Description
This Pecan Pie Pound Cake combines the rich, buttery texture of a classic pound cake with the sweet, nutty flavor of pecan pie filling. Perfect for holiday gatherings or a comforting dessert, this cake features chopped pecans throughout and a luscious layer of pecan pie filling baked right in the middle, creating a delightful surprise in every bite.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chopped pecans
- 1 cup pecan pie filling
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking.
- Prepare the pan: Grease and flour a bundt pan thoroughly to prevent the cake from sticking during baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light in color and fluffy in texture, which helps create a tender crumb.
- Add eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to maintain a smooth batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing gently after each addition to avoid overworking the batter.
- Add flavorings and nuts: Stir in the vanilla extract along with the chopped pecans to evenly distribute within the batter.
- Layer the batter and filling: Pour half of the batter into the prepared bundt pan. Then, carefully spread the pecan pie filling evenly over the batter layer.
- Top with remaining batter: Pour the remaining batter over the pecan pie filling, smoothing the top to ensure even baking.
- Bake the cake: Place the bundt pan in the oven and bake for 60-70 minutes, or until a toothpick inserted into the cake (avoiding the pecan pie layer) comes out clean.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely before slicing.
Notes
- Ensure butter is softened but not melted for better creaming results.
- Alternating dry ingredients and buttermilk helps keep the batter smooth and tender.
- Use a sharp knife to slice the cake carefully to showcase the pecan pie filling layer.
- For an extra touch, you can drizzle with caramel or maple syrup before serving.
- Store leftovers wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
