Rich Pecan Butter Cake
Ingredients
For the Cake
- 1 cup 227 g unsalted butter (softened to room temperature (2 sticks))
- 1 cup granulated sugar
- 4 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (at room temperature, whole milk recommended)
- 1 cup chopped pecans (toasted for best flavor)
Optional for Garnish
- Powdered sugar (for dusting)
- Powdered sugar glaze, cream cheese frosting, or caramel drizzle (your favorite)
Instructions
- Prep Your Pan and Oven: Preheat your oven to 350F (175C). Generously grease and flour your Bundt pan, making sure to get into all the nooks and crannies. This is the secret to a clean release!
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium-high speed for about 5-7 minutes, until the mixture is very light, pale, and fluffy. Scrape down the sides of the bowl periodically.
- Add Eggs and Vanilla: Beat in the room temperature eggs one at a time, mixing well after each addition until just combined. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternate Wet and Dry: With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk in two additions (begin and end with the dry ingredients). Mix only until the flour disappears.
- Fold in Pecans: Gently fold in the chopped pecans with a rubber spatula, distributing them evenly throughout the batter.
- Bake to Perfection: Pour the batter into your prepared Bundt pan and smooth the top. Bake for 60 to 70 minutes, until golden brown and a skewer inserted into the center comes out clean with a few moist crumbs attached.
- Cool and Release: Let the cake cool in the pan on a wire rack for exactly 10 minutes before carefully inverting it onto the rack to cool completely.
- Garnish and Serve: Once cooled, leave the cake as is, dust with powdered sugar, or drizzle your favorite glaze or frosting over the top. Slice and enjoy!
Equipment
- 10 or 12-cup Bundt pan
- Large mixing bowl
- Electric mixer (handheld or stand)
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Notes
Additional cooling time: 1 hr 30 mins (not included in the total time).
TIPS FOR SUCCESS:
- Room temperature is key: butter, eggs, and milk at room temperature give a smooth batter and a tender cake.
- Toast your nuts: toast pecans at 350F (175C) for 5-7 minutes until fragrant, then cool completely before using.
- Pan prep: use a pastry brush with melted shortening, or a baking spray with flour, to cover every crevice of the Bundt pan.
FUN VARIATIONS:
- Chocolate chip: fold in 1 cup of semi-sweet chocolate chips with the pecans.
- Citrus twist: add 1 tablespoon of fresh orange or lemon zest to the batter.
- Warm spice: whisk 1/2 teaspoon ground cinnamon and a pinch of nutmeg into the dry ingredients.
STORAGE:
Store in an airtight container at room temperature for up to 3 days. Freeze individual slices wrapped tightly in plastic wrap for up to 3 months.