BUTTER PECAN POUND CAKE

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sour cream

Butter Pecan Filling:

• 1 cup pecans, chopped
• ¼ cup unsalted butter, melted
• ½ cup brown sugar
• 1 teaspoon ground cinnamon

Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

---

Instructions

1. Prepare the oven and pan
   Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
2. Make the cake batter
   In a large mixing bowl, cream the butter and sugar together until light and fluffy.
   Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
   Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
3. Prepare the filling
   In a small bowl, combine pecans, melted butter, brown sugar, and cinnamon.
4. Assemble the cake
   Spoon half of the batter into the prepared pan. Sprinkle the pecan filling evenly over it. Top with the remaining batter.
   Use a knife to gently swirl through the layers to create a marbled effect.
5. Bake
   Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
   Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
6. Add the glaze
   Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

---

✨ Slice and enjoy your rich, moist, and nutty Butter Pecan Pound Cake!