Buttermilk Pecan Pound Cake Recipe
Ingredients:
For this buttermilk pecan pound cake recipe, you will need 1 cup of butter, 2 cups of sugar, 4 eggs, 1 teaspoon of vanilla extract, 1 teaspoon of baking soda, 1 cup of buttermilk, 2 ½ cups of all-purpose flour, and 1 cup of chopped pecans. In addition, you will need a 12-cup Bundt pan and nonstick cooking spray.
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit. Then, lightly spray the Bundt pan with nonstick cooking spray.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Then, add in the eggs one at a time, mixing well after each addition. Add in the vanilla extract and mix until combined.
3. In a separate bowl, mix together the baking soda, buttermilk, and flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Add in the chopped pecans and stir until combined. Pour the batter into the prepared Bundt pan and spread it evenly.
5. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Serving:
This buttermilk pecan pound cake is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition:
One serving of this buttermilk pecan pound cake contains approximately 369 calories, 19 grams of fat, 43 grams of carbohydrates, and 4 grams of protein. It also contains a small amount of dietary fiber, sodium, and iron.
Tips:
For extra flavor, try adding a teaspoon of ground cinnamon or nutmeg to the cake batter. You can also mix in some chocolate chips, dried fruit, or chopped nuts for a more flavorful cake. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar to 1 cup of milk, stirring, and allowing it to sit for 10 minutes.
Variations:
This buttermilk pecan pound cake recipe can be easily modified to suit your tastes. Try adding a few tablespoons of cocoa powder for a chocolate version, or try replacing the pecans with other types of nuts, such as walnuts or almonds. You can also add a drizzle of caramel sauce or a sprinkle of coconut flakes for an extra sweet touch.
Conclusion:
This buttermilk pecan pound cake is a classic recipe that is sure to please everyone. It's moist and flavorful, and you can customize it with different flavors and ingredients to make it your own. Plus, the cake can be stored in the refrigerator for up to 5 days, making it a perfect make-ahead dessert for any occasion.
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