THE BUTTER PECAN POUND CAKE

The Ingredients | les ingrédients

½  tsp  baking powder

½  tsp salt

1 ½  cups all-purpose flour, 180 g

½ cup salted butter, room temperature, 113 g

1 ½  cups, granulated sugar, 300 g

4 large eggs, room temperature

½  cup sour cream, 120 g

3 teaspoons of vanilla extract

Icing :

1 pound powdered sugar

4 tablespoons butter, 57 g

One stick of cream cheese, 226 g

1 1/2 teaspoons vanilla extract

1 1/2 cups chopped pecans, 150 g

Equipment :

8 1/2 x 4 1/2 loaf pan

Stand mixer

Whisk attachment for stand mixer

Hand mixer

The Steps | Les étapes

Step 1: Preheat the oven to 350°F and heavily butter the loaf pan with roughly a tablespoon of flour

Step 2: Combine dry ingredients. Half a teaspoon of baking powder, half a teaspoon of salt, and one and a half cups of all-purpose flour. 

Step 3: To the stand mixer with the whisk attachment, add half a cup of room temperature butter, blend the butter to a cream consistency on medium speed 

Step 4: After butter has been creamed, add one and a half cups or 300 g of granulated sugar, blend the mixture on medium speed until delightfully fluffy

Step 5: Add four large eggs to the mixer on medium speed. There’s a possibility the bowl needs to be scraped to ensure the mixture is well combined.

Step 6: Once well combined, add one and a half cups or 120 g of sour cream and 3 teaspoons vanilla extract. Continue to blend until well combined.

Step 7: Now add your dry mixture on low speed until the mixture is almost combined. Do not overmix. Look for a few streaks of flour; that is a beautiful indication when to stop mixing. Then stir the mixture by hand until just combined, not overmixing.

Step 8: Transfer batter into the loaf pan. Creating an even top which will allow an even rise in baking. Place in the oven and bake for roughly 65 minutes or until a skewer inserted presents clean and clear.

Step 9: While the cake is baking, let’s make the icing. Whip butter and cream cheese until well combined with a stand mixer until nice and creamy.

Step 10: Add a teaspoon or a teaspoon and a half of vanilla extract. Blend for about 30 seconds to a minute

Step 11: Add powdered sugar to the butter and cream cheese mixture

Step 12: For the icing mixture, reserve 1 ½ cups of pecans chopped finely. Use about a cup of the cream cheese mixture, using the reserved chopped pecans for garnish

Step 13: Once the cake is completely cold, decorate the cake with the icing to your liking. There should be a reserve of pecans that can be used to garnish the cake if necessary

Cut and enjoy this holiday treat! Bonne Appétit