Butter Pecan Cake with Cream Cheese Frosting
INGREDIENTS FOR BUTTER PECAN POUND CAKE
For the Pound Cake
- Pecans
- Butter
- Cream Cheese
- Brown Sugar
- Eggs
- Flour
- Vanilla
For the Frosting
- Cream Cheese
- Butter
- Powdered Sugar
- Vanilla extract
HOW TO MAKE BUTTER PECAN POUND CAKE
- Preheat oven to 325° and spray a 10 inch tube pan with nonstick cooking spray and lightly coat with flour.
For the Pound Cake
- Sprinkle ½ cup pecans in the bottom of the prepared tube pan.
- In a large bowl, mix together cream cheese and butter until smooth. Add brown sugar and mix until light and fluffy. It will take about 4-5 minutes.
- Add in eggs one at a time and mix well after adding each egg.
- Fold in flour until just combined. Don’t overmix.
- Gently mix in vanilla and the remaining pecans.
- Use a large spoon to drop batter into prepared greased and floured tube pan. Place on a baking sheet.
- Bake for 90 minutes or until toothpick inserted comes out clean.
- Remove from oven and let cool for 15 minutes before transferring to a cooling rack to cool completely.
For the Frosting
- In a medium bowl, mix together cream cheese and butter until smooth. Add powdered sugar 1 cup at a time and mix well. Add vanilla and mix on low until fully incorporated.
- Frost cake once it has completely cooled. Garnish with chopped pecans around the edges of cake, if desired.
