Butter Pecan Pound Cake
Ingredients:
1 cup softened butter
2 cups sugar
4 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 cup toasted chopped pecans
Butter Pecan Pound Cake
Directions:
Preheat oven: Preheat oven to 325°F. Grease and flour a 10-inch bundt cake pan or bundt pan, or line with parchment paper.
Toast the pecans: Toast the pecans in a skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 5 to 7 minutes. Set aside to cool.
Bead butter and sugar until fluffy. In a large mixing bowl, beat butter and sugar until fluffy (about 3 to 4 minutes). Add eggs and vanilla: Add eggs, one at a time, beating well after each egg. Add vanilla extract and mix.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Alternate wet and dry ingredients: Gradually add dry ingredients to butter mixture, alternating with buttermilk, beginning and ending with flour mixture. Stir until well combined. Stir in the pecans: Gently fold the toasted pecans into the batter.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Cool: Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.