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To truly appreciate the nuances of the Brown Sugar Butter Pecan Pound Cake, it’s essential to understand the role of each ingredient in the recipe. Let’s take a closer look at the components that contribute to its moist texture, rich flavor, and delightful crunch.

Brown Sugar Butter Pecan Pound Cake

Discover the irresistible charm of Brown Sugar Butter Pecan Pound Cake, a delectable dessert perfect for any occasion. Combining the deep flavors of brown sugar with the delightful crunch of toasted pecans, this cake is sure to impress. With simple ingredients and straightforward steps, even novice bakers can achieve bakery-quality results. Perfect for celebrations or a cozy afternoon treat, this cake embodies warmth and sweetness, making it a beloved recipe for every home baker.
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Ingredients
  

1 cup unsalted butter, softened

1 cup packed brown sugar

1 cup granulated sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped pecans, toasted

1/2 cup sour cream

1/4 cup whole milk

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking.

    Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.

      Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the vanilla extract.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

          Add Dry Ingredients and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Start and end with the flour mixture. Mix just until combined; do not overmix.

            Fold in Pecans: Gently fold in the toasted pecans with a spatula, ensuring they are evenly distributed throughout the batter.

              Pour into the Pan: Pour the cake batter into the prepared bundt pan, smoothing the top with a spatula.

                Bake the Cake: Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. Check for doneness at the 60-minute mark.

                  Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.

                    Serve and Enjoy: Once cooled, you can serve the Brown Sugar Butter Pecan Pound Cake as is or drizzle with a simple glaze made from powdered sugar and a splash of milk.

                      Prep Time, Total Time, Servings: 20 mins | 1 hour 20 mins | 12 servings