5. Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures even distribution of the leavening agent and prevents clumps in the batter.
6. Mix Wet and Dry Ingredients
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. For example: add 1/3 of the dry mixture, then half the milk, then another 1/3 of dry, the rest of the milk, and finally the last 1/3 of dry. Mix gently on low speed or fold with a spatula. Overmixing can make the cake tough.
7. Fold in Pecans
Gently fold in the toasted pecans, reserving a few to sprinkle on top for garnish. Folding rather than mixing aggressively preserves their crunch and distributes them evenly throughout the cake.
8. Pour and Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved pecans evenly on top. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Oven times may vary, so start checking around 55 minutes.
9. Cool the Cake
Allow the cake to cool in the pan for 15–20 minutes, then transfer it to a wire rack to cool completely. This prevents condensation and sogginess on the bottom of the cake.
10. Optional Glaze
For an extra touch of sweetness, mix powdered sugar, milk, and vanilla extract to make a smooth glaze. Drizzle over the cooled cake, letting it gently drip down the sides. It adds a shiny, sweet finish that complements the nutty flavor.
Serving and Storing
Slice the pound cake thick or thin—either way, it’s perfect with a cup of coffee or tea. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This cake also freezes well: wrap tightly in plastic wrap and foil for up to 2 months.
Tips for the Perfect Butter Pecan Pound Cake
- Room Temperature Ingredients: Prevents curdling and ensures smooth batter.
- Toasting Pecans: Enhances their flavor and crunch.
- Don’t Overmix: Overmixing develops gluten, making the cake dense.
- Check for Doneness: Ovens vary, so watch the cake closely in the last 10 minutes.
The Old School Butter Pecan Pound Cake is more than just a dessert; it’s a slice of nostalgia, with its rich buttery flavor and comforting aroma. Each bite delivers a perfect balance of sweetness and nuttiness—a timeless treat worth mastering.
If you want, I can also create a shortcut “fail-proof” version that ensures your butter pecan pound cake comes out perfect every single time, even for beginners. Do you want me to do that?
