Butter Pecan Pound Cake (GF) (Edit recipe)

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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 I originally made the butter pecan syrup separately to put in Matchas, coffees and cold foam.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.

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PREP TIME

25 minutes

COOK TIME

1 hour and 25 minutes

INGREDIENTS

16

Serves: 10-12

Ingredients

3 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
3 cups Granulated White Sugar
1.5 cups Butter, Salted, Room temp
6 Eggs, Room temp
0.25 cup Sour Cream
1 cup Buttermilk
1 Tbsp Baking Powder
1 tsp Baking Soda
1 tsp Butter Extract
1 tsp Vanilla Extract

Butter Pecan Syrup

1 cup Water
1 cup Brown Sugar
1 cup Pecans
1 tsp Butter Extract
1 tsp Vanilla Extract

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Process

Cook Mode

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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	626
Fat:	35 g
Carbohydrates:	75 g
Protein:	2 g
Cholesterol:	79 g
Sodium:	403 mg
Fiber:	1 g
Sugars:	73 g
Sugar Alcohol:	0 g
Calculated for total recipe.