How To Freeze Pound Cake
If you are making this cake ahead of time and freezing, do not add the pecan butter glaze to the top . Warm the cake to room temperature before adding the pecan glaze. Another option is pouring the entire portion of pecan glaze over the top of the cake , it will still taste amazing, just look different.
Cherry Pecan Cake A Very Popular Family Recipe
I would hazard to say that this very moist, rich and delicious cake has been made hundreds of times by people in my extended family. I make it at least a few times a year myself and have very often made it as a wedding cake for numerous friends and acquaintances over the years.
Cherry Pecan Cake
Once you taste this cake, you can imagine how many requests for the recipe come from its being served at a wedding reception. Youre invited to join in the continuing legacy of one of the best cakes I have ever eaten.
Substitute pecans for walnuts or other favorite nuts.
To make your own favourite version of this cake, you can always substitute almonds, walnuts, macadamia nuts etc. Just be sure to toast them first, just like you would for the pecans.
This makes all the difference to the crunch and flavour of the nuts.
Originally published December 17, 2007. Updated December 2020.
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Cherry Pecan Cake
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Kentucky Butter Crunch Cake
This cake is broken down into two major components. The cream cheese pound cake and the butter pecan glaze. Because there are so few ingredients between the two recipes, it is important to use good quality products! I opted for Challenge Butter and Challenge Cream Cheese to make sure that my cake would be the best-tasting pound cake you will ever try!
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Did You Make This Recipe
Tag @creolecontessa on Instagram and hashtag it #creolecontessa
Kentucky Butter Crunch Cake
Preheat oven to 350 degrees. Grease and Flour bundt pan or spray with nonstick cooking spray. In a mixer, cream butter, sugar, and cream cheese until light and fluffy. Add eggs one at a time, beat about 30 seconds between each egg. Add vanilla. In a separate bowl mix flour, baking soda, baking powder, and salt. Add flour in batches to mixer with the butter/sugar ingredients alternating with buttermilk, end with flour. Beat about 30 seconds on low between each addition. With a spoon mix mixture to incorporate any remaining flour. Pour mixture into bundt pan and bake 60-65 minutes at 350 degrees. Remove from oven, allow to cool about 10 minutes and flip onto cake plate. Poke holes in cake using a skewer, pour the reserved 1 cup of glaze into cake. Allow to cool 10 minutes, top with remaining glaze. Serve with extra glaze after cutting.To Prepare Glaze: Mix butter and cream cheese in a mixer until light and fluffy, Add powdered sugar and vanilla. Thin with milk or cream about 3 tablespoons or more if needed. Microwave glaze for about 15 seconds. Reserve 1 cup of glaze for first topping on cake. Fold in coconut and almonds into remaining glaze.To Toast Coconut: Place coconut into a dry skillet and heat over medium heat, stirring constantly for a few minutes, once coconut starts to brown, remove from heat, continue stirring, remove from pan, place on a plate and allow to cool.
Lemon Cake Recipe Notes
Room Temperature: Making this scrumptious lemon cake isnt difficult but I find that it helps to start with room temperature ingredients. The butter and cream cheese should be soft and spreadable but not melted. Even eggs and lemon should be brought up to room temp before getting started.
Adding eggs: Also, be sure to add the eggs one at a time so the batter doesntcurdle.
Measuring: Accuracy is incredibly important in a good pound cake. Extra sugar might cause the cake to fall.Adding extra flour might make it dry.
Mixing: Make sure to beat your sugar, butter, eggs, and cream cheese together until the mixture is light and fluffy. It should be noticeably lighter in color. However, you also dont want to overbeat the eggs. Overbeating may cause the batter to overflow from the sides of the pan when baked.
Adding Baking Powder: Some folks recommend adding baking powder to the batter. I dont really think its necessary, but it doesnt hurt anything to add it. Use your own discretion. I personally leave it out of this recipe.
Greasing Bundt Pan: There are a few different methods to effectively grease your Bundt pan. Butter is a great way that will really contribute to the overall flavor of the cake.
Some recipes will have you use flour in combination with the butter. A simple spray-on cooking spray will also work. The best one Ive found is Pam baking spray with butter .
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Pecan Pound Cake Ingredients:
- Pecan Cake Filling: For making butter pecan cake filling, we will need brown sugar, butter, salt, pecans and some corn syrup.
- Pound Cake Batter:
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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. Dont 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.
A Decadent Southern Pound Cake Recipe Made With Sour Cream And Pecans Topped With An Ultra Creamy Pecan
If you want to win the cotillion bake sale, outshine your sister-in-law at Sunday dinner or otherwise prove your Southern baking prowess, this is the recipe for you!
If you want to be the one thats known for THE BEST pecan cream cheese frosting in six counties and hear whispers of what doesshe put in that frosting?? when you leave the room, this is the recipe for you!
If you just love delicious, decadent cake and want to eat some, this is the recipe for you!
This is pretty-muchmy pound cake recipe plus pecans and sour cream topped with the most amazing, creamy, delicious cream cheese frosting that ever existed.
There are a few things about this recipe that make it so special. This isnt a whip-it-up fast recipe but the end result is totally worth the effort!
I’ll outline a few things below and put all my tips in one easy-to-read bullet list.
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Cream Cheese Pecan Pound Cake
YieldCook TimeTotal Time
Easy to make and sure to please, this Cream Cheese Pecan Pound Cake is always a favorite!
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 & 1/2 cups granulated sugar
- 1 & 1/2 teaspoons vanilla extract
- 3 cups sifted cake flour
- 1/4 teaspoon salt
- 1 & 1/2 cups chopped pecans
Ingredients For Pecan Pound Cake
- Butter – Butter is really the base of the cake. You need 4 sticks and make sure to use real butter for this pecan pound cake. I don’t recommend making any substitutions.
- Sugar – I like to use a mixture brown sugar and granulated pure cane sugar. It gives the right amount of sweetness and texture.
- Eggs – They bind the cake together while giving moisture. Can’t have pound cake without eggs!
- Vanilla Extract & Table Salt – Both give the cake flavor. Don’t go for imitation vanilla if you can help it. The real stuff truly gives a better flavor.
- All-Purpose Flour – you can also use a cake flour for a little lighter cake. However, all-purpose works for a nice dense cake as well.
- Baking Powder – This gives the cake some lift to the crumb, so it’s not overly heavy.
- Buttermilk – This adds moisture and flavor to the cake.
- Chopped Toasted Pecan – I think toasting the pecans really gives an amazing buttery, nutty taste. It is worth taking the extra step for the flavor. Here’s an easy way to TOAST PECANS. If you don’t have the five minutes or so you still can make it without toasting. Once you do it you though, will never go back to making it without.
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Tips For Perfect Pound Cake
- Room temperature ingredients. This will ensure easier mixing and helps achieve that perfect crumb. Make sure each ingredient is incorporated before moving on to the next!
- Be gentle with your batter. If you want to remove it from the stand mixer right after adding the flour and mix by hand that is just fine but make sure your flour is doubled sifted and that there are no lumps.
- Baking time and temperature matter! Keep a close eye on your cake. If you happen to have any hot spots in your oven you may want to turn the cake halfway through baking. The crust should be golden, not burnt. This means that 325°F is the highest you should go, but the length of baking might be longer.
- True pound cake will have a dark golden brown crust. It is the goal! Dont be afraid of a pound cake browning in the oven.
Southern Pecan Pound Cake
We give away a lot of the treats that we crank out of the kitchen, but we keep this southern pecan pound cake all for ourselves! Its light, not overly sweet, and studded with crunchy pecans. Were guilty of snacking on it while working on the land and even drizzling on some caramel sauce for an indulgent dessert. Try it for yourself! Youre not going to want to share either
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Tips & Faq About Pecan Pound Cake And Cream Cheese Frosting
- Use real, salted butter
- Make sure ALL of the ingredients are at room temperature . Dont melt the butter or try to help it along in the microwave because it will more than likely become too soft.
- “Creaming” the butter and sugar is a very important step in most cakes, especially pound cakes, so take care to follow the recipe instructions carefully.
- Do toast the pecans for the frosting.
- Dont use reduced fat or fat-free sour cream, butter or half-and-half.
- Grease your pan well with shortening or butter and be sure to flour it as well. Dont use regular cooking spray instead of shortening or butter .
- If you cant find butter nut flavored extract just use additional vanilla extract or something similar. If you luck up and findpecan flavored extract, go for it!
- I can tell you, I dont like almond extract with this. If you took the recipe in a whole other direction and used almonds instead of pecans, then sure, but almond extract and pecans just dont taste good together to me.
- You dont have to frost this cake. All pound cakes are already rich and moist so they dont technically need anything but Im telling ya, this frosting will rock your world.
- This frosting is amazing on other cakes as well. Try it on Red Velvet Cake , chocolate cake, carrot cake, hummingbird cake, Italian cream cake or whatever you like!
If you like this recipe, be sure to check out my
Pecan Cream Cheese Pound Cake
by Damaris
Pecan Cream Cheese Pound Cake is a recipe that will make everyone happy during the holidays:)
This cake reminds me of being on a ski slope for some reason ) All I want for Christmas is to play in the snow somewhere..I may regret that wish when I am having to drive to work on icy roads-hah!
This cake recipe is another old classic that I have made from one of my Southern Living cookbooks for years. I changed up the recipe slightly by adding vanilla bean paste instead of the vanilla extract. Also, Im pretty sure the original recipe didnt call for it but, I always add whole milk when using cream cheese. Without the milk the cake batter seems a little too dry. The size of the eggs and the brand of cream cheese used could also be a deciding factor in whether the batter is too dry or not. So. There is that.
Pound cakes can be so sensitive:) I always kind of hold my breath, bite my nails, and tiptoe around the house while one is in the oven.. all that anxiety doesnt stop me from making them because nine times out of ten they turn out awesome!
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What Is A Pound Cake
Pound cakes get their name from the amounts of ingredients in the recipe. A traditional pound cake recipe will call for a pound of butter and pound of flour, and a pound of sugar. Most recipes have been cut down to size but the ratios are still the same. You dont really see people measuring out a pound of anything these days, todays versions of pound cake recipes call out specific measurements like a cup or a tablespoon. Pound cake recipes became widely popular back in the day, because of how easy they were to put together and modify.
- 1 ¼cupschopped pecans,divided
- 2 ¼cupsplus 1 tablespoon all-purpose flour,divided
- 1teaspoonbaking powder
- 1cupunsalted butter,room temperature
- 1 cupsplus 1 tablespoon granulated sugar,divided
Pecan Crunch Cream Cheese Pound Cake
- 3 tablespoons unsalted butter, melted, more for greasing the pan
- 3 whole graham crackers
- 1 scant cup/100 grams pecan halves
- ¼cup plus 2 tablespoons/75 grams granulated sugar
- 3 large egg yolks, at room temperature
- ½cup/120 grams full-fat sour cream
- 1 teaspoon pure vanilla extract
- 1 ½cups/150 grams sifted cake flour
- ¾cup/150 grams superfine sugar
- ¼teaspoon baking powder
- ½scant teaspoon baking soda
- ¼teaspoon fine sea salt
- 6 tablespoons/85 grams unsalted butter, at room temperature
- 2 tablespoons plus 2 teaspoons/42 grams full-fat cream cheese, at room temperature
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How To Make Cream Cheese Pound Cake
Now that youve assembled your ingredients, heres how to make this cake:
- Prep your tools. Preheat oven to 325°F. Grease and flour a 10-inch tube pan.
- Mix the wet ingredients. With a hand mixer or stand mixer on medium speed, cream together the butter and cream cheese in a large bowl. Add the sugar gradually and mix until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Add dry ingredients. Reduce mixer speed to low. Gradually mix in the cake flour and salt. Mix in the pecans.
- Bake. Pour the batter into the pan. Bake for about an hour and twenty minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for about 10 minutes. Then remove the cake from the pan and finish cooling on a wire rack.