Description
A rich pound cake featuring the nutty flavor of browned butter and crunchy pecans.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup chopped pecans, toasted
Instructions
- Preheat your oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the cooled brown butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour. Mix until just combined.
- Fold in the toasted pecans.
- Pour the batter into the prepared pan.
- Bake for 70 to 80 minutes, or until a wooden skewer inserted near the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Notes
- To brown butter, melt the butter over medium heat, stirring constantly until brown bits form at the bottom and it smells nutty. Remove from heat immediately.
- Toast pecans lightly in a dry skillet over medium heat until fragrant.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: brown butter, pecan, pound cake, nutty cake, butter cake