Butter Pecan Pound Cake (GF)
If you want to step up your pound cake game this recipe will do the trick. I originally made the butter pecan syrup separately to put in Matchas, coffees and cold foam. The nuts were so delicious it was like a buttery candy treat to eat. This cake soaks up that flavor and looks beautiful with the topping.
PREP TIME
25 minutes
COOK TIME
1 hour and 25 minutes
INGREDIENTS
16
Serves: 10-12
Ingredients
- 3 cups3 cups3 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
- 3 cups3 cups3 cups Granulated White Sugar
- 1.5 cups1.5 cups1.5 cups Butter, Salted, Room temp
- 666 Eggs, Room temp
- 0.25 cup0.25 cup0.25 cup Sour Cream
- 1 cup1 cup1 cup Buttermilk
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 1 tsp1 tsp1 tsp Butter Extract
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1 cup1 cup1 cup Water
- 1 cup1 cup1 cup Brown Sugar
- 1 cup1 cup1 cup Pecans
- 1 tsp1 tsp1 tsp Butter Extract
- 1 tsp1 tsp1 tsp Vanilla Extract
Butter Pecan Syrup
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 330 degrees Fahrenheit
- In a large bowl cream butter and sugar with a hand mixer until smooth
- Add in the eggs one by one until thoroughly mixed together
- Add in butter extract and vanilla extract
- In a separate bowl whisk together flour, baking powder and baking soda
- Add your dry ingredients to the wet ingredients
- Use a handmixer on medium until light and fluffy
- Add in Sour cream and then buttermilk
- Butter and flour poundcake pan paying extra attention to any creases
- Pour in batter evenly and let this sit for 15 minutes before placing in the oven
- Bake for 75-85 minutes or until done. You can utilize a toothpick, knife or uncooked spaghetti noodle to test the cake for doneness
- Once done allow it to sit in the pan for 10 minutes before flipping over
- Spoon half the syrup over the cake while it's still hot to allow it to soak in the syrup
- Once the cake is cooled spoon heaping amounts of Pecan pieces on top of the cake
- Butter Pecan syrup (can be made the day before)
- In a food processor add whole pecans and blend into small pieces
- In a medium pot add water and brown sugar
- Place the burner on medium heat and stir the sugar and water together until dissolved
- Add Pecan pieces and simmer for 15 minutes
- Once heat is turned off add Butter extract and vanilla extract
- Stir and set to the side to allow it to cool
- Grab a glass container with a sealed lid (Mason jar) and pour syrup into the container
- Store in the fridge for up to 10 days
Notes
You can use the leftover syrup for pancakes, coffee, matchas and cold foam!
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Coconut Free Desserts Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 876 |
| Fat: | 36 g |
| Carbohydrates: | 133 g |
| Protein: | 6 g |
| Cholesterol: | 78 g |
| Sodium: | 422 mg |
| Fiber: | 3 g |
| Sugars: | 74 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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