, butter sugar and eggs. That sounds a little excessive, but pound cake is from the 1700s when meals needed to be hearty. The first recipe for pound cake that showed up in America is from American Cookery, a book written in 1795.
How to Store Brown Sugar Pecan Pound Cake:
- Serve: This cake can remain unrefrigerated for up to 3 days in an airtight container.
- Fridge: You can store this safely in the fridge in an airtight container for up to 2 weeks.
- Freeze: This cake can be frozen in an airtight container for up to 3 months.
- 3/4 cup unsalted butter
- 1 cup brown sugar , packed
- 1/2 cup sugar
- 3 large eggs
- 1 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pecans , chopped
- Preheat oven to 325 degrees and spray a 9x5 loaf pan with baking spray.
- In a stand mixer on medium high speed, add together the butter, brown sugar and sugar until light and fluffy, about 2-3 minutes.
- Add in the eggs one at a time until fully combined, then add in the vanilla.
- Add in the milk and flour, baking powder and salt (alternate them in thirds) until just combined.
- Add in all but a handful of the chopped pecans and stir.
- Pour batter into the loaf pan and sprinkle on the rest of the pecans.
- Bake for 55-60 minutes, or until a toothpick comes out clean.