Description
A rich, moist, and flavorful pound cake that combines the sweetness of brown sugar with the nutty crunch of toasted pecans.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) packed brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 225 g (1 cup) unsalted butter, softened
- 3 large eggs (approx. 150 g)
- 60 ml (1/4 cup) milk
- 1 tsp vanilla extract
- 100 g (1 cup) chopped pecans, toasted
Optional toppings:
- 30 g (1/4 cup) brown sugar
- 15 g (2 tbsp) chopped pecans
- 1 tsp cinnamon
Instructions
- Preheat your oven to 175°C (350°F) and prepare a 9×5-inch loaf pan by greasing it and dusting it with flour.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened unsalted butter and packed brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, and then add the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the dry ingredients.
- Gently fold in the toasted chopped pecans.
- Pour the batter into the prepared loaf pan and sprinkle the optional topping if desired. Bake for 50-60 minutes.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Notes
- Use dark brown sugar for a richer flavor.
- Always use unsalted butter for better control over saltiness.
- Toast pecans before adding them to enhance their flavor.
- Use fresh eggs and milk for better rise and taste.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Brown Sugar Pecan Pound Cake, dessert, baking, cake recipe