Prep Time: 20 minutes
Bake Time: 60–70 minutes
Servings: 10–12
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 ½ cups pecans, chopped and toasted
Instructions:
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or loaf pan.
- Toast pecans:
Spread pecans on a baking sheet and toast in the oven for 5–7 minutes until fragrant. Let cool. - Cream butter and sugar:
In a large bowl, beat butter and sugar until light and fluffy (about 4–5 minutes). - Add eggs:
Add eggs one at a time, beating well after each addition. - Mix dry ingredients:
In a separate bowl, whisk flour, baking powder, and salt. - Combine ingredients:
Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined. - Fold in pecans.
- Bake:
Pour batter into prepared pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. - Cool:
Let cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Tips:
- For extra moistness, brush the warm cake with a simple syrup (equal parts sugar and water boiled until dissolved).
- Serve plain or with a dusting of powdered sugar or a light glaze.
- Store tightly wrapped at room temperature for up to 3 days.
