Toffee Pecan Pound Cake
This Toffee Pecan Pound Cake is rich, moist, and loaded with buttery toffee and crunchy pecans for an irresistible treat!
Servings: 8 servings
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup pecans chopped, toasted
- 1 cup toffee bits
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9x5-inch loaf pan and lightly dust with flour. Toast the chopped pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant and lightly browned.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition to incorporate fully.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with the flour. Mix on low speed just until combined after each addition. Avoid overmixing.
- Stir in the vanilla extract evenly. Gently fold in the toasted pecans and toffee bits using a spatula.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely before slicing and serving.
Equipment
- 9x5-inch loaf pan
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Cooling rack
- Toothpick or cake tester
Notes
- Toast pecans before adding to enhance their flavor and crunch.
- Coat toffee bits lightly with flour to prevent them from sinking during baking.
- Store cake in an airtight container at room temperature up to 3 days or freeze wrapped for up to 3 months.